This is my take on beef bourguignon for little ones, i.e. sans the burgundy! Not as yummy as the adult version so if your kids are a little older and you want to make this for whole family include a little burgundy: any alcohol should have evaporated by the time it has finished cooking. Although it takes a long time to cook, the prep is pretty quick and then you can just leave it in the oven while you relax (i.e. sort out the overflowing laundry basket, play hid & seek or read the “Tiger who came to Tea” for the thousandth time!)
Makes about 3-4 toddler portions if served with potatoes. You can double or triple the ingredients if you want to make a family sized dish and replace some of the stock with burgundy.
1/2 tbsp olive oil
200g braising beef
6 chestnut mushrooms, sliced
1 carrot, sliced at an angle
2 shallots, quartered
1/2 garlic clove
1 bay leaf
2 leaves of rosemary
a squidge of tomato puree
4tbsp plain flour
pepper to season
150-200ml beef stock (enough to cover the beef and shallots in the casserole dish)
Pre-heat the oven to 160C (150 fan).
Add the flour to a bowl, season with pepper and mix in the beef. Heat the olive oil in a pan or casserole dish on medium heat and seal the beef. Next add the shallots, lardons and mushrooms and cook for 2-3 minutes. Add the garlic and cook for another minute. If you have been using a pan, now empty the pan into your casserole dish and add the stock, tomato puree, bay leaf and rosemary.
Cook in the oven for 2 hours. Then remove, add the carrot and cook for a further half hour.
Serve with potatoes. Lentil loves mash and I think it goes well with this warming wintry dish. However, boiled potatoes will work just as well.