Beef Bourguignon with redcurrant and rosemary

So this is a little more in keeping with the theme of the blog…

It was sent to me by Mary B – I will copy and paste her words below – they have some extra advice! However I know that she made it for her own version of Come Dine with Me.  I don’t think it won but I know it definitely got high marks.

I’ve made it a couple of times, once in Gill’s Le Creuset pot and once in a regular pot (after Gill moved back to Ireland).  It definitely benefits from the heavier pot – and like most of these dishes it’s even nicer the second day.

Serves 4
pre heat oven to 150 C
Gas Mark 3

1 Kg diced beef
2 tablesp plain flour seasoned gererously with salt and pepper
250 ml of red wine (Burgundy) or whatever plonk…. u have ….
1 large onion fincely diced
1 Tablsp of Olive oil
150 grams of lardons of bacon –  Streaky rashers
2 cloves garlic, crushed
1 bay leaf
2 sprigs of rosemary
3 sprigs thyme
1 ttsp tomatoe puree
1 420 grm of tomatoes
1 tablespoon redcurrant jelly  (this is the added extra which makes it nicer)
300 ml beef stock (NICE STOCK CUBE)
baby button mushrooms  150 grm
pearl onions
sea salt
freshly ground black pepper.

The great thing about this recipe is that it gets better after a day or two so make it in advance for stress-free entertaining.  It will also freeze well. Better to add the mushrooms and pearl onions after you have defrosted it and when you are reheating It should be ready to eat in 30 mins…

TO MAKE

Toss the meat in lightly seasoned flour.  Fry in small batches until brown, transferring to a large place.  De-glaze the pan by adding the red wine and allowing it to come to the boil, stirring the bottom of the pan to release any crusty bits on the bottom: we want these as they are full of flavour.

In a large saucepan or ovenproof casserole dish, cook the onion in olive oil until soft and translucent, then add the bacon lardons and garlic.  Continue to cook until the bacon picks up a little colour.  Add the browned meat, along with the de-glazed pan juices, half the herbs, (these dont need to be chopped just throw them in), the tomatoe puree, tinned tomatoes, the redcurrant jelly and enough beef stock to cover the meat by 4 cm.  Bring to simmering point, season well and either bake in the oven or continue to simmer on a very low heat for on hour.  Remove from the oven, discard the herbs, add the mushrooms and perl onions along with the remaining chopped herbs and cook for a further 30 minutes.  Taste to ensure the meat is tender and seasoning is correct.

I cook in advance up to cook in oven and leave to cool and put in fridge.  On the evening of serving add the mushrooms and cook for 1/2 hour.

Enjoy and serve with creamed spuds ….. saute the chopped scallions or spring onions in butter and add to potatoes and heat milk and add it too.  Do this just before serving, I let the spuds dry out too much ….. too much wine.

Talk soon,

Love Mom

 

I have no photos of the dish, or her Come Dine with me Experience – so here she is making a snow angel:

Mam