This Beef Bourguignon slow cooker meal is a weekly go to for our family! I’ve been using the slow cooker a couple times a week as I find it elevates stress in the afternoon and makes dinner time a lot more quick & easy!
We like it saucy because the mashed potato or rice that you have it with soaks up a lot of sauce and Charlie particularly likes the ‘soup’ but you can add some flour or a slurry to thicken the sauce at the end if you wanted.
I personally add in some frozen bone broth cubes for the gut health benefits. But you can use all beef stock or add in some red wine.
BEEF BOURGUIGNON
1kg braising steak
Salt & pepper
2 tablespoons olive oil
6-10 mushrooms (quartered)
2 large carrots (sliced)
1 onion (sliced)
3 tablespoons tomato paste
1 teaspoon minced garlic
3 springs of fresh thyme (or 1 teaspoon dried thyme)
4 cups of beef stock or broth (I combine about 3 cups beef stock with 1 cup bone broth)
1. Heat 1 tablespoon olive oil in a frying pan, salt and pepper both sides of the steak, fry until brown on each side. Cut steak into cubes and add to slow cooker along with juices.
2. Add mushrooms and extra 1 tablespoon olive oil to the pan and fry until beginning to soften. Add to slow cooker.
3. Place all other ingredients into the slow cooker and mix together. Cook on low for 7 hours or high for 4-5 hours.
4. Serve with mashed potatoes or rice.
*If you want to thicken the sauce then add around 2 tablespoons of flour and butter together then add to the sauce, or add less liquid (2-3 cups stock instead).
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