Boeuf Bourguignon
Today I have diced beef, mushrooms, small shallots with red wine, Bovril, thyme, rosemary and Bay leaves in my slow cooker.
I may need to thicken it a bit later on and adjust the seasoning. Just switched on on high for the next 4 – 6 hours. Then into portions for the freezer.
I batch cook for a relative. This way the freezer is full of ready meals which take little effort to heat up but are a good quality, nourishing and tasty meal. I also pre make and freeze individual portions of mash and other veggie sides – cauliflower in white sauce is popular.
by BitchLibrarian