Slow Cooked Beef Bourguignon with Minute Polenta

Cut carrot into 2 cm rounds. Wipe mushroom caps clean with a damp cloth and leave mushrooms and potatoes whole. Peel garlic and roughly chop. Peel shallot and cut in half. Cut bacon into 1 cm strips. Season beef with salt and pepper.

In a pan, heat olive oil (enough to cover the base of the pan) over medium high heat. Add bacon and beef and sear for 3-4 minutes, until beef is browned and bacon starts to crisp. Add to the slow cooker.

Add cornflour to ¹⁄₃ cup water and stir to combine. Add the red wine to the same pan, to deglaze, scraping up any bits stuck to the pan. Bring it to a simmer and whisk in tomato paste/soy sauce and cornflour/water. Stir until smooth and thickened slightly, about 2 minutes. Add the sauce to the beef and bacon in the slow cooker.

Add the carrot, onion, mushroom, garlic, thyme sprigs and potatoes to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.

Add chicken stock concentrate and 600 ml water to a pot and bring to boil. Remove stock from heat and slowly pour in the polenta while stirring constantly for 1 minute. Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning, adding salt and pepper if necessary.

Turn off the slow cooker and give the contents a good stir. Divide the polenta between plates. Top with the beef bourguignon and enjoy!

Cut carrot into 2 cm rounds. Wipe mushroom caps clean with a damp cloth and leave mushrooms and potatoes whole. Peel garlic and roughly chop. Peel shallot and cut in half. Cut bacon into 1 cm strips. Season beef with salt and pepper.

In a pan, heat olive oil (enough to cover the base of the pan) over medium high heat. Add bacon and beef and sear for 3-4 minutes, until beef is browned and bacon starts to crisp. Add to the slow cooker.

Add cornflour to ¹⁄₂ cup water and stir to combine. Add the red wine to the same pan, to deglaze, scraping up any bits stuck to the pan. Bring it to a simmer and whisk in tomato paste/soy sauce and cornflour/water. Stir until smooth and thickened slightly, about 2 minutes. Add the sauce to the beef and bacon in the slow cooker.

Add the carrot, onion, mushroom, garlic, thyme sprigs and potatoes to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.

Add chicken stock concentrate and 800 ml water to a pot and bring to boil. Remove stock from heat and slowly pour in the polenta while stirring constantly for 1 minute. Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning, adding salt and pepper if necessary.

Turn off the slow cooker and give the contents a good stir. Divide the polenta between plates. Top with the beef bourguignon and enjoy!

Cut carrot into 2 cm rounds. Wipe mushroom caps clean with a damp cloth and leave mushrooms and potatoes whole. Peel garlic and roughly chop. Peel shallot and cut in half. Cut bacon into 1 cm strips. Season beef with salt and pepper.

In a pan, heat olive oil (enough to cover the base of the pan) over medium high heat. Add bacon and beef and sear for 3-4 minutes, until beef is browned and bacon starts to crisp. Add to the slow cooker.

Add cornflour to ¹⁄₄ cup water and stir to combine. Add the red wine to the same pan, to deglaze, scraping up any bits stuck to the pan. Bring it to a simmer and whisk in tomato paste/soy sauce and cornflour/water. Stir until smooth and thickened slightly, about 2 minutes. Add the sauce to the beef and bacon in the slow cooker.

Add the carrot, onion, mushroom, garlic, thyme sprigs and potatoes to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.

Add chicken stock concentrate and 400 ml water to a pot and bring to boil. Remove stock from heat and slowly pour in the polenta while stirring constantly for 1 minute. Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning, adding salt and pepper if necessary.

Turn off the slow cooker and give the contents a good stir. Divide the polenta between plates. Top with the beef bourguignon and enjoy!

Cut carrot into 2 cm rounds. Wipe mushroom caps clean with a damp cloth and leave mushrooms and potatoes whole. Peel garlic and roughly chop. Peel shallot and cut in half. Cut bacon into 1 cm strips. Season beef with salt and pepper.

In a pan, heat olive oil (enough to cover the base of the pan) over medium high heat. Add bacon and beef and sear for 3-4 minutes, until beef is browned and bacon starts to crisp. Add to the slow cooker.

Add cornflour to ¹⁄₄ cup water and stir to combine. Add the red wine to the same pan, to deglaze, scraping up any bits stuck to the pan. Bring it to a simmer and whisk in tomato paste/soy sauce and cornflour/water. Stir until smooth and thickened slightly, about 2 minutes. Add the sauce to the beef and bacon in the slow cooker.

Add the carrot, onion, mushroom, garlic, thyme sprigs and potatoes to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.

Add chicken stock concentrate and 400 ml water to a pot and bring to boil. Remove stock from heat and slowly pour in the polenta while stirring constantly for 1 minute. Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning, adding salt and pepper if necessary.

Turn off the slow cooker and give the contents a good stir. Divide the polenta between plates. Top with the beef bourguignon and enjoy!

Cut carrot into 2 cm rounds. Wipe mushroom caps clean with a damp cloth and leave mushrooms and potatoes whole. Peel garlic and roughly chop. Peel shallot and cut in half. Cut bacon into 1 cm strips. Season beef with salt and pepper.

In a pan, heat olive oil (enough to cover the base of the pan) over medium high heat. Add bacon and beef and sear for 3-4 minutes, until beef is browned and bacon starts to crisp. Add to the slow cooker.

Add cornflour to ¹⁄₄ cup water and stir to combine. Add the red wine to the same pan, to deglaze, scraping up any bits stuck to the pan. Bring it to a simmer and whisk in tomato paste/soy sauce and cornflour/water. Stir until smooth and thickened slightly, about 2 minutes. Add the sauce to the beef and bacon in the slow cooker.

Add the carrot, onion, mushroom, garlic, thyme sprigs and potatoes to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.

Add chicken stock concentrate and 400 ml water to a pot and bring to boil. Remove stock from heat and slowly pour in the polenta while stirring constantly for 1 minute. Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning, adding salt and pepper if necessary.

Turn off the slow cooker and give the contents a good stir. Divide the polenta between plates. Top with the beef bourguignon and enjoy!

Cut carrot into 2 cm rounds. Wipe mushroom caps clean with a damp cloth and leave mushrooms and potatoes whole. Peel garlic and roughly chop. Peel shallot and cut in half. Cut bacon into 1 cm strips. Season beef with salt and pepper.

In a pan, heat olive oil (enough to cover the base of the pan) over medium high heat. Add bacon and beef and sear for 3-4 minutes, until beef is browned and bacon starts to crisp. Add to the slow cooker.

Add cornflour to ¹⁄₄ cup water and stir to combine. Add the red wine to the same pan, to deglaze, scraping up any bits stuck to the pan. Bring it to a simmer and whisk in tomato paste/soy sauce and cornflour/water. Stir until smooth and thickened slightly, about 2 minutes. Add the sauce to the beef and bacon in the slow cooker.

Add the carrot, onion, mushroom, garlic, thyme sprigs and potatoes to the slow cooker and give it a good stir to coat. Turn the slow cooker on and cover, cooking for 8 hours.

Add chicken stock concentrate and 400 ml water to a pot and bring to boil. Remove stock from heat and slowly pour in the polenta while stirring constantly for 1 minute. Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning, adding salt and pepper if necessary.

Turn off the slow cooker and give the contents a good stir. Divide the polenta between plates. Top with the beef bourguignon and enjoy!