Beef Bourguignon

Serves 4

3 tbsp vegetable oil 

1 ½ 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 

750 ml bottle red wine 

500 ml Beef Bone Stock

1 tsp caster sugar 

2 tbsp tomato purée 

100 g unsmoked bacon lardons 

6 small shallots or baby onions, halved or quartered 

300 g closed cup mushrooms, halved or quartered 

Mashed potatoes or crusty bread, to serve

Method

First, turn the slow cooker to low and heat 2 tbsp of oil in a large frying pan. Season the meat and fry it in batches until browned, transferring each batch to a plate.

Then, add the onion, carrot, and celery to the pan and fry until soft. Add herbs and flour, cooking for another 2 mins. In a bowl, mix a splash of wine with the stock, sugar, and tomato purée to form a paste. Scrape the paste into the pan, pour in the remaining wine, and bring it to a bubble before transferring the mixture to the slow cooker.

Stir in the browned beef, adding water if needed to cover the meat. Simmer on low for 6-8 hrs until the meat is tender.

About 35 mins before serving, heat the remaining oil in a pan and fry the bacon, shallots, and mushrooms until caramelized.

Then add them to the slow cooker and simmer on high for 30 mins. If desired, thicken the gravy or leave the stew uncovered. Serve with mashed potatoes or crusty bread.