So here we go again, it is Friday and time to party. I have been encouraging other foodies and party goers to enter in to this lovely fiesta atmosphere all over the blog, I am sure Angie will thank me copiously when she sees all the new entries…coughs!
For anyone who follows my blog and sees my Fiesta Friday entries you will note that I have never cooked for this event and though it is not meant to be all about food, it does seem as I mention every week that there are copious food Gods and Godess’s there making me cringe when comparing my culinary skills and hence I post something completely different, but Angie has promised me an Oscar!!!
However, this week I thought I would be brave, maybe its the medication from my back injection that is making me loopylou, can I blame it on that, well I will if you take one look and think OMG I would so not eat that!
Anyway let’s get on with this it is becoming painful for me stringing it out. It is NOT my own recipe but by a cook I admire from afar, I have cooked this meal often, why? Because it is oh so easy. I did as mentioned before have a little hospital visit and thought also that it would be a good idea to make something ready prepared so the old man who I call ‘shrek’ would only have to reheat it up, and it means that we won’t yet again have pizza!
I used my mothers vintage hot/pot/slower cooker, which I love. I am not sure of what the difference is between hot pot and slow cooker, all seems the same to me?
Here is the recipe:
Boeuf Bourguignon Easy
|1 lb (450 g) or 1 x 500 g pack cubed beef|
|1 x 200 g pack Tesco Lightly Smoked Bacon Bits|
|4 oz (110g) chestnut mushrooms|
|2 cloves of garlic, peeled and sliced|
|1 medium onion, peeled and sliced|
|1 x 180 g pack Waitrose Borettane Onions in Balsamic Vinegar|
|6 sprigs of thyme|
|2 bay leaves|
|2 heaped tablespoons flour|
|15 fl oz (425 ml) red burgundy wine|
|salt and freshly milled black pepper|
| Pre-heat the oven to gas mark 1, 275°F (140°C).
This is what you might call an all-in-one recipe – just place the first 8 ingredients in a medium-sized flameproof casserole and season well with salt and pepper. Then sprinkle in the flour and, using both hands, toss it all around till everything is lightly coated with flour.
Next pour in the wine, give it a good stir then – ignoring the unpromising sight before you – put a close-fitting lid on the casserole, pop it into the oven on the centre shelf and leave it there for 3 hours, and look forward to the minimum-effort, maximum-result supper that awaits.
To serve, it needs lots of fluffy mashed potato, which you can by all means buy ready-made (but in this case not from Tesco because theirs is poor) and then add extra butter and milk or cream.
I copied this straight from Dehlia’s web page, here. Just so that I am not plagiarizing anyone else’s cooking.
I have in the past added other things, like celery, carrots and this time I used dried herbs. Shrek decided to add macaroni cheese with this, his Bajaan routes means he cannot resist a bit of macaroni and of course some rice and rather largely sliced carrots on the side (shrek cut these, I take no blame).