SLOW COOKER BOEUF BOURGUIGNON RECIPES

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BOEUF BOURGUIGNON RECIPE - BBC FOOD



Boeuf bourguignon recipe - BBC Food image

Make this beef bourguignon recipe perfect by getting good-quality, well-marbled meat from the butcher’s shop. The supermarket meat is often too lean and will become dry rather than succulent during the long cooking. Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing. Each serving provides 669 kcal, 59g protein, 16g carbohydrates (of which 9g sugars), 30g fat (of which 11g saturates), 3.5g fibre and 2.4g salt.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 17

1.6kg/3lb 8oz good-quality braising steak (chuck steak)
4–5 tbsp sunflower oil
200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces
1 large onion, finely chopped
2 garlic cloves, crushed
75cl bottle red wine
2 tbsp tomato purée
1 beef stock cube
2 large bay leaves
3 bushy sprigs fresh thyme
25g/1oz butter
450g/1lb pearl onions, or 24 baby onions
300g/10½oz chestnut mushrooms, wiped and halved or quartered if large
2 heaped tbsp cornflour
2 tbsp cold water
flaked sea salt and freshly ground black pepper
chopped fresh parsley, to garnish

Steps:

  • Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
  • Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C Fan/Gas 3.
  • Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.
  • Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.
  • While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.
  • A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.
  • Mix the cornflour with the water in a small bowl until smooth.
  • Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.
  • To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.

Nutrition Facts : Calories 669kcal, CarbohydrateContent 16g, FatContent 30g, FiberContent 3.5g, ProteinContent 59g, SaturatedFatContent 11g, SugarContent 9g

SLOW-COOKED FLANK STEAK RECIPE: HOW TO MAKE IT - TASTE …



Slow-Cooked Flank Steak Recipe: How to Make It - Taste … image

My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. —Michelle Armistead, Keyport, New Jersey

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings

Number Of Ingredients 11

1 beef flank steak (1-1/2 pounds)
1 tablespoon canola oil
1 large onion, sliced
1/3 cup water
1 can (4 ounces) chopped green chiles
2 tablespoons vinegar
1-1/4 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

Nutrition Facts : Calories 199 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 327mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 20g protein. Diabetic Exchanges 3 lean meat

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My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. —Michelle Armistead, Keyport, New Jersey
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BOEUF BOURGUIGNON RECIPE - BBC FOOD
Make this beef bourguignon recipe perfect by getting good-quality, well-marbled meat from the butcher’s shop. The supermarket meat is often too lean and will become dry rather than succulent during the long cooking. Serve with creamy mashed potatoes and some green vegetables, or even a crisp side salad with a mustardy dressing. Each serving provides 669 kcal, 59g protein, 16g carbohydrates (of which 9g sugars), 30g fat (of which 11g saturates), 3.5g fibre and 2.4g salt.
From bbc.co.uk
Reviews 4.7
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My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. —Michelle Armistead, Keyport, New Jersey
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Reviews 4.7
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  • In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.
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