Saturday, September 25, 2010

Boeuf Bourgignon - The definitive slow cooker recipe

You can't go to Burgundy and not at least try cooking Boeuf Bourgignon. Unless you're vegetarian. In which case, the sight of these very pretty cows might put you off. They were in the field right behind our holiday house. This photo makes me want to go back sooooo much!
So does this!

BB (I may have taught French but I really can't of all that tricky spelling repeatedly late at night) may just be the perfect stew for those of us who don't like stew. That's probably because it has wine in it. Here's how to make it:

Ingredients for 6 portions:

800g - 1KG (about 2lbs) lean stewing beef, traditionally cut into big 2''/4 cm chunks
1 tbsp oil 
1 medium onion, finely chopped
1 garlic clove, crushed
1 tin tomatoes, chopped
200g/2 cups button mushrooms, chopped roughly
500ml/ 1pt Burgundy red wine (or another dry red)
1 tsp dried thyme
bay leaf
salt and pepper to taste


Using the oil, brown off the beef on all sides in a frying pan. Pop into the stoneware of your slow cooker. Add all other ingredients. Cook on High for 4 hours or Low for 8. Serve with rice, roasted veg, a green salad and a knowing Gallic shrug. Just because. 


Yum! And I'm not a big stew fan. The flavours are full and rounded. This isn't a huge surprise as it's a classic recipe but neither is it bland at all. It's the kind of thing to cook for someone who needs impressing but who prefers more traditional fare, such as maybe a future mother-in-law or a picky great uncle. But seriously, cook this anyway, even if those two tricky social situations don't apply to you. If your cooing wine is half way decent then there'll be a generous glass for the cook left over ;>)

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