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French Burgundy beef
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Prep Time:
20 minutes
Cook Time:
510 minutes
Total Time:
530 minutes
One-pot stovetop meal, hearty and slow-cooked, serves six.
Ingredients:
  • 500ml (2 cups) Burgundian pinot noir
  • 27.30 gm extra virgin olive oil
  • 200g speck or streaky bacon, rind removed, cut into batons
  • 500g French shallots, peeled
  • 1 large carrot, peeled, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 1.5kg chuck steak or gravy beef, fat trimmed, cut into 5cm pieces
  • 40.00 ml plain flour
  • 125ml (1/2 cup) no-added-salt beef stock or Massel Beef Style Liquid Stock
  • 200g small Swiss brown mushrooms
  • 1 bunch baby carrots, trimmed, peeled
  • Creamy mashed potato (optional), to serve
  • 10cm celery stick
  • 5 fresh thyme sprigs
  • 2 fresh continental parsley sprigs
  • 2 fresh bay leaves
Instructions:
  • In a saucepan, heat the wine over medium-high heat until it boils. Lower the heat to medium and simmer for 5 minutes. Set aside for later use.
  • In a large non-stick frying pan over medium heat, sauté the speck in oil for 4 minutes until golden, then transfer to the slow cooker using a slotted spoon. Next, sauté shallots and carrot in the pan for 3 minutes until golden. Add garlic and cook for 1 minute until aromatic. Transfer everything to the slow cooker, leaving the fat in the pan.
  • Season the beef and brown in batches for 4 minutes. Return all beef to pan, sprinkle with flour, stir for 1 minute until coated. Add wine and stock, cook for 4 minutes until simmering.
  • Make a bouquet garni by tying the ingredients with kitchen string, then add it to the slow cooker. Cook on Low for 8 hours. In the last 2 hours of cooking, add the mushrooms and baby carrots. Serve with creamy mashed potato, if desired.

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