Slow Cooker Beef Bourguignon is the ultimate comfort food. Tender chunks of beef with chunky carrots and potatoes all covered in a rich red wine gravy.
Heat 2 tablespoon Olive oil in a pan and add 1 kg Beef. Brown on all sides for 4-5 minutes. Put in the slow cooker.
Add 5 rasher Bacon and 1 Onion to the pan and cook for 3 minutes. Add the 2 Carrot and 2 rib Celery and cook for a further 3 minutes.
Add the cooked vegetables and 350 g New potatoes to the slow cooker.
Deglaze the pan with 250 ml Red wine and whisk in 30 g Plain flour. Add to the slow cooker with 300 ml Beef stock, 50 ml Soy sauce and 3 tablespoon Tomato puree.
Add 2 sprig Fresh rosemary and cook on high for 5 hours.
Notes
You can opt for a lean cut of beef and then chop off any visible extra fat.
You can leave the red wine out and just add more stock if you prefer.
The type of wine you use in this recipe is important. A cheap wine won't taste as nice, so we like to use a mid-priced Burgundy (which is where the name of the dish comes from. You could also use a Merlot.
If the red wine flavour tastes a bit too intense when you first taste it, leave it for 15 minutes to allow the flavours to mellow a little. It will be fine resting in the slow cooker for a little while.