By: mr Delicious food

Here’s a delicious recipe for Slow-Cooker Burgundy Beef:

Ingredients:

• 1 kg (2 lb 4 oz) braising beef (such as shin, cheek, brisket, or stewing or chuck steak), cut into 4–5 cm (1½–2 in) chunks
• 250 g (9 oz) shallots, peeled and larger ones halved
• 5 garlic cloves, 4 halved, 1 crushed
• 200 g (7 oz) bacon lardons or smoked streaky bacon, sliced into strips
• 4–5 large carrots, peeled and each cut into 3–4 chunks
• About 6 fresh thyme sprigs
• 3 tbsp plain flour
• 3 tbsp tomato purée
• 1 beef stock pot or stock cube, crumbled
• 375 ml (13 fl oz) cooking red wine
• 15 g (½ oz) butter
• 125 g (4½ oz) button mushrooms, larger ones halved or all thickly sliced if preferred
• Salt and freshly ground black pepper
• 1 tbsp cornflour (optional)
• Freshly steamed green vegetables and creamy mashed potato, to serve

Method:

1. Turn the slow cooker to the High setting to heat up.
2. Add the beef to the slow cooker with the shallots, halved garlic cloves, bacon, carrot, and thyme sprigs.
3. Mash together the flour, tomato purée, and stock pot or cube in a large bowl, then gradually stir in 300 ml (10 fl oz) water. Stir into the beef and vegetables with the red wine.
4. Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used.
5. When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker.
6. If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste in the mushroom frying pan. Gradually stir in another ladleful of the sauce and cook, stirring over medium heat, until it thickens dramatically. Stir this back into the slow cooker.
7. Taste and season with salt and pepper.
8. Serve the bourguignon with green vegetables and creamy mashed potatoes.

Enjoy your Slow-Cooker Burgundy Beef!

Explore

Here’s a recipe for a delicious Crispy Asian Chicken Salad:

Ingredients:

• For the Salad:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup bread crumbs
  • 2 tablespoons sesame seeds
  • 1 tablespoon vegetable oil
  • 4 cups mixed salad greens
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup mushrooms, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup sliced almonds
• For the Dressing:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger

Method:

1. Prepare the Chicken:
   • In a shallow bowl, combine the bread crumbs and sesame seeds.
   • Dip the chicken breasts into the mixture, ensuring they are well-coated.
   • Heat the vegetable oil in a large nonstick skillet over medium heat.
   • Cook the chicken for 5-6 minutes on each side, or until no longer pink in the center.
   • Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
2. Prepare the Salad:
   • Divide the salad greens between two plates.
   • Top with red bell pepper, carrot, mushrooms, and red onion.
   • Place the sliced chicken on top of the salad.
3. Prepare the Dressing:
   • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined.
4. Assemble the Salad:
   • Drizzle the dressing over the salad.
   • Sprinkle with sliced almonds.

Enjoy your Crispy Asian Chicken Salad!

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