Slow-cooker beef Bourguignon

Step 1/5

• ½ kg beef rump or chuck
• 1 tbsp flour
• ½ tsp salt
• ⅛ tsp black pepper
• 2 strips bacon
• ⅓ large carrot
• ⅓ medium onion
• 1 cloves garlic
• 66⅔ g shallots or pearl onions
• ⅔ large potatoes

• cutting board
• knife
• large mixing bowl

Cut beef into large cubes. Toss beef in flour, salt, and pepper; set aside. Slice bacon into strips, chop onion and carrot, mince garlic, and cube potatoes; if shallots are large, halve them.

Step 2/5

• plate
• large skillet
• paper towels
• slow cooker

Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer beef and bacon to slow cooker along with potatoes and shallots. Brown carrot, onion, and garlic in same skillet and add to slow cooker, as well.

Step 3/5

• 80 ml beef stock
• ⅓ tbsp tomato paste
• 1 sprigs thyme
• ⅔ bay leaves
• 158⅓ ml full-bodied red wine, like Burgundy or Bordeaux

Add stock, tomato paste, thyme, bay leaves, and wine to slow cooker. Cover and cook on low for 6 – 8 hours.

Step 4/5

• 100 g cremini mushrooms
• 10 g butter

• wooden spoon

Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.

Step 5/5

• 166⅔ g tagliatelle
• salt
• flour for thickening

• sieve
• large pot

When almost ready to serve, boil pasta, according to package instructions, in salted water. If sauce is too thin, remove lid and turn slow cooker to high; sift in a little bit of flour, a tablespoon at a time, and stir to combine until thickened. Serve stew over tagliatelle and enjoy!

Enjoy your meal!