this classic french dish is a favourite of mine. tender melt in your mouth beef and chunky veggies, slow cooked to perfection in a rich burgundy sauce. ideal for lunch or dinner. make in advance and freeze.
First published at www.transformationcookbook.com
Ingredients:
1kg lean beef/chuck steak, diced
canola cooking spray
2 brown onions, sliced
2 garlic cloves, crushed
5 rindless bacon rashers
1 sweet potato, cubed
350g button mushrooms, sliced
2 red capsicums, deseeded & cut into chunks
3 celery stalks, diced
3 carrots, sliced
1 eggplant, diced
3 zucchini, sliced
1/2 cup red wine
1 cup beef stock
2 cups tomato passata
1 tbsp dried thyme
2 tbsp rosemary sprigs
2 tbsp cornflour
rock salt & cracked pepper
1/4 cup parsley, chopped (optional)
Step 1: lightly spray a frying pan with oil and heat overe med-high heat. add bacon rashers and cook for 2-3 minutes until crisp, transfer to plate, cut into pieces and set aside.
Step 2: while pan is still hot, add onion and garlic and saute for 3-4 minues until soft and the flavours begin to release. transfer to plate with bacon.
Step 3: respray frying pan, add beef, season with salt & pepper and cook for 4-5 minutes to brown. (this intensifieds the flavour of the beef.)
Step 4: add the sweet potato to the slow-cooker ceramic bowl, then meat and top with the garlic onion mix and bacon pieces. add the rest of the chopped vegetables and herbs, then pour stock, wine and passata over the top. cover and set temperature on high for 4 hours or low for 6 hours.
Step 5: to thicken the sauce, combine 2-3 level tbsp of cornflour with 1/2 cup of water, whisk well to form a paste and mix into the cooked beef burgundy. cover and cook for another 15-20 minutes.
TIPS:
• Will keep for two months in the freezer.
• Garnish with fresh parsley.
