Any Ideas For A Beef Bourguignon In A Slow Cooker

[Bobbisox1]

I'd like to do this with cream potatoes as a main course when we go to a log cabin for my sister in laws birthday in 4 weeks time,
I was thinking
Broccoli and Stilton soup as a starter
Beef bourguignon with cream potatoes as the main course
A fruit skewer kebab dipped in Hotel chocolate
Finished with a cheese board and grapes

I've never done a bourguignon before , is it as similar as a diced steak casserole, and I'd like to add red wine to it , I've looked at recipes online but they differ greatly

[calmck]

I would marinate the beef in some of the wine, herbs and seasoning over night. I use bisto onion gravy mix with the rest of the wine and a little water. Cook the beef in the marinade, adding the gravy mix as necessary. That way is easy to not make it too watery and have extra wine on hand just in case. I also opt for medium quality wine

[ummmm]

I'd go for something like baked figs with Parma ham and mozzarella. You can bung anything extra in to suit tastes.

[ummmm]

It's braising steak. It cooks for a long time so the wine will reduce.

I wouldn't use Bisto.

[Tilly2]

This is the slow cooker recipe, Bobbie.

https://www.bbcgoodfood.com/recipes/slow-cooker-beef-bourguignon

[Bobbisox1]

Lots of good ideas here thanks....garlic is a must though

[Bobbisox1]

Thank you Tilly

[Vagus]

We always use Delias recipe but obviously you’d have to adjust the liquid content doing it in a slow cooker...I think.

[Bobbisox1]

Yes Vagus ,I'll always allow for the 'steam' that would add liquid

[MartinMillar]

If you are having a rich main and a cheese course why not forgo a starter and have Hors d'oeuvre with a drink beforehand?

[Bobbisox1]

That's probably a good idea actually as the main course is quite heavy

[zebo]

I don't like this type of thing done in a slow cooker, it never seems as tender as being cooked in a slow oven and that removes the problem of the excess liquid. Not looked at the recipes mentioned but I like to use shallotts whole rather than chopped up onions, also remember the saying Never cook with a wine you wouldn't drink, ie not too cheap!

[AuntPollyGrey]

// The French chef i trained under always put carrots in his bourguignon.
He also said garlic is a personal thing he never felt it was needed but said add if required//

lol! Was he actually French? Never known any French person ever say garlic was not needed -especially in Bourgogne!

[MartinMillar]

I bow to your expertise aunt polly and superior knowledge in everything

[Bobbisox1]

Zebo,it was really for convenience , do it here, unplug, take it in the car , plug in

[venator]

Skirt , also called flank steak is good for this recipe - lean, well flavoured - give it a try?

[jourdain2]

One of the really good bits about living in France was that I could afford to sling a bottle of red wine into a bourguignon. I cooked it on the wood-burner, very slowly for almost all day. Yes, garlic and herbs to start - but have fresh herbs ready to chuck in at the end. Mushrooms are also good - again add about the time the beef begins to soften. I suppose that I ought to add that in France almost all the beef you can buy in the supermarket is beef from old milk cows 'laitiers' - so it needed cooking for a long time! If I remember more I'll get back..

[jourdain2]

PS Forgot, onions and carrots of course.

[Bobbisox1]

Thanks venator

Jourdain I'm salivating already

[pastafreak]

How far/long is your trip to the log cabin Bobbi? I'm asking because you say you'll transport it in the slow cooker.

[Bobbisox1]

Only three nights pasta and it's about 40 minutes from here