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Beef Bourguignon

Beef Bourguignon

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Beef Bourguignon

Slow-cooked beef with red wine, What's not to love! This winter classic is a perfect dish for one of those colder nights. These tender beef pieces will melt in your mouth with a rich gravy in a selection of carrots, mushrooms and onion.


800g stewing beef (blade steak, gravy beef etc)
5 rashers streaky bacon
1 large onion, diced
2 carrots
200 g button mushrooms 1 tbsp Italian Stallion
1 tsp Flaky Man Grind (or generous grind of standard Man Grind)
1 cup red wine
1.5 cup beef stock
cornflour to thicken
fresh parsley



Cut bacon into small strips and fry off to render off the fat. If you have a slow cooker with a saute function you can do this directly in the slow cooker. If not just use a fry pan.


Cut beef into a large dice and brown thoroughly. The browning is a really important step to add a depth of flavour. When the beef is brown add in red wine and cook off for a minute or so. Return to slow cooker.


Add onion, diced carrots and beef stock. Stir to mix.


Add mushrooms on top, partially stir through. Cook for 6 hours on high or 8 hours on low. Newer model slow cookers/multicookers can likely cook this in 4 hours on high.


In the last half hour of cooking thicken to your liking with cornflour mixed in a little water. 1-2 tbsp is about right.


Stir through a handful of fresh parsley and serve with mash.

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