Beef Bourguignon & English Roast Potatoes

Yesterday was English mothers day, and I would have totally spaced it if my brother hadn’t called and reminded me! So I got on Skype and she was already conferencing with my older and younger brother, so I just joined the conversation. I told them I was just in the middle of making a Beef bourguignon and my older brother laughed at me, and said “A what?!” So I told him, “I don’t like calling it a Boog-ing-ion so I call it a Burj-ing-ion okay!” Then we had a brief discussion about how it should be pronounced until we both came to a consensus on “beef boogy-woogy!” Which is delicious, and seriously fun to eat! By the way, it’s hardly fair that I get called out for speaking differently by my American in-laws AND my own family! I just can’t win.

My father in law was out of town yesterday, and my mother in law was busy making treats for a church activity, so I told her i’d just bring over dinner. It always makes me nervous trying first time recipes when i’m cooking for someone else… especially family, and good cooks– and family who are really good cooks! And the pressure usually makes me mess it up, but the “beef boogy woogy” turned out great- and for the first time EVER, I rocked English roast potatoes! I know. I’m super humble! I have tried several slight variations of cooking them…. but yesterday was the first time they turned out perfect, so i’m happy to have another amazing English recipe to share!!

Here are the recipes. I found the Beef bourguignon recipe on PBS recipes, of all places?!?

Ingredients

2 lbs beef stew meat
¼ cup flour
2 tsp salt, divided
¼ tsp pepper
3 tbsp canola oil, divided
1 tbsp butter
2 stalks celery, chopped
3 carrots, peeled and chopped
1 yellow onion, chopped
3 cloves garlic, minced
1 large bay leaf/2 small
1 tsp fresh minced thyme
3 cups dry red wine
8 oz sliced mushrooms
1 tbsp olive oil
Sea salt + pepper

Directions

Cube the beef
Combine the flour, 1 tsp salt and pepper in a large Ziploc bag and then add the beef and shake well so all the beef has been covered by the flour.
Heat 1 tbsp oil and butter in a large cast iron (or heavy bottomed) pan over medium high heat. Once the butter has melted and is sizzling, add the beef and cook for about 4 minutes per side, until just browned. Remove beef and place on a plate.
In the same pan, heat the other tablespoon of oil over medium heat. Once hot, add the onions, carrots and celery. Sprinkle vegetables with a pinch of salt and sauté for ten minutes (adding the minced garlic after five minutes) until onion is translucent and carrots have started to become tender.

Add the minced thyme and stir to combine.

Then, add the beef to the vegetables along with the wine and bay leaf. Bring to a boil, then reduce to a slow simmer (put heat setting on low) and partially cover pot, leaving about a half inch open.
Slowly simmer beef for three hours. After three hours, the wine should have reduced to a thick, velvety sauce and the beef should be very, very tender. Season with the additional teaspoon of salt and a pinch of black pepper. Near the end of the simmering process, heat the remaining tablespoon of oil in a sauté pan. Add the mushrooms and a pinch of salt, and sauté for ten minutes until tender. Stir cooked mushrooms into beef at the very end.

It might not look very pretty at this point, but when you serve it up, it will look a lot better on the plate! (And taste a whole lot better than it looks too!) Serve with roast potatoes… 
To make roast potatoes, preheat oven to 475 degrees. Pour cooking oil in a roasting pan a couple of inches deep, then put it in the oven to heat it up. Meanwhile, peel the potatoes and chop into fourths then put them in a pan with enough water to cover them, and parboil them for about 7 minutes, until firm, but not too soft. (Use a fork to test them)Drain them in a colander. Then {here’s the secret to make them extra crisp] thrash them around a bit so they get a little rough around the edges
Carefully remove the hot oil from the oven, and place the potatoes in, one by one, using some metal tongs.
Bake at 425 for 30 minutes, then carefully remove from the oven and using two forks, turn them overThen cook for 30 more minutes
To serve, drain on paper towels, and season with salt. These are heavenly! You’re going to want to keep this recipe on hand! they’re soft in the middle and crispy on the outside…. perfect!
This meal was so delicious, and although it took a while to make, it was pretty simple and effortless! It’s definitely a perfect meal for a cold sunday afternoon in winter! Which reminds me, it’s officially Spring tomorrow! So goodbye to the wintry classic comfort foods, and hello to fresh, healthy spring-time food! P.S. I don’t know what that actually entails yet, but i’m going to find out!

So stay tuned! And enjoy your last day of winter!!! {And those English roast potatoes!}
<3 Sarah