The Best Beef bourguignon

 The Best Beef bourguignon

A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours 30 minutes

Ingredients

2 tbsp plain flour

salt and freshly ground black pepper

1 kg shin of beef, cut into large cubes

2 tbsp olive oil

150g pancetta, cut into small chunks

2 carrots, peeled and finely chopped

2 shallots, finely chopped

1 large onion, sliced

2 garlic cloves, crushed

50ml brandy

500ml Burgundy, or other red wine

250ml beef stock

1 tbsp tomato puree

2 bay leaves

2 sprigs thyme, leaves finely chopped

2 sprigs flat leaf parsley, finely chopped

25g butter

150g shallots

200g chestnut mushrooms

To serve

Buttery mashed potato

Crusty bread

Method

1.    For the beef, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2.    Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside.   Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside.   Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.

3.    Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.  Remove the beef and vegetables and set aside.

4.    Add the red wine to the pan to deglaze, return the beef and vegetables, add the beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5.    Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5 minutes, or until just golden-brown.

6.    Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

7.    Serve with mashed potato and/or crusty bread, enjoy!

The Ultimate Chilli Con Carne with Steak & Chorizo

 The Ultimate Chilli Con Carne with Steak & Chorizo

This truly is an amazing chilli and is a fantastic dish to serve friends or family for a casual get-together!

Serves 6-8

Prep time: 10 minutes

Cooking time:  3 hours  45minutes

Ingredients

2 tbsp olive oil

1.5kg casserole steak, cut into bites sizes

2 onions, peeled & finely chopped

6 garlic cloves, peeled & finely chopped

2 tbsp oregano

2 tsp ground cumin

2tbsp chilli powder

2 tsp smoked paprika

4 red chillies, finely chopped

400g chorizo, sliced

600ml red wine

250ml beef stock

2 tbsp dark brown sugar

2 x 400g cans of chopped tomatoes

2 x 400g can of kidney beans

40g dark chocolate

To serve

Sour Cream

Small bunch of fresh coriander, roughly chopped

Crusty Bread & Rice

Method

1.        In a large heavy based pan heat the oil on the hob over a medium heat and brown the meat in batches, remove and set aside.

2.        In the same pan add the onion and garlic on a low heat and sauté for 3-4 minutes until softened.  Now add the oregano, cumin, chilli powder, paprika, chillies and chorizo, cook for a further minute.

3.        Now return the meat to the pan with the wine, stock, sugar and tomatoes, bring to the boil, cover and simmer for 2 hours, stirring after one hour.

4.        Now taste the chilli to see if it requires any further chilli powder.

5.        Mix in the beans and simmer for a further hour uncovered adding more water if required.

6.        Stir in the chocolate.

7.        Serve with rice & crusty bread, garnish with coriander and sour cream. Enjoy!

Set of 4 Ceramic Bowls & Spoons on a Slate Base - Arthur Price

Cutlery - Sophie Conran Rivelin by Arthur Price

Stifado (Greek Beef Stew)

Stifado (Greek Beef Stew)

This aromatic stew of beef and onions cooked in red wine is a popular Greek dish. Best served with roast potatoes or crusty bread!

Serves 4

Prep time: 20 minutes

Cooking time: 3 hours

Ingredients

2 onions, peeled & sliced

3 garlic cloves, crushed

600ml beef stock

800g stewing steak, fat removed & cubed

1 level tbsp tomato puree

200ml red wine

2 tbsp red wine vinegar

2 sprigs of thyme

1 sprig rosemary

1 bay leaf

½ tsp cumin seeds

½ tsp cloves

1 cinnamon stick

450g shallots, peeled

Juice of ½ lemon

Freshly ground salt & pepper

2 tbsp fresh coriander, chopped

Method

1.  Place the onions, garlic and 300ml of the stock in a large ovenproof casserole dish, cover and bring to the boil.  Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.

2.  Add the cubed beef and cook over a low heat, turning occasionally, until browned all over.  Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.

3.  Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish.  Cover and cook in a pre-heated oven at 170°C/150°C/Fan 325°F/Gas mark 3 for 2 ½ hours.

4.  Place the shallots in boiling water and blanch for 1 minute.  Drain and add to the casserole 1 hour before the end of cooking.

5.  Remove the herbs and spice bag from the casserole.  Add the lemon juice and seasoning.  Sprinkle with coriander and serve with roast potatoes or crusty bread.

Cooks Tips

* You can cook the stew a day in advance and store in the refrigerator.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

The Best Irish Beef Stew

The Best Irish Beef Stew

This has to be one of the best Irish stews, this may not be the most traditional recipe but it is certainly one of the tastiest!

