Beef bourguignon

The perfect french stew, full to the brim with tender beef, shallots, root vegetables and mushrooms in a rich red wine and beef gravy.

Ingredients

• 500g beef stewing steak

• 100ml red wine

• 500ml beef stock

• 1/2 tin of tined tomatoes

• 2 tbsp soy sauce

• 2 tbsp flour, mixed with 50ml of boiling water to make a paste

• 3 garlic cloves finely chopped

• 2 Tbsp thyme finely chopped

• 4 carrots cut into inch pieces

• 8 shallots, halved

• 10 baby potatoes halved

• 150g button mushrooms halved

• Fresh chopped parsley for garnish

• Handful of bacon lardons

Method

1. In a large deep frying pan, fry the bacon lardons for 3-5 minutes.

2. Flour and season the beef, add to the pan with the bacon and sear on all sides for 3-5 minutes. Chuck in the garlic and cook for a further 2 minutes.

3. Add the red wine, bring to the boil and reduce to a simmer for 3 minutes.

4. Add in the soy sauce, tomatoes and beef stock. Stir well, then add to a slow cooker along with the potatoes, carrots, shallots and mushrooms. Stir in the flour mixture and lay the thyme over the top.

5. Place the lid on and cook on low for 6-8 hours.

6. Serve in deep bowls scattered with more thyme and parsley.