Sunday, 13 January 2008

Beef Bourguinon and Nutmeg Mash

These are recipes from the ever enthusiastic Rachel Allen's book Rachel's Favourite Food for Friends. She's not someone whose books I would use very often but when I do the recipes do seem to turn out well. Also my camera ran out of charge so I only have pics from after instead of before ones too but I'm sure you'll get the idea.

Beef Bourguinon is a classic French casserole and this is a relatively simplified version but gorgeous all the same. This ammount of ingredients here is for 6 people but you could easily half it and make less but this is the type of dish that will be nicer the next day and if I don't have to cook one evening during the week then I won't be complaining!!!!

So here's what you need

  • 2tbsp olive oil
  • 200g streaky bacon cut into cubes
  • 18 baby onions/shallots
  • 1.5kg/3 1/4lbs stewing beef cut into cubes
  • pepper
  • 40/1 1/2oz flour
  • 400ml/14 fl oz red wine
  • 4 cloves finely chopped garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 2 stalks parsley
  • small piece of orange zest
  • 450ml/3/4 pint beef or chicken stock
  • 18 small button mushrooms (which I didn't use as I don't like mushrooms so I added 2 parsnips cubed about 20 mins from the end of the cooking)
Preheat the oven to 160/ gas 3. In a large pan heat 1 tbsp of the olive oil and brown the bacon. Remove and set aside, leaving any fat in the pan. Add the onions and stir on a high heat until golden. Remove and leave with the bacon. Add the beef to the pan in batches and cook until brown. Season with pepper and put back into the pan and scatter in the flour, stirring all the time. Pour in the wine and the garlic.

Stir again and add the bay leaf, thyme and parsley (I had this tied together in a bouquet garni as it's easier take them out later on). Add the bacon and onions and enough stock to come 3/4 up the sides of the pan. Bring to the boil and put the lid on and place in a preheated oven for 2 1/2 hours until almost tender. Add the mushrooms if you're using them and cook for another 30-40 mins or until the beef is tender. Remove the orange zest and serve with the Nutmeg Mash below.

So here's what you'll need for the mash

  • 1 kg/2 1/4 lbs floury potatoes
  • 50g/2 oz butter
  • 200mk/7 fl oz boiling milk
  • 1/2 grated/ground nutmeg
  • salt and pepper
Clean the potatoes and put them in a large pot and boil them until cooked. You can test them with a knife or a skewer. Peel the potatoes while they're still hot and mash them. Add the butter but not the milk until the mash is smooth. Add the milk, you can add about half and then add more as needed, I like my mash very soft and silky but people like it different ways so whatever you like yourself. Add the nutmeg, salt and pepper and serve.


I wasn't mad about the mash to be honest, the barely there nutmeg flavour just didn't do it for me but my mam and husband were here and they loved it. So I think next time I'd do it with Garlic Potatoes as suggested in the book.

4 comments:

Mary said...

Yummie rach wil def be making this. Im with you on the mash id prefer garlic too i think !

Kate said...

I really like adding some Horseradish to mash for Beef Bourgignon (I just use a tsbp of Tesco Finest Horeradish cream), the flavours go really well together

Rachel said...

Must try that so Kate, the nutmeg just didn't float my boat so will be giving something else a go!

Heather said...

I was gonna suggest horseradish, but looks like Kate beat me to it. :) Looks delish!