Apologies, I forgot to press publish yesterday!
Today I made a big pot of Boeuf Bourguingnon. It is beautiful winter comfort food. It's warm smells filled the house and its tasty goodness filled my tummy! Here is my receipe, which is adapted from various sources.
Marinate chuck steak overnight in red wine with 2 fresh bay leaves, several sprigs of thyme and parsley and a couple of crushed cloves of garlic.
Drain (reserve liquid) and pat dry with paper towel.
Seal well (you want a fair bit of colour) in a casserole in batches in a mix of butter and olive oil.
Next, fry off some whole pickling onions, till they are caramelised on the outside, then do the same with some small button mushrooms.
Fry off bacon that has been cut in lardons until it is crispy and drain the fat.
Wipe out the casserole, then return the beef, onions, mushrooms and bacon to the pan. Add in a cup of beef stock, the reserved red wine marinade, a couple of tablespoons of tomato paste and some carrots chopped into roughly the same size as the mushrooms. The liquid should just cover all of the other ingredients.
Bring to the boil, then simmer stiring occasionally, for several hours.
Serve with mashed potato and green beans.