Slow-cooked beef bourguignon

Total Time
This healthy update of the slow-cooked classic has a juicy secret that adds incredible flavour.
  • olive oil
    1 tbs
  • brown onion
    1 medium, coarsely chopped
  • garlic
    2 clove(s), finely chopped
  • carrot(s)
    1 medium, halved lengthways, thickly sliced
  • celery
    1 individual, thickly sliced
  • Hans 98% Fat Free Short Cut Bacon
    125 g, fat trimmed, coarsely chopped
  • trimmed beef chuck steak
    320 g, (Buy 400g) fat trimmed, cut into 3cm pieces
  • tomato paste
    1 tbs
  • plain flour
    1 tbs
  • red wine
    125 ml, (½ cup)
  • Juice, apple and blackcurrant
    ½ cup(s), (125ml)
  • beef stock
    ½ cup(s), (125ml)
  • Mushrooms
    200 g, thickly sliced
  • baby potato
    8 small
  • fresh flat-leaf parsley
    ¼ cup(s), finely chopped
  1. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Cook the onion, garlic, carrot and celery, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
  2. Add the bacon to the frying pan. Cook, stirring, for 3-4 minutes or until golden. Add to the slow cooker.
  3. Heat remaining oil in pan over medium-high heat. Add beef and cook, stirring occasionally, for 3-4 minutes or until browned. Add tomato paste and flour. Stir to coat. Add the wine and bring to the boil. Reduce heat and simmer for 1 minute or until reduced slightly. Add to slow cooker with the juice, stock, mushroom and potato. Cook, covered, on High for 4 hours or Low for 8 hours, or until beef is tender.
  4. Serve sprinkled with the parsley.
SERVING SUGGESTION: Mixed leaf salad.

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