Easy Beef Bourguignon

Instructions for cooking Beef Bourguignon in the oven

1. Pre-heat your oven to 160C / 140C fan / gas mark 3 / 325F. (See below for slow cooker instructions.)
2. Put a non-stick frying pan on a medium/high heat and wait a couple of minutes for the pan to heat up. Put the pieces of bacon into the dry pan and fry for 3-4 minutes until really brown and crispy, stirring frequently. Tip the bacon into a large ovenproof dish. (It must be one that has a lid.)
3. Put the pan back onto the heat and add the shallots and mushrooms. Cook for about 3 minutes, stirring frequently, until the mushrooms and shallots are a golden brown on both sides. Tip into the ovenproof dish.
4. Put the pan back on the heat and add half the beef. Fry for about 2 minutes on each side until golden brown. Tip into the ovenproof dish and repeat with the other half of the beef.
5. When the second lot of beef is brown, turn the heat down low and sprinkle over the 2 tablespoons of plain flour. Stir to combine, then add the red wine. Bring to the boil, stirring, then tip into the ovenproof dish.
6. Make a quick stock using 2 beef stock cubes and 500ml boiling water. Tip the hot stock into the ovenproof dish and add the bay leaves. Add salt and pepper to taste, then stir the contents of the ovenproof dish so everything is nicely combined. Then put the lid on the dish and put it in the oven for 3 hours.
7. Serve with crusty French bread, baked potatoes or mashed potatoes and green vegetables, and a glass of Pinot Noir.

Instructions for cooking Beef Bourguignon in a slow cooker

1. Follow the recipe exactly as it is written above. However, instead of placing the beef, vegetables and liquid in an ovenproof dish, put them in your slow cooker / Crock Pot. Cook on high for 4-6 hours or low for 8-10 hours.