Win all the ingredients to make Beef Bourguignon!

 COMPETITION HAS CLOSED

As if it's not exciting enough, today I am launching something that doesn't happen very often on Jenny Eatwell's Rhubarb & Ginger - a competition!

All this could be yours!

You could win a wonderful Foreman & Field box that contains all the goodies to make a wonderful Beef Bourguignon - care of Knorr.

In this box, there will be :

800g beef brisket

 200g pearl onions 

unsmoked bacon 

200g wild mushrooms 

½ leek (the white part) 

125ml port

1 celery stick

thyme  

parsley 

Bolney Estate Lychgate Red wine 

Knorr Rich Beef Stock Pot

How can you resist?

I've been the happy recipient of a few of these Foreman & Field boxes from Knorr - and I can tell you that they are well worth receiving.

So, what do you have to do, to qualify?

Simply post a comment to this blog, saying you'd like to be included in the competition.  Doesn't get a lot easier than that!

Unfortunately, because of the perishable nature of the goods, the competition is not open to non-U.K. residents.  I'm dreadfully sorry about that - but you wouldn't want a box of rotten ingredients turning up on your doorstep, now would you?

The competition closes at midnight on Sunday 11th November 2012, after which the competition winner will be announced.

Marco Pierre White's Boeuf Bourguignon - you could make this, or do your own thing.

So what are you waiting for?  Come on, get commenting

THE COMPETITION IS NOW CLOSED!

Thank you, everyone, for competing

and very well done to the winner - Caroline from All That I'm Eating!

 

Beef Bourguignon

Way back two Sundays ago, I decided to have Beef Bourgignon for dinner on Saturday evening.

I'd been holding a recipe for Bourguignon for the longest time, waiting until the stars converged - or alternatively, I had everything necessary in one place.  Well, it so happened that (thanks to my Wine ice cubes) I had everything necessary, barring the beef.

Well that was easily fixed by a quick trip to the butcher for some Beef Shin.

Imagine my surprise when I saw, on the t.v., the latest M&S advert which was extolling the virtues of their Beef Bourguignon - made with "prime cuts of beef"!  Having just made the dish with what (don't tell it, for goodness sake) could easily be described as "a very non-prime cut of beef", yet have the dish turn out so completely deliciously, made me a little scathing of their prime cuts.

Yes, beef shin does require a little knife work to remove the worst of the fat and gristle, but there really isn't all that much.  Just ask Jonty & Basil - they would rather it contained much more fat and gristle, as they get to be the wagging dustbins into which it goes!  It's just a shameless marketing ploy on their behalf, I reckon.

I put our Bourguignon into the oven for around two and a half hours, which had the pieces breaking up under knife and fork and requiring the minimum of chewing.  Now if that's not scrumptious, I don't know what is.

Oh - and I expect it cost around the same, but for very much more.  *smile*

BEEF BOURGUIGNON  (feeds 3 hungry people)

Ingredients :

1 tsp olive oil
15g butter
700g diced beef shin
1 onion, chopped
2 garlic cloves, grated
200g chestnut mushrooms
5-6 whole round shallots, peeled
225ml red wine
2 tbsp tomato puree
1 tsp dried thyme (or 2 sprigs, if fresh)
500ml beef stock.

Method :

1.  Pre-heat the oven to 180deg.

2.  Heat the oil in a large frying pan and brown the beef, seasoning it as you go.

3.  Remove, place into a warmed casserole dish to keep warm.

4.  Melt the butter in the pan, add the onion and fry until soft (around 5 mins).

5.  Add the whole shallots and garlic, cook for another minute, then the mushrooms, cook for another 2 minutes, then the wine and bring to the boil.

6.  Stir in the tomato puree and let the liquid reduce for around 5 mins, then stir in the thyme and add the stock.

7.  Pour the liquid into the casserole dish, cover and place into the oven for 2-2.5 hours or until beef is tender.

8.  If necessary, pour gravy off into a saucepan and boil until reduced and syrupy.  I found I didn't need to do this part, as the sauce was at perfect consistency.

Printable version

Serve with Boulangere potatoes, curly kale cooked briefly in boiling water for 3 mins, and carrots.

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