Beef Bourguignon

Beef Bourguignon is perfect winter comfort food in my opinion. I changed this recipe slightly by only adding 6 onions as the recipe asked for 12. I served this with mashed potatoes, a side of green beans and a glass of red wine.

1.5 kg chunk or blade steak

150g lean rindless bacon

6 small onions

200 g mushroom

2 carrots

1 teaspoon salt

1 teaspoon beef stock powder

¼ teaspoon dried thyme

¼ teaspoon dried marjoram

1 cup red wine

2 teaspoons tomato paste

2 teaspoons Worcestershire sauce

1 tablespoons cornflour (optional)

Cut all visible fat from the beef and cut into 1.25 cm dice. Dice the bacon and peel the onions. Place all into the slow cooker and stir to combine. Slice the mushrooms and place on top. 

Mix together the salt, stock powder, thyme and marjoram, red wine, tomato paste and Worcestershire sauce and pour over contents of cooker.  Place lid on cooker and cook for 4-5 hours on high or 8-9 hours on low.

If necessary, mix cornflour with 2 tablespoons of cold water to a paste and use a little or all of it to thicken the dish.

Source: Sally Wise Slow Cooker-Easy and delicious recipes for all seasons