Beef stew with cognac, mushrooms and mashed potatoes
A creamy beef stew with mushrooms, flambéed in cognac and served with mashed potatoes.
Servings 4 people
Ingredients
Beef stew with cognac and mushrooms
- 600 g beef fillet or other lean beef
- 250 g mixed mushrooms
- 100 g bacon, diced
- 1 onion, roughly chopped
- 2 cloves garlic, grated or crushed
- 100 ml cognac
- 200 ml beef stock
- 250 ml whipping cream (38% fat)
- Salt and pepper
- Cornflour, to thicken
- Gravy browning, optional
Mashed potatoes
- 1,5 kg potatoes, peeled and cut into large chunks
- 150 ml crème fraîche (18% fat)
- 50 g butter
- Cooking water from the potatoes
- Salt
To serve
- Spring onions and parsley, to finish
Instructions
- Clean the mushrooms of any dirt and cut them into smaller pieces. Slice some and quarter others so you get a bit of variety in texture.
- Cut the meat into bite-sized pieces.
- Put a pan of water on and boil the potatoes while you start on the stew.*Remember NOT to salt the water.
- Heat a splash of oil in a frying pan and brown the meat well over fairly high heat, – season with salt and pepper.Set the meat aside on a plate.
- Turn down to medium heat and fry the bacon until lightly golden.
- Add the onion and garlic and fry for a couple of minutes, then add the mushrooms and fry for a further 4-5 minutes. Turn the heat up a little if needed, so the mushrooms fry rather than stew in their own juices.
- Return the meat to the pan, turn the heat right up and pour over the cognac. Let it bubble up vigorously before you set it alight, and let it flambé until the alcohol has burnt off. Give the pan a shake a couple of times.*Always take care with an open flame in the kitchen. - If you would rather not flambé, simply let the cognac reduce well over high heat.
- Turn down to medium heat and pour in the stock and cream, – let the stew simmer for about 10 minutes.*Meanwhile, finish the mashed potatoes.
- Drain the potatoes, remembering to keep back a little of the cooking water to adjust the consistency.
- Mash the potatoes with a whisk, then add the butter and crème fraîche.
- Beat the mash well. I just use the whisk, – but you can also use a potato masher or similar.
- Beat in a little of the cooking water until the mash reaches the consistency you want, then season with salt.
- Once the mash is ready, season the sauce with salt and pepper.If needed, adjust the consistency with a little cornflour mixed with cold water, - and the colour with gravy browning if you want it darker.
- Serve the stew topped with sliced spring onions and finely chopped parsley.