Recipe & Pairing | Chrissy Glentis' Rich beef bourguignon with mashed potatoes

Whether you're on a low-FODMAP diet or not, your life just became that little bit more delicious. Always Delicious Low-FODMAP Kitchen (available now!) is the brainchild of Chrissy Glentis, chock full of recipes that show that eating for digestive health doesn't mean boring, bland meals.

Take this French classic rich beef bourguignon, perfect for winter and with the ideal wine pairing there on the plate…

Pairing tip: "This classic Burgundian dish was tailor made to be paired with the region’s classic black grape: pinot noir. It’s bright acid, red fruits and (if you get your hands on the right bottle) that hint of umami-mushroom-earthiness is going to compliment and contrast in all the right ways here. It’s exactly what we love. My dark horse pairing though? Nebbiolo. It’ll sing a similar song to pinot noir but with more tannin and body, if you’re looking to really indulge. But by all means pair this dish with your favourite winter red wine - there’s not many ways you can go wrong.” - Nick

Pair this with...

Chrissy Glentis' Rich beef bourguignon with mashed potatoes

“This iconic French dish features tender chunks of beef cooked slowly in a luxurious red-wine sauce infused with the deep, savoury flavours of aromatic vegetables and herbs. Leaving out the traditional ingredients of onion and mushrooms keeps this low FODMAP, but it’s just as tasty and satisfying. Dairy, egg, gluten, lactose, nut and soy free." - Chrissy Glentis

Prep time: 10 minutes

Cook time: 1 hour 40 minutes

Serves: 4–6

INGREDIENTS

• 2 tablespoons extra-virgin olive oil

• 750 g (1 lb 10 oz) beef chuck, cut into 4–5 cm (1½–2 in) chunks

• 300 ml (10½ fl oz) red wine

• 1½ low-FODMAP beef stock cubes

• 1 teaspoon soft brown sugar

• 1 teaspoon dried thyme

• 2 teaspoons dried parsley

• 1 teaspoon sweet paprika

• 1 bay leaf

• 1 tablespoon dried chives

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 40 g (1½ oz) tomato paste (concentrated purée)

• 1½ tablespoons garlic-infused olive oil

• 200 g (7 oz) carrot, peeled and cut into 2–3 cm (¾–1¼ in) thick rounds

• 200 g (7 oz) potato, peeled and cut into 3 cm (1¼ in) chunks

• 2½ tablespoons cornflour (cornstarch) mixed with ¼ cup (60 ml) cold water (see tip below)

• flat-leaf (Italian) parsley, to garnish (optional)

Mashed potato

• 1 kg (2 lb 4 oz) potato, peeled and cut into 1–2 cm (½–¾ in) cubes

• 25 g (1 oz) butter or dairy-free alternative

• ¼ cup (60 ml) milk of your choice

• salt and pepper, to taste
  

METHOD

Heat the oil in a stockpot or large saucepan over medium–high heat, add the beef and brown on all sides for about 5 minutes.

Add the wine, 300 ml (10½ fl oz) water and stock cubes with the brown sugar, herbs and spices, tomato paste and garlic oil. Bring to the boil, then reduce the heat to low, cover with a lid and simmer for 45 minutes to 1 hour, or until the meat is tender, stirring occasionally to prevent it from sticking.

Add the carrot and potato and simmer for another 30–40 minutes until the vegetables are cooked through. Add the cornflour slurry and continue to simmer until the stew has thickened. While the carrot and potato are cooking, place the potato for the mash in another stockpot and cover with cold water.

Season generously with salt and bring to a rapid boil over high heat. Reduce the heat slightly if it starts to boil over, but keep it at a rapid boil. Cook for 20–25 minutes, or until a potato is easily crushed with a fork against the side of the pot.

Drain, then mash the potato with a potato masher. Add the butter and milk and mash again until combined. Taste and adjust the seasoning to your liking. Serve the mashed potato topped with the beef bourguignon.

Scatter some fresh parsley on top to garnish.

Enjoy straight away or store in the fridge for 3–4 days or in portions in the freezer for up to 3 months. For the best results, allow to thaw overnight in the fridge, then heat in the microwave for 2–3 minutes, stirring halfway through, until evenly heated. You can also reheat it from frozen in the microwave for 4–6 minutes.

Tip: The cornflour and water mixture should have the consistency of a slurry. If it’s gluggy, whisk the mixture with a fork until there are no clumps of cornflour before adding it to the pot.

Images and text from "Always Delicious Low-FODMAP Kitchen" by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99.