Nigella Beef Bourguignon
Discover the essence of Nigella Lawson's approach to the classic Beef Bourguignon, a dish that exemplifies the comfort and richness of French cuisine. This rendition, while not claiming authenticity, boasts of an expedited preparation method without compromising on taste, making it a splendid choice for those seeking both convenience and flavor. The original recipe, contributed by a community member named Kuchen on Nigella's official website, underscores a method that significantly reduces cooking time, ideal for modern home cooks.
Cultural or Historical Context
Beef Bourguignon, traditionally a slow-cooked French stew, is deeply rooted in the culinary history of France, known for its tender beef pieces simmered in a rich red wine sauce with mushrooms, onions, and bacon. Nigella Lawson's version, though quicker, retains the soul-warming essence of this dish, making it accessible for those with less time to spare.
Ingredients List
- Garlic infused olive oil: 30ml
- Bacon lardons or pancetta cubes: 150g
- Stewing steak, cut into chunks: 1kg
- Carrots, cut into sticks lengthways: 2
- Mushrooms, cut into bite-sized chunks: 200g
- Baby onions, grilled (from a jar, used in antipasti, not pickled): 100g
- Full-bodied, fruity red wine: 750ml
- Beef stock: 250ml
- Bay leaves: 3
- Salt and pepper to taste
- Optional: chopped fresh parsley
Preparation Instructions
- Begin by preheating your oven to 180 degrees Celsius.
- Fry the bacon in a large casserole dish with the oil until crisp.
- Add the beef, vegetables, wine, stock, and seasonings to the casserole.
- Bring the mixture to a boil, then cover and transfer to the oven.
- Cook for 2-2 1/2 hours, or until the beef is tender.
- Finish by checking the seasoning and adding parsley if desired.
Storage and Reheating
For optimal taste, this dish benefits from being made a day or two in advance. Cool, cover, and refrigerate, then simply reheat gently before serving. It can also be frozen for longer storage.
Nutritional Information
While specific nutritional values vary, this dish is rich in protein and iron from the beef, with the vegetables providing essential vitamins. The red wine adds antioxidants, albeit with additional calories.
Frequently Asked Questions (FAQ)
- Can I use a different type of wine? Yes, though a full-bodied, fruity wine is recommended, feel free to use what you have on hand, keeping in mind the flavor will adjust accordingly.
- Is it possible to make this in a slow cooker? While the original method utilizes an oven, adapting the recipe for a slow cooker is feasible. Adjust cooking times accordingly, typically 4-6 hours on high or 8-10 hours on low.
- How can I thicken the sauce if it's too liquid? A slurry of cornstarch and water added in the last 30 minutes of cooking can help thicken the sauce.
This rendition of Beef Bourguignon by Nigella Lawson, shared by Kuchen, stands as a testament to the dish's adaptability and enduring appeal, proving that even the classics can be tailored to fit the pace of modern life.
For the original recipe and more details, visit Nigella Lawson's official website.