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Tender Beef Bourguignon
Tough, muscular cuts of meat like beef shank, cheek and chuck are best cooked long and slow as they contain lots of tough, sinewy collagen that will break down into rich gelatin when cooked gently over a long period.
Prep Time
20 mins
Cook Time
6–10 hours
Serves
8–10
Dinner
Potluck
Ingredients
1.3—1.5kg stewing beef, such as shin or cross-cut, trimmed and cut into 3cm chunks
1/2 cup rice flour, or plain flour
1 tsp salt
1/2 tsp freshly ground black pepper
6 rashers streaky bacon, diced
500g mushrooms, halved or quartered
2 carrots, peeled and diced
2 onions, diced
4 cloves garlic, crushed
2 x 400g cans crushed tomatoes
2 cups red wine, or beef stock
2 tbsp Dijon mustard
1 tbsp soft brown sugar
2 tsp finely chopped rosemary
1/4 cup chopped parsley, to serve
Method
Place beef in slow cooker with flour, salt and pepper and toss to coat. Add all other ingredients except parsley and mix to combine.
Cover and cook on high power for 6 hours or low power for 9-10 hours.
Stir through parsley just before serving with mashed potato and lightly cooked green vegetables.
