Jamie Oliver Makes Beef Bourguignon

Source video by Munchies on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This is Jamie Oliver's expression of beef bourguignon, adapted for the slow cooker. The beef is marinated overnight in red Burgundy wine with vegetables, bay and a pinch of clove, then floured and browned before going into the pot. A garnish of bacon lardons, shallots and mixed mushrooms is stirred through at the end with chopped parsley. Serve with mashed potato and greens.

Ingredients

• 1.4 kgbeef cheeks, cut into 5cm chunks (or use stewing beef)
• 4 wholecarrots, cut into chunks
• 4 wholecelery sticks, cut into chunks
• 4 wholegarlic cloves
• 1 wholelarge onion, cut into chunks
• fresh bay leaves
• 1 pinchground cloves
• black pepper, freshly ground, generous amount
• 750 mlred Burgundy wine

• 2 tbspolive oil (light, not extra virgin)
• 3 tbspplain flour, for coating the beef
• 2 tspDijon mustard
• 200 mlwater
• to taste, added at endsalt, to taste, added at end (add late)

• 150 gsmoked bacon lardons (add late)
• 6 wholeshallots, peeled and halved (add late)
• 300 gmixed mushrooms (chestnut, button, oyster), larger ones sliced, smaller ones quartered, oysters left whole (add late)
• 1 small bunchfresh flat-leaf parsley, stalks finely sliced, leaves chopped (add late)

Method

1. The night before, put the chunked beef into a large bowl with the onion, garlic, carrots, celery, bay leaves, a pinch of ground cloves and plenty of black pepper. Pour over the red wine so everything is submerged. Cover and refrigerate for around 15 hours.

   ~15 min

2. Drain the marinated meat and vegetables in a colander set over a bowl, keeping the wine. Pat the beef dry and toss in the plain flour to coat lightly.

   ~10 min

3. Heat a thin layer of olive oil in a large frying pan over medium-high heat. Brown the floured beef in batches, leaving gaps so it colours rather than boils. Transfer to the slow cooker.

   ~15 min

4. In the same pan, add the drained marinated vegetables and cook for 5 to 10 minutes to soften and pick up the sticky bits from the bottom of the pan.

   ~10 min

5. Stir in the Dijon mustard, then pour in the reserved red wine marinade. Bring to a simmer, scraping up any sticky bits, then tip the lot into the slow cooker over the beef.

   ~5 min

6. Add just enough water to the slow cooker so the meat is barely covered. Put the lid on.

   ~2 min

7. Cook on Low for 8 hours or High for 5 hours, until the beef is meltingly tender and breaks apart under light pressure.

   ~480 min

8. Near serving time, heat a frying pan over medium-high heat. Add the bacon lardons and let the fat render, then add the halved shallots and cook until golden.

   ~8 min

9. Add the mixed mushrooms to the pan and cook until golden and any liquid has evaporated.

   ~6 min

10. Finely chop the parsley stalks and roughly chop the leaves. Stir the bacon, shallot and mushroom mixture into the slow cooker, scatter over the parsley, taste and season with salt.

    ~3 min

11. Serve with mashed potato and buttered greens.

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