A beef stew / casserole with richer flavours due to the tomato puree and red wine
Submitted by Chelsea Brunskill
Beef Bourguignon
A beef stew / casserole with richer flavours due to the tomato puree and red wine
Serving: 4
Ingredients
- 500g casserole beef
- Beef stock cube
- 2 carrots
- 1 brown onion
- 3 cloves of garlic
- Handful of mushrooms
- Approx 10 new potatoes
- Tablespoon tomato puree
- Approx 300ml red wine
- Gravy granules to thicken
Instructions
- Season beef with some salt and pepper and add to slow cooker
- Add a crumbled stock cube and cover meat with water,
- Roughly chop the carrots and brown onion and also add to slow cooker.
- Crush and then finely chop the cloves of garlic and add,
- Slice mushrooms and add,
- Add the tablespoon of tomato puree and approx 300ml of red wine.
- Leave on high for around 5 hours or until meat is tender to eat (time may vary between machines).
- Add gravy granules before serving to thicken
- Serve with creamy mash potato.
Tried this recipe?Scroll Down To Share What You Think
Made this for dinner and the taste is really nice, it would be great with crusty bread to soak up the gravy along with mash, we had ours with beans and mash
I made this today for dinner, everyone loved it. I will definitely be making this again.
Delicious ….. gravy at end truly makes this dish!
I added fresh beans too and some fresh herbs!
Complimented it with rice and fresh hot chunky bread straight from the bread maker to mop up the juices 🙂