It’s about time I made you a traditional French recipe.
I have lived in France for almost 5 months, and I think my French cooking has been limited to French onion soup and my attempt at galettes (which failed miserably).
The mister has been requesting Beef Bourguignon since the weather turned frosty, so I thought i’d score some fiancee brownie points and attempt it today.
He will be most happy when he walks through the door after a “hard” day on the slopes to that glorious slow cooker aroma. It doesn’t matter what you put in there, it always manages to make the house smell like heaven.
This recipe can be done on the stove in a French oven however I suggest using a slow cooker because it makes the meat so tender it falls apart in your mouth.
It’s a tad lengthy to cook, but I assure you it’s worth it.
There’s nothing better than tucking into a rich, hearty stew with creamy mashed potato on a chilly night. A decent glass of vino wouldn’t go astray either. Go on, you know you want to.
What you need:
- Fry pan
- Slow cooker
Ingredients (serves 6):
- 3 tsp oil/fat
- Salt & pepper, to taste
- 350g shallots (spring or pearl onions), peeled
- 20 or so chestnut mushrooms, peeled and cut into chunks
- 1-2 large carrot, peeled and cut into chunks
- 3 garlic cloves, finely chopped
- 200g smoked streaky bacon, sliced
- 800g chuck beef, cut into large chunks
- 1 tbsp chopped thyme leaves
- 2 bay leaves
- 1 beef stock cube
- 1 tbsp tomato purée
- 2 tbsp plain flour
- 500ml Burgundy wine
- 1 handful flat-leaf parsley, chopped
- Zest of 1 orange
For the mash:
- 4 large potatoes
- Good nob of butter
- Dash of milk
- Salt, to taste
1. Peel the shallots. Chop the garlic, mushrooms and carrots. Slice the bacon.
2. Season the beef with salt & pepper.
3. Heat the oil/fat in the fry pan. Add the beef. Brown for a few minutes on each side. Transfer to the slow cooker.
4. Sprinkle the thyme over the beef, and mix through. Add the bay leaves.
5. In the same pan, fry the bacon and garlic. When browed, transfer to the slow cooker.
6. Fry the shallots, carrots and mushrooms until slightly softened. Transfer to the slow cooker.
7. Pour a 1/4 cup of the wine into the fry pan (helps to get all the flavours off the pan), when simmering, add the stock cube. Mix till dissolved. Add the tomato puree and flour. Mix till a runny paste is formed. Pour over the meat mixture.
8. Add the chopped parsley, orange zest and the rest of the wine (it should cover 3/4 of the mixture), stir through.
9. Turn the slow cooker on low and cook for 6-8 hours (half this if on high).
10. For the mash: Put on a saucepan of boiling water.
11. Peel and roughly chop the potatoes.
12. When soft, drain & mash. Add the butter, milk & season with salt.
13. When this is finished, pop a few scoops of potato mash into a bowl & pour the Beef Bourguignon over the top. Garnish with parsley.
Storage: I actually find this meal is better the next day, so feel free to store some in a serving size airtight container and pop in the fridge to re-heat (once).
The Macadame. xx