Beef Bourguignon In The Slow cooker


  • 375ml boiling water
  • 2 tbs olive oil
  • 1.3kg beef chuck steak, cut into 4cm pieces
  • 175g rindless bacon, coarsely chopped
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbs plain flour
  • 2 tbs tomato paste
  • 500ml (2 cups) red wine
  • 1 tbs chopped fresh thyme
  • 2 dried bay leaves
  • 30g butter
  • 1 bunch spring onions (globe onions), trimmed, halved
  • 250g button mushrooms
  • 1/3 cup chopped fresh continental parsley
  • Mashed potato, to serveMethod
  • Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a fry pan over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
  • Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Transfer to slow cooker along with browned beef.
  • Add the wine, beef, stock, thyme and bay leaves to the slow cooker. Cover and cook on low for 8hrs or on high for 4-6 hours.
  • Before serving, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
  • Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes. Stir in the parsley. Season with salt and pepper. Serve with mash.

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