Tag Archives: beef

Beef Bourguignon

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BEEF BOURGUIGON

Beef Bourguigon

I served this stew with mashed potato and stir-fried kale.

INGREDIENTS

  • 3 tablespoons olive oil
  • 600g beef, cut into chunks
  • 100g bacon, sliced
  • 1 large onion, chopped
  • 250g mushrooms, cut into quarters
  • 2 garlic cloves, sliced
  • 1 tbsp tomato purée
  • 750ml red wine
  • 1 teaspoon thyme
  • 1 teaspoon oregano

METHOD

  1. Heat the oil in a stainless steel frying pan.
  2. Brown the seasoned beef (in batches if necessary), transferring to a plate as you go.
  3. Then fry the bacon, onion and garlic in the same frying pan, adding the thyme and oregano.
  4. Stir in the tomato purée and fry for another minute or so.
  5. Add the beef and any juices back to the pan.
  6. Add some of the red wine and deglaze the pan.
  7. Transfer to a pressure cooker and add the rest of the wine and 100ml of water.
  8. Cover and bring to pressure.
  9. Turn down the heat and cook for one hour.
  10. Leave to cool for 15 minutes or so and then release the pressure.
  11. Serve with mashed potato and some green vegetables.

 

 

Shepherd’s Pie

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SHEPHERD’S PIE

Once again, I’ve been experimenting with the idea of using the breadmaker as an oven. This time, I cooked all the separate parts of the dish on the hob and then used the breadmaker to heat the dish through before eating. I used a blowtorch to try and make the top crispier.

shepherd's pie

Shepherd’s Pie

These amounts make a small-sized shepherd’s pie for 2 people.

 

INGREDIENTS

  • 300g potato, cut into quarters and boiled until cooked
  • 250g minced beef
  • 1 medium-sized onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 tablespoon flour
  • 1 tablespoon fried tomato sauce
  • 1 teaspoon beef seasoning or 1 stock cube
  • 1 cup water
  • splash of Lea and Perrin’s
  • splash of soy sauce
  • salt and pepper
  • extra virgin olive oil

METHOD

  1. Heat some olive oil in a frying pan.
  2. Add the onion and fry gently until soft and beginning to colour.
  3. Add the carrots, stir and continue frying on a low heat for 20 minutes.
  4. Raise the heat, add the mince and brown for a couple of minutes.
  5. Turn down the heat and cook on a gentle heat for another 15 minutes.
  6. Sprinkle over the flour and mix well.
  7. Add the water, stock, tomato sauce, Lea and Perrins sauce and soy sauce, turn down the heat and cook for another 15 minutes or so.
  8. While the meat is cooking, boil the potatoes until cooked.
  9. Drain the potatoes.
  10. Season with salt and pepper and mash well, adding butters and milk.
  11. Spoon the meat mixture into a small glass casserole dish.
  12. Gently spoon the mashed potato onto the top and decorate with a fork.
  13. Bake in the breadmaker for 40 minutes, or until heated through.