Taste the season, cook with confidence

Welcome to Foodiealiceuk's recipe collection, where we celebrate the joy of cooking from scratch with the freshest seasonal produce. Discover healthy, family-friendly meals designed to inspire and nourish, making every kitchen moment a delight.

The Winter Survival Strategy
Whilst the rain thrashes against the kitchen window on a night like this, it only calls for one thing—a classic one-pot of Beef Bourguignon simmering on the stove, filling your home with warmth and the scent of red wine and thyme.

The Recipe: Beef Bourguignon serves 4 
Perfect for a cozy night in | Serves 2–3

Ingredients:
For the Bourguignon:
500g beef chuck, cubed
100g smoked bacon, roughly chopped
6-8 shallots, peeled and left whole
1 large carrot, cut into chunky rounds
250ml red wine
200ml beef stock
125g mushrooms, halved or quartered
3-4 cloves garlic, crushed
Fresh thyme sprigs
2 bay leaves
Olive oil and butter for cooking
Salt and pepper
For the Mashed Potatoes:
4-6 medium potatoes, skin on
Olive oil (generous drizzle)
Cream (a good splash)
Salt and pepper

Method:
1. Brown the beef
Season beef cubes generously with salt and pepper. Heat olive oil in a heavy casserole dish until hot. Brown beef in batches without crowding the pan—you want a deep caramelized crust. Set aside.

2. Cook the bacon and vegetables
In the same pot, crisp the bacon. Add shallots and carrots, letting them soften and color. Add garlic and cook for one minute.

3. Deglaze with wine
Pour in the red wine and scrape up the browned bits from the bottom. Let reduce by half.

4. Combine and slow-cook
Return beef to the pot. Add beef stock, thyme, and bay leaves. Liquid should nearly cover the meat. Bring to a simmer, cover, and cook in a 150°C oven for 2.5 hours.

5. Add mushrooms
30 minutes before the bourguignon is done, sauté mushrooms in butter until golden, then stir into the pot.

6. Prepare the potatoes
Boil potatoes (skin on) until tender. Drain and mash roughly with olive oil and cream. Season well. Spread in an ovenproof dish, rough up the surface, and bake for 20-30 minutes until the top is crispy and golden.

7. Serve
Ladle the bourguignon into bowls with a generous scoop of crispy-topped mash alongside.

Why This Works
Even in this smaller batch, the magic remains. It's the ritual of browning the beef, watching the wine reduce to a rich gravy, and that first glossy spoonful that makes the damp chill outside feel miles away.

This isn't just a meal; it's a warm blanket in a bowl. The slow-cooked beef becomes meltingly tender, the bacon adds depth, and those caramelized shallots dissolve into the sauce. The mashed potatoes—baked until crispy on top—give texture and balance to the rich stew.
Serve it thick, serve it hot, and suddenly, January doesn't feel quite so long.

#comfortfood #britishwinter #beefbourguignon #slowcooking #winterwarmers