Serves 6

Preparation time: 20 minutes

Cooking time:  2 ½ hours

Ingredients

2 tbsp olive oil

900g stewing steak (lean but not too lean)

6 large garlic cloves, crushed

1 litre of beef stock

250ml of Guinness beer

250ml of fine red wine

2 tbsp tomato puree

1 tbsp sugar

1tbsp of fresh thyme leaves, finely chopped

1 tbsp Worcestershire sauce

2 bay leaves

50g butter

1.5kg potatoes, peeled and chopped into ½ inch pieces

1 large onion, chopped

500g carrots, peeled and chopped into ½ inch pieces

Freshly ground salt & pepper to season

2 tbsp fresh parsley, finely chopped

Method

1.  Heat half of the oil in a heavy based large pan on a medium heat.  Season the beef and fry half the beef until brown all over.  Put aside the browned meat and repeat with the remaining beef.  Add the garlic to the browned meat and sauté for 1 minute.

2.  Add the beef stock, Guinness, red wine, tomato puree, sugar, thyme, Worcestershire sauce and bay leaves.  Stir the mixture and bring to boil and then reduce the heat to medium low, cover and simmer for 1 hour, stir occasionally.

 3.  In the meantime melt the butter in another large pan on a medium heat.  Add the carrots, onion and potatoes and sauté the vegetables until golden, this will take around 20 minutes.  Set aside until the meat has simmered for 1 hour.

4.  Add the vegetables to the beef.  Simmer uncovered until the beef and vegetables are very tender, this will take about 1 hour.  Remove the bay leaves.  Transfer the beef stew to a warmed serving dish, add salt and pepper to taste.  Sprinkle with parsley and serve.

Cooks Tip

*  The stew can be prepared up to 2 days in advance and stored in a sealed container in the refrigerator.

Cutlery - Sophie Conran Rivelin for Arthur Price 

Slow Cooked Beef Stew

Slow Cooked Beef Stew

For the ultimate comfort food on a cold night, you can't beat this tasty, slow-cooked stew!  Best served with buttery mash & crusty bread!

Serves 8

Prep time: 15 minutes

Cooking time: 4 hours

Ingredients

2 tbsp vegetable oil

1.5 kg braising/stewing beef chopped into bite-size chunks

3 tbsp plain flour mixed with a pinch of salt and pepper

3 large onions, peeled and chopped

4 cloves garlic, peeled and crushed

2 tbsp red currant jelly or cranberry sauce

750 ml red wine

3 large carrots, peeled and chopped

2 large parsnips, peeled & chopped

3 medium potatoes, peeled and chopped

1 small swede, peeled and chopped

3 celery sticks, chopped

1 litre beef stock

2 tbsp tomato puree

1 tbsp Worcestershire sauce

4 bay leaves

2 tsp dark brown sugar

¾ tsp salt

¾ tsp crushed black pepper

To serve:

Buttery mashed potato

Chunks of fresh crusty bread

Fresh thyme

Method

1.    Preheat the oven to 160°C/325°F

2.    Heat the oil in a large ovenproof pan or casserole. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.

3.    Add in the carrots, parsnips, potatoes, swede, celery, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

4.    Serve topped with a little fresh thyme, buttery mash and some freshly cut bread.  Enjoy!

The BEST Slow Cooked Beef Stroganoff

The BEST Slow Cooked Beef Stroganoff

This is a beautiful melt-in-the mouth dish that tastes better if you cook it a day in advance!

Serves 6

Prep time: 15 minutes

Cooking time: 2 ½ - 3 hours

Ingredients

4 tbsp olive oil

500g chestnut mushrooms, sliced

1.5kg stewing beef, cut into 3cm cubes

350ml beef stock

3 onions, peeled & sliced

3 garlic cloves, peeled and crushed

150ml dry white wine

100ml brandy

1tbsp Dijon mustard

½ tbsp paprika

Freshly ground salt & pepper

300ml double cream

For the buerre manié

3tbsp butter, softened

3tbsp plain flour

To serve

Basmati rice follow packet instructions

Method

1.  Preheat the oven to 150°C/130°C/Gas mark 3.

2.  In a large ovenproof casserole heat 2 tbsp of olive oil and lightly fry the mushrooms in batches until slightly golden.  Put on a plate and set aside.  Next brown the meat in batches and set aside, add more oil if necessary.

3.  Now fry the onions until softened and lightly golden, add the garlic towards the end adding more oil if necessary.  Add half of the beef stock and bring to the boil to deglaze the pan.  Return the meat and mushrooms to the pan and add the rest of the stock, wine and brandy.  Add the Dijon, paprika and season to taste, stir well and simmer.  Cover the pan and place in the oven and cook for 2 – 2 ½ hours until the meat is tender.

4.  Make the beurre manié by mixing the butter and flour to create a paste.  Set aside.

5.  Remove the dish from the oven and strain the liquid into a pan.  Keep the meat and mushrooms warm in a covered casserole.  Pour the cream into the pan with the liquid and boil, uncovered for a few minutes until the sauce has slightly reduced and has a good flavour.  Season to taste if required.

