Boeuf Bourguignon

Boeuf Bourguignon

Inspired by the success of the lamb ragù in my last post, I decided to try out the “not browning the meat” method once again and made an old favourite: boeuf bourguignon. It was a success, so I thought I’d give you the recipe I used for this classic dish. I adapted it from Delia’s in her Complete Cookery Course. It’s also available online here. I’m probably breaking the rules here but if you don’t have any Burgundy, it would not be a disaster if you use whatever red wine you do happen to have in your kitchen.

Serves 6 generously


  • 1kg braising steak (I used chuck), cubed
  • Olive oil
  • 1 onion, sliced
  • 1 heaped tbsp plain flour
  • 400ml approx red Burgundy
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme, or ½ tsp dried thyme
  • 1 bay leaf
  • Approx 12 small onions or shallots, peeled and left whole
  • 225g streaky bacon, smoked or green, ideally bought in a piece and then cubed but don’t worry if you only have rashers: just chop them up
  • 120g mushrooms, sliced, or small button ones left whole


  • Spread the beef out on a large baking sheet which fits on the Aga runners and drizzle with olive oil
  • Place the tray on the top runner of the roasting oven for 10-15 minutes to brown the beef
  • Meanwhile in a large casserole, sweat the onion in a tablespoon or two of olive oil in the simmering oven until soft and translucent
  • Place the casserole on the simmering plate and add the beef to it. Stir in flour to soak up the juices, then gradually pour in the wine until it barely covers the beef, stirring all the time. Don’t use all the wine if you don’t have to; remember that you tend to need less liquid when cooking in an Aga
  • Add the crushed garlic, thyme and bay leaf and season with salt and pepper
  • Put the lid on and place in the simmering oven for 3 hours or more
  • In a frying pan on the simmering plate fry the onions and bacon in a little olive oil until coloured
  • Add them to the casserole together with the mushrooms
  • Put the lid back on and return to the simmering oven for at least an hour, but longer would not do any harm at all
  • Sprinkle with some chopped fresh parsley to serve

Boulangère or dauphinoise potatoes go well with this and so does rice. A green salad and/or green beans are also good accompaniments. As with most casseroles, this one is better on the second day so it’s worth making the day before you want to eat it. I’d maybe not add the mushrooms until reheating it on the second day




Aga Tips: The Melted Aga Badge

Aga Tips: The Melted Aga Badge


The photo above shows the badge on the front of my beloved Aga. It’s a shiny brand new badge because the old one melted. Having owned an Aga for eleven years, a few months ago I had the brainwave of purchasing some hooks for the Aga rail from which I could hang oven gloves and towels. What I did not realise is that if you hang things in the middle of the rail in front of the badge, it will get hot and melt onto the glove or towel, as you can see here:



I contacted Aga who told me that owners are warned about this upon purchasing their new oven. I have no reason to doubt this but as a conscientious reader of instruction books I was surprised that I seemed to have forgotten about this particular tip. Anyway, it’s too late now. I had to accept that a gauntlet I’d hung from one of my lovely new hooks had melted into the badge, ruining both.

I’m telling you this as a warning so that you don’t make the same mistake. I have now moved the hooks to each end of the rail like so:


I can’t think why I didn’t think to do it this way from the outset because it looks better.

By the way, I bought the hooks at our local Kitchens Cookshop. It’s the only place I’ve managed to find some with a wide enough gauge to fit the Aga rail.