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Slow cooked beef bourguignon

Posted by Nigel Brown
Nigel Brown
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on Friday, 15 November 2013
This is a real winter warmer... the perfect recipe for when the mercury starts to dip.Nigel Brown's slow cooked beef bourguignon

Ingredients
  • 4 rashers streaky bacon, chopped
  • 750 g stewing steak, diced in to large chunks
  • 5 tbsp vegetable oil
  • 12 shallots
  • 1 carrot, chopped
  • 225 g mushrooms, quartered
  • 1 cube of beef stock
  • 300 ml red wine
  • 1 tbsp tomato purée
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 2 bay leaves

Method

1. Preheat the slow cooker to low. In a large frying pan, add the streaky bacon and cook until slightly crispy then place in the casserole dish. Heat the oil in the frying pan, and cook the beef in small batches to colour slightly, add to your casserole dish.

2. Lightly colour the shallots and carrots in the frying pan then add to the cooker along with the mushrooms. Mix together 400ml boiling water with the stock cube, red wine, tomato puree, garlic, thyme and bay leaves and pour over the meat.

3. Season well with salt and pepper and place the lid on to cook for 2 hours or until the beef is tender then serve.

Roasted Tomato and Basil Soup

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 12 September 2013
What to do with an abundance of vine ripened tomatoes in the greenhouse? Make some Roasted Tomato and Basil Soup, of course... Nigel Brown recipe

Ingredients

  • 600g vine-ripened tomatoes
  • 1 sticks celery, chopped
  • 1 clove garlic, finely chopped
  • 1 red pepper, chopped
  • 30g butter
  • 1 onion, finely diced
  • 60g plain flour
  • 1 litre chicken or vegetable stock
  • 1 bunch of fresh chopped basil
  • 2 sprigs of thyme
  • Salt and pepper
  • Freshly chopped parsley
  • 100ml double cream

Method

Quarter the tomatoes and place them in a buttered oven-proof baking dish. Mix in celery, garlic and red pepper. Cover and bake at 190 C for 25 minutes.

In a large thick bottom pan, melt the butter over medium heat. Add the chopped onions and cook and stir for about 5 minutes.

Slowly stir in flour. Add chicken or vegetable stock, basil and thyme, stirring until soup comes to the boil. Add the contents of the baked tomato dish from the oven and bring to the boil.

Cover and simmer the soup for about 30 minutes and then place in a food processor and blend until smooth. Season the soup with salt and pepper and serve with a drizzle of double cream and chopped parsley.


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