6.  Place the beurre manié into the boiling liquid, 1 tbsp at a time and whisk until the sauce thickens slightly.  Now pour the sauce over the meat and mushrooms and stir gently.  Keep warm until ready to serve with the rice.  Enjoy!

Beef & Ale Casserole with Horseradish & Stilton Dumplings

An extremely simple to make beef and ale casserole which is full of flavour!  The dumplings make this dish... this is a definite must try!

Serves 4

Preparation time:  15 minutes

Cooking time:  2 hours 15 minutes

Ingredients

For the casserole:

2 tbsp vegetable oil

2 large onions, thickly sliced

750g braising steak, cut into 2-3cm cubes

3 tbsp plain flour

Freshly ground pepper & salt

2 large carrots, peeled & sliced

2 tbsp demerara sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

550ml bottle of Newcastle Brown Ale

For the Dumplings:

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

75g Stilton, crumbled

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Preparation method

1.  Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.

2.  Heat the oil in a large casserole and add the onions, cook until they start to colour.  

3.  In a large bowl toss the beef in the flour and season well.  Add to the casserole (there is no need to brown the meat).  Now add all the remaining casserole ingredients and bring to the boil.  Cover with a lid and place in the oven for 1 ½ hours.

4.  In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the Stilton and the parsley.

5.  Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into 8-10 balls and set aside and cover.

6.  When the beef is soft and tender, season to taste.  Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

7.  Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

Sausage & Chorizo Goulash

Sausage & Chorizo Goulash

An extremely delicious and easy to make Goulash with a kick!  This is a definite must-try!

Serves 4

Prep time:  10 minutes

Cooking time: 45 minutes

Ingredients

1 tbsp vegetable oil

15g butter

800g good quality beef or pork sausages, chopped

225g chorizo, chopped

2 red onions, peeled & finely sliced

2 garlic cloves, peeled & finely chopped

2 tbsp plain flour

1 tbsp smoked paprika

2 red chillies, finely chopped

1 red pepper, finely sliced

200ml beef stock

Small handful fresh parsley, chopped

175g soured cream

  

To serve

Small handful fresh parsley, chopped

soured cream

Long grain rice

Method

1.     In a large pan heat the oil and butter and fry the sausages and chorizo for 5-7 minutes or until browned all over.

2.    Remove the sausages and chorizo from the pan and set aside.  Now add the onions and garlic to the pan and cook for 3-4 minutes until softened.  Stir in the flour and cook for 2 minutes.

3.    Add the paprika, chillies and pepper and stir until it is fully combined.  Gradually pour in the beef stock and return the sausage and chorizo to the pan.  Cover and gently simmer for 30 minutes.

4.    Stir in the sour cream and parsley until fully combined.

5.    Serve with long grain rice, a sprinkle of parsley and a dollop of sour cream – enjoy!

The BEST Beef Stew

The BEST Beef Stew

A perfect recipe for winter evenings - the magic for me is definitely the red wine!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

2tbsp olive oil

3tbsp plain flour

1kg stewing steak, cut into 4cm pieces

50g unsalted butter

2 onion, peeled & cut into 1cm dice

3 carrots, peeled & cut into 1cm dice

2 celery sticks, cut into 1cm dice

1 small swede, peeled & cut into 1cm dice

2tbsp redcurrant jelly

500ml red wine

500ml beef stock

2 sprigs of thyme

3 cloves of garlic, peeled & finely chopped

1 bay leaf

Freshly ground salt & pepper

To serve

Mashed potato

Crusty bread, to mop up the gravy

Method

1.    In a large casserole dish, heat a tablespoon of olive oil.  Spread the flour in a shallow bowl, season the beef and dredge in the flour; shake off any excess.

2.    Add half of the meat to the casserole and cook over a moderate heat until browned.  With a slotted spoon transfer the meat to a bowl.  Repeat with the remaining tablespoon of oil and floured meat, brown all over and transfer to the bowl.

3.    Melt the butter in the casserole dish, add the onions, carrots, celery and swede and cook over a moderate heat until the onion has softened, about 7 minutes.

4.    Add the redcurrant jelly and the wine and bring to the boil over a high heat, stirring to scrape all the browned bits from the bottom of the casserole.  Add the stock and bring to the boil, add the browned meat and any of the accumulated juices with the thyme, garlic and bay leaf.

5.    Cover and simmer over a low heat until the meat is tender, about 1 ½ hours.  Remove the lid and cook for a further 15 minutes until the sauce slightly thickens.  Discard the thyme sprig and bay leaf and season to taste.

6.    To serve, place the stew onto warmed plates and serve with mashed potato and some crusty bread to mop up the delicious gravy.  Enjoy!