This French classic works perfectly with the slow cooking process, which in turn allows the ingredients to really sing. Served with some buttery mashed potatoes, this dish is pure comfort. Always remember to season the dish to taste to how you like it.
Prep
10 min
Cook
480 min
Serves
4
Difficulty
Easy
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Ingredients
diced beef 400 g
red onion 1 (sliced)
smoked bacon lardons 200 g
tomato purée 2 tbsp
red wine 200 ml
beef stock cube 1 (crumbled)
Dijon mustard 1 tsp
fresh thyme 10 g
carrot 4 (sliced)
mushrooms 200 g (sliced)
potato 800 g (chopped)
Method
Slice the onion, carrots and mushrooms. Add these to the slow cooker pot with the diced beef. Season with salt and pepper. Make up the beef stock cube with 300ml boiling water.
Add all the remaining ingredients to the slow cooker (except the potatoes) and stir well ensuring everything is combined. Place the lid on the slow cooker and cook on the low setting for 8 hours
For the last hour of cooking set the lid slightly ajar and cook over the high setting.
To make the mashed potato: Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain and mash them, you can add some olive oil or a knob of butter, depending on what you prefer. Season to taste.
Serve up your Beef Bourguignon with themashed potatoes. Enjoy!
