Slow Cooker Beef Bourguignon
Author: Jenny Paulin
Serves: 4
- 500g stewing beef cut into bite sized pieces/chunks
- 2 onions
- 40g plain flour
- 200g button mushrooms, quartered
- 200ml good quality red wine
- beef oxo cube
- beef stock pot
- 250ml boiling water
- 6 rashers bacon (I used smoked but use non smoked if you prefer)
- 1 garlic clove – peeled and crushed
- 1 bay leaf
- 1 sprig of fresh thyme
- 5g chopped parsley
- 1 bouquet garni
- 1 leek, sliced
- Pinch of ground black pepper
- coat the beef in the flour
- in a pan, add a little oil and brown the beef for a couple of minutes and then add the garlic, bacon and onions
- After a couple of minutes add the tomato puree, wine, oxo, water and stock pot and herbs and bring to the boil
- Then put into your slow cooker along with the mushrooms and cook on either:
- slow for 8 hours
- medium for 6 hours
- high for 4 hours
- Once cooked serve with your choice of potato and vegetables
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/10/slow-cooker-beef-bourguignon-2.html
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