I’ve rhapsodized about my crockpot before and with this recipe I’m likely to do it again.
I adore beef bourguignon.
For a special Saturday treat I often make it from Julia Child’s recipe.
Slowly cooking beef, peeling pearl onions, nursing this wine, drunk stew for an entire day.
That doesn’t happen during the week though but I still want that kind of tender care.
So I’ve figured out a version that we can have anytime.
Take; 1 can (yes, I said can-I don’t know why this works but it really does) of mushrooms, 3 T beef concentrate, 2 tsp herbes de provence, 4 crushed garlic cloves, 2 sliced red onions, 1/2 tsp pepper…
1 1/2 lbs stewing beef, 1×750 ml bottle of red wine, 1×750 ml water…
Fry 1/2 lb of chopped bacon until just shy of crispy and add…
1 cup flour. Saute for a second. I know-it looks weird but it is fab!
Add to the beef and turn the whole thing on high for 6.5 hours.
Magic will happen.
Yep, beef flavoured magic!
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This looks fantastic!
We loved this, I think I’ll put it in for today too. -30 Gack!
All I can say is, ” yum yum yum yum yum.”
We’ve had this TWICE since I made the recipe. A new favourite for sure.
I love this idea! This looks like something I can make.
It is really yummy and you have to love a dump and leave recipe.
Silly question – what is beef concentrate – stock? bisto? I’m hoping to try this this week!
So totally not a silly question. Yep, beef concentrate is concentrated stock. Either a stocke that you make and reduce down to 1/4 OR even easier…a bit of oxo liquid C:
Brilliant. Thanks!!
This got a definite thumbs up from all three generations over here – despite me leaving the crockpot on ‘warm’ instead of low for the first three hours! Thanks again!
So glad! You just made my day C: