Beef Bourguignon with Creamed Semolina @Not Quite Nigella

Beef Bourguignon with Creamed Semolina

July 21, 2009 by Not Quite Nigella

I’ve wanted to make this dish not for the longest time, but for the most urgent time. If you can’t already tell form the tone of my recipes, I’m well and truly preparing to hibernate for Winter. We’ve got just over 5 weeks to go and I’m looking forward to the end of it. Forget the fitness and exercise – during Winter I feel like one gelatinous mess and by that I mean eating one as well as physically feeling like one. It’s all I can do to get out from under the covers in the morning so imagine the blathering mess I’ll be towards Winter’s end.

During the final episode of Masterchef on Sunday night they did a Sudden Death Taste test on Gary’s version of Beef Bourguignon and both Julie and Poh incorrectly guessed that an ingredient of this was Port. Mine has no Port too as most don’t include Port although I think they felt that they tasted it because it was sweet.

Instead of mashed potatoes I went the laziest possible route, in theme with my new lazy hibernating way of life and made creamed semolina which involved nothing more than stirring for a few minutes. I didn’t even have to get out the potato ricer and use muscle power (again against my Winter persona). If you haven’t tried it, creamed semolina is very similar in taste to gnocchi which means it can only be good for you. Actually haven’t I read that red wine is good for you? Ahh this must be my Winter workout and diet regime…

So tell me Dear Reader, what are you loving or loathing about your current season?

Beef Bourguignon with Creamed Semolina

Serves 2-4 people depending on hunger

800g/1.7lbs gravy or shin beef, sliced into large chunks and seasoned with salt and pepper
2-3 tablespoons oil
100g/3.5ozs bacon, diced
2 medium brown onions, sliced
250g/8.5ozs small mushrooms whole
3 medium carrots cut on the diagonal
2 cloves garlic, sliced
1 tablespoon tomato paste
1 bouquet garni
3 bay leaves
2 cups burgundy red wine plus 2 cups beef stock

Creamed semolina

1 litre/1 quart water
1 cup of semolina
2 tablespoons butter
salt and pepper

1. Preheat oven to 150C/300F. In a large ovenproof casserole dish (or if you don’t have one, a large frying pan or wok), heat oil one tablespoon at a time and fry the beef in 3 batches using a tablespoon of oil for each batch. Put aside.

2. In the same pan, fry the bacon, onion, garlic, mushrooms and carrots until they are lightly browned. Add tomato paste, bouquet garni, bay leaves and browned beef pieces as well as any juices and stir to combine.

3. If you’re using a casserole dish, cover it with the lid and bake for 3 hours. If you need to transfer it to a baking dish, cover the dish with foil.

4. When done, take it out of the oven and add the red wine and water and bring to a boil and reduce scraping off any flavour that has stuck to the bottom. It should be soft and thickened.

For Creamed semolina

1. In a large pot bring water to the boil and turn down to medium heat. Gradually add semolina in a few batches while whisking (do not add all at once). When it starts to thicken, add butter and season. Ladle into a bowl and spoon beef bourguignon over the top. Dig in with a large spoon and enjoy.

If you enjoyed this post, why not share it with your friends?

Print Page

Subscribe to Not Quite Nigella

Subscribe to Not Quite Nigella to receive daily updates via email. Just enter your email address and press Subscribe.

Posted in Cooking and Recipes, Dinner recipes

50 Comments | Add your own

1. Cakelaw | July 21, 2009 at 7:02 am | #

LOL – brings back memories of Sunday night. It looks delicious – we are having warm days but freezing nights and mornings, so this would be just perfect right now.
2. Rosa | July 21, 2009 at 7:13 am | #

a delicious and comforting dish! Nice combo!

Cheers,

Rosa
3. Ellie@AlmostBourdain | July 21, 2009 at 7:14 am | #

No port? No sugar? No shallots? Haha… not Gary’s version. I love a good Beef Bourguignon in winter. Yours look so good!!
4. Barbara | July 21, 2009 at 7:20 am | #

This definitely looks like great comfort food. Right now we have 100º weather – way too hot!
5. Trisha | July 21, 2009 at 7:38 am | #

Ahhh the way you described creamed semolina makes me crave for that creamy, starchy texture only found in semolina or potatoes! This looks so appetising!
6. Sue | July 21, 2009 at 8:36 am | #

Yum! I have a big chunk of gravy beef in my freezer, so I am going to give your recipe a go. And my contribution to “lazy Winter, is that I am going to throw all the ingredients into my slow cooker and let it cook me dinner.
7. Caroline | July 21, 2009 at 8:42 am | #

Thanks was wondering what to cook tonight…. and a excuse to crack a bottle of red!!
8. Syrie | July 21, 2009 at 8:47 am | #

