In this episode of The Guzzling Gourmet, I take the classic Lancashire Hotpot and give it a decidedly French—and very Mancunian—twist! Inspired by the Hairy Bikers’ Lancashire Hotpot and the classic Boeuf Bourguignon, I create my own Boeuf Boddington, or as I’m calling it, Mancashire Hotpot! Instead of the traditional beer or red wine, this rich and hearty beef casserole is cooked with a pint of Boddington’s Bitter, giving the dish a distinctly Northern character. Along the way, I explore the fascinating history of Boddingtons Brewery, discover how one of Manchester’s most famous beers became known as the “Cream of Manchester”, and add the usual helping of food facts, history and humour. If you love Lancashire recipes, British comfort food, beef stew, Boeuf Bourguignon, traditional pub food and Boddington’s beer, this is one Northern-French culinary mash-up you won’t want to miss!
500g good-quality braising steak (chuck steak) (Remove any hard fat/sinew)
2 tbsp sunflower oil
50g smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces
1 Medium onion, finely chopped
2 garlic cloves, crushed
1 large can of Boddies
2 tbsp tomato purée
1 beef stock cube/pot
2 large bay leaves
3 bushy sprigs fresh thyme
12g butter
10 baby onions
150g chestnut mushrooms, wiped and halved or quartered if large
1 heaped tbsp cornflour
1 tbsp cold water
flaked sea salt and freshly ground black pepper
chopped fresh parsley, to garnish
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