There are some recipes that just shouldn't be messed with and classic beef Bourguignon is one of them. The only difference here is that we've stuck it all in a slow cooker, making it perfect for throwing together before work and coming back home to a deli
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3 slices bacon
400 g diced stewing beef
1 handful flour
1 glug olive oil
3 clove garlic
1 tbsp tomato purée
1 handful baby button mushrooms
12 pearly onions
2 sprig fresh thyme
2 bay leaves
375 red wine
1 beef stock cube (crumbled)
400 g new potatoes
set the slow cooker to high.
finely chop the bacon and toss the beef in the flour.
peel and dice the onion and carrots, then grate the peeled garlic.
tip the bacon, floured beef, onion, carrot, garlic and tomato purée into the slow cooker along with the mushrooms, peeled pearl onions and herbs.
Add The Wine
pour in the wine and stir in the crumbled stock cube then cook for 6 hours.
Preheat The Oven
preheat the oven to 200°C.
Roast The Potatoes
halve the potatoes and toss in oil, salt and pepper before placing on a roasting tray with a bit of extra thyme.
roast the potatoes in the oven for about 30 minutes.
serve the beef with the roasted potatoes and a garnish of fresh thyme.