SLOW-COOKER BOEUF BOURGUIGNON

• porsi: Serves 6

Bahan-bahan

1.4kg beef chuck roast, cut into 3cm cubes

250mI red wine

2 tbsp olive oil

2 onions, thinly sliced

Salt and black pepper

3 carrots, chopped

3 celery stalks, chopped

2 garlic cloves, crushed

1 tbsp tomato purée

3 sprigs fresh thyme

1 bay leaf

250mI beef stock, plus extra if necessary

450g button mushrooms, sliced

6 thick-cut streaky bacon rashers, chopped

To serve:

Mashed potato, pasta or crusty bread

Fresh parsley, chopped

Petunjuk

1 Heat a heavy-based pan over a medium-high heat. Add the bacon and cook for 4-5 minutes until the fat has rendered and the bacon is crispy. Transfer the bacon to a plate lined with kitchen paper. Pour off all but one tablespoon of fat from the pan.

2 Return the pan to a medium-high heat. Pat the beef cubes dry with kitchen paper and season with salt and pepper.

3 Working in batches to avoid crowding the pan, brown the beef cubes on all sides, adding more bacon fat or olive oil as necessary. As each batch browns, transfer to the slow cooker.

4 Keep the pan over a medium-high heat and add 60ml of the wine. Allow to bubble for 4-5 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Pour the wine over the meat in the slow cooker.

5 Add half of the olive oil to the pan and reduce the heat to medium. Cook the onions with a pinch of salt for 7-8 minutes until soft and browned. Add the carrots and celery and cook for another 3-4 minutes until softened.

6 Add the garlic and tomato purée and cook for two minutes. Transfer the vegetable mixture to the slow cooker.

7 Add the remaining oil to the pan and cook the mushrooms with a pinch of salt for 6-8 minutes until golden brown. Transfer the mushrooms to a clean bowl and set aside.

8 Stir the beef cubes and vegetables together in the slow cooker with some black pepper. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should come about three-quarters of the way to the top of the ingredients. Add extra stock if necessary.

9 Cover and cook on low for 6-8 hours until the beef is extremely tender.

10 Stir in the reserved bacon and mushrooms. Cook with the slow cooker on high for 10 minutes until everything is warmed through.

11 Serve with mashed potatoes and a sprinkling of parsley.