Slow and ready
USING A SLOW COOKER MAKES COOKING FOR A FAMILY SO EASY. ONCE YOUR PREP IS DONE JUST SET AND FORGET
SLOW-COOKED BOEUF BOURGUIGNON SERVES 6. PREP 45 MINS. COOK 8 HOURS INGREDIENTS
• 750ml Burgundian pinot noir
• 2 tbs olive oil
• 200g speck or streaky bacon, rind removed, cut into batons
• 500g French shallots, peeled
• 1 large carrot, peeled, thickly sliced
• 2 garlic cloves, thinly sliced
• 1.5kg chuck steak or gravy beef, cut into 5cm pieces
• 2 tbs plain flour
• 250ml (1 cup) Massel beef-style liquid stock
• 20g butter
• 200g small Swiss brown mushrooms • 1 bunch Dutch carrots, trimmed, peeled
• Creamy mashed potato, to serve
BOUQUET GARNI
• 10cm piece celery
• 5 fresh thyme sprigs
• 2 fresh flat-leaf parsley sprigs • 2 dried bay leaves
METHOD
1. Bring the wine to the boil in a saucepan over medium-high heat. Reduce heat to medium. Simmer for 5 minutes. Set aside until required.
2. Heat 1 ½ tbs oil in a large frypan over medium heat. Cook the speck, stirring occasionally, for 4 minutes or until golden. Use a slotted spoon to transfer to a slow cooker. Add the shallots and carrot to the frypan. Cook, stirring occasionally, for 3 minutes or until golden. Stir in the garlic for 1 minute or until aromatic. Use a slotted spoon to transfer to a bowl, reserving fat in dish.
3. Season beef. Return frypan to medium-high heat. Cook the beef, in 3 batches, turning, for 4 minutes or until browned. Transfer to a bowl. Return all the beef to the frypan and sprinkle with flour. Cook, stirring, for 1 minute or until coated. Add the wine and stock. Cook, stirring, for 4 minutes or until mixture comes to a simmer. Place in the slow cooker.
4. For the bouquet garni, tie the celery, thyme, parsley and bay leaves together with kitchen string. Add bouquet garni to the slow cooker. Cover and cook on low for 6 hours.
5. Heat butter and remaining oil in a large frying pan over high heat. Add the mushrooms and cook, stirring, for 2 minutes or until browned. Add the mushrooms and Dutch carrots to the slow cooker along with reserved vegetable mixture. Cover and cook on low for a further 2 hours or until meat is tender. Serve with creamy mashed potato.