Slow cooker beef bourguignon

Ingredients

• 3 tbsp vegetable oil
• 1.5 kg chuck or beef cheeks, cut into 4cm chunks
• 2 large onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 bay leaves
• 2 tsp Dijon mustart
• 750ml bottle red wine
• 3 tbsp plain flour
• 2 thyme sprigs or rosemary sprigs
• 1 beef stock cube
• 1 tsp caster sugar
• 2 tbsp tomato purée
• 6 bacon rashers
• 6 small shallots or baby onions, halved or quartered
• 300g button mushrooms, halved or quartered
• mashed potatoes or crusty bread, to serve

Directions

1. Chop the cheeks into 4cm chunks. Wash, trim and chop the carrots and celery into 2cm chunks. Peel the garlic and onion, then roughly chop. Place it all in a large bowl with the mustard, bay, cloves, a generous pinch of black pepper and the wine. Mix well, then cover and refrigerate overnight.
2. Turn the slow cooker to low. Pour the contents of the beef bowl into a colander set over another bowl. Pick out just the beef and pat dry with kitchen paper, then toss with the flour and season with sald and pepper. Put a large casserole pan on a medium heat and melt the butter with 2 tablespoons of olive oil. In batches, brown the floured beef all over, turning with tongs and transfering to slow cooker, with any crsipy bits, once browned.
3. Tip the veg into the pan, and cook for 10 minutes, or until starting to caramelize, stirring occasionally and scraping up any sticky bits. Add the herbs and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
4. About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.