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As with most types of stew you can easily bulk this dish out. Adding something like potatoes or more shallots is a great way to get more out of this recipe. You could even cook a side dish to go with it such as potato mash or rice.
If you need the list of ingredients that are used in this video then you can find the full list right below.
• 1kg (1 lb) Chuck Beef or similar, cubed
• 6 rashers bacon, diced (150g)
• 2 Cups Red Wine
• 5 shallots, peeled & halved
• 3 Carrots, peeled and cut into chunks
• 300g Mushrooms
• 2 tsp. garlic, crushed
• 1 tsp. Thyme
• 2 bay leaves
• 1 Tbsp. tomato paste
• 1 Tbsp. parsley, chopped
• 2 Cups Beef Stock
The parsley can be either fresh or dried depending on what you can your hands on. There isn’t a huge amount of difference between using either one for this dish.
Since we will be cooking the beef for a very long time you should use a tough piece of meat. This will save on money and add flavour to the overall dish. By the end of cooking you will have delicious tender pieces of beef.
There isn’t a huge advantage for using an expensive wine in this recipe so just use a cheap one instead.
As I mentioned further up, you don’t need to brown the beef or crisp up the bacon. However, there will be an obvious difference at the end of cooking. In my opinion it’s best to do these two steps but only if you have the time.
I really hope that you enjoy this slow cooker beef bourguignon stew and that you didn’t end up with any issues cooking it. If you have a suggestion, tips, or anything else then please feel free to leave a comment below or over at slowcookingperfected.com
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