Buttery potato mash with Boeuf Bourguignon aka Beef Burgundy
June 23, 2011 in Beef, Meat, Side Dish, Supper
I am a happy mother because both my daughters are home and my son finished his last school exams today. All three of them are with me – most of the time -again!
Today was a very cold day in Cape Town so we lit the fireplace early this afternoon and I started cooking! I have been craving buttery potato mash for the last couple of days and was wondering what I will make with it.
I was thinking beef… Maybe shortribs or chuck? I wanted to make a long slow cooking stew and then I realized I haven’t made Boeuf Bourguignon for quite a while. My Boeuf Bourguignon recipe is almost exactly like my Coq Au Vin recipe, except I use beef instead of chicken (of course) and red wine instead of white wine and it cooks much longer.
So I started early and VG asked: “What are you making for supper, Mom?” “Boeuf Bourguignon”, I answered. “Oh, Mom, you know you can’t speak French! I have asked you a couple of times what the English name for this dish is?” says she who took French in Grade 8 and 9! “I can’t remember, Beef something…. why don’t you Google it?” I answered. Thirty seconds later she replied: “Beef Burgundy, Mom!” Ok, so I made Beef Burgundy for supper.
It is a lovely wonderful dish and just the right thing for this extremely cold weather!
I prefer to use some boned-in beef because I think the bones add extra flavour, but you can use bone-less meat if preferred.
To find the recipe go to pinkpolkadotfood.wordpress.com
