Monthly Mystery Munchies #33: Bouef Bourguignon

I love a recipe that calls for an entire bottle of wine! February’s Monthly Mystery Munchies between myself and Ann from Grubbs ‘n Critters is beef and bacon, two ingredients synonymous with bouef bourguignon. It’s a mouthful – English please! Beef Burgundy is a traditional French stew that’s usually cooked in a Dutch oven. However, that’s one thing I don’t have, so let’s make another plan: Crockpot! Fry some ingredients, place in a crockpot (slow-cooker), and let it stew for 6-8 hours. Glory be!

I fried the first six ingredients in batches using the same skillet, transferred to the crockpot, poured an enormous amount of wine into it, with a hint of beef stock* and let is stew, let it stew, let it steeeew. Two hours before the end, I removed the lid to let the booze evaporate, and added the mushrooms an hour before the time was up. Y’all, I’m so into this recipe. The Husband said “I’m so glad this is February’s blog challenge”. He approves. My life is complete. Isn’t it supposed to be the other way around, “happy wife, happy life”? Well regardless, this one was a hit!

To see what the lovely, dear Ann produced this month, please do yourself a favour and hop over to Grubbs n Critters. Also, if you’re into jokes, anecdotes about raising kids, and life in general, she’s your gal. This is our 33rd monthly recipe challenge, and Ann has really, impressively, stepped it up a few dozen notches. She uses interesting ingredients, she thinks ‘out the box’, and every month I eagerly await her recipe.

Bouef Bourguignon

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Supplies:

 

200g bacon, chopped
1kg stewing beef, cut into 1 inch cubes
2 tablespoons white flour
4 baby onions, peeled
8 medium carrots, peeled and sliced
500g baby potatoes, unpeeled and whole
2 teaspoons minced garlic
50g tomato paste
1 herb bouguet (3 bay leaves, 5 sprigs parsely and 5 sprigs thyme)
3 cups red wine blend
1 cup beef stock (list name)
400g white button mushrooms, cut into quarters
Salt and cracked black pepper for seasoning

Serving: 1 cup rice (white or basmati), or a baguette.

Making it Happen:

In your skillet heat one tablepsoon of olive oil on medium and fry the chopped bacon for about 5 minutes. Remove and set aside. Don’t clean the skillet.
In the bacon juices, add another tablespoon of olive oil and on medium-high heat, place the cut beef into the skillet. You would probably have to fry the beef in two batches. Sprinkle one tablespoon of flour over the beef per batch. Seer the beef on both sides until lightly brown, about two minutes per side. Remove and set aside.
Deglaze the skillet with a quarter cup of red wine.
In another tablespoon of olive oil, add the garlic and fry the onions, carrots and potatoes for five minutes on medium-high. Add the tomato paste after four minutes. Set aside.
Fry the mushrooms until cooked. Cover and set aside for later.
Transfer all ingredients into the slow-cooker. Start with the beef and bacon at the bottom, then add your onions, carrots, and potatoes.
Pour in 750ml/3 glasses of red wine plus one cup beef stock. Add the herb bouquet, season with salt and pepper. Do not stir.
Cover and cook on high for 30 minutes. Adjust heat to low and simmer for another 7.5 hours. Two hours before the end, remove the lid. One hour before the end, add the mushrooms.
Do not stir.
Serve with rice (I used basmati), or a baguette.

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Drunken Pulled Pork

No no, I wasn’t drunk! I did, however, get the food tipsy! I love the convenience factor of this recipe. That all you have to do is mix some stuff together (and, in my case, steal a beer from my husband), chop a few things and pour into a slow cooker is very appealing to me when I’m having a lazy day. It is tender, people, so very tender, and tasty too. You can add barbecue sauce to the pork once you’ve shredded it, that’s entirely up to you. I popped some bread rolls into the oven and crisped them, added the pork and mustard and served with potato wedges. It’s so easy! This is the perfect recipe to put on in the morning, go about your day and come home to a perfectly cooked piece of delicious pork, or put on before you go to bed and wake up to a kitchen that smells irresistible!

Drunken pulled pork ingredients2kg (4.5lbs) pork shoulder
350ml (±12oz) beer (preferably dark, such as Guinness or Castle Milk Stout)
1 x tin whole peeled tomatoes
2 teaspoons paprika
4 sliced garlic cloves
1 teaspoon cumin
½ cup apple cider vinegar
1 chopped onion
3 chopped carrots

 

Drunken pulled pork 1 2Place the pork in your slow cooker. In a bowl, mix the rest of the ingredients together, stirring well to ensure they’re well mixed. Pour over the pork and cook on high for 6 hours or low for 8 hours.

 

 

 

 

Drunken pulled pork 2 2Carefully remove the meat from the slow cooker and shred. This is easy because it’s so tender and basically just falls apart. Scoop out the carrots from the slow cooker and discard. Put the shredded pork into a large bowl and mix some of the juices with it.

 

 

 

Drunken pulled pork 3 2Serve on toasted bread rolls with mustard (or barbecue sauce or whatever you prefer).

 

 

 

 

 

Slow Cooked Teriyaki Chicken

Teriyaki Chicken 2

Do you ever have days where you want something tasty for dinner but don’t feel like slaving? Of course you do! Enter this recipe. Sweet, succulent, tender chicken breasts with zingy ginger makes this meal delicious and best of all, it’s easy, as in 5 minutes of prep time easy. In requires one step. Yes, one, which goes to show that delicious food need not take you all day!

I favour bone-in, skin-on chicken breasts. The meat falls off the bone, falls! It’s tender, juicy and packed with flavour and requires very little PT. Mix the ingredients, pour over the chicken and slow cook for a few hours, turning once. That’s all there is to it!

Slow Cooked Teriyaki Chicken

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 6 chicken breasts, bone-in and skin-on
  • 2-3 garlic cloves
  • 1 chopped onion
  • ½ cup honey
  • ½ cup lite soy sauce (I used chilli flavour but you can use plain)
  • 2 teaspoons minced ginger
  • ½ teaspoon black pepper
  • 2 tablespoons vinegar

Directions:

Teriyaki Chicken 1 2Place the chicken in a slow cooker (crock pot). Mix all the ingredients in a bowl and pour over the chicken. Cover and
slow-cook for 4 hours on high or 6 hours on low, turning once halfway through. Serve directly out of the slow cooker with rice.