Retro goodness! We’re trying to fit in the last casseroles of the season before it becomes too unbearably hot to have the oven on for hours.
Beef bourguignon from Stephanie Alexander: The Cook’s Companion (p.156) served with boiled chats in parsley butter and crusty loaf.
We got quite distracted and left this in the oven about an hour longer than it required. It was definitely not the recommended consistency, and we did not add the mushrooms for the last 30 minutes of cooking, but holy goodness, it was utterly wonderful. And actually, I think the extra caramelisation made it just that more delish!
Definitely a do again, being mindful of the timer!
Cooked by: Don