05/07/2022, 16:46 Slow cooker beef bourguignon recipe | BBC Good Food

Slow cooker beef bourguignon

Prep: 20 mins
Easy Serves 6 - 8
Cook: 6 hrs - 8 hrs

Ingredients Method

Step 1 Turn the slow cooker to low and heat 2 tbsp of the oil in a large
3 tbsp vegetable oil

frying pan. Season the meat and fry for 3-4 mins in batches until
1 ½kg stewing or braising steak, cut into small
browned all over, scooping out each batch with a slotted spoon
chunks
and transferring the browned meat to a plate.

2 large onions, chopped

Step 2 Tip the onion, carrot and celery into the pan and fry for 5-10 mins

2 carrots, chopped
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,
2 celery stalks, chopped

sugar and tomato purée and mix to form a paste. Scrape the
2 bay leaves
paste into the onion mix and pour in the remaining wine. Bring the

2 thyme sprigs or rosemary sprigs 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

3 tbsp plain flour
meat if needed. Simmer on low for 6-8 hrs until the meat is falling

750ml bottle red wine apart but still holding its shape.

1 beef stock cube Step 3 About 35 mins before serving, heat the remaining oil in a pan. Fry

1 tsp caster sugar the bacon, shallots and mushrooms for 5-8 mins until

caramelised and the veg is starting to soften, then tip into the
2 tbsp tomato purée
slow cooker. Simmer the stew gently on high for 30 mins. If you

100g unsmoked bacon lardons want a thicker gravy, use the reduce function or leave the stew

uncovered. Serve with mashed potatoes or crusty bread, if you

6 small shallots or baby onions, halved or
like.
quartered

300g closed cup mushrooms, halved or

quartered

mashed potatoes or crusty bread, to serve

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