A French classic from Burgandy, this Slow Cooker Beef Bourguignon is so much more than another beef stew and so simple to make!
about 8 hours on low
500g stewing steak, or beef skirt, shin, or similar
4 rashers of streaky bacon
1 carrot, halved lengthways and chopped
1 onion, chopped
1 stick celery, roughly chopped
300ml Burgandy red wine
200g chestnut mushrooms
300ml beef stock
2 cloves garlic, crushed
2 sprigs fresh thyme
2 bay leaves
2 tbsp plain flour
Chopped parsley, to serve
Turn the slow cooker onto low. Fry the bacon in a little oil in a hot pan, then transfer to the slow cooker. Seal the beef in a pan, and transfer to the slow cooker too. In the oil left in the pan, brown the shallots, onion, carrot and celery and garlic.
Add the mushrooms to the pan, then sprinkle the flour over the vegetables, ensuring everything is coated. Add the wine, allowing it to boil down slightly, then add the beef stock, thyme and bay leaves. Season well with plenty of salt and pepper. Check the sauce for thickness - remember that it won't thicken in the slow cooker. If you're happy with the consistency, transfer it to the slow cooker ensuring that all of the meat is covered with the sauce.
Cook on low for 8 hours, then serve with mash, green veg, and chopped parsley sprinkled over the top.