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Slow-cooked boeuf bourguignon
Slow-cooked boeuf bourguignon
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Prep Time:
45 minutes
Cook Time:
480 minutes
Total Time:
525 minutes
Make a delicious slow-cooker Boeuf Bourguignon with ease.
Ingredients:
  • 750ml btl Burgundian pinot noir
  • 36.40 gm olive oil
  • 200g Made Thin Sliced 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, cut into 5cm pieces
  • 40.00 ml plain flour
  • 250ml (1 cup) beef stock
  • 20g butter
  • 200g small Swiss brown mushrooms
  • 1 bunch Dutch carrots, trimmed, peeled
  • Creamy mashed potato, to serve
  • 10cm piece celery
  • 5 fresh thyme sprigs
  • 2 fresh continental parsley sprigs
  • 2 dried bay leaves
Instructions:
  • In a saucepan over medium-high heat, bring the wine to a boil. Reduce to medium heat and simmer for 5 minutes. Set aside for later use.
  • In a large frying pan over medium heat, heat 1 1/2 tablespoons of oil with garlic. Cook the bacon for 4 minutes, stirring occasionally until golden. Transfer the bacon to a slow cooker using a slotted spoon. Add shallots and carrot to the pan and cook for 3 minutes until golden. Stir in the garlic for 1 minute until aromatic. Transfer the mixture to a bowl, leaving the fat in the pan.
  • Season the beef with your favorite seasonings. Heat the frying pan over medium-high heat. Brown the beef in 3 batches, turning occasionally, until golden brown, about 4 minutes. Transfer the beef to a bowl. Return all the beef to the pan and dust with flour. Stir and cook for 1 minute until coated. Pour in the wine and stock, stirring for 4 minutes until it simmers. Transfer everything to the slow cooker.
  • Tie together the celery, thyme, parsley, and bay leaves to create a bouquet garni. Place it in the slow cooker, cover, and cook on low for 6 hours.
  • In a large frying pan over high heat, combine butter and oil. Cook mushrooms for 2 minutes until browned. Transfer mushrooms, Dutch carrots, and reserved vegetable mixture to the slow cooker. Cook on low for 2 hours until meat is tender. Serve with creamy mashed potato.

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