Beef Bourguignon (Slow Cooker)

Directions

• In a large frying pan, heat a little olive oil and sauté the bacon lardons for about 3 minutes, until beginning to crisp and browned.
• Transfer to slow cooker bowl.
• Place the flour in a largish bowl and add the chunks of beef.
• Lift and drop the beef in the flour until it is well coated.
• Shake off any excess flour and place in the pan you have just fried the bacon in.
• Sear the meat all over, browning on all sides then transfer to slow cooker.
• now to the same frying pan add the shallots, carrots and garlic, sweat off for 3/4 minutes.
• add the remaining excess flour and thoroughly combine, add the tomato puree and mix well
• allow the flour to cook out for 2/3 minutes, then add the whole mixture to the slow cooker
• Pour the red wine into the frying pan and deglaze the pan scraping any sediment from the bacon and beef from the bottom, allow to simmer for 4-5 minutes, then pour it into the slow cooker along with the beef stock and pearl onions.
• Season with salt and ground pepper to taste
• Place on the lid and set the cooker to low for 7 hours
• Heat a little butter in a pan over medium heat, add the mushrooms gently toss them in the butter until just turning golden brown.
• Add them to the slow cooker in the last 30 minutes of cooking.
• If you feel the sauce is a little thick now would also be the time to add a little water
• Serve with buttery mash and sprinkle with chopped parsley.