Boeuf Bourguignon is a classic French dish, and with a few tweaks can be made gluten-free very easily. By using the slow cooker it’s a great meal to come home to after a hard (or easy) day.
Getting a slow cooker has introduced us to many different meals we would never have considered without it. Boeuf bourguignon always reminds me of Julie & Julia, a movie that really fuelled my love of cooking. Although slow cooker recipes are sometimes marketed towards the hectic mum as an easy midweek meal, there’s something wonderfully relaxing and unexpected about spending a little time chopping and frying on a Sunday morning, and letting the aroma of stew infuse into the house throughout the day, getting stronger and stronger towards dinnertime. Also, once it’s on, you can go back to bed!
At first, this recipe seems like it would be quite expensive – it calls for 450g braising beef and half a bottle of wine. Your local butcher will almost certainly offer you better value and better quality beef than a supermarket. We picked up this meat for £4.50.
As for wine, Waitrose trumps Tesco hands down. This isn’t the time or place for me to launch into my long, boring analysis of why Waitrose works out cheaper for us than Tesco, but one thing I can say is that Waitrose’s cheaper reds are around £5-6, and are far superior to wines that cost £7-8 in Tesco. For this recipe you really want to buy a wine that you would drink. “Cooking wine” is not a thing. If it tastes bad in a glass it will taste bad in a stew! The most obvious advantage of using a nice wine for this meal is that it leaves a cheeky half bottle of wine for you to enjoy alongside the meal.
But, taking the cost of ingredients + half a bottle of wine into account, the meal still comes out at under £3 a head (2012 prices).
Slow cooker boeuf bourguignon
By November 18, 2012Published:
- Yield: 4 Servings
A gluten-free take on a classic French food
- 6 rashers streaky bacon
- 450 g braising steak
- 1-2 tbsp gluten-free flour
- 1 onion chopped
- 1 carrot sliced
- 2 cloves garlic crushed
- 200 g mushrooms quartered
- 6 shallots peeled
- 1 tbsp tomato puree
- 375 ml red wine Burgundy is recommended
- 375ml beef stock Look for a gluten-free brand
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2-3 tbsp ground arrowroot or cornflour
- Cut the bacon into small pieces and fry in a little olive oil until browned. With a slotted spoon, transfer to your slow cooker (set onto high), leaving any fat or juice in the pan.
- Cut up the beef into evenly sized cubes and fry in the pan until browned. Scatter a tablespoon or two of gluten-free flour into the pan (any kind will do) and stir the beef so it is evenly coated. Fry until the flour has browned into a coating for the beef. Transfer to the slow cooker with a slotted spoon.
- Fry the onion, carrot and garlic in the pan for about 5 minutes, until softened. Add peeled shallots, mushrooms, beef stock, red wine, bay leaves and thyme, and stir well. Bring the pan to the boil.
- Carefully transfer the contents of the pan into the slow cooker, stir well before placing the lid on and set to low for 8 hours, stirring occasionally.
- Serve with boiled new potatoes (and the rest of the wine!)