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Beef Bourguignon
Hi, o Does anyone have a personnel favourite recipe for Beef Bourguignon they can share for the slow cooker or without? I tried it on a trip to France and thought it was delicious!
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The real French version takes hours to make and is very complicated. I use Floyd on France recipe.
Put onion, carrots, red wine and seasoning into a large bowl and marinate the beef overnight. The following day when you are ready to cook drain and keep the marinade liquid.
Fry bacon lardons in a cast iron casserole and add the beef a few cubes at a time until browned. Add some shallots and the marinade liquid, plus some more red wine that has been heated until warm. Add half a litre of beef stock and some herbes de provence. The liquid should cover the beef.
Cover the casserole with some foil before puttin on the lid and cook on a low heat (150 degrees) for about 3-4 hours. Do check the liquid after a couple of hours to check whether to add more wine or stock. The gravy should be nice and thick. Floyd adds a calves foot to help thicken it, but can't get them here.
Put onion, carrots, red wine and seasoning into a large bowl and marinate the beef overnight. The following day when you are ready to cook drain and keep the marinade liquid.
Fry bacon lardons in a cast iron casserole and add the beef a few cubes at a time until browned. Add some shallots and the marinade liquid, plus some more red wine that has been heated until warm. Add half a litre of beef stock and some herbes de provence. The liquid should cover the beef.
Cover the casserole with some foil before puttin on the lid and cook on a low heat (150 degrees) for about 3-4 hours. Do check the liquid after a couple of hours to check whether to add more wine or stock. The gravy should be nice and thick. Floyd adds a calves foot to help thicken it, but can't get them here.
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