Sunday Winter Warmer!

Last Sunday, in an attempt to convince myself that a white Christmas was just around the corner despite the balmy weather we’ve been having, I decided to make Boeuf Bourguignon.  It was deeelish (though I say so myself) and the perfect winter warmer, so I thought I’d share the recipe (and my little tips) with you. 

Do not do what I did and only read the recipe all the way through after you start making it at 7pm because it takes 2 ½ hours to cook in the oven!!!  Don’t be alarmed by this though, because the cooking part that actually involves you, is pretty easy!  My recipe of choice was Mary Berry’s, not only because she has the friendliest face ever, but because her recipe is quite simple and easy to follow.  So give it a whirl, good luck and let me know how it turns out!

Ingredients:

*      2 tbsp sunflower oil

*      I kg (2 lb) braising/ chuck steak, fat trimmed and cut into 5cm cubes

*      250g (8 oz) thickly sliced smoked bacon, rinds removed, cut into strips

*      12 shallots

*      30g (1 oz) plain flour

*      300 ml (1/2 pint) red Burgundy – have the rest with it!

*      150 ml (1/4 pint) beef stock

*      1 bouquet garni – herbs to the rest of us!

*      1 garlic clove, crushed

*      salt and pepper

*      250g (8 oz) button mushrooms

Method:

1.    Trim the fat off the meat (this can take a while).  Preheat oven to 160°C.

2.    Heat the oil in a large flameproof casserole.  Add the beef in batches, and cook over a high heat, turning occasionally until browned on all sides.  Remove with a slotted spoon and set aside to drain on paper towels.

3.    Add the bacon and shallots and cook gently, stirring occasionally until the bacon is crisp and the shallots are softened.  Lift out and drain on paper towels.

4.    Add the flour and cook, stirring, for 1 minute.  Gradually blend in the wine and stock and bring to a boil, stirring until thickened – this is easier to do with a whisk.

5.    Return the beef and bacon to the casserole; add the bouquet garni and garlic and season with salt and pepper.  Cover and cook in a preheated oven at 160°C (325°F, Gas 3) for 1 ½ hours.

6.    Return the shallots to the casserole, add the whole button mushrooms, and cook for 1 hour or until the beef is very tender.

7.    Remove the bouquet garni.  Taste for seasoning, serve and enjoy!