One of my big loves – outside of fashion & beauty – is cooking, but since starting work I haven’t had much of a chance to get creative during the week. At the weekend though it’s a different story, & I’ve been loving knocking up some proper autumnal comfort food, so I thought I’d share with you one of my favourite recipes: boeuf bourginon.
Now, this dish isn’t going to win any beauty contests, but it will fill you up & chase away any winter blues that are haunting you. It’s also super simple, & if you’re not a fan of standing over the stove then no worries, this dish is best left to its own devices anyway – win.
You will need:
- 400g of diced beef
- 6 shallots
- Chestnut mushrooms
- Mixed herbs
- 2 beef stock cubes
- Plain flour
- Red wine
- Salt and pepper
- Mashed potato (as side)
The first step is to pre-heat your oven to around 150°c – you can go higher if you’re in a rush, but the slower you cook this dish the more melt-in-the-mouth it’ll be.
Next, dice your beef & mushrooms. It’s up to you how finely you dice things but I prefer to keep everything pretty chunky to give a bit of substance to the final product. At this point you can also chop your shallots if you like, but I prefer to add mine in whole, just before the tray goes into the oven.
The next step is to quickly fry your meat. You’re simply looking to braise it, so coat your chunks in flour (with salt & pepper mixed in) & then chuck it into a super hot pan for just a couple of minutes until it’s brown but still raw in the middle. One this is done, pop it into an ovenproof dish while you deal with the rest of the ingredients.
At this point you can also fry your mushrooms, garlic & shallots although it’s not compulsory.
One you’re done frying, throw all the ingredients (meat, mushrooms, garlic, shallots) into the ovenproof dish. Sprinkle on some mixed herbs & a little seasoning.
Next you want to make up a pint or so of beef stock. I like to use two cubes for extra flavour, & add in a heaped tablespoon of flour to ensure the sauce thickens nicely. Pour this over the mix in the dish.
Now the fun bit: pour in a whole bottle of red wine – it doesn’t have to be anything fancy, I just grabbed whatever was on offer at Tesco but if you’re more of a connoisseur then feel free to pick out a nice, full-bodied Burgundy.
Once you’ve done that, it’s into the oven for basically as long as you want, but no less than 1 hour 45 minutes. Around half way through you’ll probably want to just check in on how well the liquid is reducing & if it’s still looking a little runny then add in a little flour & water mix to help it along.
You can also use this time to sort out your sides. I love fluffy, buttery mash, but really any potato-based dish will work.
When you’re happy that it’s cooked, & the sauce is nice & thick, take it out the oven. Spoon it into a deep plate, add your side & you’re done! Like I said, this isn’t exactly a sophisticated dish but it’s delicious & pretty much the definition of comfort food.
If you enjoyed this post then let me know, either in the comments or on Twitter – I’d also love to hear what your favourite autumn comfort food is.