By Chef Elvin Chew Classic Boeuf Bourguignon with Mushroom & Pearl Tart/Pie

  • Prep time 8Hr
  • Cook time 2Hr
  • Technique Braise, Bake
  • Meat Beef
  • Cut Round
  • Serves 4

A reinvented classic where the traditional French Beef Stew is presented in a tart with complementary additions of pickled shallots, potato and pumpkin.

Ingredients

For the savoury tart shell 

128g Plain all-purpose flour 

75g Unsalted butter

1 Egg yolk 

5g Sugar 

2.5g Salt 

 

For the classic boeuf bourguignon

400g Beef Rump

50g Bacon (diced)

25g Garlic (peeled and minced)

200g Carrot (peeled and diced)

50g Pearl onions (peeled)

50g Mushroom (diced)

1pc Bay leaf

4 sprigs thyme

20g Tomato paste

30g Unsalted butter

30g Plain all-purpose flour

500ml Red wine, preferably Pino Noir

7500ml Beef stock

 

For the potato purée 

300g Russet potatoes 

300ml Milk 

75g Unsalted butter 

Salt (to taste) 

 

For the pumpkin purée 

300g Pumpkin

300ml Milk 

75g Unsalted butter 

Salt (to taste) 

 

For the pickled shallots

70g Shallots (peeled)

100ml Apple cider vinegar

100ml Water

15g Sugar

5g Salt

 

Condiments

60g Shredded mozzarella cheese

40g Edamame

4pcs Cherry tomato

2pc Baby radish

 

To garnish

Red-vein sorrel cress (as needed)

Purple shiso cress (as needed)

Pea shoot cress (as needed)

Edible flowers (as needed)

Method

For the classic boeuf bourguignon

1. Dice the beef rump into small cubes. Dice the bacon finely as well

2. Combine red wine, carrot, pearl onion, thyme, bay leaf and Beef cubes in a bowl to marinate, preferably overnight.

3. Strain the mixture and separate them into individual ingredients, while reserving the red wine.

4. Pat dry the Beef cubes, and season with salt and crushed black pepper.

5. Heat up a large pot with olive oil and sear seasoned Beef cubes till brown and set aside.

6. Next, sauté the bacon bits in the same pot and set aside

7. In the same pot, add unsalted butter, sauté the carrots and pearl onions till lightly brown then add in the minced garlic.

8. Add in tomato paste and sauté for another 3 mins.

9. Add in the flour and cook for another minute.

10. Add the marinated red wine and Beef stock into the same pot and mix well.

11. Lastly combine the seared Beef Rump and bacon into a pot and stir well, cover with a lid.

12. Preheat oven to 180°C and place pot to slow braise for 1.5 hours.

13. Once ready, remove from the oven and season to taste.

 

For the savoury tart shell

1. In a bowl, combine the sugar, salt, and unsalted butter and mix well to fully incorporate. 

2. Add the egg yolk into the mix and stir to combine.

3. Sift in the all-purpose flour and knead till the dough comes together.

4. Wrap dough in clingfilm and refrigerate, allowing it to rest for an hour. 

5. Portion dough into tart shells and lightly shape into tarts of about 3mm thickness

6. Prick some holes with a fork in the middle and place the formed tart shells into the chiller for another hour.

7. Preheat oven to 170°C, and bake tart shells for 15 mins or longer until golden.

 

For the potato purée

1. Peel and dice the russet potatoes.

2. Place diced potatoes into a pot and cover with milk, bring to a simmer and cook for 20 mins till soft.

3. Strain the potatoes and reserve the liquid.

4. Blend with unsalted butter and some of the reserved liquid to the desired consistency

5. Season with salt to taste.

 

For the pumpkin purée

1. Peel and dice the butternut pumpkin. 

2. Place diced pumpkin into a pot and cover with milk, bring to a simmer and cook for 20 mins till soft.

3. Strain the pumpkin and reserve the liquid.

4. Blend the pumpkin with unsalted butter and some of the reserved liquid to the desired consistency.

5. Season with salt to taste.

 

For the pickled shallots

1. Mix water, apple cider vinegar, sugar, and salt till all dissolved together.

2. Cut shallots into rings and combine with pickling liquid.

3. Store in an airtight container and pickle overnight.

 

Condiments

1. Blanch edamame in boiling salted water for 2 mins and then place in an ice bath to cool. Strain and set aside.

2. Cut cherry tomatoes into desired shapes.

3. Slice baby radish thinly and place into an ice bath. Strain and set aside

 

Assembly

1. Spoon Boeuf Bourguignon into tart shell.

2. Top the filling with some shredded mozzarella cheese.

3. Pipe potato and pumpkin purée over the top.

4. Place in a preheated 175°C oven to bake for 8 – 10mins before finishing off with the garnish.

5. Garnish with edamame, cherry tomatoes, baby radish, mixed cress and edible flowers.