Beef bourguignon

£12.50

Meal kit

A legendary French comfort food dish that never fails to please...

One of the keys to the dish is making sure the beef is marinated for long enough using a wine that you'd be happy to drink.

Then everything is slow cooked in the red wine with vegetables, garlic and fresh herbs unitl it's reached comfort food loveliness... topped off with horseradish mash and seasonal greens. Yes please!

Cooking skill required

Easy

In the box

Beef bourguignon stew 

Horseradish mash 

Seasonal greens 

Flat leaf parsley 

 

You will need

3 saucepans (1 with a lid)
2 spatulas/wooden spoons
Serving spoon
Colander
Butter
Salt and Pepper

Select quantity

Main

Beef Bourguignon

Single meal
Sub total£0.00
Double meal (serves 2)
Sub total£0.00

Ingredients and Allergens

Beef, onion, celery, flour – gluten,carrots, red wine – sulphites,garlic, bay leaves, peppercorns, fennel seeds, chicken stock (chicken carcass, onion, celery,leek, carrots, peppercorns, fennel seeds, bay leaves, water)

Allergens in bold

 

Instructions

  1. Empty the stew into the saucepan with the lid. Add a little water or red wine (half a glass). Give the mix a stir, put the pan onto a medium heat and cover with the lid. Keep an eye on the stew stir every now and then. Once it starts to bubble turn down to a simmer to heat the stew through. This should take 10-15 minutes.
  2. Half fill the second saucepan with water to cook the greens. Add a pinch of salt and place on a low heat.
  3. Place the third saucepan on the stove on a low heat and add a small knob of butter. As the butter starts to melt empty the horseradish mash into the pan. Using the spatula work the mash in the pan pressing and turning to heat the mash through. Do this for 4 minutes and then put to one side until the stew is almost ready.
  4. Check the stew - it should be nice and hot by now. Turn the water for the greens up to a rapid boil and add the greens. Bring back to a boil and then turn to a simmer – cook for 4 minutes.
  5. Whilst the greens are cooking put the mash back on the heat and repeat the pressing and turning action to get the mash piping hot.
  6. Take the stew off the heat. Drain the greens and put them straight back into the same pan and back onto the heat. Add a knob of butter, season and mix through the greens.
  7. Add the parsley to the stew and serve your meal in warm bowls.

 

PREP TIME 5 minutes      COOK TIME 15 minutes      READY in 20 minutes

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