A slow-cooker is a fantastic little gadget, isn’t it? (Well…maybe not little, but absolutely fantastic!)
I love how easy it is to just fill it up with all kinds of good stuff and press a button before leaving for work in the morning, and then come home to a wonderful meal that cooked itself while you were away.
Plus, it often gives quite a few rounds of leftovers too!
Today’s recipe is something I had simmering the other day while I was at work, and this time of year the stews often end up similar to this one.
(Yes…it is pretty much a classic Boeuf Bourguignon, but there’s always some kind of small variation when I do this. Mostly depending on what kind of root vegetables I have at home for the moment.
And sometimes I thicken it a bit with some tapioca starch, and sometimes I don’t…)
Anyway, here’s what I did the other day:
• 2-3.5 lb (1-1.5 kg) Beef Shank.
• 10 slices of Bacon.
• 6 large Carrots.
• 4 large Parsnips.
• 15 Champignon Mushrooms.
• 2 Onions.
• 5 cloves of Garlic.
• 3 tbsp Dijon Mustard.
• 4 tbsp Tomato Paste.
• 4 Bay Leaves.
• 1 tbsp dried Thyme.
• 1 tbsp dried Rosemary.
• 10-15 assorted peppercorns.
• 2 cup (5 dl) Red Wine.
Preparations (Can be done the evening before and stored in the fridge over night.):
Peel and roughly cut the carrots, onions and parsnips into pieces.
Dice the beef shanks roughly, and do not discard the bones!)
Cut the mushrooms into halves.
Peel and thinly slice the garlic.
Cut the bacon strips into smaller pieces.
Place all ingredients (including the bones from the shanks) in your slow-cooker and quickly mix it around a bit using two large spoons.
Set it on low for 8 hours.
It really isn’t harder than that to make a fantastic beef stew using your slow-cooker!
Serve with e.g. pumpkin purée or mashed parsnips, and a simple salad.