This is the ultimate winter dish! Beef Bourguignon screams Julia Child and her discovery of traditional French cuisine. Cooking the beef low and slow means that you get the most delicious meat that just falls apart when you bite into it. It’s such a simple recipe to make but the sauce tastes incredible and is even better the next day.
- 1 x 400g tin chopped tomatoes
- 1 cup red wine – choose the best you can afford
- 1 cup good quality beef or chicken stock
- 1.3-1.5 kg stewing beef such as chuck/ shin, cut into 3 cm cubes
- 2 Tbsp dijon mustard or 2 tsp mustard powder mixed with 2 Tbsp water
- ½ cup rice flour
- Salt and pepper
- 2 tsp rosemary leaves, roughly chopped
- 1 Tbsp honey/ maple syrup
Chop up the meat into 3 cm cubes so that they are a little larger than bite size. This will prevent the meat from breaking down too quickly while it’s in the oven.
Place the beef cubes into a slow cooker or large flameproof casserole dish and coat the meat with the flour.
Roughly chop the rosemary, then add it with the rest of the ingredients into the slow cooker or casserole dish.
Cook at 120°C/ 250°F in the oven for about 5 hours or a slow cooker for 6 hours on high or low for 9-10 hours.
Serve hot. I love to serve it with a colourful coleslaw and roast veggies.