BEEF
BEEF BOURGUIGNON
Serves 10 to 12
Ingredients
2 stems sage leaves
8 stems fresh thyme leaves
2½kg gravy beef, cut into 3cm cubes ¼ cup plain flour
Salt and freshly ground black pepper 30g butter
¼ cup/ 60ml oil
12 to 14 small pickling onions, peeled
5 cloves garlic, finely chopped
200g speck or slab bacon, diced
500g button mushrooms, trimmed
1⁄3 cup tomato paste
3 cups/750ml red wine
2 cups/500ml beef stock
2 bay leaves
METHOD
Beef Preparation
1.Tie sage and thyme stems together firmly with cooking string.
2.Coat beef cubes in flour, salt and pepper.
Searing on the stovetop with
EasySear™ pan
3.Place EasySear™ pan onto stovetop and preheat for 3 minutes, add half the butter and 1 Tablespoon of the oil, heat a further 1 minute or until butter is melted.
4.Add a quarter of the beef cubes and cook until golden brown, remove from pan and set aside. Add a little more of the oil and butter if necessary and repeat until all beef is browned. Remove from pan.
5.Add 1 Tablespoon oil to EasySear™ pan, add onions, garlic and speck or bacon and cook for about 4 to 5 minutes or until garlic is softened slightly and onions are lightly browned, stirring occasionally.
6.Add mushrooms and tomato paste and cook for 1 minute, stirring occasionally.
Slow Cooking
7.Place EasySear™ pan back into slow cooker base.
8.Stir in red wine, stock, beef, sage and thyme bundle and bay leaves, mix well.
9.Cover with lid, turn the Temperature Control Dial to ‘AUTO’ setting and cook for 5 to 6 hours or until beef is tender. Remove bay leaves, sage and thyme bundle and discard. Season to taste with salt and pepper.
10.Serve with Potato or Parsnip Mash.
Setting Variation: Use the Low setting and cook for 7 to 8 hours or High setting for
4 to 4½ hours.
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