That’s going straight on my list of things to try. I love the idea of crunchy potatoes with the soft meat.
Looks like you used whole cloves of garlic, too. And maybe roasted some of it? I’ll be stealing that idea too.
I roasted red onions with the potatoes and then mixed them into beef. They get some of the crunchy bits of potatoes coated on them, which works well I think.
Oh yeah, that would be good. This is making me hungry.
Recipe?
I make a lot of beef (or lamb) stew without any seasoning (except for two bay leaves) in the instapot (which I resisted as a “dumb gadget” for way too long). It gets frozen and when I’m ready, I just add things to the meat, and you’d never know it was frozen.
In this case, I had pre-reduced red-wine and roast-garlic sauce sitting in the fridge. Added some tomato paste and then some brown sugar, when it seemed like the wine was a bit sour. If I had an orange, I would have added some zest, that’s a nice trick.
And butter. Because butter solves anything.
![[Homemade] Traditional Beef Bourguignon (with less traditional smashed potatoes)](https://lemmy.world/pictrs/image/e30e0c3b-111d-4629-be90-651b3104fef7.jpeg){kind=link}