Slow Cooker Beef Burgundy - Australian Style |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 6 |
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Thanks to my work colleague Sandra Brown for this simple, yet still one of the best I've tasted, Beef Burgundy recipe. I think the reduction of the bottle of red at the start is the secret to its rich, full flavour. I've adapted Sandra's recipe to one for a slow cooker, so it uses a little more stock. It calls for pickling onions but if you can't get them, use the smallest French shallots you can find, (and maybe use only 8 to 10). Ingredients:
1 (750 ml) bottle of full bodied red wine (shiraz, cab sav) |
2 bay leaves |
1 tablespoon olive oil |
1 kg stewing beef, cut into 1 inch chunks (blade, gravy beef) |
500 g suisse mushroom caps (or baby mushrooms) |
1 brown onion, chopped |
3 garlic cloves, crushed |
2 tablespoons plain flour |
250 g bacon, chopped |
12 pickling onions, peeled |
125 g tomato paste |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
salt & pepper |
1 1/2 cups beef stock |
2 tablespoons worcestershire sauce |
Directions:
1. In a small saucepan bring wine and bay leaves to the boil. Then simmer until reduced by half.
2. Dredge beef chunks in flour, shaking of any excess. Heat oil in a large heavy based pan and brown beef on all sides, in batches if necessary. Remove and set aside.
3. In the same pan saute the chopped onion and garlic until translucent, add bacon pieces and coook until crispy.
4. Return browned beef to the pan with the remaining ingredients, including the reduced red wine, stir well to combine, bring to the boil. Transfer the lot to your slow cooker and cook for 9 hours or until meat falls apart. (Alternatively, it can go in an oven in a casserole dish with a tight fitting lid for several hours). If mixture is too dry, add extra stock or water. Remove lid for the last half hour, if you like, to reduce and thicken.
5. Serve on smashed potatoes.
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