Beef Bourguignon With Cauli-mash
Beef Bourguignon was one of the first dishes I ever learnt to make. I was working in a pub in Bournemouth on the south coast of England and this was one of
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Wooden spoon
- Saucepan
- Colander
- Potato masher
- Measuring cup
- Mixing bowl
Ingredients
- 1 kg stewing beef, cut into 1inch cubes
- 100 g butter
- 250 g button mushrooms
- 20 cocktail onions, peeled
- 1 onion, chopped
- 1 leek chopped
- 2 stalks celery, chopped
- 250 g streaky bacon, diced
- 3 cloves garlic, chopped
- 2 bay leaves
- 4 large sprigs thyme
- 750 ml red wine
- 200 ml beef stock
- chopped parsley for garnishing
- 800 g cauliflower, broken into florets
- salt
- pepper
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