Thursday, 21 April 2011

Recipe- Beef bourguignon

This might seem like a strange choice for a first post considering how much I bang on about the best of British, but it is not the name of the dish or the origin of the recipe that makes the food, it is the ingredients.

An early warning- there are a lot of pictures as I did this step by step.

I did not plan to make this for the blog, so the ingredients are as they came from the fridge/cupboard, I thought I would see how well I did making this out of British produce and try to do better next time.

Ingredients (In the order you need them):

1 leek (UK)

3 cloves of garlic (unknown, no label)

2 large carrots (British)

1 tsp olive oil (Non specified EU origin)

400g pack of casserole beef, chopped into chunks (British)

1 large glass of red wine (French)

1 stock cube (No idea, not labelled on the box)

2 large glasses of water (UK, from the tap)

1 tsp olive oil (Non specified EU origin)

4 rashers of bacon (British)

6 large chestnut mushrooms (Ireland), or other variety if you prefer

8 shallots (British)

1 tbsp corn flour (Non specified EU)

1/3 mug cold water (UK, from the tap)

Set the oven to 180 degrees C

Wash and slice the leeks. Peel and slice the carrots. Peel and crush the garlic.
Heat the oil in a large casserole dish or pan and brown the beef.

Take the browned beef out of the pan (the lid is a good place to store it). Add the leeks and garlic and lightly fry until the leeks look a little see through, you will need to keep stirring them to avoid burning.
Add the sliced carrots, browned meat and stir
Add the red wine, stock cube and one glass of water. Stir well.
Put the lid on and place in the oven at 180 degrees C for two hours. Check occasionally and add a little more water if it is looking dry.

After two hours prepare the shallots (peel) and mushrooms (quarter).

Finely chop the bacon and fry in 1 tsp of oil.

Once the bacon is crispy add the mushrooms and shallots. Fry until the mushrooms are soft, the shallots should be lightly browned where they have been touching the pan.

Take the casserole dish out of the oven. Stir in the bacon, shallots and mushrooms. Put back in the oven for another hour.

About five minutes before serving mix the cornflour with cold water in a jug, stir into the casserole and return to the oven for a few minutes.

Serve with potatoes and veggies and what is left of the bottle of wine. Enjoy!

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