M&S recipe inspiration
Beef Bourguignon, gratin dauphinoise and French-style green beans
If you’re short of time, serve your beef bourguignon with M&S potato gratin dauphinoise instead.
Ingredients
For the Beef Bourguignon
- 3 tbsp M&S vegetable oil
- 1200g M&S Select Farms diced beef
- 300g M&S smoked bacon lardons
- 150g banana shallots, peeled and sliced into chunky rings
- 200g M&S baby mushrooms
- 2 cloves M&S garlic, crushed
- 3 tbsp M&S plain flour
- 400ml M&S red wine (pinot noir/light red)
- 500ml M&S chicken stock
- 200g M&S frozen Chantenay carrots
- 1 M&S bouquet garni
- 25g M&S cut flat leaf parsley, chopped
For the gratin dauphinoise
- 3 cloves M&S garlic, crushed
- 20g unsalted butter, softened
- 300g M&S double cream
- 300ml M&S whole milk
- 1 tbsp M&S thyme leaves, chopped
- 1 M&S bay leaf
- 1 tsp white pepper
- 9 M&S Maris Piper potatoes, peeled and sliced to 5mm thickness
- 50g M&S grated gruyère cheese
For the French-style beans
- 300g M&S fine green beans, trimmed
- Bowl of ice water
- 20g M&S unsalted butter
- 1 clove M&S garlic, crushed
- 15g M&S cut flat leaf parsley, chopped
Method
- Heat the oil in a large hob proof casserole dish until hot. Season the beef with salt and freshly ground black pepper and brown on all sides, in batches, so you don’t overcrowd the pan. Remove and set aside.
- Add the lardons to the same pan and sauté over a medium heat until golden. Add the shallots, season and sauté for 5 minutes. Stir in the mushrooms and garlic and sauté for 3 minutes.
- Sprinkle in the flour and whisk for 2 minutes before slowly pouring in the red wine. Simmer to reduce by half, then add the stock, carrots and bouquet garni. Cover with the lid and cook for 1 hour over a low heat until the meat is tender to a fork. Check the seasoning and sprinkle in the chopped parsley.
- Meanwhile, for the gratin dauphinoise: Preheat the oven to 180°C/160°C fan. Rub the base and sides of a 20cm x 30cm ovenproof serving dish (or individual dishes) with a garlic clove. Grease the dish with the softened butter.
- Put the cream, milk, remaining cloves of garlic, thyme, bay leaf, the white pepper and 1 tsp salt in a large pan and bring to the boil. Remove from the heat and leave to stand for 10 minutes.
- Layer the potatoes in the dish, covering with the cream mixture and seasoning every couple of layers. Top with a neat, uniformed layer of slices, the cheese and a final pour of the cream mixture. Cover the dish/dishes in foil and bake in the oven for 30 minutes. Remove the foil and bake for 20 minutes until golden and bubbling. Leave to stand for a few minutes then, using a cutter, take out a portion and serve on a side plate.
- For the beans: Bring a large pan of salted water to the boil. Add the beans and blanch for 2-3 minutes. Drain and place in the iced water to refresh and keep their colour.
- When ready to serve, melt the butter in a medium frying pan, add the garlic, and cook over a low heat. Stir in the beans to heat through. Season and sprinkle with parsley.
- Serve the beef bourguignon in a bowl, garnished with parsley and small plates of gratin dauphinoise and French beans on the side.
