Beef Bourguignon with Creamed Semolina
Serves 2-4 people depending on hunger
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800g/1.7lbs gravy or shin beef, sliced into large chunks and seasoned with salt and pepper
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2-3 tablespoons oil
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100g/3.5ozs bacon, diced
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2 medium brown onions, sliced
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250g/8.5ozs small mushrooms whole
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3 medium carrots cut on the diagonal
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2 cloves garlic, sliced
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1 tablespoon tomato paste
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1 bouquet garni
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3 bay leaves
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2 cups burgundy red wine plus 2 cups beef stock
Creamed semolina
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1 litre/1 quart water
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1 cup of semolina
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2 tablespoons butter
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salt and pepper
Step 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.
Step 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.
Step 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.
Step 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
Step 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.