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Receta Classic beef bourguignon

by Judit Hogya Demcsak

Ingredientes

4 rashers of streaky smoked bacon, chopped 750g / 1lb 10oz stewing steak, in large dice 4 tbsp flour 4 tbsp vegetable oil 12 baby onions or shallots, peeled 1 carrot, peeled and chopped 225g / 8oz quartered mushrooms 400ml / 14fl oz boiling water

1 beef stock cube (Kallo) 300ml / ½ pint red wine 1 tbsp tomato paste 2 cloves garlic, chopped 1 tsp dried thyme 2 bay leaves salt and freshly ground black pepper 1 tbsp cornflour, optional

Direcciones

1. Preheat the heating base to Low. In a large frying pan, add the streaky bacon and cook until slightly crispy then place in the slow cooker stoneware.
2. Toss the beef in the flour. Heat the oil in the frying pan, and cook the floured beef in small batches to colour slightly. Add to the bacon in the stoneware.
3. Lightly colour the baby onions or shallots and carrots in the frying pan then add to the stoneware along with the mushrooms. Mix together the boiling water, stock cube, red wine, tomato paste, garlic, thyme and bay leaves and pour over the meat.
4. Season well and place the lid on top. Cook for 5-6 hours on Low, or until the meat is tender, or 2-3 hours on High.
5. Once cooked remove the lid and thicken slightly if needed - mix cornflour with a little water to make a paste then add to the dish and stir through. Heat on High for a few minutes to thicken.

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