How To: COOK our new Beef Bourguignon

If it ain’t broke, don’t fix it. It’s as sensible a bit of homespun wisdom as you’re likely to find...which we’ve decided to ignore completely by coming up with new recipes for some of our most popular meals.  There was nothing 'wrong' with the old recipes but we felt that we could do even better. All of the improved dishes are great for entertaining friends or family this autumn. And we’ve worked out they cost about the same as buying the ingredients and making them yourself, without any need to sweat over a hot stove for hours.

So while we all like to cook up a storm every so often, if ever you find you don’t have the time to cook from scratch, rest assured that you’re not spending over the odds for a COOK meal. And we promise it will taste just like you made it yourself.

COOK: £17.95 (or you cook: £16.62 + 5 hours)

New Beef Bourguignon Recipe

So, what's new?

The new Beef Bourguignon recipe uses top rump steak, that eats really well when slow-cooked, smoked back bacon and we add caramelised shallots (rather than onions), that have a lovely, sweet flavour. We now use quartered chestnut mushrooms (rather than cups) which creates a more premium look and taste. A whole fresh bay leaf is used to garnish just like you would at home (one per portion). Lastly (and most importantly) we’re using a better quality wine than previously - a lovely French Merlot (...and more of it!)

How To Make It Yourself:

600 grams top rump
3 tablespoons of oil
One small chopped onion
4 cloves of garlic chopped
A sprig of fresh thyme lightly chopped
Half a sprig of chopped rosemary
A single bay leaf
A large glass of Merlot (be as generous as you like)
1 cube of beef stock
A pinch of cracked black pepper
1 tablespoon tomato puree
2 teaspoons of redcurrant jelly
4 rashers of smoked streaky bacon
130 grams chestnut mushrooms
A single bay leaf
A glug of olive oil
A small glass of Merlot
12 shallots
Salt, a splash of balsamic vinegar and a pinch of Demerara sugar for the shallot marinade.

1. Mix the peeled shallots with the marinade of salt, balsamic vinegar and demerara sugar, place them in a roasting tray and cook until soft.

2. You will probably need to cook your beef in 2-3 batches. Heat about 3 tablespoons of oil and add the beef. Fry until sealed and coloured, and then leave to drain as you fry off the rest.

3. In the same pan add the chopped onions, garlic, rosemary, thyme, cracked black pepper, and bay leaves (add more oil if needed) and sweat for 5 minutes.

4. Add the sealed beef to the onions and turn off the pan. You can also add some of the tomato puree to enrich the bourguignon for the base of your stew.

5. Add a large glass of Merlot along with enough water to cover the beef. Bring to the boil.

6. Once boiling skim well to increase the flavour of the stew, add the beef stock and reduce to a simmer. Cook for approximately 3 hours until the meat is tender.

7. In another pan heat a teaspoon of olive oil, add the bacon and fry. Discard the left over liquids from the bacon and continue dry until lightly golden in colour.

8. Remove the bacon, leaving it to one side for the moment while you fry the mushrooms in this same pan. Fry for three minutes and leave to drain.

9. - When the meat is tender add the cooked bacon, stirring the two together. Allow the bacon to infuse for just ten minutes before removing both the beef and bacon with a strainer.

10. Add the remaining glass of Merlot to the liquid along with any water which may be needed to adjust the consistency of the stew. Bring it up to the boil and reduce to thicken.

11. Add the remaining redcurrant jelly and tomato puree along with any other seasoning you feel necessary. Return the sauce to the meat and vegetables.  You should be ready to serve.

Or you could buy a ready made Beef Bourguignon (cooked by our chefs at our kitchen in Kent) - and sit back and relax instead!