Beef Bourguignon a la Delia

For Boxing Day Stuarts family joined us and I wanted to make something that wouldn’t involve me spending hours in the kitchen but could feed 8 of us! I turned to Delia, the queen of cooking and of Christmas!  This is her recipe for Beef Bourguignon, and it was mighty tasty with minimal leftovers!

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Boeuf Bourguignon (From Delia Smiths Complete Cookery Course.  Serves 4-6)

Ingredients

900g Braising Steak, cut into 2 inch chunks
3 tbsp. Olive Oil
1 medium Onion
1 tbsp. Plain Flour
425ml Red Burgundy Wine
2 Garlic Cloves, chopped
2 sprigs Fresh Thyme
1 Bay Leaf
350g Shallots
2 x 130g Cubetti Pancetta
110g Mushrooms
Salt and Pepper

Method

  • Pre-heat oven to 140 C / Gas Mark 1
  • Bring 1 1/4 tbsp. Olive Oil to a sizzling point in a casserole dish or pan and sear the beef, a few pieces at a time, so its rich dark brown on all sides
  • Using a slotted spoon, transfer the meat to a plate
  • Add sliced onion to the casserole or pan and brown a little too
  • Return the meat to the casserole or pan and sprinkle in the flour, stirring to soak up the juices
  • Gradually pour in the Burgundy, again stirring all the time
  • Add the chopped garlic, herbs and seasoning
  • Put on the lid and cook very gently on top of the stove or transfer to the oven and cook for 2 hours
  • Using a bit more of the Olive Oil, fry the Shallots and bacon in a small frying pan to colour them lightly
  • Add this to the casserole after 2 hours, together with the mushrooms, then put the lid back on and cook for a further hour

I served this with a big dish of creamy mashed potatoes and roasted Parsnips and Carrots, oh and of the course Brussels Sprouts!  It can also be served with rice but it also goes well with Potatoes Boulangeres and a green salad.

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