Classic Boeuf Bourguignon

Image of stew with added onions and mushrooms

It pays to get ahead at Christmas. A bit of effort now – assuming you have the freezer space – and you’ll have something warm and comforting to come home to after Midnight Mass or to feed the assembled family when you’ve all tired of turkey.

A personal favourite is the classic Boeuf Bourguignon, slow cooked in a good red wine and garnished with baby onions and mushrooms. Serve it with celeriac mash or just buttery mashed potato and some steamed broccoli or carrot batons and you will have peace and goodwill at the dining table. Continue reading