Description
A hassle-free ‘dump and cook’ version of the French classic, producing tender beef in a rich wine gravy without the need for pre-browning.
Ingredients
Scale
- 1kg braising beef, chunks
- 250g shallots, peeled
- 5 garlic cloves (4 halved, 1 crushed)
- 200g bacon lardons
- 4–5 carrots, chunks
- 6 thyme sprigs
- 3 tbsp flour
- 3 tbsp tomato purée
- 1 beef stock cube
- 375ml red wine
- 300ml water
- 15g butter
- 125g mushrooms
- 1 tbsp cornflour (optional)
Instructions
- Add beef, shallots, halved garlic, bacon, carrots, and thyme to slow cooker.
- Mix flour, tomato purée, stock cube, and water. Pour into cooker with wine.
- Cook on Low for 7-8 hours (or High for 5 hours).
- Fry mushrooms in butter until golden; add crushed garlic. Stir into stew.
- Thicken sauce with cornflour paste if desired.
- Season and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Mary Berry Beef Bourguignon