BOEUF BOURGUIGNON ( BEEF BURGUNDY)

This is a very old recipe I came across in a collection of early Australian recipe. I decided to use the ingredients as written in the recipe, but instead of oven cooking I used my slow cooker. Ingredients......150 gm butter/ marg, 1.6 kg of cubed beef, 150 gm of plain flour, 1/2 tsp of salt, 1 tsp of pepper, 1.2 litres of boiling water, 1 cup of tomato sauce, 600 ml of red wine, 36 pickled onions. Melt 150 gm of butter/ marg in a large saucepan and add the 1.6 kg cubed beef. Slowly cook over a medium heat for a few minutes, then add 150 gm of plain flour. Season with the salt and pepper and cook stirring for 3 minutes. Now transfer the coated beef cubes to your lightly oiled slow cooker. Add 1.2 litres of boiling water, 1 cup of tomato sauce and 600ml of red wine. Finally add the 36 pickled onions, cover and cook on high for 4 hours or until the beef is tender. The boeuf bourguinon is still cooking, the ingredients are basic but the aromas are inviting. Please note, this recipe I found was in a book printed in the late 1940's/ early 1950,s and preserving was the way of life. I prepared this recipe with a cup of homemade tomato sauce if you have not got any homemade tomato sauce use a cup of traditional pasta sauce. I did not have any preserved pickled onions, but was able to find a jar of 'old English style' pickled onions with cloves and peppercorns, in my local supermarket.