Slow Cooker Beef Bourguignon

This hearty slow-cooked beef stew is packed with tender beef, vegetables, and a rich red wine gravy. Perfectly complemented with buttery mashed potatoes, it's a comforting meal for any time of the year.

Ingredients

• 3 tablespoons neutral oil
• 1.5kg Irish stewing or braising steak, cut into cubes
• 2 large onions, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 2 thyme or rosemary sprigs
• 3 tablespoons plain flour
• 750ml red wine
• 1 whole beef stock cube
• 1 teaspoon granulated sugar
• 2 tablespoons tomato purée
• 100g unsmoked bacon lardons
• 8 shallots or baby onions, halved or quartered
• 300g washed mushrooms, halved or quartered
• Mashed potatoes to serve

Steps

1. Set the slow cooker to low. Heat 2 tbsp oil in a large frying pan. Season and brown the beef in batches for 3-4 minutes. Transfer to a plate.
2. In the same pan, fry the onion, carrot, and celery for 5 to 10 minutes until soft. Add herbs and flour, cook for 2 minutes. Mix some of the wine with the stock cube, sugar, and tomato purée to make a paste. Add this to the pan with the rest of the wine, bring to a bubble, and transfer to the slow cooker. Add the browned beef, topping up with water if needed. Simmer on low for 6-8 hours.
3. About 35 minutes before serving, heat the remaining oil in a pan. Fry the bacon, shallots, and mushrooms until caramelised and reduced in size. Add to the slow cooker and simmer on high for around 30 minutes. For thicker gravy, use the reduce function or leave uncovered. Enjoy with mashed potatoes with plenty of butter.