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We had a La Résidence family get-together at the weekend. It was a cold day, very wet and breezy. The perfect conditions to hunker down by the fire. And for supper we had a delicious pot of the classic french dish, Boeuf Bourguignon.  The recipe was so simple to make, we thought we’d share it with you in case you want to try it.
This Boeuf Bourguinon recipe serves 4 generously.
750 gms diced beef
300 gms smoked lardons
a small pack of button or chestnut mushrooms
4 cloves of garlic, chopped
8 shallots, peeled
1 large red onion, chopped
a few sprigs of thyme and 3 or 4 bay leaves
2 tbsps of flour
1 Oxo cube
a 75 cl bottle of robust, red wine
Pre-heat the oven to 140C. Put all of the ingredients except the wine into a Le Creuset (or similar) casserole pot, add salt and pepper and mix, ensuring that the flour is well distributed. Now add the wine. With the casserole lid on, place the pot in the oven for 3 hours or so. Serve with some chopped flat-leaf parsley and celeriac mash or rice. If you have time, make some croutons to go with the dish. Put some 1 cm slices of baguette on a baking tray and drizzle with a little olive oil. Bake in a very hot oven for 10 minutes, turning the bread over at half time. Rub the croutons with garlic and serve with the boeuf bourguignon.
If you’re tempted to try the recipe, let us know what you think.
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