This classic French dish is a family favourite that’s perfect for dinner parties, mid-week meals, or a delicious twist on the traditional Sunday roast. Bringing together succulent steak, with a rich sauce bursting with mushrooms, carrots, bacon, shallots, and a generous serving of red wine, classic beef bourguignon is the perfect winter warmer.

Ingredients

• 4 rashers of bacon, chopped
• 750g stewing steak, in large dice
• 4 tbsp flour
• 4 tbsp vegetable oil
• 12 baby onions or shallots, peeled
• 1 carrot, peeled and chopped
• 225g quartered mushrooms
• 400ml boiling water
• 1 cube beef stock
• 300ml red wine
• 1 tbsp tomato paste
• 2 cloves garlic, chopped
• 1 tsp dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper
• 1 tbsp cornflour (optional)
• Mashed potatoes and green beans or braised cabbage, to serve

Method

1. Preheat the heating base of your Crockpot Slow Cooker to LOW. In a large frying pan, add bacon and cook until slightly crispy then place in the Crockpot.
2. Toss the beef in the flour. Heat the oil in the frying pan, and cook the floured beef in small batches to colour slightly. Add to the bacon in the Crockpot.
3. Lightly colour the baby onions or shallots and carrots in the frying pan then add to the stoneware along with the mushrooms. Mix together the boiling water, stock cube, red wine, tomato paste, garlic, thyme and bay leaves and pour over the meat.
4. Season well and place the lid on top. Cook for 5-6 hours on LOW, or until the meat is tender, or 2-3 hours on HIGH.
5. Once cooked remove the lid and thicken slightly if needed – mix cornflour with a little water to make a paste then add to the dish and stir through. Heat on High for a few minutes to thicken.
6. Serve with mashed potatoes and green beans or braised cabbage.