22 October 2014

Bœuf Bourguignon in the slow cooker

Not a recipe, but a concept. A couple of pounds of beef shank and stew beef; some carrots and onions; a few bay leaves, cloves, and black peppercorns; and finally, a bottle of strong red wine — in this case, a Corbières from SW France.


Put it all in the slow cooker at low temperature for eight hours. No real need to brown the meat before you put it on to simmer, because the red wine will brown it for you.


Finally, to fill out the plate, a Gratin Dauphinois — thinly sliced potatoes cooked for 90 minutes in a medium oven with just enough whole milk to cover them, salt, pepper, and a grating of nutmeg.

12 comments:

  1. (holds out a plate for breakfast at 2a)

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    1. Same here!
      I can smell it!!
      Ken, you do realise...
      don't you...
      that there are readers out here that put on weight reading your blog!

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    2. I would hold my plate out, too for that delicious-looking stew and lovely potatoes, but I fear they would be cold by the time they reached me here in Oregon.
      (Back after many, many, many problems with my old computer and then new ones with my new one from Costco!)

      Mary in Oregon

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    3. Hi Mary in OR, nice to read you again. Hope your computer woes are history now.

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  2. And I would guess that the meat was more moist and yet tenderer when compared to the standard method. It would be interesting to know what temperature the liquid stays at in your slow cooker. It would probably good for doing confits.

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    1. I'll check that temperature next time. When I saw you this a.m. talking about confit on FB, I thought about using the slow cooker for that.

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  3. Looks wonderful. If you say it's delicious, it must be. Why doesn't mine turn out good, then? poo :( I must try again. How much wine did you put in, Ken? That seems to be my issue.

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    1. I had 2.5 lbs. of meat and I used a bottle of red wine + enough water to nearly cover the meat and carrots in the pot.

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  4. That gratin Dauphinois looks good too. Pauline

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    1. It tasted good, too.... Pauline made some to go with my Steak'n'Kidney Suet-pastry-topped pie!

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  5. looks so delicious and perfect combination of ingredients. So similar to Polish cuisine

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