Slow Cooker Beef Bourguignon

This dish is rich in taste and has depth of flavors.

 

Ingredients

500g stewing beef

100g pancetta cubes

4 carrots, diced (I use a lot as I love carrots)

6 shallots, quartered

250g chestnut mushrooms (use them whole)

2 tbsp tomato puree

600-700ml beef stock (I use stock cubes)

2-3 sprigs thyme, leaves removed from the stems

1 sprig rosemary, leaves removed from the stem

1 bay leaf

1 tbsp olive oil

salt and pepper to taste

 

Method:

1. Heat 1tbsp of olive oil in a pan/pot over medium high heat, and brown the beef on each side (usually takes 3-5 minutes). Remove from pan and set aside.

2. In the same pan, cook the pancetta cubes until they start to release their oils. Add the quartered shallots, diced carrots, mushrooms and tomato puree to the pan, and cook for 5 minutes until everything is nicely browned.

3. Return the beef to the pan, and stir to combine.

4. Add the beef stock and herbs to the pan, and bring to the boil.

5. Turn down the heat, and simmer over medium heat for 2-3 hours. Alternatively, you can slow cook it in a 150°C oven.

6. Season with salt and pepper to taste, and serve with your choice of polenta or mashed potatoes. Or maybe even some pasta!

For the polenta:

Use a 1 part polenta: 4 parts water* ratio. Put polenta into a pan (over medium high heat), add the water and bring to the boil, stirring constantly the whole time. Be forewarned that the polenta will bubble madly, which is why you need to stir it whilst it cooks. The consistency you are aiming for is that of mashed potatoes. Season with salt and pepper. I also season it with garlic olive oil to add some extra flavour.