• 4 rashes of streaky smoked bacon, chopped
  • 750 g stewing steak, diced
  • 4 tbsp flour
  • 4 tbsp vegetable oil
  • 10 baby onions or shallots, peeled
  • 1 carrot, peeled and chopped
  • 225 g mushroom, quartered
  • 400 ml beef stock
  • 300 ml red wine
  • 1 tbsp tomato puree
  • 2 cloves of garlic, chopped
  • 1 tsp dried thyme
  • 2 bay leaves
  • salt, pepper
  • 1 tbsp cornflour
  • mashed potatoes, green beans or braised cabbage, to serve


Portion: 4
Preparation: 25 minutes chopping and to fry the onion and brown the meat
Cooking time: 5-6 hours on low or 2-3 hours on high

  1. In a frying pan fry the bacon until slightly crispy, then place in the slow cooker.
  2. Heat the oil in the frying pan and brown the beef, then add to the slow cooker.
  3. Lightly colour the onions and carrots in the frying pan then add to the slow cooker.  Note: instead of a frying pan I just use the slow cooker on the hob. Saves on washing up. 🙂
  4. Toss in the flour and add the mushrooms to the slow cooker.
  5. Mix together the beef stock, red wine, tomato puree, garlic, thyme and bay leaves and pour over the meat.
  6. Season well and cook for 5-6 hours on low setting or 2-3 hours on high.
  7. Once cooked you can thicken it with 1 tbsp cornflour mixed with 1 tbsp cold water, then heat for a few minutes on high setting.
  8. Serve with mash and green beans/braised cabbage.
Optimization WordPress Plugins & Solutions by W3 EDGE