Boeuf bourguignon
The trick is to leave the meat marinate overnight
Cooking Instructions
- 1
Peel and Slice carrot, shallots and garlic. In a dish place the cubes of meat the carrot the shallots, parsley thyme, bay leaves, garlic and cover with red wine. Let marinate overnight or during the day so you can eat it for dinner.
- 2
Remove the meat by draining everything else with a sieve. Keep the veg and the marinade set aside.
In a pot or wok add butter then sear the meat on all sides on high heat.
Then add carrot, shallots and flour. Mix well until the flour changes colour. - 3
Transfer to the slow cooker pot
Cover with the red wine marinade.
Cook for 2 hours on low heat on the hob.
- 4
Add the mushrooms 15 mins before the end.
- 5
You can drain the sauce again if you wish and serve.
Enjoy with sweet potato mash or potato mash. This time it was with penne pasta
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