I’ve finished making the boeuf Bourguignon now
and it’s in the slow-cooker for the next six hours. It’ll be interesting to see how this works out. There seemed to be a very high carrot:beef ratio, but it’s done now, so not much I can do about it!
I also now need to find some recipes that use beef stock, fresh thyme, fresh parsley, etc, so I can use up all my ingredients before they go weird. Suggestions?
