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Slow boeuf Bourguignon

This slow-cooking beef casserole is a classic dish that’s a winner for impressing special someones and at dinner parties.
Serves: 2
Skill level: Easy peasy

Ingredients

    • 250g(8oz) lean braising steak, cubed
    • 1tbsp seasoned flour
    • 1tbsp olive oil
    • Half a medium onion, peeled and finely sliced
    • 1tbsp brandy
    • 1 clove garlic, peeled and crushed
    • Bouquet garni, or a bay leaf and a few thyme sprigs
    • Salt and ground black pepper
    • 250ml (8fl oz) full-bodied red wine
    • 2 rashers streaky bacon, diced
    • 2 shallots, peeled and halved
    • 100g (3½oz) small chestnut mushrooms, sliced
    • 6 cooked baby beetroot

To serve:

    • Potato Dauphinoise, and Bean and Broccoli Tango (see below for recipes)

Method

    1. Set the oven to gas mark 3 or 160°C. Toss meat in seasoned flour. Heat the oil in a frying pan, or a flameproof casserole dish, and brown the meat with the onion, stirring occasionally. Pour the brandy over and set alight.
    1. Add the garlic, seasoning and herbs and pour in the wine. Bring to the boil, cover and cook in the oven for 1½-2 hrs.
    1. While the casserole is cooking, prepare the potato Dauphinoise. Arrange 250g (8oz) potatoes, peeled and cut into thin slices, in a shallow, buttered dish with half a finely sliced onion, a few thyme leaves, and season. Pour over 200ml (7fl oz) warmed milk and dot the top with butter and grated nutmeg. Cover with buttered foil. Bake for 1½-2 hrs with the casserole. Sprinkle with thyme leaves before serving.
    1. Meanwhile, dry-fry bacon with shallots, and cook until golden. Add the sliced mushrooms and cook for a few minutes. Stir into the casserole with the beetroot and cook for another 30 mins. Take out herbs before serving. Serve with Potato Dauphinoise, beans and broccoli.
    1. 5 For the Bean and Broccoli Tango, cook 60g (2oz) each of green beans and tenderstem broccoli florets, until just tender. Drain well. Melt a knob of butter in a pan and add a little freshly grated root ginger and a little lemon zest. Cook for half a minute, then stir in the greens.

Nutritional values are for maximum number of servings

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 24.0g saturates 8.0g calories 600(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.