Researching Boeuf Bourguignon, I found this online from National Geographic:
“….True Boeuf Bourguignon, according to the legendary French cookery writer Mapie de Toulouse-Lautrec, is made ‘housewife-style’, by layering the meat and vegetables (classically baby onions and mushrooms, although carrots are now also common) in a pot, pouring over the wine and stock and leaving it to bubble away while you get on with feeding the chickens or darning the socks….”
What? darning the socks!!
For the most magnificent stew of your life, you should make this 2 days before you plan to serve it; try not to shortcut frying the ingredients individually.
BOEUF BOURGUIGNON
True Boeuf Bourguignon, according to the legendary French cookery writer Mapie de Toulouse-Lautrec, is made ‘housewife-style’, by layering the meat and vegetables (classically baby onions and mushrooms, although carrots are now also common) in a pot
2-3
servings8
hours50
minutesIngredients
500 g Beef Steak
1 Small Onion finely Chopped
1 Carrot finely Chopped
2 Crushed Garlic Cloves
50 ml Red Wine
200 ml Beef Stock
1/2 Bay Leaf
1/2 tsp Thyme
100 g Pearl Onions
150 g Baby Button Mushrooms
Salt & Pepper
Oil for frying
1/4 tsp Xanthan Gum
1 tsp Chopped Parsley to garnish!
Method
- Cut the beef steak into 1 inch / 2.5 cm cubes.
- Fry the beef in 2-3 batches until nicely browned on all sides.
- Transfer to a slow cooker.
- Fry the onion and carrot for a few minutes, then add the garlic and fry for a further minute.
- Put the onion, carrot and garlic in the slow cooker.
- Add more oil to the pan and fry the mushrooms. Transfer to the slow cooker.
- Mix beef stock and red wine, add the herbs and pour over the meat.
- Taste and add salt if necessary.
- Put the lid on the slow cooker and cook on low for 7-8 hours.
- Thicken sauce with Xanthan Gum.
- Season to taste.
Notes
- MACROS serving 2: 6g Carbs – 36g Fat – 70g Protein
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