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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).
Units: US | Metric
Serving Size: 1 (745 g)
Servings Per Recipe: 6