SLOW COOKING

Get home to a warming beef bourguignon

Slow cooker beef bourguignon

SERVES 6-8 PREP 20 mins COOK 6-8 hrs EASY G

3 tbsp vegetable oil 1.5kg stewing or braising steak, cut into small chunks 2 large onions, chopped

2 carrots, chopped 2 celery stalks, chopped

2 bay leaves

2 thyme or rosemary sprigs

3 tbsp plain flour 750ml bottle red wine 1 beef stock cube

1 tsp caster sugar

2 tbsp tomato purée 100g unsmoked bacon lardons 6 small shallots or baby onions, halved or quartered

300g closed cup mushrooms, halved or quartered mashed potatoes or crusty bread, to serve 1 Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.

2 Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.

3 About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.

GOOD TO KNOW iron • 2 of 5-a-day

PER SERVING (8) 497 kcals • fat 20g • saturates 7g • carbs 14g • sugars 7g • fibre 3g • protein 47g • salt 1.0g