Braised beef Burgundy-style

Ingredients

Burgundy-style beef

• Carrots – 300 g
• Celery stalks – 300 g
• Beetroot – 200 g
• Onions – 400 g
• Beef neck/shoulder (trimmed) – 1800 g
• Button mushrooms – 300 g
• Sweet red wine – 400 ml
• Stock – 200 ml
• Tomato paste – 1 tbsp
• Buckwheat flour – 3 tbsp

Spices and herbs

• Oregano – 2 tsp
• Thyme – 2 tsp
• Allspice – 1 tbsp
• Black pepper – 2 tsp
• Bay leaves – 3

Mashed potatoes

• Potatoes (peeled) – 2 kg
• Butter – 80 g
• Cream 33% – 200 ml
• Whole milk – to thin as needed

Method

1. Cut the vegetables and mushrooms into large pieces. Trim the meat and pat it dry.
2. Heat a large pan or pot over high heat and add oil/lard/tallow.
3. Add the whole pieces of meat and sear until golden on every side.
4. In the same pot, sear the vegetables in batches over high heat.
5. Add the buckwheat flour, toast it lightly and pour in the wine and stock. Scrape up all the caramelized bits and pour this liquid over the meat and vegetables.
6. Put the finished mixture in the oven: 180 °C for 2 h, or 140 °C for 6 h.
7. Peel, cut and boil the potatoes. Once cooked, mash them, add the butter and cream, and thin with milk to the consistency you want.
8. Cut the braised meat into pieces of about 2 cm and return it to the sauce.

Serving

Serve with mashed potatoes, sprinkled with fresh herbs to taste.

Key ingredients

Beef

Quality protein, haem iron and B12; slow braising makes it easier to digest.

Button mushrooms

Low-calorie umami, selenium and B vitamins.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Butter

Milk fat; carries flavour and rounds things off.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Beetroot

Betaine and nitrates; traditionally supports the liver and circulation.

Buckwheat

Gluten-free; complete protein and rutin.

Why it’s good for the body

• Beef provides quality protein, heme iron and zinc.
• Slow braising improves digestibility and develops depth of flavor.
• Root vegetables bring fiber and vitamins A and C.
• Button mushrooms add minerals and natural umami.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• You can also use another, drier red wine, to taste.
• For a quicker version, braise the meat on the stovetop for 2–3 h instead of in the oven.
• You can season the mashed potatoes with garlic or nutmeg for extra aroma.