Beef Bourguignon

Beef Bourguignon

We had snow on the weekend! The first of the year where it actually stuck! Our neighbours have put up their Christmas lights (Mike rolled his eyes) and it’s that time of year again. I don’t know about you but I LOVE this time of year. Of course by January I’ll be ready for spring. A great way to enjoy the cold November weather is to put the slow cooker to use; it fills the house with the aroma of the stew. This stew is a traditional French dish and it is incredible. This is definitely going to be added to my go-to list.

Serves 4-6

453 g (1 pound) stewing beef cubes, excess fat trimmed off

½ Cup whole wheat flour

1 tbsp butter

1 tbsp extra virgin olive oil

1 Large onion, sliced into half moons

4 Cloves of garlic, smashed

5-6 Sprigs of fresh thyme

2 Bay leaves

2 Cups dry red wine

1 Cup sodium reduced beef stock

1 tbsp tomato paste

1 227 g package of cremini mushrooms, sliced

1 340 g package of yolk free whole wheat egg noodles

Small handful of fresh Italian parsley, chopped (for garnish)

Salt

Pepper

Using a clean plastic bag, add the flour and season the flour with salt and pepper (about 1/2 tbsp salt and 1 tsp pepper). Mix well (just tie the bag and shake it, you can tell it’s mixed by looking at the pepper.

When the flour mixture is seasoned add the beef cubes and coat the beef well with the flour; again just hold the bag closed and shake it.

Heat a large frying pan over medium high heat and add the butter.

When the butter has melted, add the beef in an even layer, shaking off any excess flour before it goes in the pan. The idea is to brown the beef and get a yummy crust on it but not cook it through. Turn over after about 4 minutes. If the flour is darkening too quickly drop the heat to medium.

Transfer the meat to a plate once it’s browned.

Add the olive oil to the pan and when it’s hot (it will ripple) add the onion, garlic, thyme and bay leaves; season with salt and pepper.

Saute for about 5-7 minutes, until the onion are soft and translucent.

Add the wine and beef stock and turn the heat to high to bring the mixture to a boil. Let the mixture boil for about a minute to cook out the alcohol and then add in the tomato paste;mix well.

Drop the heat on the pan to low.

Add the beef back into the pan, season with salt and pepper; mix well.

Transfer the entire contents of the pan to your crockpot and set it to low. Cook, covered, for 7 hours.

After seven hours, add in the (raw) cremini mushrooms and season with salt and pepper; mix well.

Turn the heat on the crockpot to high and again, cook covered.

Let the mixture cook for another 20 minutes.

Meanwhile, turn a large pot of water to boil for the egg noodles and cook according to package directions.

Taste and adjust the seasoning on the beef mixture just before serving and discard the bay leaves and thyme sprigs.

Serve the beef bourguignon on top of the egg noodles and garnish with the parsley.

Notes:

1. Man, the French can cook!
2. This is probably perceived as an intimidating dish but it’s really straight forward and delicious.