1
Turn the slow cooker to the high setting to preheat. Add the beef, shallots, halved garlic cloves, bacon, carrot and thyme sprigs.
You'll need
Inspired by BBC Food by Sarah Cook
Saved by @fiona (@fiona)
6servings
Makes 6 servings
- 11kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks · 2lb 4oz, cut into 4–5cm/1½– 2in chunks
- 250250g/9oz shallots, peeled and larger ones halved · 9oz, peeled and larger ones halved
- 45 garlic cloves, 4 halved, 1 crushed · halved
- 15 garlic cloves, 4 halved, 1 crushed · crushed
- 200200g/7oz bacon lardons or smoked streaky bacon, sliced into strips · 7oz, sliced into strips
- 44–5 large carrots, peeled and each cut into 3–4 chunks · large, peeled and each cut into 3–4 chunks
- 6about 6 fresh thyme sprigs
- 3tbsp plain flour
- 3tbsp tomato purée
- 1beef stock pot or stock cube, crumbled · crumbled
- 375375ml/13fl oz red wine · 13fl oz
- 1515g/½oz butter · ½oz
- 125125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferred · 4½oz, larger ones halved or all thickly sliced if preferred
- salt and freshly ground black pepper
- salt and freshly ground black pepper
- 1tbsp cornflour (optional) · (optional)
- freshly steamed green vegetables and creamy mashed potato, to serve
- freshly steamed green vegetables and creamy mashed potato, to serve
2
Mash together the flour, tomato purée and stock pot or cube in a large bowl. Gradually stir in 300ml/10fl oz water. Stir into the beef and vegetables with the red wine. Cover and cook on low for 7–8 hours or high for about 5 hours, depending on the cut used (see the Recipe Tips below).
3
When the casserole is almost ready, heat the butter in a frying pan and fry the mushrooms until golden-brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Stir the mushroom mixture into the slow cooker.
4
If you want the sauce to be a little thicker, mix a splash of the sauce from the slow cooker with the cornflour to create a smooth paste (use the mushroom frying pan). Gradually stir in another ladleful of the sauce and cook, stirring over a medium heat, until it thickens dramatically. Stir this back into the slow cooker. Taste and season with salt and pepper.
5
Serve the bourguignon with green vegetables and creamy mashed potatoes.
Ingredients
6servings
Makes 6 servings
- 11kg/2lb 4oz braising beef, such as shin, cheek, brisket or stewing or chuck steak, cut into 4–5cm/1½– 2in chunks · 2lb 4oz, cut into 4–5cm/1½– 2in chunks
- 250250g/9oz shallots, peeled and larger ones halved · 9oz, peeled and larger ones halved
- 45 garlic cloves, 4 halved, 1 crushed · halved
- 15 garlic cloves, 4 halved, 1 crushed · crushed
- 200200g/7oz bacon lardons or smoked streaky bacon, sliced into strips · 7oz, sliced into strips
- 44–5 large carrots, peeled and each cut into 3–4 chunks · large, peeled and each cut into 3–4 chunks
- 6about 6 fresh thyme sprigs
- 3tbsp plain flour
- 3tbsp tomato purée
- 1beef stock pot or stock cube, crumbled · crumbled
- 375375ml/13fl oz red wine · 13fl oz
- 1515g/½oz butter · ½oz
- 125125g/4½oz button mushrooms, larger ones halved or all thickly sliced if preferred · 4½oz, larger ones halved or all thickly sliced if preferred
- salt and freshly ground black pepper
- salt and freshly ground black pepper
- 1tbsp cornflour (optional) · (optional)
- freshly steamed green vegetables and creamy mashed potato, to serve
- freshly steamed green vegetables and creamy mashed potato, to serve