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.
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