I made this beef bourguignon for the rehearsal dinner at my favourite cousin (if I’m allowed to call her that) Jess’ wedding in Kangaroo Valley last year. Rehearsal dinner. That sounds so American.
Anyway, so I made three slow cookers worth and still recall sending guests home from the weekend with Tupperware containers full of the leftovers. You might say that I over-catered a little. I have been known to do that from time to time.
The reason I love this recipe so much is that it just really works. Passed on to me by Mim, it’s a great dish to make when you have friends over as you can simply throw it on in the morning and forget about it.
How many slow cooked recipes that include wine in them have you read that say to enjoy a glass whilst cooking; to justify you opening a bottle. Think every risotto recipe ever written. Well considering I’m making this beef bourguignon at 8am in the morning, you’d be worried about me if I was telling you to swig off the end of the bottle whilst happily chopping the onions.
Don’t worry though. I don’t need to justify you opening a bottle of red for this dish. If you choose a wine that you like to drink, it won’t go to waste. The beef goes perfectly served in winter with a glass of red. And if your mates are anything like ours, you’ll be needing more than one bottle anyway.
The perfect meal to feed a crowd, it’s rich and comforting. Maybe not a bride’s pick for the night before her big day. Its safe to say that Jess wasn’t your typical bride though.
And to all of my other cousins – Alex, Jodie, Stevo, Rita, Joseph, Michael, Ben, Jack, Matt, Luke, Ellie and Cam – you know you all come in a very close second.
beef bourguignon (feeds 6)
6 rashers of bacon, cut in to lardons
1.5 kilos of chuck steak, diced
2 x small brown onions, cut in to wedges
5 x garlic cloves, peeled and crushed with the back of your knife
1 x cup of red wine
2 x cups of chicken stock (I use stock powder diluted in boiling water)
1/4 cup of plain flour
1/4 cup of soy sauce
1/2 cup of tomato sauce
A good handful of button mushrooms, quartered or halved (depending on the size)
4 x carrots, peeled and sliced on the diagonal
4 x potatoes, peeled and chopped in to small chunks
Dash of olive oil
Serve with mashed potato and steamed greens.
- In a large fry pan, add a dash of olive oil and fry the bacon until crispy. Reserve in to the slow cooker.
- In the same pan, adding a dash more olive oil if you need to, sauté the onions and garlic until soft. Reserve in to the slow cooker.
- Fry the beef in batches, seasoning with salt and pepper and reserve in to the slow cooker.
- Add the wine to the fry pan and bring to the boil. Add the stock, soy sauce and tomato sauce and stir.
- Whisk in the flour gradually until the sauce thickens slightly. Reserve in to the slow cooker.
- Add the mushrooms, carrots, potatoes and thyme to the slow cooker and stir.
- Cook on a low heat for 8 hours until ‘melt in your mouth’ tender.
- Serve with mash and steamed greens.
- Make sure you remove the thyme sprigs before serving.
- I always have a loaf of crusty bread handy to mop up all of the lovely juices.
- This freezes really well and can be made the day before you want to serve it.
- Use this beef as a delicious filling for a puff pastry pie.
- I keep fresh thyme in the freezer.
If you make this beef bourguignon please leave your comments below. xx