Beef Bourguignon

Beef bourguignon is a classic French dish from the region of Burgundy and is traditionally made with a full-bodied Burgundy wine. The meat cooks slowly in a mix of wine and beef stock, which is reduced to a lovely, thick sauce. Served with steamed kale and carrot & swede mash.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.

Step 2

Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins

Step 3

Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock

Step 4

Pour the vegetables and liquid over the beef in the slow cooker.

Step 5

Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender.

Step 6

With about 30 minutes left to go, add the kale to the steamer. Roughly chop the carrots and swede for the mash and put these in a pot with cold water just covering them. Heat on high until it reaches boiling point, then let the boil roll for 10-15 minutes until the veg is soft. Remove from the heat, drain, add the butter, and mash until smooth. Serve all together.