Beef Bourguignon

by Frank

Ingredients

• 3 Tbsp Vegetable Oil
• 1½ Kg Stewing Steak
• 2 Sticks Celery, chopped
• 2 Carrots, chopped
• 2 Large Onions, chopped
• 2 Tbsp Tomato Puree
• 750ml Bottle of Red Wine
• 100gm Bacon
• 2 Bay leaves
• 1 Tbsp of fresh Thyme Leaves (or 1 Tsp dried)
• 1 Beef Stock Cube
• Strip of Orange Peel
• 3 Tbsp Plain Flour
• 6 small shallots, peeled (cut in half through the root to keep it together)
• 300gm closed cup mushrooms, halved
• 1 Tsp Sugar

Method

1. Heat 2 Tbsp of the oil in a frying pan.
2. Season the meat and fry for 3-4 minutes in batches until browned all over.
3. Scoop out the browned meat with a slotted spoon and place on a plate.
4. Tip the onion, carrot and celery into the pan and fry for 5-10 min until soft.
5. Add the herbs and flour and cook for another 2 mins.
6. Pour a splash of wine into a bowl, add the stock cube, sugar and tomato puree and mix to a paste.
7. Scrape the paste into the onion mix and add the remaining wine and orange peel.
8. Bring to a bubble then tip into the slow cooker.
9. Simmer on low for 6-8 hours until the meat is falling apart.
10. About 30 minutes before serving heat the remaining oil in a pan.
11. Fry the bacon, shallots and mushrooms until caramelised and the veg is starting to soften.
12. Tip the veg into the slow cooker and stew on high for 30 minutes.
13. If you want a thicker gravy, use the reduce function or leave uncovered for the last 30 minutes.