Beef Bourguignon
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 72 min | Yield: 6 Servings |
Delicious and healthy take on a French classic. This meal is slow cooked however it can be cooked in a conventional oven if needed.
Ingredients
- 600 g Fresh British Beef Stewing Steak
- 2 tsp Olive Oil (light And Mild)
- 2 cloves Garlic Clove
- 250 mL Dry Red Wine
- 450 mL Beef Stock Gel Pot
- 2 tbsp Tomato Puree
- 1 tsp Thyme, Dried
- 200 g Shallots
- 100 g Raw Carrot
- 150 g Mushrooms, Sliced
- 3 tbsp Plain White Flour
Directions
1. Cube the beef and season
2. Heat the olive oil in a large, heavy-bottomed pan, then place the beef in the pan. Sauté the slices of beef, three at a time, over medium-high heat until browned on the outside and very rare in the middle, approximately 1-2 minutes on each side.
3. Remove the beef slices from the pan and place them in the slow cooker.
4. In the same pan, sauté the bacon on medium heat until lightly browned but not crisp. Remove the bacon from the pan and transfer to the slow cooker.
5. Drain all of the fat from the pan except for 2 tablespoons. Add the garlic and cook for 30 seconds.
6. Deglaze the pan with the red wine and cook on high heat for one minute, scraping the bottom of the pan with a wooden spoon. Add this liquid to the crock pot along with the stock, tomato paste, thyme, salt, pepper, onions, carrots, and mushrooms.
7. Cook on the low heat setting for 8 hours.
8. If the sauce needs thickening, put 2 or 3 tablespoons of the sauce in a small bowl and stir in some flour. Pour this mixture back into the slow cooker and stir until blended.
9. Serve with crushed new potatoes and green beans