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Slow Cooker Beef Bourguignon

Photo of Beef Bourguignon

4 rashers streaky bacon
750g stewing steak, diced
4 tbsp flour
4 tbsp vegetable oil
12 shallots, peeled and quartered if large
1 carrot, peeled and chopped
225g mushrooms, quartered
400ml boiling water
1 cube beef stock
300 ml red wine
1 tbsp tomato puree
2 cloves garlic, chopped
1 tsp dried thyme
2 bay leaves
salt & freshly ground black pepper
1 tbsp cornflour

Serves 4

Although it looks like there are a lot of ingredients and steps to make this, it's worth it! All the work is done at the beginning, then you can just clear up and enjoy the aroma all day long before you eat it.

1. Toss the beef in the flour (best done by placing all in a sealable plastic bag and shaking together).

2. In a large frying pan, add the streaky bacon and cook until lightly crisp. Place in the slow cooker.

3. Heat the oil in a the frying pan and cook the beef to colour in small batches. Place in the slow cooker with the bacon.

4. In the frying pan, colour the shallots and carrots lightly. Then add to the slow cooker with the mushrooms.

5. Mix the boiling water, stock cube, red wine, tomato puree, garlic, thyme and bay leaves and pour over the meat in the slow cooker.

6. Season with salt and pepper, place the lid on and cook for 5-6 hours on low (or 2-3 hours on high).

7. Once cooked, remove the lid and thick with a paste made with the cornflour. Cook for an extra 30 mins (it works on the 'Warm' setting).

8. Goes well with mashed potato and green vegetables.

9. This freezes really well.

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