If you fancy cooking our Beef Bourguignon at home you can follow our recipe below, which takes about three-and-a-half hours to cook. To buy the ingredients from Ocado cost us £23.52. We didn’t buy anything we already had in our kitchen cupboard and bought the smallest available amounts of the ingredients we needed*.
Ingredients (serves four)
2 dried bay leaves
Beef stock cube
Merlot (three-quarters of a bottle)
1 tbsp tomato puree
2 tsp redcurrant jelly
1 tsp balsamic vinegar
½ tsp demerara sugar
100g smoked streaky bacon
140g chestnut mushrooms
600g top rump beef
1 tbsp olive oil
150g diced onion
2 cloves garlic, diced
Small sprig of rosemary, chopped
Small sprig of thyme, chopped
20g plain flour
2 dried bay leaves
1. Cut the smoked streaky bacon into 1cm slices, cutting off any excess fat. Quarter the chestnut mushrooms. Dice the beef into 2.5-3cm pieces. Peel the shallots and weigh to 200g.
2. Preheat the oven to 150C/300F/Gas 2.
3. Dust each piece of meat with the flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the bacon, shallots, chopped onions and chopped garlic in the same pan until golden brown.
4. Add in the demerara sugar, salt, pepper, balsamic vinegar, chopped rosemary/thyme and bay leaves and return the meat to the pan. Add 150g of water, the wine, red currant jelly, Beef stock and tomato puree. Scrape up the caramelized bits as they will add flavour.
5. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.
6. About 20 minutes before the stew is ready, add the mushrooms to the stew.
7. To serve garnish with the fresh bay leaves *What we bought: a bottle of Merlot; redcurrant jelly; smoked streaky bacon; chestnut mushrooms; shallots; top rump beef; chopped thyme; chopped rosemary.