The CookingBites Cookalong: Boeuf Bourguignon or Mushroom Bourguignon

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Francesca said:
@morning glory

Yes, very earthy .. It is a real pretty dish too with lots of color .. I really look forward to this one ..
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Do the beetroots make the whole dish go red/purple? Just wondering. I have some golden beetroot in the fridge which needs using and thought I might make a version of your recipe. Maybe I will use white burgundy!
 
I have ordered some cubed topside from my Western food supplier for delivery on this coming Friday. Bht 380.00 (US$ 11.50) per kg.
 
Well, I now have the beef and a list of what else I need, viz:

Bacon, button mushrooms, carrot, onion, plain flour, dry apple cider, garlic, shallots, basil and bay leaf. Everything "in stock" except carrot and shallots.
 
Yorky said:
Well, I now have the beef and a list of what else I need, viz:

Bacon, button mushrooms, carrot, onion, plain flour, dry apple cider, garlic, shallots, basil and bay leaf. Everything "in stock" except carrot and shallots.
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Onions can be subbed for shallots but I do think whole shallots look so pretty and its lovely to bite into a whole soft one rather than just bits of sliced onion. Will you be able to get carrots?
 
morning glory said:
Will you be able to get carrots?
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Sometimes they are not available but generally yes. If not, I'll just leave them out.

[No shopping accomplished today - lawn mower problems]

carrot size.jpg


[Edit: We obtained carrots today - 50p/kg]
 
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I was out looking for a Pyrex type casserole dish this morning (I broke the lid of our 240mm one) without success. I'm considering using the slow cooker instead. I reckon two hours for the beef/onions then another hour after the mushrooms and bacon are added.
 
That sounds about right. I used a slow cooker for my beef version (above). I needed to reduce the sauce a bit though after it had cooked.
 
Yorky said:
I was out looking for a Pyrex type casserole dish this morning (I broke the lid of our 240mm one) without success. I'm considering using the slow cooker instead. I reckon two hours for the beef/onions then another hour after the mushrooms and bacon are added.
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Apparently, my wife tells me that I broke the lid of the 200 mm one - we still have the 240 mm one intact. In my declining years, I'd be lost without her memory.
 
morning glory said:
Size isn't everything, @Yorky. :D
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We've had trouble getting shallots. Red onions OK but the shallots have been minute - these are the largest we could find but still too small for my arthritic hands. My wife will deal with them. (bowl 150 mm diameter).

shallots-oct s.jpg
 
Yorky said:
We've had trouble getting shallots. Red onions OK but the shallots have been minute - these are the largest we could find but still too small for my arthritic hands. My wife will deal with them. (bowl 150 mm diameter).

View attachment 10806
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Absolute top tip if she hasn't peeled them already. Cover them in boiling water for at least ten minutes. The skins come off easily. I used to avoid shallots until I discovered this !
 
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