Beef bourguignon in slow cooker

 

I love this recipe I made this in my slow cooker but you could just pop it in the oven for a couple of hours too. You can pre fry the meat and vegetables but I hardly noticed any difference when I just put it all in the slow cooker and cooked it all day on low which makes it a great after work dinner. 

I often pick up stewing beef or steaks when they are on offer and freeze them until I need to make this. I usually serve with mashed potatoes and greens but sometimes a bowl of this with some crusty bread is delicious too. 

Beef bourguignon in the slow cooker

1 kg diced beef

2 large carrots (peeled and sliced)

1 large onion (chopped)

2 cloves garlic (crushed) 

500ml red wine 

500ml beef stock (from a stockpot is fine)

tsp dried thyme

200g button mushrooms

100g diced pancetta or bacon

2 tbsp tomato puree

1 tsp each of salt and pepper 

(At the end of cooking)

2 tbsp cornflour

2tbsp cold water

Place all the ingredients apart from the cornflour and cold water into the slow cooker and mix together very well. Cook on low all day.

Once cooked remove the lid and turn up to high when its bubbling mix the cornflour and water together to make a slurry and add half to the slow cooker and stir well (sometimes you don't need all of it) let it bubble away for a few minutes then see if it needs more of the cornflour slurry if so add it and then let it bubble again taste to see if it needs any more salt or pepper. 

Serves 4