Boeuf Bourguignon

I love this dish in the autumn, topped with a sprinkle of gremolata (which adds a freshness and cuts through the richness of the dish), I serve with buttery mashed sweet potatoes, and Brussel sprouts or greens, panfried in butter and peppery rocket…accompanied by a big bold glass of red wine - delicious.  Any leftovers are made into pies for Freddie's school lunch. 

Prep time: 20 mins  Cook time: 2 hours (or 8 in the slow cooker) Serves 4-6

Ingredients

• 2 - 3 tbls spoons of oil (avocado, macadamia, dripping or ghee are all suitable)

• 750g of chuck steak, beef cheeks, shin/stewing, or gravy beef cut into 4cm squares 

• 2 slices of streaky bacon, chopped 

• One onion, roughly chopped 

• 3 cloves of crushed garlic 1 celery stalk, finely chopped.

• 3 carrots cut into 2 cm pieces

• 2 tbls of tomato paste 

• 1.5 tbls of tapioca flour 

• 1.5 cups (350ml)  of red wine

• 1.5 cups (350ml) of beef stock

• 2 bay leaves 

• A large sprig of thyme

• A small tip of rosemary sprig (about 5 leaves)

• 200g of Portobello mushrooms chopped into 2cm pieces (or chestnut mushrooms, halved)

  
  Method

• Heat ½ oil in a large casserole over a medium-high heat

• Add the beef to the pan in batches & brown on all sides, do not overcrowd the pan or the meat will steam, not brown.

• Remove the meat once browned & set it aside 

• Lower the heat to medium & fry the bacon, until just beginning to brown 

• Add the remaining oil & pan fry the onion, garlic, celery,  carrots, & herbs for approximately 5 minutes until they soften & beginning to caramelise

• Return the meat and any juices to the casserole, stir in the tapioca flour & tomato paste cook for a further minute

• Add the wine and stock, bring to a boil, reduce the heat to low, and cook for approximately 1hr 20 mins 

• Add the mushrooms and cook for a further 30 minutes, until the meat is tender and just falling apart

• Remove the herbs prior to serving.

Slow Cooker

To make in the slow cooker reduce the total liquid by ½ (175ml each of stock and wine), and transfer to the slow cooker at the stage where the liquid is added. Cook for approximately 5 hours on high or 7- 8 hours on low, (until the meat is tender), adding the mushrooms 2 hours before the end of cooking.

Gremolata

• 1 tsp of minced rosemary 

• 1 clove of minced garlic

• 2 tbls of minced parsley 

• 1 tbls of minced lemon rind 

• 1 tbls of minced chives 

Mince all the ingredients in a bowl one hour before serving to allow the flavors to develop. 

Enjoy!