Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Boeuf Bourguignon. One for the weekend and the perfect winter warmer. Serve with mash, with roasties or on top of jacket potatoes.
Prep: 20 minutes
Cooking: 3-4 hours
Total: 3-4 hours
1.2kg stewing steak cut into chunks
12 shallots peeled & left whole
100g bacon cut into strips or lardons
4 garlic cloves crushed
2 bay leaves
1-2 carrots chopped
150g button mushrooms
1 beef stock cube
1 tbsp butter
2 tbsp flour
Chopped rosemary leaves
2 tbsp tomato purée
1 bottle red wine
Heat a pan & add a tbsp oil. Colour the shallots & bacon then add the garlic, rosemary & bay. Set aside.
Combine the beef with the flour & lots of seasoning. Add the beef to the pan. Colour for 10 minutes. You may want to do this in batches. Add the tomato purée, stock cube, carrot.
Return the shallots & bacon to the pan. Give everything a stir. Pour in the wine. Bring to a simmer then put in a low oven (130 fan) for 3-4 hours or a slow cooker for the day.
Sauté the mushrooms in the butter & seasoning and add these to the stew. Simmer for 15 minutes & serve.