Heat the oil in a pan and add the beef. Brown on all sides for 4-5 minutes. Put in the slow cooker.
2 tablespoon Olive oil, 1 kg Beef
Add the bacon and onion to the pan and cook for 3 minutes. Add the carrots and celery and cook for a further 3 minutes.
1 Onion, 2 Carrot, 5 rasher bacon, 2 rib Celery
Add the cooked vegetables and the potatoes to the slow cooker.
350 g New potatoes
Deglaze the pan with the wine and whisk in the flour. Add to the slow cooker with the stock, soy sauce and tomato puree.
2 tablespoon Olive oil
Add the rosemary and cook on high for 5 hours.
2 sprig Fresh rosemary
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.