Madeira braised beef with bourguignon garnish and garlic confit mashed potatoes
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Servings : 8
Ingredients
3 ½ pounds (1.5 kg) stewing beef, cubed
2 cups (500 ml) pearl onions
1 pound (450 g) salt pork, rind discarded
30 mushrooms
1 cup (250 ml) Madeira
1 box Red Wine CANTON® fondue broth
4 fresh sage leaves
1 tbsp. flour
2 tbsp. olive oil
6 potatoes
6 garlic cloves
½ cup (100 ml) milk
½ cup (100 ml) olive oil
½ cup (100 ml) butter
Preparation
Braised Beef
Place the cubed meat in a Dutch oven with olive oil.
Add the flour and mix so cubes are coated with flour on all sides. Deglaze with the Madeira.
Add Red Wine CANTON® fondue broth and sage leaves.
Bake at 350°F (180°C) for about 2 hours or until beef flakes with a fork.
In a skillet, sauté mushrooms, bacon and onions. Add to Dutch oven after beef has cooked for 1 hour.
Garlic Confit Mashed Potatoes
Cook the potatoes in salted water until tender.
Simmer the garlic, milk, olive oil and butter in a saucepan over low heat for about 1 hour or until garlic is crushed easily with a fork. Stir the mixture into the potatoes.
Mash to desired consistency.
Serve the beef cubes drizzled with sauce, and mashed potatoes on the side.
