Author’s Boeuf Bourguignon

Slow-cooked simple but tasty Boeuf Bourguignon for writers who have no time to cook but need to eat.


2 lb (900 g) braising steak cut into 2 inch 95 cm) squares.

3 tablespoons olive oil.

1 medium onion chopped.

1 heaped tablespoon plain flour.

Red Burgundy wine 15 fl oz (425 ml).

2 cloves chopped garlic. 2 sprigs thyme. 1 bay leaf.

12 oz (350 g) shallots

225 g unsmoked streaky bacon in one piece and cut into cubes.

4 oz (125 g) mushrooms.

Salt and freshly milled pepper.

Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate. Next add the sliced onion to the casserole and brown that a little too. Return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Gradually pour in the wine, stirring all the time. Add the chopped garlic, herbs and seasoning. Pour it all into the slow cooker. Using a little more olive oil, fry the shallots and bacon together in a small frying pan to colour them lightly. Add this into the slow cooker along with mushrooms. Cook for four hours on high heat or eight hours low heat or in my case, two days on low heat. Serve with glass of wine if you haven’t consumed the remainder of the bottle while writing.

That sounds delish! Must try that one.

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