Boeuf Bourguignon
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
7 hrs
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Total Time
7 hrs 45 mins
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Servings
4
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Course
Main Course
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Cuisine
French
Boeuf Bourguignon
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A classic French beef and red wine casserole.
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Ingredients
- 3 tbsp olive oil light
- 800 g brisket trimmed & cubed, 1 lb 12 oz; or stewing steak
- 1 unsmoked bacon sliced, rasher
- ½ leek chopped (white part only)
- 20 pearl onions frozen fine if thawed
- 2 garlic sliced, cloves
- 50 g plain flour 2 oz
- 1 bouquet garni tie together ¼ stick celery, Bay leaf, few sprigs thyme & parsley
- 375 ml red wine full bodied, 13 fl oz
- 125 ml port optional, 4 fl oz
- 1 beef stock pot Knorr rich
- 375 ml boiling water 13 fl oz
Garnish
- 200 g wild mushrooms
- 2 unsmoked bacon sliced, rashers
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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