About the Recipe
Beef bourguignon is a rich casserole that is simple to create. With it’s rough cut / chop type of meal that you throw into a slow cooker or crock pot and leave to simmer for 6 hours to reveal a mouthwatering thick and hearty meal.
Ingredients
1.6 kg slow cooking beef
2 cups 500g bacon
1/4 cup 55g - vegetable oil
4 cloves garlic
4 cups 300g - mushrooms
5 carrots
6 small whole potatoes
2 Cups 440g - chicken Broth + extra to top up
1/4 soy sauce
1 cup 220g - red wine (pinot ware) + extra to top up
1 cup 240g crushed tomatoes or 3 tbsp tomato paste
1/4 cup 40g plain flour + extra to top up
4 sprigs fresh thyme
1/2 tbsp salt
1 tbsp cracked pepper
Parsley, salt and pepper to garnish
Method
Trim fat and dice slow cook beef cut into 1 inch2 pieces add to a large bowl and drizzle vegetable oil over and mix to coat beef with oil
Dice bacon and fry to render the fat then add to the crock pot or slow cooker
Add beef to fry pan or wok to brown all sides to enhance the taste
(if you have a small pan ensure you split the cook so you don't stew the beef)
Add the roughly chopped garlic with the beef to brown and add to the crock pot
Once the pan fried beef is added to the pot add sliced mushrooms, large chopped carrots and small potatoes.
Add the liquids, chicken stock, soy sauce, red wine and crushed tomatoes to the pot
Sprinkle the plain flour and sprigs of thyme over the contents and mix to combine the flour and spread the contents evenly through the pot
Top up the pot with an 50 / 50 ratio of red wine and chicken stock
Turn on the slow cooker to the desired temperature and time or place crock pot into the oven at 150°c for 6 hours
At the 3 hour mark mix and add salt and pepper and mix. If the liquid is quite loose add another tablespoon of plain flour and mix to allow to thicken for the remaining 3 hours off cooking time
Serve over your choice of mashed potatoes or chips and some crusty bead to mop up the remaining gravy and some chopped parsley.