Mary Berry, a culinary legend, has shared her take on the French classic beef bourguignon recipe, revealing that indulging in a rich, red wine as the stew base is what tickles the taste buds most.
There’s nothing like a bowl of hearty beef stew to ward off the chill on a dreary, rainy evening, and with the right tips, you can whip up this comforting delight with ease.
In her Simple Comforts cookbook, the renowned cook described this dish as “the ultimate comfort stew with a warming intense red wine flavour” that “doesn’t disappoint”.
She claims that the “secret” to this recipe is to reduce the red wine first to give a “lovely richness” to the dish.
With just 20 minutes of prep time and over two hours of slow roasting in the oven, this oh-so-tasty recipe from Mary Berry is ideal for anyone yearning for a lush, home-cooked meal without breaking a sweat.
Ingredients
Two tablespoons oil
900g good stewing steak
175g smoked streaky bacon
One large onion, thickly sliced
Two garlic cloves, crushed
450ml red wine
40g flour
Four tablespoons brandy
600ml beef stock
salt and freshly ground black pepper
One teaspoon fresh thyme leaves, chopped
175g chestnut mushrooms
Butter
12 small raw pickled onions
Two tablespoons finely chopped fresh parsley
Method
Start by preheating the oven to 160C/gas mark 3. Place the oil in a flameproof casserole over high heat. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches). Transfer the meat to the plate.
Cut the bacon into small pieces and add to the pan with the onion and garlic and fry until the bacon is starting to brown. In a separate wide-based pan, pour in the wine and boil to reduce by half.
Sprinkle the flour over the onion mixture and then pour over the reduced wine, the brandy, and half the stock. Stir until combined and thickened, and bring to the boil.
Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme.
Bring to the boil, cover with a lid and transfer to the preheated oven for about one and a half to two hours.
When the cooking time is almost up, cut the mushrooms in half and fry over medium heat in another pan with the butter for about two minutes.
Peel the pickling onions and add them to the pan, tossing together. Add the mushrooms and onions to the casserole.
Continue to cook for a further 40 minutes, or until the meat is completely tender. Sprinkle with parsley and serve hot straight from the oven.
