• Serves: 4-6
  • Prep Time: 20 minutes
  • Cooking Time: 6 hours
  • Difficulty: EASY

It’’s Autumn! Yes! I go on about it a lot, but it really is my favourite time of the year. I tend to invest more of my time in cooking than I do during the summer months. I love to rediscover old favourites, –and I’m not just talking my own favourites either, but the ones my mum used to cook.

Add to that that stews are always high on my list of comfort foods when it gets cold and dark outside and you begin to get the idea. 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. So, now that it’’s getting colder outside, why not give this a go. 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…

 

here's what you'll need...

  • 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
  • 20g flour
  • bouquet garni
  • 3-4tbsp olive oil
  • salt and pepper

Boeuf Bourguignon Ingredients edited

TIP

If the Crockpot slow cooker has caught your eye you can check it out here.

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Boeuf Bourguignon Post 5

 

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PREHEAT SLOW COOKER ON LOW SETTING

here's how it's done...

  • 1

    Peel the shallots and set aside.

    Boeuf Bourguignon Step 1

  • 2

    Coat the beef chunks in the flour and season with salt and pepper.

    Boeuf Bourguignon Step 2

  • 3

    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.

    Boeuf Bourguignon Step 3

  • 4

    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.

    Boeuf Bourguignon steps

  • 5

    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!

    Boeuf Bourguignon Step 6

  • 6

    You can serve it with mashed potatoes, though I prefer small new potatoes roasted with some garlic and rosemary.

    Boeuf Bourguignon Post 3

    Bon Appétit!

     

 

By Carole Poirot on 21.10.15

Guest Contributor

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