Mary Berry Slow Cooked Beef Food

MARY BERRY'S BEEF BOURGIGNON

Steps:

• Preheat the oven to 160C/gas mark 3. Place the oil in a flameproof casserole over a high heat. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches). Transfer the meat to the plate.
• Cut the bacon into small pieces and add to the pan with the onion and garlic and fry until the bacon is starting to brown. In a separate wide based pan, pour in the wine and boil to reduce by half.
• Sprinkle the flour over the onion mixture and then pour over the reduced wine, the brandy, and half the stock. Stir until combined and thickened, and bring to the boil.
• Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme. Bring to the boil, cover with a lid and transfer to the preheated oven for about 1 1/2 - 2 hours.
• When the cooking time is almost up, cut the mushrooms in half and fry over a medium heat in another pan with the butter for about 2 minutes.
• Peel the pickling onions and add them to the pan, tossing together. Add the mushrooms and onions to the casserole and then continue to cook for a further 40 minutes, or until the meat is completely tender. Sprinkle with parsley and serve hot from the oven.

EAT WELL FOR LESS SLOW-COOKED BEEF WITH ROOT VEG MASH

Steps:

• 1. Preheat the slow cooker on the high setting, according to the manufacturer's instructions, or preheat the oven. 2. Rub the beef brisket with the vegetable oil, then season with the salt and some black pepper. Tip the stock pot into a jug or crumble in the stock cube, add the boiling water and stir to combine. 3. Heat a large frying pan over a medium heat, then add the beef brisket and fry on each side for 2 minutes until browned. Place into the cooking pot of the slow cooker. 4. Add the stock to the frying pan and swirl around to combine all the juicy beef bits left in the pan with the stock. Pour over the beef in the slow cooker, then add the Worcestershire and brown sauces, stir again and cover with the lid. 5. Leave the setting on high or turn it down to low, then leave the beef to cook on high for 6-8 hours, or on low for 8-10 hours. 6. When the beef is nearly cooked, make the root veg mash. Put all the chopped veg into a large saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and simmer for 20 minutes until tender. Drain, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter and plenty of black pepper, then mash with a potato masher until smooth. Stir in half of the chives. 7. Once the beef is cooked, remove the lid and lift the beef out onto a board. Pull it apart into pieces using two forks, then return the meat to the slow cooker to mix with the sauce/juices. Spoon the shredded beef onto plates and serve with the root veg mash alongside. Scatter over the remaining chives to finish.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour 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.
• 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.