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Beef Bourguignon in the Slow Cooker
Servings: 6
Ingredients:
• 4 slices bacon, finely chopped
• 1.5 kg chuck steak, cut to small cubes
• 1 cup red wine
• 2 cups real beef stock
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup plain flour
• 3 garlic cloves, finely chopped
• 6 thyme sprigs
• 2 bay leaves
• 5 Medium Carrots, sliced
• 1 onion, diced
• 500g baby potatoes
• Salt & pepper
• 200g fresh mushrooms, sliced (optional)
• fresh chopped parsley for garnish
Directions:
In a large frypan cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef cook in batches in the fry pan, sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the fry pan scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add beef stock, tomato sauce and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker. (If your slow cooker has browning/sear mode do the above steps in your slow cooker)
Add garlic, thyme, bay leaves, carrots, onion, potatoes & mushrooms (if using) to the slow cooker. Give it a good stir & cook on low until beef is tender for 8-10 hours or high for 6-8 hours. Remove bay leaves & thyme sprigs. If needed: season with salt & pepper & thicken with corn flour mixed with some water.
Serve in bowls & garnish with fresh parley.
Beef Bourguignon in the Slow Cooker
