Beef Bourguignon
Slow-cooked, good quality, beef chunk for few hours with mushrooms, baby potatoes, and carrots in a red wine sauce is a true treat for any bigger occasion or if you need a big warm and comforting food hug.
This recipe is definitely one of our all-time favourites to make for Christmas as one of many courses. We are treating ourselves with great quality beef straight from the butcher, a nice mix of wild mushrooms from the farmers market and a good bottle of red wine.
Beef bourguignon is a showstopper dish that will satisfy the whole table. Paired with fresh baguette, a side of good quality French cheeses is a real treat and a perfect alternative for Christmas dinner. One of the best parts is that this dish is basically cooking by itself safely tucked in in the slow cooker, so you can go and get busy with other stuff or relax with a glass of leftover wine.
What kind of beef should you use? Diced chuck beef is traditionally used for this recipe and is by far the best cut I have used. Highly recommend going the extra mile and buying organic, grass-fed beef. Its Christmas after all, treat yourselves.
Beef Bourguignon
Equipment
- Slow cooker
Ingredients
- 1 kg Diced Beef Chuck
- 4 Medium Carrots
- 3 cups Beef Stock
- 200 ml Red Wine
- 5 tbsp Plain Flour
- 2 Red Onions
- 4 Garlic Cloves
- 10 Peppercorns
- Fresh Thyme
- 3 Bay Leaves
- 400 g Baby Potatoes
- 200 g A Mix of Wild Mushrooms
Instructions
- Set up your slow cooker and heat up on low setting.
- Dry your beef chunks lightly pressing on with a paper towel. Season with salt and pepper. Heat up 1 tbsp of olive oil in a large frying pan and brown the beef on each side. You might want to do it in batches to make sure it's cooking evenly. Place in a slow cooker.
- Add a bit more oil to the same pan and add diced onion and cook for 6-7 min until golden brown stirring regularly. Then add crushed garlic cloves and let cook for 1 more minute. Stir in the flour and mix well making sure everything is evenly coated. Transfer to the slow cooker. Add wine, stock, carrots cut into thick chunks, mushrooms, and baby potatoes. Season with few sprigs of thyme, bay leaves, peppercorns, and stir together.
- Leave to cook for 5 to 6 hours or until the beef is tender. Give it a try and season with salt and pepper to taste if needed. Enjoy with fresh baguette.