Photo of Slow-cooked beef bourguignon by WW

Slow-cooked beef bourguignon

9
9
7
SmartPoints® value per serving
Total Time
6 hr 5 min
Prep
10 min
Cook
5 hr 55 min
Serves
4
Difficulty
Moderate
This healthy update of the slow-cooked classic has a juicy secret that adds incredible flavour.

Ingredients

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

Shortcut bacon

125 g, 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)

Apple and blackcurrant juice

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

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.

Notes

SERVING SUGGESTION: Mixed leaf salad.