These were splendid. There was some doubt as to whether the Boursin should go in but I am pleased to say they worked well. Easy to do and taste beautiful. Well worth the effort. This made 4 ramekins plus enough stew to fill 1.5 jam jars. Give it a go!
Ingredients
Method
Fry the onion. Add the beef and cook until browned. Pop the carrot in and the tinned tomatoes. Add a tablespoon of Worcestershire sauce and a glass of red wine. Season. Cook for about an hour at 190. Take out and stir. Add more wine.
Cook for a another hour. Leave to stand. Add the remaining wine. Taste. The meat should be very tender and you should be able to cut it with a spoon.
Fry the mushrooms in butter and a good slug of Worcestershire sauce. You want them slightly underdone as they are going in the sauce and will continue cooking there. Chuck them in the stew and stir in. Leave to stand until cool (a good couple of hours).
Fill a ramekin with stew and pop a chunk of Boursin on top. Cover with pastry, lightly paint with milk, and cook at 180 for 13-15 mins then lift it to the top for a further 4 mins. It should brown nicely.You can freeze the remaining ramekins - just cover with cling film and pop them in the freezer.
- 800g slow cook diced beef
- 1 onion
- 1 clove of garlic
- 2 large carrots
- 2 tins chopped tomatoes
- 2.5 glasses of red wine
- Worcestershire sauce
- Mushrooms
- Boursin cheese
- Ready roll short crust pastry
Method
Fry the onion. Add the beef and cook until browned. Pop the carrot in and the tinned tomatoes. Add a tablespoon of Worcestershire sauce and a glass of red wine. Season. Cook for about an hour at 190. Take out and stir. Add more wine.
Cook for a another hour. Leave to stand. Add the remaining wine. Taste. The meat should be very tender and you should be able to cut it with a spoon.
Fry the mushrooms in butter and a good slug of Worcestershire sauce. You want them slightly underdone as they are going in the sauce and will continue cooking there. Chuck them in the stew and stir in. Leave to stand until cool (a good couple of hours).
Fill a ramekin with stew and pop a chunk of Boursin on top. Cover with pastry, lightly paint with milk, and cook at 180 for 13-15 mins then lift it to the top for a further 4 mins. It should brown nicely.You can freeze the remaining ramekins - just cover with cling film and pop them in the freezer.
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