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Petal's Beef Burgundy - slow cook


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#1 Petal

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Posted 30 October 2019 - 09:12 PM

Made a delicious Beef Burgundy in the slow cooker yesterday

 

Ingredients

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

Tomato paste

4 cloves garlic - minced

5 medium carrots cut into large chunks

1 medium onion quartered

4 celery stalks diced

Thyme sprigs

Rosemary sprigs

Bay leaves

Plain flour (to coat cubed steak pieces)

Olive oil

1 teaspoon Salt

1/2 teaspoon Black Pepper

 

Method

*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

med_gallery_228_831_202004.jpg

 

After slow cooking on Auto for 7 hrs

med_gallery_228_831_129476.jpg

 

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.


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#2 no1

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Posted 30 October 2019 - 10:07 PM

I can smell that cooking wayy over here @Petal, you could open a take out place.  I have a question, 3 tablespoons of what in the freezer bag?

 

Slow cookers are the ticket, set it and forget it.  Bonne appetit madame.                  :bbq:                :yummy:


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#3 Petal

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Posted 30 October 2019 - 10:09 PM

I can smell that cooking wayy over here @Petal, you could open a take out place.  I have a question, 3 tablespoons of what in the freezer bag?

 

Slow cookers are the ticket, set it and forget it.  Bonne appetit madame.                  :bbq:                :yummy:

 

I just edited it - 3 tablespoons of plain flour (all purpose flour) sorry lol

 

Slow cookers are the bomb! Thanks no1 :)
 


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#4 no1

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Posted 30 October 2019 - 10:09 PM

Thank you Petal        :)


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#5 Horse Badorties

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Posted 30 October 2019 - 10:28 PM

Looks lovely @Petal. :P

 

Do you cook in slippers?


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#6 Petal

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Posted 30 October 2019 - 10:30 PM

Looks lovely @Petal. :P

 

Do you cook in slippers?

 

depends on the weather - yesterday it was cooking in thongs day but in winter it's slippers all the way lol :)
 


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#7 no1

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Posted 30 October 2019 - 10:37 PM

He meant do you use slippers as a susspin               :lol:

 

Also, serious question, do you measure or eyeball? I cook all my meals, some things like oil I look at the tablespoon for example, when pouring a tblsp of it. If making dough I'll measure ingredients.


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#8 Petal

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Posted 30 October 2019 - 10:42 PM

He meant do you use slippers as a susspin               :lol:

 

Also, serious question, do you measure or eyeball? I cook all my meals, some things like oil I look at the tablespoon for example, when pouring a tblsp of it. If making dough I'll measure ingredients.

 

lol what's a susspin? :lol:

 

I generally measure but sometimes I'll make a guess thinking that's about right lol

 

edit: Oh, you mean a saucepan! hahahahahaaaa :lol: No I don't cook in my slippers lololol :lol:
 


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#9 no1

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Posted 30 October 2019 - 10:51 PM

lol, Petal, when ol jackball was here visiting one year ago, he asked that and took about 5 minutes of us asking questions, we were a tad high. Quite a fit of laughter once I knew what he meant. Never have laughed so hard as we did in that visit.     Hilarious times         :haha:


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#10 Petal

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Posted 31 October 2019 - 05:42 AM

lol, Petal, when ol jackball was here visiting one year ago, he asked that and took about 5 minutes of us asking questions, we were a tad high. Quite a fit of laughter once I knew what he meant. Never have laughed so hard as we did in that visit.     Hilarious times         :haha:

 

lol, no1 - that's a great memory :lol:
 

I couldn't wait to eat it for dinner so had it for lunch (and will do for dinner too lol), served with mash potato, garnished with bacon bits and chopped parsley.

 

med_gallery_228_831_59639.jpg


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