Recipe Book

Beef Bourguignon

Updated: 26 Oct 2023

Ingredients

• Vegetable oil
• 750g stewing or braising steak, cut into small chunks
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 2 thyme sprigs
• 3 tbsp plain gf flour
• 750ml bottle red wine
• 1 beef stock cube
• 1 tsp caster sugar
• 2 tbsp tomato puree
• 100g unsmoked bacon lardons
• 6 shallots or baby onions, halved or quartered

Mashed potatoes to serve

Method

1. Brown the meat in batches until browned all over, scooping out each batch with a slotted spoon and transferring to the slow cooker.
2. Fry the bacon and shallots until caramelised and the veg is starting to soften (about 5-8 minutes). Add to the beef.
3. Fry the onion, carrots and celery about 5-10 minutes until soft. Add the herbs and flour and cook for 2 minutes.
4. Pour a splash of wine into a bowl, then add the stock cube, sugar, and tomato puree and mix to form a paste.
5. Scrape the paste into the onion mix and pour in the remaining wine.
6. Bring the mixture to a bubble then transfer to the slow cooker. Add a splash of water to cover up the beef if needed.
7. Simmer on low for 6-8 hours until the meat is falling apart.
8. Cook and serve with mashed potatoes.