Beef Bourguignon
Cherie Metcalfe
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.
Ingredients
- 800g stewing beef (blade steak, gravy beef etc)
- 5 rashers streaky bacon
- 1 large onion, diced
- 2 carrots
200g 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
Directions
- 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 Italian Stallion and Man Grind.
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/multi-cookers 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.
