I spent a few days in Paris last week. I was strolling the little Paris streets, enjoying the autumn sunshine and of course the wonderful french cuisine. With a few restaurant suggestions from a friend and the book The New Paris by Lindsey Tramuta I was very well prepared for Paris. I love looking for restaurants or anything regarding amazing food before I go on trips. Pleasant anticipation, the best kind of delight!
The only downer whenever I am on vacation is my stomach. With my fructose malabsorption it’s so difficult to eat out. Not only because I wanna try all the local specialities but also because it’s difficult to explain in a foreign language what you are not allowed to eat. It doesn’t matter where you go, some restaurants are really helpful and others ignore your requests completely. So I always take loads of tea and my hot-water bottle with me on vacation!
I’m sharing this awesome french classic with you today. This boeuf bourguignon with sweet potato puree is a great autumn recipe and is made with loads of wine! It’s so tasty you won’t believe it’s without onions and garlic, which are full of fructose. Just make sure the mushrooms are cooked properly.
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Classic boeuf Bourguignon, the French beef stew made with red wine
Preheat the oven to 150°C top/bottom heat.
Wash and peel the carrots and parsnips. Cut them in 2 cm slices. Cut the bacon into rough stripes. Brush clean the mushrooms and cut intos slices and quarters. Wash and pad dry the parsley and chop roughly.
Cut the beef into large pieces and toss into flour. Heat up olive oil in a casserole and add the beef pieces. Let them take on colour and then add the carrots, parsnips and bacon. Add the bay leaves, thyme, wine and beef stock.
Put the casserole into the oven and slow cook it for 2 - 2,5 hours. Make sure the beef is covered with fluid and give it the occasional stir. Add the mushrooms 1 hour before you take the casserole out of the oven.
For the sweet potato puree: Peel the sweet potatoes and cut roughly. Cook them in salted water until soft. Drain the sweet potatoes add butter, milk, nutmeg and salt and mash them. For a even smoother puree press the mashed sweet potatoes through a sieve.
When your Boeuf Bourguignon is ready take it out of the oven and pour the fluid into a small pot. Mix corn starch with 2 tbsp of cold water and pour into sauce. Give it a stir and bring to a boil. Season to taste with salt and pepper.
Arrange sweet potato puree, your Boeuf Bourguignon, veggies and mushrooms on plates. Sprinkle with parsley and if you like add a twig of thyme. Bon Appetit!
