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
Prep:20 mins
Serves 6 – 8
3 tbsp vegetable oil1 ½kg stewing or braising steak, cut into small chunks2 large onions, chopped2 carrots, chopped2 celery stalks, chopped2 bay leaves2 thyme sprigs or rosemary sprigs3 tbsp plain flour750ml bottle red wine1 beef stock cube1 tsp caster sugar2 tbsp tomato purée100g unsmoked bacon lardons6 small shallots or baby onions, halved or quartered300g closed cup mushrooms, halved or quarteredmashed potatoes or crusty bread, to serve
STEP 1Turn 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.STEP 2Tip 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.STEP 3About 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.
