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Recipe

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.

Jun 15, 2014 2:00pm
  • 5 mins preparation
  • 4 hrs 20 mins cooking
  • Serves 4
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Ingredients

Creamy beef with bacon and button mushrooms
  • 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

  • 1
    In a slow cooker or large lidded casserole dish, combine the onion, garlic, bacon, mushrooms and beef.
  • 2
    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.
  • 3
    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.
  • 4
    When the beef is tender, stir in the cream and check for seasoning if necessary.
  • 5
    Serve over hot pasta with chopped herbs and a dollop of sour cream if desired.

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