Slow cooker beef bourguignon
- Anna Glover
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 6 hrs - 8 hrs
A star rating of 4.6 out of 5.190 ratingsRate
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Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew
Freezable
Egg-free
Nut-free
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Olive oil bread
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp vegetable oil
-
1 ½kg stewing or braising steak
cut into small chunks
-
2 large onions
chopped
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2 carrots
chopped
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2 celery stalks
chopped
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2 bay leaves
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2 thyme sprigs
or rosemary sprigs
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3 tbsp plain flour
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750ml bottle red wine
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1 beef stock cube
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1 tsp caster sugar
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2 tbsp tomato purée
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100g unsmoked bacon lardons
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6 small shallots
or baby onions, halved or quartered
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300g closed cup mushrooms
halved or quartered
-
mashed potatoes
or crusty bread, to serve
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Nutrition: per serving (8)
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kcal497
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fat20g
-
saturates7g
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carbs14g
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sugars7g
low
-
fibre3g
-
protein47g
high
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salt1g
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Method
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step 1
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.
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step 2
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.
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step 3
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.
Recipe from Good Food magazine, March 2019
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A star rating of 4.6 out of 5.190 ratings
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