Beef Bourguignon (Slow Cooker Club Exclusive)

Ingredients

• 800g good-quality braising chunk steak 
• 1 tbsp olive oil 
• 100g smoked bacon lardons or smoked streaky bacon, cut into small pieces 
• 1 large onion, finely chopped 
• 3 garlic cloves, crushed 
• 750ml bottle of red wine (ideally Burgundy) 
• 2 tbsp tomato purée 
• 1 large carrots, chopped into large chunks 
• 1 beef stock cube 
• 2 large bay leaves 
• 3 sprigs fresh thyme 
• 6 shallots or baby onions 
• 250g chestnut mushrooms, wiped and halved
• 1 tbsp Dijon mustard 
• 1 heaped tbsp cornflour mixed with 1 tbsp water 

Method

1. In a medium heat pan, add 1 tbsp of olive oil. Add the braising steak and 1 heaped tbsp of cornflour, cooking for 4-5 minutes until browned all over. Set aside. In the same pan, add the bacon and fry until crispy, then set aside.
2. Turn on your slow cooker. To the pot, add the chopped onion, whole shallots or baby onions, carrots, garlic, tomato purée, dijon mustard, remaining 1 heaped tbsp of cornflour, fresh thyme, bay leaves, beef stock cube, cooked bacon, and browned steak. Pour in the 750ml bottle of red wine and season well with salt and pepper. Give it a good mix and cover with the lid. Cook on high for 4 hours or on low for 8 hours.
3. About 30 minutes before serving, take the lid off and add the mushrooms, mixing them in well. Cover and cook for the remaining 30 minutes to allow the sauce to thicken. Serve with creamy mash and enjoy.