Name: Creamy beef with bacon and button mushrooms
Prep time: 5 min
Cook time: 260 min
Total time: 265 min
Yield: 4
Ingredients: 1 onion, sliced; 2 clove garlic, finely diced; 3 rashers middle or rindless bacon, diced; 200 gram button mushrooms, quartered; 700 gram topside beef or similar, diced; 350 millilitre beef stock; 1 teaspoon wholegrain mustard; 3 tablespoon worcestershire sauce; 1/2 cup barbecue sauce; 1 tablespoon cornflour; 1 tin whole peeled diced tomatoes; 1 cup cream; sea salt and cracked pepper; cooked pasta, sour cream and fresh herbs to serve

Creamy beef with bacon and button mushrooms

This hearty, flavoursome mix works just as well served with creamy mashed potato or rice. Like a cross between beef bourguignon and stroganoff, this combo is sure to please – so let the slow cooker do the work.

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Serves 4

Prep

Cook

4H 20M

Total

4H 25M

Ingredients

1 onion, sliced

2 clove garlic, finely diced

3 rashers middle or rindless bacon, diced

200 gram button mushrooms, quartered

700 gram topside beef or similar, diced

350 millilitre beef stock

1 teaspoon wholegrain mustard

3 tablespoon worcestershire sauce

1/2 cup barbecue sauce

1 tablespoon cornflour

1 tin whole peeled diced tomatoes

1 cup cream

sea salt and cracked pepper

cooked pasta, sour cream and fresh herbs to serve

Method

In a slow cooker or large lidded casserole dish, combine the onion, garlic, bacon, mushrooms and beef.

In a separate jug, whisk together the stock, mustard, Worcestershire and barbecue sauces and cornflour. Stir in the tomatoes, then pour over the beef and mix well.

Cook at 160°C for 4-5 hours in the oven, stirring twice, or 5-6 hours on medium heat in the slow cooker, stirring once.

When the beef is tender, stir in the cream and check for seasoning if necessary.

Serve over hot pasta with chopped herbs and a dollop of sour cream if desired.

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