Boeuf Bourguignon Easy

Easy? Well, that is to say if you cut out some of the finer points of the exercise and are content with the thought that Boeuf Bourguignon of a kind is better than none at all!

Serves 4

This recipe is from Delia's How to Cheat at Cooking

Boeuf Bourguignon Easy
 500g cubed braising beef
 200g smoked bacon lardons, or similar
 110g small whole chestnut mushrooms
 2 cloves of garlic, peeled and sliced
 1 medium onion, peeled and sliced
 180g pack borettane onions in balsamic vinegar, drained if necessary
 6 sprigs of thyme
 2 bay leaves
 1 heaped tablespoon sauce flour or plain flour
 425ml red burgundy wine
 salt and freshly milled black pepper
  Pre-heat the oven to gas mark 1, 140°C


This is what you might call an all-in-one recipe – just place the first 8 ingredients in a medium-sized flameproof casserole and season well with salt and pepper. Then sprinkle in the flour and, using both hands, toss it all around till everything is lightly coated with flour.

Next pour in the wine, give it a good stir then – ignoring the unpromising sight before you – put a close-fitting lid on the casserole, pop it into the oven on the centre shelf and leave it there for 3 hours, and look forward to the minimum-effort, maximum-result supper that awaits.

To serve, it needs lots of fluffy mashed potato, which you can by all means buy ready-made, and then add extra butter and milk or cream.

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