Simon Rimmer served up a tasty beef bourguignon with carrots, mushrooms and red wine on Steph’s Packed Lunch.
The ingredients for the marinade are: 1 bottle Pinot Noir, 1 onion, peeled and quartered, 1 bay leaves, 2 cloves garlic, peeled and left whole, Sprig thyme, left whole and 1tsp sugar.
For the beef bourguignon: 50g plain flour, season with salt and pepper, 1tbsp olive oil, 30g unsalted butter, 3 banana shallots, peeled and finely sliced, 2 cloves garlic, peeled and chopped, 2 bay leaves, 2 sprigs thyme, 50ml Brandy, 1tbsp tomato puree and 250ml strong liquid beef stock.
To garnish: 2tbsp olive oil, 40g unsalted butter, 225g pancetta, cut into lardons, 200g chestnut mushrooms, chopped and 200g carrots, peeled and sliced.
To serve: Creamy mash and Parsley, chopped.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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There is no mention of beef in this recipe! What sort of beef and what quantity? It looked delicious on TV but I missed the information about what beef to use. Got the recipe here…but beef is missing!