Boeuf Bourguignonne

Recently I enjoyed a 48hr whirl-wind weekend in Paris.  We had no pre-made plans except to see all the famous sites in one day - which we did, and only eat in restaurants that were 'red', be it in their chairs, table clothes or awnings and we were not disappointed once!  I can honestly say that I ate the best Boeuf Bourguignonne I have ever eaten in a simple little side street cafe.  And yes, with my persuasive ways, got their secret ingredient  in their recipe.  Here it is, with a little tweak from me ...you are going to need a slow cooker for this one.

(This is for you John Quinan)

1 1/2 kg stewing beef
60g butter
2 tbsp brandy
1 carrot peeled, grated

1 tsp salt

1/2 tsp pepper

2 cups red wine (Full bodied - Bordeaux or Burgundy)

1 cup port
1/2 cup beef stock
1/2 cup tomato puree
2 bay leaves
2 cloves garlic, minced
1 Sprig thyme
120g smoked ham, cubed (smoked)
200g baby onions, stalks removed, peeled

Cut beef into cubes.
Heat butter in a large saute pan and add meat in small quantities and brown.
Return all meat to the pan, add brandy and cook off for 2 min.
Add carrots, salt, pepper,wine, port, stock, tomato puree, bay leaves, garlic, thyme and ham, and bring to the boil.
Reduce heat, cover and simmer 1 hour on top of the stove.
Transfer meat and liquid into a slow cooker.
Stir in blended corn flour with remainder stock, stir well.
Add onions, cover and cook for 6 hours on automatic.

Bon Appetite ... and here is to the beautiful, friendly city of Paris.