Gorgeous. I’ve always wanted to make creamed semolina but I always stick to mashed potato. I’m going to try out your recipe.
9. Melissa | July 21, 2009 at 8:49 am | #

looks so yum!! its 9am and i want it NOW! haha
10. Big M | July 21, 2009 at 8:57 am | #

Hey, you must be a mind-reader. I wanted to cook that for a while and was too lazy to find a recipe
11. Steph | July 21, 2009 at 9:06 am | #

Mm I’ve got to try that creamed semolina, sounds like a nice change up from regular mash! Haha I thought it was funny how they both thought it had port in it because it was sweet, but didn’t think it was just because it had sugar in it. doh!
12. The Duo Dishes | July 21, 2009 at 9:16 am | #

The semolina, oh the semolina. That sounds like it would be good for a savory breakfast or sweetened for dessert.
13. Einna | July 21, 2009 at 9:23 am | #

Ooooh this looks tasty! I must try it. Might be good recovery food for my husband as he get out of the winter flu. Thanks Lorraine! Btw I’m a big indomie soup fan (with egg dropped in) in the winter. If I can get my hands on it, wanton soups the best!
14. Joanna | July 21, 2009 at 9:52 am | #

What a great Winter Warmer! Nights for me are all about staying warm on the inside and out. Thanks for thinking of my inside!
15. Brianna | July 21, 2009 at 10:36 am | #

This look so nice and I just need to buy some bacon to make this tonight! =)
16. Mike | July 21, 2009 at 10:37 am | #

Top notch looking Bourguignon. Good idea to use creamed semolina too. Wife is a big fan of doing anything simpler.
17. Ja | July 21, 2009 at 10:37 am | #

I have never tried creamed semolina (only had when it was sprinkled on the bread). Is it similar as polenta? I love all, potato, pumpkin, sweet potato, polenta and I think I will like semolina..:D
18. Beast Man | July 21, 2009 at 10:49 am | #

Thank goodness you didn’t use sugar! I have had an on-going argument with a friend after Gary used sugar in his. I can’t beleieve that such an accompolished chef would resort to such a basic method to add sweetness. Congrats on showing him how it is done
19. jules | July 21, 2009 at 10:49 am | #

any chance you’ll be applying for next season of master chef?
20. maddie | July 21, 2009 at 11:38 am | #

After watching Master chef I was craving a beef bourguignon and this recipe is perfect. As much as I enjoy , I might make a few roast potatoes and chuck them in with the beef at the end instead of the semolina. Thanks!
21. Meg{Feasting on Art} | July 21, 2009 at 12:11 pm | #

Yum!! I have been wanting to try working with semolina and your recipe looks like a good place to start. You always managed to post recipes with ingredients I have been intending to try. it is so helpful!!
22. Alexandra | July 21, 2009 at 12:20 pm | #

This is one of my favourite comfort dishes…I’ve never cooked it though because I don’t think mine will ever taste as good as my moms! As for the current season…well it’s incredibly hot…and not in the nice sort of way…very stuffy
23. Midge | July 21, 2009 at 12:36 pm | #

Save for the creamed semolina, this was almost the same thing as what I had for lunch yesterday: a hearty beef stew on a mound of fluffy white rice. Except mine had a touch of Chinese cooking wine, hence the Oriental tinge of sweetness.

Yours looks absolutely gorgeous and my mouth waters at the thought of pouring it over mound after mound of garlicky mashed potato!
24. MrsDesperate | July 21, 2009 at 1:52 pm | #

I don’t use sugar or port in mine. However, a good splash of red wine always goes in (a little for the pot, a little for me…)Cheers!
25. Arwen from Hoglet K | July 21, 2009 at 5:12 pm | #

It looks so cooked and rich – lovely. I’ve never had savoury semolina. My mum used to make it sweet and serve it with fruit.
26. Audrey | July 21, 2009 at 5:29 pm | #

I like my beef burgundy stew with plain old-fashioned scones. Very, very quick to whip up (I use the old SR flour mixed with cream recipe) and goes very nicely.

Audrey
27. Aubrey | July 21, 2009 at 5:48 pm | #

Yummo! Today was nice and warm but the night is bleeding cold. I am going to make it this week.
28. DeLaCour | July 21, 2009 at 5:54 pm | #

I love the fork, actually yesterday in the UK papers it was reported the forks are out selling complete cutlery sets as we have become lazy eaters!
Who cares as long as it hits the spot ! I like extremes so would probably eat Beef Bourguignon with some thing crispy and cold.
29. Orla | July 21, 2009 at 5:58 pm | #

Well, it is summer here in Dublin, but according to my friend in Sydney, the weather is better there than here. Currently looking out at grey skies, rain splattered windows and wearing jeans and big jumpers. So pretty much like winter. I am loving being able to eat yummy, unseasonal foods like stews and potatoes. I am also loving that my allergies are not bad when it rains!
Looking forward to trying this recipe!
30. Maria | July 21, 2009 at 6:00 pm | #

This is a cold weather delight. It reminds me of many meals back home…
31. FFichiban | July 21, 2009 at 8:52 pm | #

Oh Yuuummm looks like the perfect dish for this weather!

