Wednesday, November 28, 2018

SLOW COOKER BEEF BOURGUIGNON


SLOW COOKER BEEF BOURGUIGNON

Ingredients

·         900 g | 2lbs stewing beef chuck steak cut into small cubes
·         2 tbsp plain flour (gluten-free flour, if needed)
·         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


Instructions

1.           Put the flour in a plate and season liberally with salt and pepper. Add the beef and toss in the flour to coat.
2.   Heat a tablespoon of ol 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.
3.   Add the lardons to the pan and cook until the fat starts to melt.
4.   Add the onion, garlic and shallots and cook over low heat, stirring contstantly for 10 minutes until softened. Add the wine and cook for 5 minutes. Transfer to the slow cooker bowl.
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