Traditionally, a Boeuf bourguignon also called beef Burgundy, or boeuf à la Bourguignonne originated in the Burgundy region (in French, Bourgogne). Boeuf bourguignon is one of many peasant dishes, like the Coq au Vin, being slowly refined into French haute cuisine. I have adapted this slow cooked Boeuf Bourguignon Recipe from Rachel Khoo, author of The Little Paris Kitchen , to create a traditional French meal that is simply delicious.
This dish is a massive hit with my husband and kids!
Boeuf Bourguignon Recipe (Slow Cooker)
- 900g chuck tender beef or stewing beef, cut into large chunks
- 2 tbsp plain flour
- 2 tbsp olive oil
- 150g Speck, cut into small strips
- 10 Shallots, chopped
- 2 cloves garlic, crushed
- bunch parsley, stalks only, tied together with cooking twine
- sprig of thyme
- sprig of rosemary
- 4 cloves
- 10 peppercorns, crushed
- 500ml red wine, preferably Burgundy or Shiraz
- 1 tbsp tomato purée, or paste
- 1 tsp sugar
- 1 tsp salt
- 10 small mushrooms
- parsley leaves, chopped, to garnish at the end
Add olive oil to a hot frying pan, cut the chuck beef into large chunks and brown the meat for a few minutes to seal the natural juices. Put the beef chunks into the slow cooker and fry the speck, shallots and garlic in the same pan until golden brown.
*Using speck in a Boeuf Bourguignon adds a delicious smoky flavour. Traditionally lardons were used, but I prefer speck which is a smoked and cured pork; similar to prosciutto.
Add the speck, shallots and garlic to the slow cooker and mix in the two tablespoons of plain flour with a wooden spoon covering the meat which will create lovely gravy. Add everything else to the slow cooker including the red wine and cook on high for 4 hours or low for 8 hours. Garnish with chopped parsley.
Alternatively, you can cook the Boeuf Bourguignon in a preheated oven of 150C/300F/Gas 2. Cover and cook for 3 hours until meat is almost falling apart.
Serve with green beans and baby potatoes… and a glass of red wine of course!!