Beef Bourguignon

A French classic adapted for the slow cooker. Tender beef in a rich red wine sauce with mushrooms and bacon.

Ingredients

• 600g diced stewing beef
• 100g bacon lardons
• 12 small shallots or 2 onions, quartered
• 200g mushrooms, halved
• 2 carrots, chunked
• 300ml red wine
• 200ml beef stock
• 2 tbsp tomato puree
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp plain flour
• Salt and pepper

Method

1. Brown the beef and bacon in a hot pan.
2. Place in the slow cooker with all other ingredients.
3. Cook on Low for 8 hours until the beef is meltingly tender.
4. Remove the bay leaves and serve with mashed potato or crusty bread.

Tips

Use a decent red wine — something you’d actually drink. Burgundy is traditional but any full-bodied red works.