Celebration food doesn’t need to be complicated. Simply pick one of our feed-a-crowd suggestions for a ‘do’ that will be fuss-free, flavoursome and full of festive warmth
RECIPES ABIGAIL SPOONER
SERVES 6-8 HANDS-ON TIME 45 mins TOTAL TIME 3 hrs 30 mins, plus resting
5-SPICE BEEF BOURGUIGNON
All the comfort of the classic French stew but with a Chinese f lavour twist. Meltingly tender beef in a rich red-wine sauce is f lavoured with Chinese 5-spice, star anise and shiitake mushrooms for a hearty winter warmer. Let the casserole take centre stage on the table and serve with buttery mashed potatoes and steamed green beans.
◆ 1.5kg casserole beef steak
◆ about 3 tbsp vegetable oil
◆ 1 large onion, chopped
◆ 3 celery sticks, cut into chunks
◆ 500g carrots, cut into chunks
◆ 3 garlic cloves, crushed
◆ 1½ tbsp Chinese 5-spice
◆ 3 tbsp plain flour
◆ 2 tbsp tomato purée
◆ 750ml full-bodied fruity red wine (such as shiraz)
◆ 3 star anise
◆ 1 beef stock cube
◆ 20g butter
◆ 1 x 300g pack chestnut mushrooms, halved or quartered if large
◆ 1 x 120g pack shiitake mushrooms
◆ 6 spring onions, finely sliced
1 Cut the beef steak into chunky 4cm pieces and season well. Heat 1½ tablespoons of oil in a large flameproof casserole and brown the beef in 3-4 batches, over a high heat, adding a little more oil as necessary. Set aside on a large plate.
2 Add a further ½ tablespoon oil to the pan and cook the onion, celery and carrots over a mediumlow heat for 5 minutes, until softened. Add the garlic and Chinese-5 spice and cook for a further 2 minutes, stirring. Preheat the oven to 170°C, fan 150°C, gas 3½.
3 Return the beef to the casserole, along with the resting juices, and stir in the plain flour and tomato purée. Cook, stirring, for 2 minutes. Pour in the wine plus 150ml water and drop in the star anise. Bring the mixture up to a simmer then crumble in the stock cube and stir well.
4 Cover with a lid and transfer to the oven for 2 hours, or until the beef is almost completely tender – cook for longer if necessary.
5 Meanwhile
