A while back I was given Julie & Julia by a dear friend , it’s one of my favourite movies. I watched it on Sunday and again got inspired to cook Beef Bourguignon. It’s not a quick cook however, takes nearly a whole day, if you do it right, so I thought I would tweak it and try it in the slow cooker. It could bubble away whilst I toiled away at work ! The result was fantastic , beautiful depth of flavour , this will be my winter go to definately when I am working late and need to feed the family as soon as I walk in door. I used Rump steak because that’s what was in my freezer but you could use any stewing steak eg blade, topside etc
Pair it with a combo of mashed orange sweet potato and potatoes , or lovely crusty bread. That’s all you need . Of course you can add greens if you have the inclination, I sprinkled chopped parsley over everything. Feeds 4 – 5
Slow Cooker Beef Bourguinon
- 800-900g Rump Steak cut into good sized chunks
- 2 parsnips, cored and chopped into smallish dice
- 2 carrots diced
- 4 baby onions, quartered
- 6 white button mushrooms quartered,(if large use 4 or 5)
- 1 cup beef stock
- 1 1/2 cups merlot or whatever red you have
- 2 bayleaves
- 1/4 cup roughy chopped parsley
- 2 cloves garlic chopped
- 2 tablespoons flour
- 1 tablespoon bisto
- Salt and pepper
- A little olive oil
Heat a pan with a little oil and add a few pieces of seasoned beef to brown. This is best done in small batches to get an even brown caramelisation on all the beef pieces. Remove to slow Cooker once browned , repeat until all the beef is done. Add flour and bisto to the meat in Slow Cooker and mix well so all the meat is coated.
Next add diced parsnips,carrots,quartered onions and 2 cloves of chopped garlic to the pan the meat was browned in and cook until lightly browned then add these to the slow cooker. Return pan to heat and add stock and wine stirring to get all those lovely meat and vege browning remnants from the bottom of the pan, cook for a few minutes to reduce to about 1 3/4 – 2 cups then tip the liquid into the slow cooker and add the mushrooms. Stir gently to combine everything. Add bayleaves and parsley and check seasoning (salt and pepper) Set to low and cook for 7 hours.
If you find it’s too liquid remove lid and cook on high for the last 30 minutes and or add another tablespoon of bisto. I didn’t need to.