I’m two months into my Lindeman’s ambassadorship now and really enjoying getting to know these delicious wines, I’ve enjoyed using them in cooking and the latest idea, completely inspired by our recent holiday in France, was a Beef Bourguignon but instead of using the traditional red Burgundy I was going to replace it with a bottle of Lindeman’s Bin 45 Cabernet Sauvignon.
Could it be done?
Of course it could.
Beef Bourguignon is a simple and very tasty casserole, I cooked mine in the slow cooker and the meat was really tender. The basis of the Bourguignon is beef, bacon, onions, mushrooms and red wine (Burgundy). You can find top chefs altering ingredients and adding others on the net but I pulled out Delia’s recipe from her Complete Cookery Course book which I inherited from my father.
Her recipe is cooked on a low heat in the oven for a couple of hours, the only other change I made was to use gammon steaks as I didn’t have any streaky bacon.
- 1 kg chuck steak cut into bite size chunks - remember they will shrink cooking
- olive oil
- 1 onion sliced
- 1 heaped tbsp flour
- 1 bottle of Lindeman's Cabernet Sauvignon (normally a red Burgundy for the classic recipe)
- 2 cloves garlic
- 350 g small onions - I used a jar of sweet onions
- 250 g gammon steak cut into bite size pieces
- 150g sliced mushrooms
- salt and pepper
- Heat some oil and saute the chunks of beef until brown on all sides
- Add the sliced onion and soften and brown too. Add the chopped garlic.
- Sprinkle over the flour and stir well.
- Add the wine - I used the whole bottle but just make sure the meat is covered, stir well.
- Season and cover, set slow cooker on high for 4 hours.
- One hour to the end of cooking add the gammon cubes, onions and mushrooms. If you're not using jarred onions like me then soften them first in a frying pan.
- Continue cooking until 4 hours are up and check the seasoning at the end.
- We served with new potatoes and a broccoli & french bean side
Here is how I’ve been using Lindeman’s wine in my every day cooking. First up the Beef Bourguignon with Cabernet Sauvignon and it was delicious.
Secondly adding a drop of Shiraz really added some oomph to my Bolognese sauce.
I added a glass of Sauvignon to my turkey stir fry and it worked extremely well.
and I marinaded our steaks in a delicious concoction (recipe to follow) with some added Shiraz for a real Ta-dah! moment.
There’s still the whole of September to come up with more ideas so watch this space.