Beef Bourguignon is a really classy meal to brighten up a chilly evening. Impress your guests, cheer up the family and enjoy a cracking good meal at the same time.
Use gravy beef or any beef suitable for Slow Cooking
Brown the beef in small batches first, it caramelises some of the juices in the pan and adds to the flavour. When you toss the beef in the flour before browning, make sure it’s not too wet and that only a light dusting clings to the outside. This gives your meat a good colour.
If you don’t have a bottle of passata in your cupboard (you should always have a couple in the cupboard) use tinned tomatoes or pulp some fresh ones.
Season at the beginning, and adjust the seasoning at the end of cooking.
- Slow Cooker
- 1.5 k boneless beef cubed
- 5 slices pancetta finely chopped
- 2 cups mushrooms, washed, destemmed and sliced
- 5 small carrots, chopped
- 200 g small potatoes (chats or new potatoes)
- 2 cups chicken stock
- 1/2 cup tomato passata
- 1 cup red wine
- 1/4 cup plain flour
- Large bunch thyme finely chopped
- Medium bunch flat-leaved parsley, torn
- 4 cloves garlic finely chopped
- In a large pan cook pancetta over medium high heat until crisp. Transfer to the slow cooker.
- Salt and pepper the beef, add to the pan and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
- Add the red wine to the pan scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add stock and passata. Slowly whisk in the flour. Add the sauce to the slow cooker.
- Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir,
- Cook on low until beef is tender for 8-10 hours or high for 6 hours
- Garnish with fresh parsley