Name: Slow cooker beef bourguignon recipe
Ingredients: 40g plain flour; 600g beef chuck steak, trimmed, cut into 2.5cm pieces; 2 tbsp extra virgin olive oil; 6 French shallots, peeled, halved; 200g streaky bacon, coarsely chopped; 200g cup mushrooms, halved; 2 carrots, thickly sliced; 4.00 dried bay leaves; 4 fresh thyme sprigs; 4 garlic cloves, crushed; 750ml pinot noir; 250ml beef stock; 2 tbsp tomato paste; 2 tbsp coarsely chopped fresh continental parsley; Mashed potato, to serve

Make ahead, freezer-friendly and flavour-packed, what’s not to love about this classic French, melt-in-your-mouth beef stew?

Ingredients

40g plain flour
600g beef chuck steak, trimmed, cut into 2.5cm pieces
2 tbsp extra virgin olive oil
6 French shallots, peeled, halved
200g streaky bacon, coarsely chopped
200g cup mushrooms, halved
2 carrots, thickly sliced
2 dried bay leaves
2 dried bay leaves
4 fresh thyme sprigs
4 garlic cloves, crushed
750ml pinot noir
250ml beef stock
2 tbsp tomato paste
2 tbsp coarsely chopped fresh continental parsley
Mashed potato, to serve

Method

Step 1

Place flour and beef in a snap-lock bag and season with salt and pepper. Seal bag and shake so the flour coats the beef.
Step 2

Heat half the oil in a deep frying pan over medium-high heat. Cook beef, in 2 batches, for 4 minutes, turning occasionally, or until browned. Transfer to a slow cooker.
Step 3

Heat remaining oil in same pan over medium-high heat. Add shallots, bacon, mushrooms and carrot and cook, stirring occasionally for 5 minutes or until vegetables brown. Add bay leaves, thyme, garlic and any remaining flour from the snap-lock bag, and cook for 1 minute or until aromatic. Add wine and bring to a simmer. Simmer over medium heat, uncovered, for 5 minutes or until mixture reduces slightly. Stir in stock and paste. Season with salt and pepper.
Step 4

Transfer mixture to slow cooker. Cook, covered, on low for 7 hours or until beef is tender. Discard bay leaves and thyme sprigs.
Step 5

Serve beef bourguignon on mashed potato and sprinkled with parsley.