Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
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Hearty Slow Cooker Beef Bourguignon
In this video, I make an incredible slow cooker beef bourguignon that’s jam packed full of flavour. If you’re running low on time you can skip the browning of the beef and bacon.
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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
CROCKPOT BEEF BOURGUIGNON RECIPE
CROCKPOT BEEF BOURGUIGNON RECIPE
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Slow cooker beef bourguignon sounds fancy and tastes amazing but the recipe is so easy to make. The beef is tender and the broth is savory from being slow cooked with mushrooms, onions and more.
Get the full recipe and nutritional information here -
Ingredients
3 lbs Chuck Roast cut into 1 inch pieces
6 slices bacon
3 large Carrots peeled and cut into large pieces
1/2 White Onion diced
8 oz Sliced Mushrooms
2 Tbsp Minced Garlic
1 tsp Salt
1 tsp Pepper
2 Tbsp Flour
3 cups Red Wine or Cooking Wine
2 cups Beef Broth
2 Tbsp tomato Paste
1/2 tsp Dried Thyme
2 Bay Leaves
2 Tbsp Fresh Parsley chopped
Instructions
Sauté the bacon in a large skillet over medium heat until the bacon is cooked through and crispy. Remove the bacon from the skillet to a separate dish and leave the bacon grease in the skillet.
Coat the beef in the flour and then add the beef to the skillet and sauté on medium high heat to brown the beef (cook approximately 5 minutes). Note: You may have to cook in batches based on the size of your skillet. Once the beef is browned, remove the beef to the same dish as the bacon.
Chop the bacon into smaller pieces. Add the beef, bacon, onions, carrots, red wine, thyme, mushrooms and bay leaves to a 6 quart crock pot. Whisk the tomato paste into the beef broth and pour this mixture over the ingredients in the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the bay leaves and serve topped with the fresh parsley and enjoy!
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BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
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RECIPE
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▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
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HOW TO MAKE FANCY POTATO PUREE:
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#beefbourguignon #braisedandglazed #beefburgundy
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