Boeuf Bourguignon
Today I made a lovely autumn meal to make me embrace the beginning of the end of summer. Boeuf Bourguignon Fry up in batches making sure the contents are fried and not boiled: 600 gr beef, cut in cubes 1 onion, chopped 2 scallions, chopped 1 whole garlic, thinly sliced Mushroom to taste, sliced
Add: 1 can of good quality tomatoes 1 bottle of medium quality red wine Good quality beef stock Parsley and thyme to taste 3-6 bay leaves Boil until tender 2-4 hours in regular pot, or until the meat pretty much melts on the tongue. I boiled mine for about an hour in my stove top pressure cooker, but I have done some reasearch on the topic of alcohol in pressure cooker, and I am not sure it is safe enough for me to endorse it. Adjust the taste with salt, pepper and butter It freezes well and makes for even better dinner or lunch the next day. Mashed potato
Peel and boil the potatoes, about 2-4 per person until tender Pour away the water, and put the pot back on the stove Add any combination of milk, cream and butter you feel comfortable with to the pot, and warm until just boiled Add salt, pepper and ground nutmeg to taste I use an electric whisk to give it a quick stirr, be careful not to overmix. Serve immediately, top with freshly chopped spring onions.
