Ingredients:
4 slices back bacon, diced
1.5 kg beef chuck roast, cut into 50 mm cubes
2 rich beef gel stockpot dissolved in 300 ml hot water
300 ml pinot noir
4 tbsp tomato purée
2 tbsp soy sauce
2 tbsp flour
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp dried thyme
2 large carrot, sliced into 1/2 inch wide pieces
2 medium potatoes, cube into 1/2 to 3/4 inch chunks
250 g Chestnut mushrooms, halved
1 medium onion, diced in 1/4 inch pieces
3 tsp garlic purée
1 bay leaf
Let’s see how to cook Slow Cooker Easy Beef Bourguignon Recipe
Method:
In a large frying pan over medium heat add diced bacon.
Cook until crispy, about 5 minutes.
Use a slotted spoon to transfer the bacon to a plate, but keep the fat in the frying pan.
Add the cubed beef to the bacon fat in the pan in three batches and brown for 5 minutes.
Transfer batches to a plate.
Add a 100 ml of rich beef stock to the pan to scrape up any brown bits off the bottom of the pan.
Turn off heat and leave everything in a pan.
In the slow cooker, add the remaining 200 ml rich beef stock, wine, soy sauce, tomato paste, thyme, salt, pepper, and flour.
Whisk until there are no lump of flour visible.
Add meat and veggies
Add cooked bacon, browned beef with pan juices, garlic , onion, mushrooms, potatoes , carrots, and bay leaf to the slow cooker.
Give it a stir.
Set on low and cook for 8 hours.
If you prefer a thicker stew, remove the lid but keep the slow cooker on for 20 mins before you want to serve the stew.
Serve with crusty bread and salad.
