Combining an old favourite from home with the comfort factor can only mean one thing for me: boeuf bourguignon. Basically, a slow cooked beef and red wine stew full of flavours that bring back childhood memories. You don’t even need to spend hours in the kitchen! Take a relatively short time to prepare it all and then just let the Crockpot do the rest. In the meantime, you can enjoy a walk with the dog, a film, or a cup of tea and a good book.
600g stewing beef in chunks
12-15 button shallots
250g Chantenay carrots
150 baby chestnut mushrooms
150g bacon lardons
250ml red wine
250ml beef stock
3-4tbsp olive oil
Salt and pepper
Preheat Slow Cooker On Low Setting
Peel the shallots and set aside.
Coat the beef chunks in the flour and season with salt and pepper.
Pour the olive oil into a large pan and add the bacon lardons, fry on a medium heat until just golden, then add the whole shallots. Once the shallots have a little colour and are slightly glazed, put them together with the lardons into the slow cooker whilst keeping the oil in the pan.
Turn the heat to high and fry the meat in small batches until browned on all side, add each batch to the slow cooker. Once all the meat is fried, quickly pour the red wine into the pan to deglaze it, turn the heat down to medium and leave to bubble for 2 minutes. Now add the beef stock and bring to a boil.
Reduce the sauce by around a third then pour into the slow cooker, add the carrots and mushrooms and put the lid on. Leave to cook for 6 hours on a low heat and it’ll be ready for your dinner!
You can serve it with mashed potatoes, though I prefer small new potatoes roasted with some garlic and rosemary.