I’m trying to convert all of our favorite classics to the slow cooker this winter.
Everyone should have a cold weather project and this is mine.
Normally, I marinate the beef for a few hours before cooking. As it was going to cook slowly for hours I skipped that step.
I’m trying to keep the steps for slow cooker recipes to a minimum and skipping the marinating didn’t seem to make a difference.
Plus I was feeling particularly lazy that day.
Use a decent, drinkable wine for this, preferably a burgundy.
Slow Cooker Boeuf Bourguignon
Total time: 9 hours
- 24oz (720gr) beef, suitable for braising or stewing, cut into 1 1/2″ (4cm) cubes
- 1 bouquet garni
- 1 bottle (750ml) robust red wine
- 1 tbs red wine vinegar
- 1 carrot, cut into small pieces
- 4 cloves garlic, minced
- 1 tbs olive oil
- 3oz (100gr) bacon, chopped
- 8 – 10 shallots, peeled, left whole
- 4oz (120gr) mushrooms, trimmed, quartered if large
- 1 tbs pure cocoa powder
- 3 tbs cornstarch (maizena) dissolved in 3 tbs water
- Heat oil in a large skillet. Add beef and brown on all sides, about 10 minutes, remove to a plate.
- Add bacon and fry until crisp.
- Add shallots, carrots, garlic, and fry briefly, 1 – 2 minutes.
- Put vegetables / bacon into the slow cooker.
- Add beef to slow cooker. Tuck in bouquet garni and top with mushrooms.
- Add 1/2 cup red wine to skillet and stir to get up any browned bits.
- Stir in vinegar, than pour over the beef.
- Add as much red wine as needed to almost cover the beef.
- Cover and cook on low for 8 1/2 hours.
- Stir once after about 4 hours if possible.
- To finish: Remove as much of the wine sauce as possible, leaving the beef and vegetables in the cooker. Put the sauce in a saucepan
- Turn the cooker off and cover it to keep the beef warm while finishing the sauce.
- Bring sauce to a boil over medium – high heat.
- Whisk in cocoa and let reduce for 5 minutes.
- Slowly whisk in cornstarch mixture to thicken. It clears as it cooks and thickens.
- Remove the beef and vegetables to a platter or shallow bowl.
- Spoon some sauce over the beef and serve, remaining sauce on the side.
I’m cooking for one this week.
Mon mari’s hip started bothering him before Christmas, and rather than risk good biking weather he decided to get a new one now.
Good choice, in my opinion. I do hate to waste nice summer weather.
While he is lounging around the hospital, playing with his crutches, the dogs and I are guarding the house.
They are not happy – for several reasons.
I’m gone during the day when I should be here walking them (the least important reason).
Twice I was late with their treats (mon mari‘s job).
They have not had their morning toast crusts.
They have not had their lunch cheese ends / bits of ham / bits of sandwich.
You see while I walk them and feed them and brush them and train them mon mari gives them treats.
I actually stopped at a bakery and bought a small loaf of bread so I could make toast to give the dogs….
I’m cooking for one so that means I make all the things that I don’t make when cooking for two.
It’s not that mon mari is a picky eater – he’s not. He eats almost anything,
But when one cooks for two there are always compromises.
For example I suggest spaghetti and meatballs and he says great – but why don’t you make the meatballs with mushroom sauce and mashed potatoes…. Which I like equally well, but it’s not the same.
So for 5 days I can eat all the weird combinations I don’t eat when he’s here.
Tonight I’m having Tuna Chowder – with some of the dogs bread for toast.
Do you eat differently when cooking for one?