This is technically the cheats version of beef Bourguignon and you can completely leave out the wine and use the Tesco red wine stock pots, but would it really be beef bourguignon?
serves 6 at 1.5 syn each (I like using yellow tail shiraz which is 6 syns for 125ml – please check the syns of your wine if using as volume and brands vary!)
500g stewing beef
200g chestnut mushrooms
1 large (2 medium) onions in chunks (about the size of your thumb-nail)
125ml red wine
1.5 tbsp beef gravy granules
1 beef stock cube
300g peeled and chopped carrots
300ml hot water
1/4 tsp dry rosemary and 1/2 tsp thyme and 1 bay leaf (or 1 sprig rosemary and thyme)
- Season the beef with salt and pepper and sear in a hot pan, add to the slow cooker.
- Crisp up the mushrooms in the same pan (we don’t want extra moisture from the mushrooms in the slow cooker) this should take 3-5 minutes then add to the slow cooker with a good pinch of salt and pepper.
- Mix the hot water with the gravy granules and stock cube.
- Add all the vegetables and mushrooms into the slow cooker.
- Add the red wine to the pan you cooked the meat in and simmer on low gently scraping any meaty juices off the bottom of the pan.
- After a couple of minutes add your stock, stir to combine and pour into your slow cooker.
- Cook on low 6-8 hours or high for 4-6 hours.
Delicious served with mash and some fresh green cabbage.
Hate cleaning the slow cooker after using? Try buying a pack of slow cooker liners, when you have finished your meal just remove the liner and place in the bin and wipe round your slow cooker, no mess, no fuss!
Love Emily x