Slow Cooker Beef Bourguinon

[Eve]

Thank you to Tilly for the idea :)

I have been having a look at general recipes which seem to say 5/6 hours but will it be ok being left on low for longer, say 8/9 hours? I don't want to overdo it. I had my beef on for the stew for that long.

I've got a little bottle of red wine for cooking and the shallots are going in.

[Eve]

Ps, have been having a look at the Slow Cooker Saddos group Rocky, hilarious some of the posts on there! I might be brave enough to post something and join in at some point.

[Tilly2]

Eve, I generally put my slow cooker on at about 10.00 am and we generally eat at 8.00 pm.
Just put it on high for an hour or two, then turn it down to low.
Good luck.

[Eve]

That sounds good to me, thanks. I have been getting everything ready about 9am is to be in and on high for a bit from about half nine to eat and 5.30/6pm once I've got all my washing sorted and in the tumble drier.

I've got ready sliced mushrooms so even easier to just shove everything in.

Lovely to come back to a home made meal on the Monday too to just microwave.

Just wish I had more freezer space (only have a tiny table top one) else I'd freeze some too. Might try a clear out.

[EDDIE51]

^^ No need to use high at all 8 hours on low will be fine.Just make sure it is tightly covered so it does not dry out.

[Eve]

Thanks, I will do. So hard to resist peeking at it and for the wonderful smell though in lid lifting!

Right, I'm going to go get everything in!

[Eve]

Yay, it's in! Smells lovely already, the wine smells really nice and I'm not a big red wine fan.

The shallots were tricky, a few nearly ended up across the room. Might use the trick someone gave me on the other thread though next time.

I've winged the recipe a bit based on ones I've seen online so will see how it turns out later!

[Tilly2]

Eve, leave it alone. Stop taking the lid off. :-)

[sandyRoe]

That sounds so good I'm imagining I can smell the aroma wafting around here.

[Tilly2]

Sandy, that's my roast pork you can smell. Lovely, isn't it?

[Eve]

I know, it's so hard to resist though :)

It's lovely! Having it over some pasta with some steamed mange tout and broccoli, will definitely be making this again! Such a lovely thing to come home to, especially with the awful weather outside here.

Sandy, the smell was lovely, especially when getting home and opening the front door.

[Gavmacp]

if timing is a issue why don't you get a timer switch?

[Eve]

I think I will invest in one. Been trying it on Sundays as I'm around for a lot of the time, needed convincing it's ok to leave before I try it, say on a work day. Not sure I like the thought of something like chicken being left in it until the timer comes on and it's cooking though, not that it's be that long I suppose.

Will have a Google.

[Eve]

It's great to make two batches too so I have some I can just pop in the microwave when I get home from work as I'm usually really tired by then. I need to make some space in my freezer so I can make some extra portions for that too.

[Tilly2]

Eve when I had my first slow cooker, I prepared everything the night before ans put everything in before I went to work. Imagine my disappointment when I got home at 6.00pm to find that I hadn't switched it on. :-(

We had fish and chips that night. I have never forgotten to switch it on since then.

[Eve]

Awww no, I'd have been gutted if that had happened! I guess you'll never forget to turn it on again though :)