Slow-cooked beef bourguignon
Fruit juice, all types
½ cup(s), (apple and blackcurrant)
1 medium, coarsely chopped
2 clove(s), finely chopped
1 medium, halved lengthways, thickly sliced
1 stick(s), thickly sliced
125 g, coarsely chopped
Trimmed beef chuck steak
320 g, (Buy 400g) fat trimmed, cut into 3cm pieces
125 ml, (½ cup)
½ cup(s), (125ml)
200 g, thickly sliced
Fresh flat-leaf parsley
¼ cup(s), finely chopped
- 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.
- Add the bacon to the frying pan. Cook, stirring, for 3-4 minutes or until golden. Add to the slow cooker.
- 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.
- Serve sprinkled with the parsley.