(photo from http://www.kitchendaily.com/global-cook/)NOTE: This is a very easy recipe to follow (coming from someone who struggles to cut an apple), and can be changed to each persons tastes. Enjoy!
One of my first favorites.
I was a very picky kid. Hated beef, hated veg, hated cheese, wouldn't eat eggs, wouldn't really eat much. However, one day, I must've been around 12, my Mum made Boeuf Bourguignon .
If this gorgeous dish is made right...words cannot describe how beautiful it is. It is not for the 'calorie conscious' of you, but you must at least try a mouthful. I'm all for being healthy etc, but you have not lived until you have tried this recipe.
The inspiration for starting my blog was a film called 'Julie & Julia', this is a fantastic film that made me, the least inspired cook in the World, to want to cook, cook, cook, cook, cook. I have been following blogs for a wee while, but only one of them is actually a cooking blog. Her name is Laura, and she is substantially more advanced than me. I believe the film was also her inspiration to start a blog.You can find her here - http://foodpug.blogspot.com/
Right, so back to the dish. You have to remember that up until this point, I had never browned meat, or chopped garlic or anything similar. I am a total newbie! I was given the Lorraine Pascale cookbook for Christmas from my parents, I would advise anyone to invest, it's very easy to follow but some of her recipes are really inventive.
Heart-warming Boeuf Bourguignon
(I don't know how the copyrights work on this thing, so going to put my own spin on it).
- Season and add 250g of large chunks of braising steak to a pan and brown.
- Tip into a casserole dish and brown the other 750g in 250g portions too.
- If the pan starts getting a bit burnt, add some red wine. Lorraine recommends Burgandy, but my Mum says any decent red will do.
- Put 100g of lardons into a pan and brown, then add to the meat in the casserole dish. Repeat with the other 100g.
- Sprinkle a handful of plain flour over the beef / lardons, and season with some salt and pepper (I put too much salt in, so be careful!). Stir until the flour has disappeared.
- Add 2 sprigs of rosemary, 2 sprigs of Thyme and a clove of garlic ground to a paste / finely chopped.
- Add just enough red wine (Lorraine recommends Burgandy), and Marsala or stock to cover ALL of the meat (my wine & marsala didn't cover the meat and it became dry).
- Cover the caserole dish and cook in a pre-heated oven for 2.5 hours at 150 deg.C.
- Fry the shallots until they are golden brown, add the carrot and cook for a minute then put them both aside.
- After the casserole has cooked for 2.5 hours, take it out of the oven, add the shallots, carrots and a large handful of dried porcini mushrooms (not totally necessary, as they aren't cheap!), then put the casserole back in the oven for 30 minutes.
Anyway, I really enjoyed making this. As a newbie, the most difficult thing for me in this recipe was chopping garlic. And working out just when the beef was browned. Trial and error is a very important factor in this recipe. For me, Lorraine uses too much salt, and I would put in a lot more red wine, but that may be the lush in me!