There’s nothing quite like a hearty homemade meal to warm you up on a chilly winter’s day — and residents at Linson Court are treated to exactly that.
Our talented cook, Richard, who has been part of the Linson Court family for over three and a half years, prepares a delicious Beef Bourguignonne with Sage and Onion Dumplings, served with perfectly Wilted Greens. It was comfort food at its finest — rich, warming, and full of flavour.
🍷 The Star of the Show: Beef Bourguignonne
Slow-cooked to perfection, this French classic is all about tender beef, a deep red wine sauce, and rich, aromatic flavours. Richard’s version was a big hit with residents — hearty, homely, and just what’s needed on a frosty afternoon.
Ingredients:
- 1.5–2 lbs beef chuck, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 bottle red wine (Burgundy or another dry red)
- 2 cups beef stock
- 1 tbsp thyme (fresh or dried)
- 1 bay leaf
- Salt and pepper
- 2 tbsp butter
- 1 tbsp flour
- 1 cup mushrooms, sliced
- 2 tbsp parsley, chopped (to garnish)
Method:
Richard began by browning the beef to lock in all that flavour, before adding the vegetables and tomato paste for a beautiful caramelised base. In went the red wine and beef stock, along with herbs and a bay leaf — then it was all left to slowly simmer for hours until the beef was melt-in-the-mouth tender.
Mushrooms were sautéed and stirred in towards the end, and a simple flour-and-butter paste gave the sauce that luxurious thickness. A sprinkle of parsley finished the dish beautifully.
🌿 Sage and Onion Dumplings
No winter stew is complete without fluffy dumplings — and these herby bites were the perfect addition. Light yet comforting, they soaked up all the rich flavours of the bourguignonne.
Ingredients:
- 1 cup self-raising flour
- ½ tsp baking powder
- ¼ cup cold butter, cubed
- 1 small onion, finely chopped
- 1 tbsp fresh sage (or 1 tsp dried)
- Salt and pepper
- ¼ cup milk
Method:
Richard combined the flour, baking powder, and butter until crumbly, then mixed in sage, onion, and milk to create a soft dough. The dumplings were gently dropped into the simmering stew for the final half-hour, emerging light, fluffy, and full of flavour.
🥬 The Finishing Touch: Wilted Greens
To balance the richness, Richard served simple Wilted Greens — a mix of spinach and kale, sautéed with garlic and a hint of lemon for brightness.
Ingredients:
- 4 cups spinach or kale
- 1 tbsp olive oil or butter
- 1 garlic clove, minced
- Salt and pepper
- 1 tbsp lemon juice (optional)
Method:
The greens were lightly cooked in garlic butter until just tender — the perfect fresh contrast to the indulgent main.
🍽️ A True Winter Warmer
The result? A plate full of warmth and comfort — rich beef, herby dumplings, and earthy greens. Residents gathered to enjoy the meal together, with many commenting that it reminded them of Sunday dinners from years gone by.
A big thank you to Richard for bringing a little extra warmth and joy to Linson Court this winter.
