Recipe: how to make a classic BOEUF BOURGUIGNON

Since the Crock-Pot came onto the market in 1979, it has become indispensable in American kitchens. The slow cooker, as it is commonly known, even played a role in feminism there. The machine ensured that women (who at the time were primarily responsible for the household) had more time to work. As far as I’m concerned, the slow cooker is an asset for everyone: besides being wonderfully easy, it also makes the most delicious dishes. Bas Robben proves that with his book Masterclass – Slowcooker.

Bas collected 50 recipes that prove everyone should have a slow cooker at home. From breakfast recipes such as simple porridge to rendang and delicious poached pears. An added benefit is that these seemingly complicated dishes are actually incredibly easy to make. To prove it, we’re giving you the recipe for a wonderfully tender boeuf bourguignon.

How to make boeuf bourguignon

If your slow cooker pot is also suitable for use on the stovetop, you can make the entire dish in one pan. Otherwise, use a wide frying pan for the first step and transfer the meat to the slow cooker afterwards.

• Divide the bacon strips over the bottom of the slow cooker and place the pot over medium heat. Cook the bacon until completely rendered, then remove it from the pan with a slotted spoon.
• Turn up the heat and place one beef chuck steak in the pan. Brown it darkly for three minutes on each side. Remove from the pan and place on a cutting board, then repeat with the second beef chuck steak.
• Add the butter and onion with a little salt and cook for 5 minutes over low heat.
• Cut the browned beef steaks into 2 cm cubes. Add the garlic to the onions and cook for another 1 minute.
• Sprinkle the flour over the onions and stir in the tomato purée.
• Add the bacon and beef back to the pan and toss to combine.
• Pour in the wine and stock, then add the carrots and herbs.
• Set the slow cooker to low for 7 hours or high for 3 hours.
• About half an hour before the stew is ready, heat the olive oil in a frying pan and fry the chestnut mushrooms until golden brown, about 5 minutes. Add them to the stew.
• Taste and add more salt and pepper if needed, then serve with mashed potatoes.