Fuel Friday

"Slow cooker beef bourguignon"

While winter still remains, so does the slow cook and this tender beef dish NEVER disappoints 馃檹馃構



路 5 slices bacon, finely chopped
路 1.5 kg boneless beef chuck, cut to 1 inch cubes
路 1 cup red cooking wine
路 2 cups chicken stock
路 陆 cup tomato sauce
路 录 cup soy sauce
路 录 cup arrowroot
路 3 garlic cloves, finely chopped
路 2 Tablespoons thyme, finely chopped
路 5 Medium Carrots, sliced
路 500g baby potatoes (I used tri colour)
路 250g fresh mushrooms, sliced
路 fresh chopped parsley for garnish


1.In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

2.Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the arrowroot. Add the sauce to the slow cooker.
3.Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parsley 馃槉

Prep in the slow cooker the night before so you can just put it on in the morning. Serve with cauliflower rice. 馃憤馃崥

Enjoy 馃槝