Slow Cooked Beef Bourguignon.
What is the difference between a beef stew and a beef bourguignon? Wine. All the wine and no stock (although we do add a beef oxo cube for a deeper beefiness). When I say "all" wine... you can save a little to have with the meal, or you could just open another bottle!
What do I need?
Instructions
-
Preperation
- Brown the beef shin in a hot frying pan with a little oil, season well and then add to your slow cooker.
- Pop the celery and carrots into the pan and brown, dash some chopped garlic in for the last 30 seconds and then squeeze in tomato puree, 2 tbsp of plain flour, a tbsp of caster sugar, the beef stock cube and a little red wine to create a paste.
- Cook off the flour for a few minutes - stirring constantly - and then pour the bottle of red wine into the pan (save some back if you wish).
- Deglaze for a few minutes and scape it all into your slow cooker (if using the oven pop into a casserole dish and pop into a hot oven – 160c fan for around 3 hours)
- Drop in the peeled shallots or pearl onions, bay leaves and some fluffy fresh thyme sprigs.
- Set your slow cooker on high and cook for 7ish hours or until the beef is tender but keeps it's shape.
- 30 minutes before the beef is done: fry off some mushrooms and bacon lardons in a bit of butter and add them to the slow cooker.
Enjoy with creamy horseradish mash or crusty bread.
Beef shin, Beef, Bourguignon, Beef Bourguignon, Slow Cooker recipes, Slow Cooker, Slow Cook, Beef recipes
