Boeuf Bourginon in the Slow Cooker

Food

Boeuf Bourginon

I didn’t actually eat this dish on the day of cooking. This is because we had babysitters that night, and Tim and I went out on a date. If people are kind enough to babysit for us, we like to give them a night off cooking, so will have dinner ready for them. I ate the leftovers (pictured above) the following day. They tasted really good. I actually forgot to ask our babysitters how it tasted on the day, so I can’t tell you.

Ingredients

  • 1 carrot
  • 1/2 onion
  • Thyme
  • 1 head of garlic
  • 3 bay leaves
  • 1/2 bottle good red wine
  • 500g stewing steak
  • 2 tbsp olive oil
  • 100g lardons
  • 250g shallots
  • 2 tbsp plain flour
  • 200ml beef stock
  • 150g chestnut mushrooms
  • Flat-leaf parsley

Method

  1. The night before, peel the carrot and onion and slice the garlic in half horizontally. Put the red wine into a saucepan and put the carrot, garlic, onion, a few sprigs of thyme and 2 of the bay leaves into the wine. Bring to the boil, reduce the heat and simmer for 15 minutes. Allow to cool.
  2. Place the beef in a non-metallic bowl and cover with the wine mixture. Put in the fridge to marinate overnight.
  3. Put the olive oil into a frying pan. Add the lardons and fry for 5 minutes, until golden brown. Stir in the shallots and transfer everything to the slow cooker. Put the frying pan back on the heat.
  4. Using a slotted spoon, remove the beef and vegetables from the wine. Put the beef into the frying pan and fry until brown. Transfer to slow cooker.
  5. Pour the wine into the slow cooker. Add another sprig of thyme and the last bay leaf. Sprinkle over the flour and add the beef stock.
  6. Cook on low for 6-8 hours.
  7. 1 hour before serving, fry the mushrooms in some olive oil and add to the slow cooker for the last hour of cooking.
  8. Sprinkle chopped parsley over before serving.

Screen Shot 2013-04-01 at 14.54.49

By Naomi

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