This beef bourguignon recipe is intended for use with a slow cooker.
- 3 tbsp vegetable oil
- 1½ kg stewing or braising steak, cut into small chunks
- 2 large onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 2 thyme sprigs or rosemary sprigs
- 3 tbsp plain flour
- 750ml bottle red wine
- 1 beef stock cube
- 1 tsp caster sugar
- 2 tbsp tomato purée
- 100g unsmoked bacon lardons
- 6 small shallots or baby onions, halved or quartered
- 300g closed cup mushrooms, halved or quartered
- mashed potatoes or crusty bread, to serve
☐ Turn the slow cooker to low and heat the oil in a large frying pan. Season the meat and fry for 3-4 minutes in batches until browned all over. Transfer to a plate.
☐ Add the onion, carrot and celery to the pan and fry for 5-10 minutes until soft. Add the herbs and flour and cook for another 2 minutes. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef and simmer on low for 6-8 hrs.
☐ About 35 minutes before serving, fry the bacon, shallots and mushrooms for 5-8 minutes until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 minutes.