Boeuf bourguignon for Christmas Eve?

[BeWellJ]

We have 12 people for dinner on Christmas Eve and I also have to work on that day, so I want to keep things simple.

Thinking of making a boeuf bourguignon ahead and freezing it and then just doing mash and a couple of green veg- do you think that seems reasonable? Plus some canapes and champagne before and yule log for pud + cheese.

Any ideas for making the BB seem festive? Everyone will like it apart from possibly my neighbour's 6yo but I can stick a tray of sausages in as well for them. (I'd normally design a menu with more thought so that this wasn't needed but I really need to prioritise doing something I can get on the table with minimum fuss).

Sounds fab and I would not mess around it. I would possibly get a couple of large supermarket dauphinois and then jazz them up with some extra cream and cheese rather than peeling and mashing loads of potatoes but then the mash maybe easier to serve.

I'd keep to a French theme and serve a tarte tatin with cream. And maybe a nice camembert too.

That sounds perfect

Yeah only think I would say is Mash for 12 is a lot of peeling and mashing.
You could just roast trays of mini new potatoes with skins on still? Just add oil/ seasoning and roast so no faffing.

Yule log is fine. It’s one meal. Guests can either eat or not and they will be fine.

Cake is a „no“ but pie would be a „yes“?

that seems quite bizarre to me. Pie would be much less suitable imo.

But that might due to cultural differences. Or just personal preferences 🤷‍♀️

Oh I actually can't think of anything better!

Call the yule log „bûche de noël“ and you’ll be very on theme :) 🇫🇷🇫🇷

isn‘t it traditionally French (or from French speaking areas) anyway?

Definitely no pie. Your will be stuffed after beef Bourguignon and sides, Yule log means someone can have none of full, have small or large slice, or wait and have cake an hour or two later as nothing to heat

I used to do Paul Hollywood’s beef pie with a cornbread topping on Christmas Eve when the kids were little. We go out now, but I must add it to menus for the coming weeks.

Where do you all buy your braising steak from and do you buy it as a joint or as pre-chopped?
1.6kg is still going to work out quite expensive for most people.
Or do you use another cheaper cut of beef?

DO NOT DO THIS (ADDING CINNAMON)

Do not mess with the BB, make it as per the recipe.
I wouldn’t do mash for that many people either.
if you choose something like boulangere, make sure you have time after work for them to cook properly or make ahead and reheat. I would probably make parmentier potatoes (little cubes, cook quickly on the night)
I’d be happy with Yule log for afters. You could cook some frozen berries with a little sweetened mulled wine, drain then mix a little cornflour with water, add to the wine and heat till thickened, add the berries back in again. Serve as an option alongside the log.

Mulled wine to greet people would be festive. I just use the Schwartz sachets, and keep the wine hot in a slow cooker. You do need to add sugar to taste else it’s bitter.

I've bought it from the butcher either whole or in pieces, but I've also done BB many times with supermarket ready chopped stewing steak. It's not an expensive cut of meat.

Sounds perfect to me!

If you’ve got a local butcher ask for shin of beef. You may need to preorder, and it does need a long, slow cook, but you end up with an unctuous result.

Yes, shin for that unctuous sticky depth.

I’d recommend dropping the oven temperature 5-10 degrees on that recipe but it might just be my oven. I’d also suggest that you freeze the cooked beef and onions, and cook the mushrooms day of or day before as I think the texture of frozen mushrooms isn’t quite right. Then just combine the two when you’re warming it up.

At the risk of getting shot, I quite like Tesco’s frozen mash - just add seasoning and a nice bit of butter. Microwaves in 5 minutes and 3-4 bags would probably do it.

Sounds good. I would add a dollop of Dijon mustard to the mash. Maybe some ready prepped roast potatoes as well to just pop in the oven to add an extra element of crunch.

Sounds perfect. I’d like that followed by Christmas pudding.

My ancient Readers Digest Cookery Year book suggests boeuf Bourguignon as a traditional Christmas Eve dinner. I’d still serve it with mash, to soak up all the sauce.

We did BB and mash for 16 last Christmas Eve.

I do the mash the day before. Instead of peeling and boiling, I bake the potatoes and scoop them out into a ricer, mix with butter and cream and milk to a slightly soft/creamy consistency. Lots of salt and pepper, then put in a big ceramic baking dish, cover and refrigerate. Dot with a bit of butter and then bake in the oven before serving.

I like to add a little port with the wine - not enough to add sweetness, but just enough to add a little extra richness.

I agree with the pp who suggested doing the mushrooms on the day and adding.

My recipe flambés the beef in brandy, that adds a good flavour.

Cake served after a main course is dessert; fact.

Brussels sprouts with bacon & chestnuts recipe | Good Food

Serve this side dish and this will be the Xmas element 🙂

I like mash with anything gravy based. Nothing else soaks up the lovely juices as well, and the flavours in BB gravy need to be savoured.