Slow cooker beef bourguignon

2 of 5-a-day beef beef bourguignon freezable indulgent iron slow cooker

N/A

Source

Ingredients

3 tbsp vegetable oil

1 ½kg 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

Method

Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.

Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. 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, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.

About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.