Slow-cooked beef bourguignon
6
Points®
Total time: 6 hr 5 min • Prep: 10 min • Cook: 5 hr 55 min • Serves: 4 • Difficulty: Easy
This healthy update of the slow-cooked classic has a juicy secret that adds incredible flavour.
Ingredients
Olive oil
1 tbs
Fruit juice, all types
½ cup(s), (apple and blackcurrant)
Brown onion
1 medium, coarsely chopped
Garlic
2 clove(s), finely chopped
Carrot(s)
1 medium, halved lengthways, thickly sliced
Celery
1 stick(s), thickly sliced
Shortcut bacon
125 g, coarsely chopped
Beef chuck steak, raw
320 g, (Buy 400g) fat trimmed, cut into 3cm pieces
Tomato paste
1 tbs
Plain flour
1 tbs
Red wine
125 ml, (½ cup)
Beef stock
½ cup(s), (125ml)
Mushrooms
200 g, thickly sliced
Baby potatoes
8 individual
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.