28 December 2007


I meant to blog something longish and meaningful about this and that but I am now too full of plumpciousness to do so. I made cheats beef bourguignon aka beef casserole with added zing. It was lovely and worth the (not really that much) effort. My chief taster and bottle up washer, he who is blessed with an acute taste bud and healthy appetite agrees.

Beef Onna Spoon

The recipe

all amounts, techniques, timings and temperatures are approximate

braising steak ~ 600 gms trimmed of obvious fat and cubed
3 smallish onions roughly chopped
5 garlic cloves peeled
350 gms button mushrooms
4 or 5 bay leaves
salt and pepper to taste
2 teaspoons of mustard powder (Dijon mustard would do just as well but we don't have any)

~ 1/3 of a bottle of red wine
~ a good slosh of brandy
1 squirt of tomato puree
2 teaspoons of corn flour dissolved in a glass of water
some olive oil
enough flour to toss the beef in
a plastic bag

pre heat the oven to gas mark 3 150 Centigrade. Put the flour into the plastic bag season with salt and pepper, toss the cubed beef in the flour ensuring it is covered.

In a frying pan heat some olive oil and when it is hot, brown the beef in batches, put the browned beef into the casserole pot when done. Once all the meat is browned put the onion in the pan to soften off and soak up any of the juices. Then put the softened onion in with the beef along with the wine, mushrooms, brandy, salt and pepper to taste, the mustard and the garlic, give this lot a good stir then put the lid on the pot and bung it in the oven for 3 to 4 hours at gas mark 3.

At about an hour before the end of cooking stir in the squirt of tomato paste and the cornflour mixture, these will thicken up the liquor a bit. About 10 minutes before serving remove from the oven it will remain warm enough in the pot but won't be so hot that it takes the roof of your mouth off.

Serve with whatever you want we had it with brown rice the more traditional way is to have it with mashed potatoes.

This dish is relatively easy as there isn't a lot of slaving over a hot stove and it's very tolerant of inexact timings and amounts. It will also keep and possibly tastes even better for being made the day before


  1. I'm surprised you didn't go for a "This isn't just any beef bourguignon..." Or is that just too passe and post-ironic these days?

    All the best for the new year. x

  2. *drools on keyboard*


  3. oh that sounds lovely - i'm stealing your recipe!