Day 9 - Beef Bourguignon

This recipe for Beef Bourguignon (also known as Beef Burgundy) is my adapted version, the original is from the Pick n Pay web site. It makes a mouth watering, tender and tasty Beef Stew. It get's the name Burgundy from the red wine. The original recipe uses a whole bottle or Red, but I've tweaked the recipe a bit. I love making this in my slow cooker, the amazing aroma teases us all day!

Photo Credit: Pick n Pay

Beef Bourguignon

Ingredients:
350 ml Shiraz (red wine)
750kg Stewing beef, cubed
60ml Olive oil
4 Fat garlic cloves, crushed
8 Bacon rashers, diced (optional)
4 Celery sticks, sliced
10 Peeled pickling onions
7 Carrots, peeled and sliced
410g can tomatoes
1C Beef stock
3 Thyme sprigs
1 Rosemary sprig
2 Bay leaves
Salt and pepper to taste
250g Baby mushrooms

Method:
1. Pour wine into a bowl, add stewing beef, cover and marinate overnight.
2. Drain and set liquid aside.
3. Heat half the oil in a large saucepan, Sauté garlic, bacon, celery, onions and carrots for 3-4 minutes.
4. Transfer this to the slow cooker, switch it on.
5. Using the remaining oil, fry meat in batches until browned and also put into the Slow cooker.
6. Pour wine, tomatoes, herbs and stock into the Slow cooker. Add salt and pepper t taste.
7. Cook on High for 5 hours
8. Add mushrooms and cook for another hour.
9. Serve with mashed potatoes or on a bed or rice.

Serves 6