BOEUF BOURGUIGNON ( BEEF BURGUNDY)

This is a very old recipe I came across in a collection of early Australian recipes. 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 dsp of pepper,700 ml of tomato sauce / pasta sauce, 600 ml of red wine, 12 pickled onions. Place the slow cooker on high. Season the flour with the pepper and salt. Coat the cubed beef with the seasoned flour. Now transfer the coated beef cubes to your lightly oiled slow cooker along with the chopped butter/ marg. Cover and let the beef seal in the heated slow cooker for 40 minutes, stirring occasionally. Now add 600 ml of red wine and the tomato sauce/ pasta sauce. Stir through. Finally add the 12 pickled onions, cover and cook on high for 6 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 and slow cookers were not a household item. I prepared this recipe with 700ml of pasta sauce and add 2 tbs of minced garlic. 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.