Recipe courtesy of Nigel Webber
This simple twist on beef bourguignon uses meatballs in place of slower preparations like braised beef, but keeps the depth of flavour we love. If you have ever wondered if comfort food can still be elegant, this recipe shows you how.
750 g waxy potato, diced
50 g butter
¼ cup (60 mL) heavy cream
50 g sour cream
To taste salt and pepper
30 g butter
4 strips of thick cut bacon, chopped
250 g cremini or button mushrooms, chopped
1 small yellow onion, chopped
50 g breadcrumbs
600 g lean ground veal
3 g herbes de Provence, dry
10 g flour
50 g tomato puree
2 g fresh thyme
½ cup (120 mL) red wine
2/3 cup (160 mL) beef stock
- Boil potatoes in a medium pot. Once boiling, reduce heat to simmer for 8 to 10 minutes or until potatoes are tender.
- Strain potatoes. Add butter, cream and sour cream to pot and warm gently. Add potatoes back to pot, and mash. Season with salt and pepper. Keep warm.
- Melt butter in a skillet on medium heat. Add bacon and cook until slightly brown. Add mushrooms and onions, and cook until translucent.
- Put egg and breadcrumbs in a small bowl and let hydrate. Mix in veal, dry herbs and season with salt and pepper. Shape into 16 to 20 small balls (smaller balls are preferred for quick cooking).
- In your bacon, mushroom bourguignon pan, add flour. Cook until well incorporated and lightly browned. Add tomato paste, thyme, wine and beef stock. Bring to a simmer while stirring with a wooden spoon.
- Add meatballs and cook for another 10 minutes or until meatballs are fully cooked. Season with salt and pepper, and serve.
If time permits, brown the meatballs before adding them to the stew!