Beef Bourguignon

Beef Bourguignon

This Beef Bourguignon recipe is my absolute favourite! It’s the one I sometimes make in-store for our Heat and Eat meal Range. The only reason I don’t make it regularly is that when I do, it never makes it to the freezer! The butchers always end up eating it for lunch and the entire shop takes it home for dinner that same night.

It’s not specifically a slow cooker meal, but after I’ve fried off the meat I always pop it in the slow cooker and it’s as good as ever. In fact, that’s the only way I do it now.

Short on time in the mornings? Prepare it all the night before and pop it in the fridge in your slow cooker insert dish, then put the dish in the slow cooker on low in the morning and dinner’s taken care of.

Ingredients:

• 1kg diced beef
• 2 1/2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 200g diced bacon
• 2 garlic cloves, finely chopped
• 1 cup red wine
• 1/2 cup Campbell’s Real Stock Beef
• 1 tablespoon tomato paste
• 16 small pickling onions peeled, or 4 large onions quartered
• 400g small button mushrooms

Method:

1. Heat 2 tablespoons oil in a large pan on medium-high heat. Cook beef, in batches, until browned. Transfer to a bowl.
2. Reduce heat to medium. Heat remaining oil. Add brown onion and bacon. Cook, stirring, for 6 minutes or until onion has softened.
3. Add garlic. Cook for 1 minute
4. Return beef and juices to pan. Add wine. Bring to the boil. Add stock and tomato paste. Bring to the boil.
5. Place beef mixture in your slow cooker and all the remaining ingredients. Cook on low for 6-8 hours or until meat is tender.
6. Serve with your best garlicky mash potato.

Recipe by Lucy Nunes