Pommes Boulangere

• servings: 6

Ingredients

1 lbs stew meat

1/2 container pancetta

I container mirepoix

350ml Red wine

Spoon of beef better than bullion

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6 Large potatoes (Waxy potatoes – Charlotte, Yukon, Red rooster)

4-5 Yellow Onions (finely sliced)

3 Garlic cloves (finely sliced)

6 Sprigs of thyme (leaves picked)

1/2 tsp parsley

1 dash cinnamon (optional)

40g Butter

Salt + pepper

Directions

Dry, pepper, salt, dice beef into 1-inch squares and brown with pancetta. Add garlic and mirepoix, thyme, parsley, dash of optional cinnamon. Add the red wine, beef bullion, pressure cook for 20 mins. Check, the meat should break down easily and the red wine should have reduced into a sauce consistency.

Peel your onions and slice finely, cook in a pan over a medium heat for around 5 minutes before adding sliced garlic cloves. Cook until the onions are soft and golden brown. Check seasoning and add the picked thyme.

Peel the potatoes and slice thinly with a knife or on a mandolin, season with salt and pepper. Get your dish and start with a layer of braised beef followed by potatoes, followed by a layer of onions then top with potatoes again. Add stock if necessary. Add your butter on top in cubes . Cook in the oven at 375 for 45 min to an hour covered.

Notes

https://www.matthewryle.com/recipes/beef-pommes-boulangre