Beef Bourguignon. This is a yummy beef stew made slowly with soft meat, smoky bacon, herbs, and vegetables.
Ingredients
- Bacon, finely chopped → 4 Slices
- Chuck steak, cut into cubes 2cm in size → 1.5 kg
- Red wine → 1 Cup
- Real beef stock → 2 Cups
- Tomato sauce → 1/2 Cup
- Soy sauce → 1/4 Cup
- Plain flour → 1/4 Cup
- Garlic cloves, finely chopped → 3
- Fresh thyme, chopped → 2 Tbsp
- Bay leaves → 2
- Carrots, sliced → 5 Medium
- Onion, diced → 1
- Baby potatoes → 500g
- Salt & Pepper → To taste
- Fresh mushrooms, chopped (optional) → 200g
- Parsley, chopped (as a garnish) → As needed
Beef Bourguignon: Instructions
- In a big frypan cook bacon on medium-high heat until crisp. Put bacon in slow cooker.
- Season the beef with salt & pepper. Cook in batches in the fry pan, sear on either side for 2-3 minutes. Place beef into the slow cooker.
- Pour in the red wine in the fry pan and scrape off the brown pieces on the side. Allow it to simmer and reduce.
- Add soy sauce, tomato sauce and beef stock. Slowly whisk in the flour. Add the sauce to the slow cooker.
- Put the slow cooker with the garlic, thyme, bay leaves, carrots, onion, potatoes or mushrooms (when using) and stir it.
- Bake in LOW 8-10 hours or HIGH 6-8.
- Remove the bay leaves. Add salt and pepper as you like. Mix a little cornflour with water, then stir it in to make the sauce thicker.
- Serve in bowls with a side of some buttered, crusty bread and with parsley on the side.
Notes
The red wine makes the food taste rich and very good. It can be omitted and instead 1/2 a cup of additional beef stock can be used.
The Cabernet Sauvignon was used as red wine.
The bread I use was Pane Di Casa.
In the event that your slow cooker has the sear mode, follow all the frypan steps in the slow cooker instead.