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Slow-cooker beef bourguignon soup
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Prep Time:
20 minutes
Cook Time:
375 minutes
Total Time:
395 minutes
Hearty, classic slow cooker stew.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, diced
  • 1 garlic clove, finely chopped
  • 700g beef chuck steak, trimmed, cut into 2cm pieces
  • 69.38 gm tomato paste
  • 247.50 gm red wine
  • 1 litre beef style liquid stock
  • 2 carrots, diced
  • 1 celery stalk, trimmed, sliced
  • 1 sprig fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 200g button mushrooms, thickly sliced
  • Fresh flat-leaf parsley, extra, to serve
  • 4 slices crusty bread, to serve
Instructions:
  • In a large non-stick frying pan, heat half of the oil over medium-high heat. Add onion and garlic, and cook while stirring frequently for 5 minutes until softened. Transfer the mixture to the bowl of a 5.5-litre slow cooker.
  • Heat the remaining oil in a pan over medium-high heat, then brown the beef for 5 minutes. Stir in the tomato paste and cook for an additional minute. Pour in the wine and bring it to a simmer, cooking for 2 minutes. Transfer everything to the slow cooker.
  • Combine the stock, carrot, celery, parsley, and thyme in the slow cooker. Cook on low for 6 hours (or high for 4 hours). Add mushrooms in the last 30 minutes of cooking time. Remove and discard parsley and thyme sprigs. Season with salt and pepper. Garnish with fresh parsley and serve with crusty bread.

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