Slow Cooker Beef Bourguignon – a classic rich French stew with red wine, shallots, and mushrooms. Delicious, hearty and so easy…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 900 g | 2lbs stewing beef chuck steak cut into small cubes
- 2 tbsp plain flour
- salt and freshly ground black pepper
- 150 | 5.3oz button chestnut mushrooms or experiment with adding wild mushrooms
- 100 g | 3.5oz unsmoked lardon or bacon
- 100 g | 3.5oz mini Chantenay carrots, rinsed but left whole
- 10 mini shallots peeled, topped and tailed
- 1 large yellow onion peeled and finely diced
- 2 garlic cloves finely chopped
- 1 stick celery 1 bay leaf, sprig fresh thyme, 2 parsley stalks tied together with string (bouquet garni)
- 2 tbsp chopped fresh flat leaf parsley
- 600 ml |2 1/2 cups red wine such as a Burgundy
- olive oil to fry
- 1 tbsp butter to fry
- mash to serve
Preparation Method
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Put the flour on a plate and season liberally with salt and pepper. Add the beef and toss in the flour to coat.
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Heat a tablespoon of oil in a large casserole and brown the meat, in batches, for 3-4 minutes. Do not crowd the meat in the pan as it will boil rather than brown. Transfer to the slow cooker bowl.
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Add the lardons to the pan and cook until the fat starts to melt.
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Add the onion, garlic, and shallots and cook over low heat, stirring constantly for 10 minutes until softened. Add the wine and cook for 5 minutes. Transfer to the slow cooker bowl.
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Clean the pan and melt the butter. Cook the mushrooms and carrots over medium heat for 5 minutes. Add to the slow cooker.
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Stir the ingredients and add the bouquet garni. Cook for 8 hours on low. Remove the bouquet garni.
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Serve sprinkled with fresh parsley with mashed potatoes and crusty white bread.
Enjoy it!!
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