Boeuf Bourguignon Easy

3 hours

Serves 4

This recipe is from Delia's How to Cheat at Cooking.

Such a cheat this one!

In darkest winter, not only is this version better than having no boeuf Bourguignon at all but it also more than holds its own against the real thing.

NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.

The Delia Online Cookery School: Watch how to make Perfect Mashed Potatoes. Press the image to play.

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Method

This is what you might call an all-in-one recipe – just place the first 8 ingredients in a medium-sized flameproof casserole and season well.

Then sprinkle in the flour and, using both hands, toss it all around till everything is lightly coated with flour.

Next pour in the wine, give it a good stir then – ignoring the unpromising sight before you – put a close-fitting lid on the casserole. Pop it into the oven on the centre shelf and leave it there for 3 hours, and look forward to the minimum-effort, maximum-result supper that awaits.

To serve, it needs lots of fluffy mashed potato.