Food with JP passion: Beautiful Beef Bourguignon
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
This classic dish is perfect for these chilling evenings.
This is a new recipe from one of my new cookbooks that was gifted to me at Christmas – ‘A year at Avoca’.
Like all slow cooked recipes this tastes better the longer it has to cook and in fact it’s a great dish to make a day ahead.
It will also freeze well but better to add the mushrooms after it has defrosted when you are reheating it.
Perfect served with creamy mash or potato croquettes it’s pure comfort food in a bowl.
Ingredients: (Serves 4)
- 1.5 lbs of diced beef
- 2 tablespoons of plain flour
- 250ml red wine
- 1 large onion diced
- 1 tablespoon of olive oil
- 150g bacon lardons
- 1 teaspoon of garlic salt
- 1 bay leaf
- 2 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 1 teaspoon of tomato puree
- 800g tomato passata
- 300ml hot beef stock
- 150g baby button mushrooms
- Sea salt and ground black pepper for seasoning
Method:
1. Toss the meat in the flour and then fry in small batches in a large oven proof casserole dish over a medium heat until brown and transfer the meat to a large plate.
2. Deglaze the pan with the red wine and allow it to come to a boil making sure to stir the bottom of the pan to release any crusty bits.
3. In a separate pan fry off the onion and bacon lardons and add the garlic and cook until the bacon lardons have picked up some colour.
4. Add the browned off meat to the de-glazed pan juices in the casserole dish, then add the onion and bacon lardons, the herbs (you don’t need to chop them – just through them in), passata and beef stock and bring to a simmering point, season well and then bake in the oven for 2 hours.
5. Remove from the oven and pop in the mushrooms some more herbs and cook for another 30 minutes. Taste to ensure the meat is nice and tender and you are happy with the seasoning and serve in large bowls with creamy mash potato or croquettes, and enjoy!
This recipe is perfect for winter nights and it’s completely flexible; you can double or treble for extra guests albeit right now we can’t have people over, something to keep in mind when we do come out of restrictions.
It tastes better after a day or two so it’s a great get ahead recipe that all the family will enjoy. Serve in large bowls, sit back and enjoy every delicious comforting mouthful – Pure comfort food heaven!
Next week I have a delicious Spiced Orange Cake to share with you all.
Contact JP On:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
TAGS Lifestyle
