Wednesday, 1 March 2017

Beef bourguignon

Very simple but great even for a dinner party.

Get a good cut of beef from the butcher diced into pieces. I got just over a kilo for 6 and there was a bit left over. Fry this in fat (I used some turkey fat that I had skimmed from a roast but goose would also be good). Put this in the slow cooker.

In the same pan add some more fat and fry 100g chopped up streaky bacon, 250g chopped shallots, 250g sliced chestnut mushrooms and 2 chopped cloves of garlic. Add in some bay leaves (fresh if possible).

Add a couple of tbsps of tomato puree and tip all this into the slow cooker.


Add a whole bottle of GOOD red wine. Burgundy or Bordeaux works well. Cook or about 8 hours on slow and then allow to cool and keep in the fridge overnight.

Then reheat in the slow cooker for about 4 hours before you want to eat it. Works well with dauphinoise potatoes and green beans, red cabbage and carrots.



No comments:

Post a Comment