BUT you should had gotten us to guess the ingredients!!!!!!
32. Anita | July 21, 2009 at 9:16 pm | #

Hi Lorraine
This is perfect for our weather at the moment! I am passing on the Kreativ Blogger Award to you (I know you probably get quite a few nominations, but I just couldn’t keep you from my list). I really love reading all your posts and think you have a fantastic variety of recipes and restaurant reviews on you blog. Congrats! All the best, Anita
33. Karen | July 21, 2009 at 9:29 pm | #

This just screams perfect winter dish! I can’t wait for the cold weather to stop so I can wear my thongs again. But I must say that I’d miss winter food a hell of a lot!
34. Moya | July 21, 2009 at 9:38 pm | #

I’m so glad YOU got the all the ingrediants right! We were yelling stock, garlic, tomatos, carrots at the screen Sunday night but to no use…what to do at 7pm now?
35. zarabear | July 21, 2009 at 9:44 pm | #

I actually had a beef bourguignon in the oven on Sunday night when watching Poh & Julie go through the taste-test and was calling out all the ingredients – (I had shallots in mine but no sugar!) finally we got to watch the show with the smell wafting through our lounge-room!
36. Yas | July 21, 2009 at 10:00 pm | #

Hmmmmm beeeeeeeeef!

Wait, this mashed potato looking thing underneath is the semolina?? I have never eaten semolina before – i think..?

Oh yes I’ve got my winter persona too – everything seems too much trouble LOL
37. Not Quite Nigella | July 21, 2009 at 10:32 pm | #

Hi Cakelaw -Doesn’t it just! Yes the days are wonderful but the nights are so cold!

Hi Rosa-Thankyou so much!

Hi Ellie-Haha yes proudly not! Although I’m sure Gary’s was delicious I don’t think that a traditional one has sugar.

Hi Barbara-Oh I’ll swap any day-honest!

Hi Trisha-I was amazed at how delicious it is (and so much easier than making mash which I hate making ). Thankyou!

Hi Sue-Oh great! Sounds like a very good idea indeed

Hi Caroline-Yes that’s right! It’s all in the name of the dish

Hi Syrie-Thankyou! I love eating mash but making mash is one thing that I hate making

Hi Melissa -Hehe thankyou so much!

Hi Big M -Aha how very cool! I’d love to know what you think

Hi Steph-It’s really good and such a quick side! I know, both of them got tripped up on the exact same thing! Who
knew it was something as simple as sugar.

Hi The Duo Dishes-Yes it would! I should make something sweet with it for a breakfast

Hi Einna -Thankyou! Oh no, I hope he is feeling better! That sounds lovely, I think I’ve seen it at the store. I’m partial to wonton soups too

Hi Joanna-Thanks so much! I know, that’s the No 1 priority for me You’re welcome!

Hi Brianna -Oh cool! I’d love to know what you think of it

Hi Mike -Thankyou so much! I am too

Hi Ja-It’s a really nice alternative to mash. It’s much finer than polenta although similar when you cook it like
this. Ahh yes if you like gnocchi and polenta than I think you might like this!

Hi Beast Man -Hehe I was watching and guessing all the wrong things as I didn’t use sugar and they didn’t use a lot of things I did. Thankyou so much!

Hi jules-I am so tempted!

Hi maddie-Thankyou! Oh yes adding potatoes would be very nice indeed, especially if they absorb the sauce!

Hi Meg-It’s so simple to use, I was amazed! Hehe how cool, that is very good indeed!

Hi Alexandra -Ahh yes I’m sure your mum makes a gorgeous one! Aww still I think I’d swap with you!

Hi Midge -Oh cool! Ahh that might have been quite interesitng indeed with the asian flavour Thankyou so much!

Hi MrsDesperate-Yes I don’t think they’re really a normal ingredient. Yes I think that’s an essential

Hi Arwen-Thankyou! It was such a lovely dark colour. Ahh I must try that with the semolina I have left over!

Hi Audrey-Ahh yes nice idea. I am going to make a similar sort of dish soon! I can imagine how good it would be

Hi Aubrey-Yes I agree, it was gorgeous today but not so nice at night Wonderful!

