Slow-cooker beef bourguignon soup

A hearty, classic that is more stew than soup. This offering is created with ease in a slow cooker.

Recipe «Slow-cooker beef bourguignon soup» presented in category Recipes / Soups, to prepare this dish you will need no more 6:15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 1 brown onion, diced, 1 garlic clove, finely chopped, 700g beef chuck steak, trimmed, cut into 2cm pieces, 1/4 cup tomato paste , 1 cup red wine, 1 litre salt-reduced beef stock, 2 carrots, diced , 1 celery stalk, trimmed, sliced, 1 sprig fresh flat-leaf parsley, 2 sprigs fresh thyme, 200g button mushrooms, thickly sliced, Fresh flat-leaf parsley, extra, to serve, 4 slices crusty bread, to serve.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 1 brown onion, diced 
• 1 garlic clove, finely chopped 
• 700g beef chuck steak, trimmed, cut into 2cm pieces 
• 1/4 cup tomato paste 
• 1 cup red wine 
• 1 litre salt-reduced beef stock 
• 2 carrots, diced 
• 1 celery stalk, trimmed, sliced 
• 1 sprig fresh flat-leaf parsley 
• 2 sprigs fresh thyme 
• 200g button mushrooms, thickly sliced 
• Fresh flat-leaf parsley, extra, to serve 
• 4 slices crusty bread, to serve 

Instructions

1. Heat 1/2 the oil in a large non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until softened. Transfer to the bowl of a 5.5-litre slow cooker.
2. Heat remaining oil in pan over mediumhigh heat. Add beef. Cook for 5 minutes or until browned. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Bring to a simmer. Simmer for 2 minutes. Transfer to slow cooker.
3. Add stock, carrot, celery, parsley and thyme to slow cooker. Cover. Cook on low for 6 hours (or high for 4 hours), adding mushrooms in the last 30 minutes of cooking time. Remove and discard parsley and thyme sprigs. Season with salt and pepper. Sprinkle with parsley and serve with crusty bread.