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This Week's Dish of the Dale - Beef Bourguignon

Posted on 13 February 2017

Tags: Good Food, Good Relationships

Dish of the Dale

Our co-founder’s favourite recipes

Meet Dale. Almost 20 years ago, he and Edward founded COOK. Back then it was just a two-man business and Dale did all of the cooking himself. He’s tasted every dish we’ve ever sold (and made a fair few of them, too), so he knows a thing or two about good food.

This week sees the launch of ‘Dish of the Dale’ where we shine a light on his favourite COOK meals … because, after all, he’s the go-to person for recommendations.

To kick off is a dish that was at the top of our very first menu: Beef Bourguignon. Until 18th September, if you pop into your local COOK shop, you’ll find it on taster so you can try it for yourself and find out what all the fuss is about.

How to make our Beef Bourguignon

Here’s the man himself, explaining, step by step, how to make our Beef Bourguignon at home. The recipe has stayed pretty much the same since it first appeared on our menu: top rump beef is braised for up to four hours in onions, garlic, rosemary, thyme, bay leaves and enough red wine to float a battleship (there’s around a glass of French Merlot in each and every portion). Then it’s time for the smoked back bacon, sautéed chestnut mushrooms and caramelised shallots. Delicious. Or, you know, you could save time and money by buying the same meal from COOK.

Three ways to serve our Beef Bourguignon

You’ll find our Beef Bourguignon is as versatile as it is tasty. In this video, Dale runs through three quick, simple and delicious ways to serve it at home.

Shop Beef Bourguignon

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