Recipe Slow-cooked boeuf bourguignon : Practical and Delicious

Recipe Slow-cooked boeuf bourguignon : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Slow-cooked boeuf bourguignon. You are currently reading Recipe Slow-cooked boeuf bourguignon : Practical and Delicious. This recipe is the creation of the chef Katrina Woodman. Recipe Slow-cooked boeuf bourguignon requires 45m, cook 8h and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and fish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

It's easy to create the hearty French classic, Boeuf Bourguignon, with this delicious slow-cooker recipe.

Ingredients:

17 Ingredients

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  750ml btl Burgundian pinot noir
  
  
  


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  2 tbsp olive oil
  
  
  


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  200g speck or streaky bacon, rind removed, cut into batons
  
  
  


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  500g French shallots, peeled
  
  
  


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  1 large carrot, peeled, thickly sliced
  
  
  


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  2 garlic cloves, thinly sliced
  
  
  


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  1.5kg chuck steak or gravy beef, cut into 5cm pieces
  
  
  


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  2 tbsp plain flour
  
  
  


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  250ml (1 cup) Massel beef stock
  
  
  


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  20g butter
  
  
  


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  200g small Swiss brown mushrooms
  
  
  


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  1 bunch Dutch carrots, trimmed, peeled
  
  
  


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  Creamy mashed potato, to serve
  
  
  



• Bouquet garni



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  10cm piece celery
  
  
  


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  5 fresh thyme sprigs
  
  
  


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  2 fresh continental parsley sprigs
  
  
  


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  2 dried bay leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Bring the wine to the boil in a saucepan over medium-high heat. Reduce heat to medium. Simmer for 5 minutes. Set aside until required.
  
  
  


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  Step 2
  
  
  
  
  Heat 1 1/2 tbs of the oil in a large frying pan over medium heat. Cook the speck, stirring occasionally, for 4 minutes or until golden. Use a slotted spoon to transfer to a slow cooker. Add the shallots and carrot to the frying pan. Cook, stirring occasionally, for 3 minutes or until golden. Stir in the garlic for 
1 minute or until aromatic. Use a slotted spoon to transfer to a bowl, reserving fat in dish.
  
  
  


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  Step 3
  
  
  
  
  Season beef. Return frying pan to medium-high heat. Cook the beef, in 3 batches, turning, for 4 minutes or until browned. Transfer to a bowl. Return all the beef to the frying pan and sprinkle with flour. Cook, stirring, for 1 minute or until coated. Add the wine and stock. Cook, stirring, for 4 minutes or until mixture comes to a simmer. Place in the slow cooker.
  
  
  


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  Step 4
  
  
  
  
  For the bouquet garni, tie the celery, thyme, parsley and bay leaves together with kitchen string. Add bouquet garni to the slow cooker. Cover and cook on low for 6 hours.
  
  
  


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  Step 5
  
  
  
  
  Heat butter and remaining oil in a large frying pan over high heat. Add the mushrooms and cook, stirring, for 2 minutes or until browned. Add the mushrooms and Dutch carrots to the slow cooker along with reserved vegetable mixture. Cover and cook on low for a further 2 hours or until meat is tender. Serve with creamy mashed potato.
  
  
  

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