Hi DeLaCour-Ah really! That’s very funny and interesting indeed! I have to admit that with some dishes (curries stews etc) I usually only give a fork

Hi Orla-Oh really? During the day it’s lovely (I think it was 23C today) but night is another story. Ahh that is one
rather good advantage! I’d love to know what you think of it

Hi Maria-Thankyou so much! Ahh wonderful! You’re from France?

Hi FFichiban-Hehe well it’s a bit hard if you can’t taste it!

Hi Anita -Thankyou! Aww thankyou so much! That’s so sweet of you and thankyou for your kind words

Hi Karen-Yep, me a bowl of this and Dance Your Ass Off I miss Summer clothes (and thongs!)

Hi Moya-Hehe thankyou! I thought I had gotten it wrong but then I looked it up and I think I was right Dance
Your Ass off is highly entertaining (although more accident or train wreck tv)

Hi zarabear -Oh how fantastic! I always crave the food that they make and would for once love to be eating something
that they were making. Lucky you!!

Hi Yas-Yep it sure is! It’s yummy and so simple. Mash always takes me ages and using a ricer hurts my arms Hehe yes it always is harder is Winter. So many more layers, so much more rushing.
38. grace | July 21, 2009 at 10:37 pm | #

that’s just the epitome of down-home comfort food and it’s perhaps the most welcoming dish i’ve ever seen.
39. Biz | July 22, 2009 at 12:53 am | #

Your creames semolina looks just like polenta to me – maybe the same thing??

Here in the midwest in the states, it has been UNUSUALLY cool. It’s the middle of July and while we should be waking up to temps in the 80’s, its been in the upper 50’s and low 60’s!

I am not complaining though – fall is my favorite season and its been amazing sleeping weather!
40. Pigpigscorner | July 22, 2009 at 1:06 am | #

Perfect for winter! I’ve never had Creamed Semolina, I don’t even know where to get semolina!
41. Su-yin | July 22, 2009 at 2:42 am | #

I love bourguignon! It’s such a homey, warm-yourself up dish. I’ve never tried creamed semolina, sounds like something to do soon! I sometimes use polenta in place of mashed potatoes when I get too… err… lazy.
42. Faith | July 22, 2009 at 2:49 am | #

OMG, this dish looks SO GOOD! Creamed semolina was a brilliant idea! I’m right smack in the middle of summer right now, which normally would be wonderful, except that it has been the coldest and rainiest summer I can remember in a long time! That’s ok, this weather will give me a chance to make this lovely comforting dish!
43. FFichiban | July 22, 2009 at 11:15 pm | #

Hahah then I think u know what I will say next
44. Einna | July 23, 2009 at 12:16 pm | #

Yes Lorraine, you will probably have seen Indomie at the stores. Best instant noodles around I reckon! esp the Mi goreng flavoured ones
45. Not Quite Nigella | July 23, 2009 at 11:17 pm | #

Hi grace-Hehe thankyou! I hope it looks like that!

Hi Biz-It’s a different thing but quite similar to cook with Ahh Spring and Fall are definitely the best season!

Hi Pigpigscorner–Thanks so much! You can find it at the supermarket here-I’d assume it was easy to get in the UK?

Hi Su-yin-Thankyou so much! It’s so easy and delicious-I love it as making mash is akin to torture for me Good idea!

Hi Faith-Thanks so much! Oh no a cold and rainy summer-what a shame! Although yes that means winter warmers can be made

Hi FFichiban-Hehe if only I could send it to you!

Hi Einna-Ahh ok I’ll keep an eye out. Thanks for the rec!
46. Taiko Tari | July 29, 2009 at 2:41 pm | #

Lorraine, this beef bourguignon looked soooo delish! Reminded me of Julia Child’s. Will try to make your recipe once the temperature cools down in Tokyo!
47. gliderguider | August 2, 2009 at 9:17 pm | #

Finally found the time to make this tonight. What a hit.
48. Not Quite Nigella | August 3, 2009 at 10:10 pm | #

Hi Taiko-Thanks so much, that’s great to hear! Yes it’s great for cold temperatures

Hi gliderguider-Wonderful! Thanks for letting me know and glad that you liked it!
49. Beau | October 26, 2009 at 12:51 pm | #

Hubby will love this,,,,thanks

One Trackback/Pingback

1. Beef & Beer Stew with Cheese Dumplings aka The Marriage Maker @Not Quite Nigella | August 6, 2009 at 6:01 am

[...] If I had to describe it as something, I’d say the stew resembles a meat pie filling. Not your cheap and nasty pies with mince and gristle and random bits of human finger but a gourmet pie with chunky, succulently tender pieces of beer with a richness from the beer. You can certainly taste that it’s there although it isn’t as strong as say a Beef Bourguinon. [...]