Beef Bourguignon
June 14, 2017
A beef stew / casserole with richer flavours due to the tomato puree and red wine
- Prep: 30 mins
- Cook: 5 hrs
-
30 mins
5 hrs
5 hrs 30 mins
- Yields: 4-5 servings
Directions
1Season beef with some salt and pepper and add to slow cooker
2Add a crumbled stock cube and cover meat with water,
3Roughly chop the carrots and brown onion and also add to slow cooker.
4Crush and then finely chop the cloves of garlic and add,
5Slice mushrooms and add,
6Add the tablespoon of tomato puree and approx 300ml of red wine.
7Leave on high for around 5 hours or until meat is tender to eat (time may vary between machines).
8Add gravy granules before serving to thicken
9Serve with creamy mash potato.
10
Submitted by Chelsea Brunskill
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