Boeuf Bourguignon
A classic French beef and red wine casserole.
Servings 4
Ingredients
- 3 tbsp Light olive oil
- 800 g / 1lb 12oz Brisket/stewing steak trimmed & cubed
- 1 Rasher unsmoked bacon sliced
- ½ Leek chopped (white part only)
- 20 Pearl onions frozen fine if thawed
- 2 garlic cloves sliced
- 50 g / 2oz Plain flour
- 1 Bouquet Garnet tie together ¼ stick celery, Bay leaf, few sprigs thyme & parsley
- 375 ml / 13 fl oz Red wine full bodied
- 125 ml / 4fl oz Port optional
- 1 Knorr Rich Beef Stock Pot
- 375 ml / 13 fl oz Boiling water
Garnish
- 200 g Wild mushrooms
- 2 Rashers unsmoked bacon sliced
Instructions
- Put the oil in a deep frying pan and fry the beef in small batches for 3 – 4 minutes until browned turning occasionally.
- With a slotted spoon put the cooked beef in the crock pot.
- Fry the bacon slices in the remaining oil for a few minutes until golden then add to the crock pot with a slotted spoon.
- Add the onions, leeks, and garlic and cook for a further 3 minutes stirring all the time.
- Add the beef back to the pan, stir in the flour, and cook for 1 minute.
- Add the red wine, port, and bouquet garni and bring to a boil.
- Dissolve one Knorr Rich Beef Stock Pot into 375 ml of boiling water and then add to the pan.
- Transfer everything to the slow cooker and cook on High for 6 – 8 hrs or Low for 8 – 10 hrs.
- Ten minutes before serving make the garnish by frying the remaining bacon strips until lightly browned, strain them off, and add the wild mushrooms to the pan. They only need a minute or two.
- Remove the pot from the slow cooker, give everything a good stir, and then add the garnish.
- Serve with mashed potatoes and a medley of vegetables.