Recipe by Baz
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).
Top Review by Elkaybee
This is really delicious, but be aware that the prep time is quite labourious... Once it is all done,,, just sit back, enjoy the smell and eat it... I didn't change anything,,, but cooked in in a french oven cast iron pot on the stove,,, very loooooow heat for 3 hours and my husband loved it... I don't normally eat this kind of food, but the sauce was great. I will try it in the slow cooker next time, just to compare... Really worth trying this recipe. Highly recommend.
- 1 (750 ml) bottleof 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 See How It's Made
- In a small saucepan bring wine and bay leaves to the boil. Then simmer until reduced by half.
- 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.
- In the same pan saute the chopped onion and garlic until translucent, add bacon pieces and coook until crispy.
- 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.
- Serve on smashed potatoes.