Braised Rosemary Beef Bourguignon with Carrot-Potato Hash

Ingredients

• 1 lb grass-fed beef sirloin, cut into 1-inch cubes
• 2 medium Yukon Gold potatoes, diced
• 4 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 medium onions, thinly sliced into rings
• 4 sprigs of fresh rosemary, chopped (about 2 tbsp)
• 2 tbsp olive oil
• 1 cup dry red wine
• 1 cup beef broth
• 1 tsp tomato paste
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

Step 1: Sear the Beef and Build a Fond

Sear the beef cubes in hot oil until browned on all sides, about 5 minutes. Remove the beef from the pan and set it aside. Reduce the heat to medium and add the sliced onions to the pan. Cook until they are lightly caramelized and starting to brown, stirring occasionally, about 8-10 minutes. Add the sliced carrots to the pan and cook for an additional 2-3 minutes, stirring occasionally. Add the chopped rosemary to the pan and cook for 1 minute, stirring constantly. Add the red wine to the pan, scraping up any browned bits from the bottom, and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the beef broth, tomato paste, and Dijon mustard to the pan, stirring to combine. Return the beef to the pan and bring the mixture to a boil. Cover the pan with a lid and transfer it to the preheated oven. Braise the beef for 30 minutes, or until it is tender and falls apart easily with a fork.

Step 2: Prepare the Carrot-Potato Hash

While the beef is braising, prepare the carrot-potato hash. Peel and dice the remaining 2 medium potatoes into 1-inch cubes. Slice the remaining 4 medium carrots into 1/4-inch rounds. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes to the skillet and cook until they are golden brown and crispy, stirring occasionally, about 10-12 minutes. Remove the potatoes from the skillet and set them aside. Add the sliced carrots to the skillet and cook until they are tender and lightly browned, stirring occasionally, about 5-7 minutes. Season the carrots with salt and pepper to taste.

Step 3: Finish the Dish

After the beef has braised for 30 minutes, remove it from the oven and let it rest for 5 minutes. Strain the braising liquid through a fine-mesh strainer into a clean saucepan, discarding the solids. Bring the braising liquid to a boil and reduce it by half, stirring occasionally, about 5-7 minutes. Season the sauce with salt and pepper to taste. Serve the braised beef on top of the carrot-potato hash, spooning some of the reduced braising liquid over the top. Garnish with fresh rosemary sprigs and serve immediately.

Step 4: Plate the Dish

To plate the dish, place a scoop of the carrot-potato hash on a textured ceramic plate. Arrange a few slices of the braised beef on top of the hash. Spoon some of the reduced braising liquid over the beef and garnish with a few sprigs of fresh rosemary. Drizzle with a little extra olive oil and serve immediately.

Step 5: Add a Finishing Touch

To add a finishing touch to the dish, sprinkle a pinch of flaky sea salt over the top of the beef and hash. This will add a touch of salty flavor and texture to the dish.

Step 6: Serve and Enjoy

Serve the dish immediately and enjoy the tender, flavorful beef and crispy, golden hash. The reduced braising liquid will add a rich, savory flavor to the dish, while the fresh rosemary will add a bright, herbaceous note. This dish is perfect for a special occasion or a cozy night in with friends and family.

Image Prompt

Professional food photography of Braised Rosemary Beef Bourguignon with Carrot-Potato Hash, high-end restaurant styling, close-up shot, shallow depth of field, natural soft window side-lighting, warm organic tones, macro food details, detailed food texture, shot on Hasselblad, 85mm lens, f/2.8, editorial style, photorealistic, gourmet, mouth-watering, garnishes of fresh herbs, served on a textured ceramic plate. NO CGI, NO 3D rendering, NO plastic textures, NO fake food look.