Slow cooker beef bourguignon

• vegetable oil↗3 tbsp tbsp
• stewing or braising steak1 ½kg kg

  cut into small chunks

• large onions↗2

  chopped

• carrots↗2

  chopped

• celery stalks↗2

  chopped

• bay leaves↗2
• thyme sprigs↗2

  or rosemary sprigs

• plain flour↗3 tbsp tbsp
• bottle red wine↗750ml ml
• beef stock cube↗1
• caster sugar↗1 tsp tsp
• tomato purée↗2 tbsp tbsp
• unsmoked bacon lardons↗100g g
• small shallots↗6

  or baby onions, halved or quartered

• closed cup mushrooms↗300g g

  halved or quartered

• mashed potatoes

  or crusty bread, to serve

Step-by-step instructions

1. 1

   Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.

2. 2

   Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.

3. 3

   About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.