Slow Cooker Beef Bourguignon Sooo delicious, this will now be a regular in our house. Thankyou to the person who posted this one a while back…..
Ingredients:
• 4 Slices Bacon, Finely Chopped
• 1.5 Kg chuck/rump steak, cut to 2cm cubes
• 1 Cup red wine
• 2 Cups real beef stock
• ½ Cup tomato sauce
• ¼ Cup soy sauce
• ¼ Cup plain flour
• 3 Garlic cloves, finely chopped
• 2 Tablespoons fresh thyme, finely
• Chopped
• 2 Bay leaves
• 5 Medium Carrots, sliced
• 1 Onion, Diced
• 500 Gram Baby Potatoes
• Salt & pepper
• 200g fresh mushrooms, sliced (optional)
Directions:
In a large frypan cook bacon over Medium high Heat until crisp. Put bacon in slow cooker. Salt and pepper the beef cook in batches in the fry pan, sear on each side for 2-3 minutes. Transfer beef to the Slow Cooker.
Add the red wine to the fry pan Scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add beef stock, tomato sauce and soy sauce. Slowly whisk in the Flour. Add the Sauce to the slow cooker.
Add Garlic, Thyme, bay leaves, carrots, onion,potatoes, and mushrooms (if using) to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-9 hours or high for 5-7. Remove Bay Leaves & If needed season with salt & pepper and thicken with Cornflour mixed with some water.
Serve in bowls, garnish with fresh parsley and with some crusty bread on the side
By Monique Forde
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