This was the second stew we cooked in our stew season. We used a recipe from The Family Circle Recipe Encyclopedia, but modified it for the crock pot. It was very tasty – a little too salty, but I think that was because the bacon we used was too salty.
Recipe: Beef Bourguignon
Summary: The classic French beef stew
Ingredients
- 1kg of blade steak
- 2 cups of red wine
- 2 rashers of bacon
- 2 tablespoons of olive oil
- 12 small pickling onions, peeled
- 2 cloves of garlic, crushed
- 4 medium carrots, cut into 3-4cm lengths
- 1 teaspoon of thyme leaves
- 1 bay leaf
- 30 grams of butter
- 375 grams of mushrooms, quartered
- cornflour to thicken
Instructions
- Trim meat of excess fat, cut into 1.5 cm cubes.
- Soak meat in red wine overnight.
- Pre-heat crockpot.
- Cut bacon into 1cm strips. Heat oil in large pan; add bacon and cook until brown. Move bacon to crockpot.
- Add onions to pan and cook in bacon fat until well browned. Move onions to crockpot.
- Brown meat pieces in remaining fat. Move beef to crockpot.
- Add red wine and garlic to pan. Cook to reduce wine. Pour mixture into crockpot with carrots, thyme leaves and bay leaf.
- Leave in crockpot on low for 7 hours.
- Heat butter in small pan; add mushrooms and cook until soft. Stir mushrooms and juices into the stew.
- Leave in the crockpot for a further 30 minutes.
- Add cornflour to thicken liquid, as necessary.
- Season to taste.
Cooking time (duration): 8
Diet (other): Gluten free
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: French
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