Made a delicious Beef Burgundy in the slow cooker yesterday
3lbs stewing steak (I used gravy beef) - cut up into 1.5" pieces
8 rashers of bacon chopped
1/2 kg mushrooms quartered
12 shallots (or little pearl onions if you can get them)
1 litre beef stock reduced
2 cups dry red wine
4 cloves garlic - minced
5 medium carrots cut into large chunks
1 medium onion quartered
4 celery stalks diced
Plain flour (to coat cubed steak pieces)
1 teaspoon Salt
1/2 teaspoon Black Pepper
*I used the inner part of my slow cooker to do the frying as it is able to go on the stove top
**if using a different fry pan to the slow cooker one then to get the yummy stuff after frying the beef, veges, bacon etc by adding the reduced stock mixture to the pan to get all the yummy bits into it before adding it over everything in the cooker.
Fry bacon pieces until cooked - remove from pan and set aside
Saute carrots, celery and onion in the bacon fat (add more olive oil as needed) - remove and set aside
Saute mushrooms in the bacon fat (add more olive oil as needed) - remove and set aside
Put 3 tablespoons plain flour into a large freezer bag and add the cubed beef pieces, toss to coat the pieces
Add more olive oil to the pan and brown the beef pieces in batches
Put the meat, bacon, mushrooms, shallots and vegetables into the slow cooker and mix so evenly distributed
Mix together the reduced beef stock, red wine, salt and pepper, thyme, rosemary, bay leaves and garlic and pour into the slow cooker.
Turn on slow cooker to Auto for 6-7 hrs or Low for 10 hrs or High for 4 hrs.
Before slow cooking - all ingredients after prep
After slow cooking on Auto for 7 hrs
Serve with Mashed Potato (which I will do for tonight's dinner)
Freeze left overs in freezer containers for future meals
You don't need to add much salt to this dish due to the salt in the beef stock and the bacon. If you find it too salty for your taste then add some lemon juice or vinegar to the pot.