Lara Battigelli shares her delicious slow-cooker recipe for Beef Bourguignon, a fantastic twist on the classic beef stew. This hearty dish is perfect for busy days when you want dinner to cook itself while filling your home with incredible aromas.
Serves: 4
Ingredients
400g Irish Hereford Prime diced steak pieces
1 onion, diced
120g diced pancetta
2 stalks of celery, diced
2 carrots, sliced into rounds
150g button mushrooms (halved if large)
½ bottle red wine
1 bay leaf
2 tsp dried thyme
1 beef stock pot
1 tbsp cornflour mixed with 100ml water
2 tbsp olive oil
Salt & pepper
Optional: Fresh parsley to garnish
Method
Heat olive oil in a skillet and brown the diced steak until seared all over. Remove from the pan and set aside.
Using the same pan, cook the pancetta and onion until the onion softens and the bacon reaches your desired crispiness. Set aside.
Add the browned meat, cooked pancetta and onion, and all remaining ingredients (except the cornflour and mushrooms) to your slow cooker.
Cook on high for 4 hours or low for 7-8 hours.
About 30 minutes before serving, add the mushrooms and cornflour to the slow cooker, stirring to combine.
Garnish with fresh parsley and serve with mashed potatoes or your favourite side.
