A request from my Dinner Delivery , “Classic Boeuf Bourguignon”, (probably the most mispelt dish ever!) – Meal for Two..
“The meat I use always comes from Burtons Butchers, top quality & outstanding taste, makes such a difference. I usually use Prime Chuck which melts tenderly after 2 – 3 hours cooking. About 1/2 kilo. I always caramelise my shallots ,large handful, first in olive oil in a frying pan, (top tip for these tricky things especially if you’ve got no nails like myself is to pour boiling water over them first, then when cooled the papery skin slips off) then add handful of lardons, then when gold and crispy remove from pan, keeping the flavoured oil. Dust the meat (cut into large cubes)with flour (I like cornflour, or sauce flour as its a finer grade, cornflour also when I’m feeding gluten free’s), black pepper and sea salt, also dried oregano and thyme. Add a splash of extra oil to the pan and when hot fry the meat on high in batches so it caramelises quickly on the outside without overcooking, doesnt matter if there’s some pink left on outside. You get quite a bit of sticky dark residue on the pan at this stage, even looks slightly burnt but leave it, it’s great! When all the meat is done, add a large knob of butter to the pan and on high heat pour in half a bottle of Burgundy, or a robust fruity red, and let it sizzle away for 5- 10 minutes to reduce the alcohol, meanwhile releasing the sticky residue from the bottom of the pan.
Then throw in the meat, 2 bay leaves, shallots & lardons and cover on simmering heat for 2 hours minimum. Stir occasionally. At the end of cooking I fry a pack of cleaned button mushrooms in some garlicky butter with a spoonful of olive oil till crispy golden. Add to the stew. Cook for a while longer. This should be all done but if it’s a bit thin my trick is to remove all from liquid with a slotted spoon including any herbs. Let the sauce cook for another 30 minutes. Cool & blitz with a blender. Then add everything back in. Its always best reheated as well, left in the fridge overnight to absorb itself.

Before I was ‘Quinntessential Catering’ I was ‘Just Cook Cookery School’ in another unit in The Maltings and really enjoyed the cooking courses up there. In the evenings we had Supper Clubs which were very memorable and entertained many Newportonians and locals over 5 years. I love to share my food knowledge which is very personal to me and something Ive nurtured all my lfe. Definately a Cook, not a Chef, just lucky to do something I love. And its only worth it when others enjoy the results, so always happy to offer any recipe help if you have any queries…