Beef Bourguignon meets Osso Bucco – winter comfort food at its best
I’m one of those people who likes to have the best of both worlds. One evening recently, as the rain was pouring and the wind was howling and my toes were freezing, I found myself staring into the fridge – getting colder by the second – and torn between making one of the two most comforting winter casseroles: Beef Bourguignon and Osso Bucco.
I was in such a state of indecision and just wanted something hearty, warming and relatively quick so I could get back under the doona and snuggle in for movie night. Eventually, I came to the sweet conclusion that I could have both! I’m not talking about a two-course meal, I mean a compromise of two similar yet different dishes. The result, I believe, was a divine discovery worth recording and, of course, sharing. It’s the perfect go-to recipe when the temperature drops and your body is crying out for winter comfort food.
This particular recipe, Beef Bourguignon meets Osso Bucco, is the perfect winter comfort food. It’s rich and satiating, contains healthy whole foods, is sugar free and paleo-friendly too!
- 30gm butter
- 4 pieces of osso bucco
- 10 French onions, peeled
- 250gm bacon, diced
- 1 cup beef or lamb stock
- 400gm diced tomatoes (fresh or tinned)
- 2 cups red wine
- 1 sprig rosemary, chopped finely
- 1 sprig thyme, chopped finely
- 2 bay leaves
- salt and pepper to taste
- 2 carrots, chopped
- 1 large flat mushroom, diced
- 1 large sweet potato, peeled and chopped
- Small bunch of fresh chives, chopped
- Heat butter in a large heavy based saucepan over medium heat. Add the meat and cook, turning once until just browned on each side. Remove from the pan.
- Add bacon and onions and cook until tender and caramelised. Return meat to the pan and add stock, wine and herbs.
- Bring to the boil, then reduce heat to low, cover and simmer for half an hour. Remove the lid, add the carrot and mushroom, stir, then continue to simmer for a further half hour.
- Meanwhile, place sweet potato in a medium saucepan and cover with water. Bring to the boil and cook until the sweet potato is soft. Drain the water then mash the sweet potato and stir in fresh chives.
- Serve mashed sweet potato in a bowl or on a plate topped with beef, vegetables and juices.
Question. Traditionally speaking, do you prefer Beef Bourguignon or Osso Bucco?