6 ISSUES FOR JUST £6 Subscribe to Sussex Life today CLICK HERE

Mary Berry - Beef Bourguignon recipe

10:37 03 August 2111

Mary Berry

Mary Berry

Mary Berry is cooking up a special Smooth Radio Starlight Supper menu and here she's shared her recipe so you can do the same.

All money raised will go to Macmillan Cancer Support. We hope you, too, will be inspired to hold a fund-raising dinner party.

Mary is one of the most respected cookery writers in the country, well-known for her baking skills and Aga cookery.

Her style of cookery is family-focussed and uses fresh ingredients, her recipes are accessible to all.



Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support

Beef Bourguignon


This is a real classic French casserole that is wonderfully rich. I always reduce the wine before adding it to the casserole as it greatly improves the flavour and colour. To prepare ahead it can be made 2 days ahead, adding the mushrooms and onions when reheating in a moderate oven. Freezes well without the mushroom and onion mixture.


To cook in the Aga: Bring to the boil on the boiling plate, cover and transfer to the simmeringoven for about 2 hours. Add the fried mushrooms and onions and cook for a further hour in the simmering oven or until completely tender.

Serves 6-8

Ingredients

2 tbsp oil

900g (2 lb) good stewing steak

175g (6 oz) smoked streaky bacon

1 large onion, thickly sliced

2 fat cloves garlic, crushed

450ml (16 fl oz) red wine

40g (1 oz) flour

4 tbsp brandy

600ml (1 pint) beef stock

1 tsp fresh thyme leaves, chopped

175g (6 oz) chestnut mushrooms

a knob of butter

12 small raw pickling onions

2 tbsp finely chopped fresh parsley

Method

1. Preheat the oven to 160C/Fan 140C/Gas 3.

2. Place the oil in a flameproof casserole over a high heat.

3. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches).

Transfer the meat to a plate.

4. 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.

5. In a separate wide-based pan, pour in the wine and boil to reduce by half.

6. Sprinkle the flour over the onion, bacon and garlic mixture and
then pour over the reduced wine, the brandy and half the stock. Stir until combined and thickened, and bring to the boil.

7. 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 12 hours.

8. When the cooking time is almost up, cut the mushrooms in half and fry over a medium heat in another pan with a knob of butter for about 2 minutes.

9. Peel the pickling onions and add them to the pan, tossing together.

10. Add the mushrooms and onions to the casserole and then continue to cook for a further 40 minutes, or until the meat is completely tender.

11. Sprinkle with parsley and serve hot from the oven.


Please find more recipes in Marys new book Family Sunday Lunches.



Serve up a Smooth Radio Starlight Supper to raise money for Macmillan Cancer Support

0 comments

Shop with us at Great British Life

More from Food & Drink

Denniker Farm Shop

We love to celebrate all things Sussex, so we’ve rounded up a few farm shops in the county where you can find a whole range of fantastic local produce.

Read more
Sweet Sensations

Many of us now try to lower our intake of gluten, dairy or sugar, or avoid them completely, says Hazel Sillver. These Sussex businesses show going ‘free-from’ doesn’t mean compromising on flavour

Read more

Whether you’re looking for fine dining, pub food, a romantic meal for 2 or a taste of something from further afield, eating out in Sussex really has something for everyone. Here’s our guide to the best local restaurants and pubs

Read more

Polpo in Brighton - restaurant review

Thursday, January 28, 2016
Photo: Paul Winch-Furness

After enjoying Italian studenthood, Jenny Mark-Bell found herself turning her back on the UK’s versions of Italian food. So would Polpo’s Venetian tapas lure her back to a fine culinary culture?

Read more

Wabi in Horsham - restaurant review

Wednesday, January 27, 2016

Convert a pub building in a small Sussex market town to a modern Japanese restaurant? It sounds like madness but it’s anything but, as Alice Cooke found out when she visited Wabi in Horsham

Read more

The Celebration of Sussex Life Awards are back and bigger than ever in their third year. Be sure to vote for your favourite businesses to ensure they are in with a chance of being in the final at our black tie event on 6 October at Hilton Brighton Metropole

Read more
7 essentials for the British baker

Calling all baking fanatics! Whether you’re hosting afternoon tea, there’s a cake sale on at work, or you just want to while away the afternoon in the kitchen, we’ve picked eight of our favourite essentials for the British baker.

Read more

Russell Norman on opening Polpo in Brighton

Thursday, January 14, 2016
Restauranteur Russell Norman (photo by Laurie Fletcher)

Restaurant guru Russell Norman has 10 dining spots in the capital. He told Alexander Larman why opening Polpo, a branch of his highly successful Italian restaurant group, in Brighton was like coming home

Read more

Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today

subscription ad
subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Sussex's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search