Former MasterChef runner-up Dean Edwards has shared a simple appliance swap that home cooks can use to make beef stew with more tender meat: ditch the saucepan for a slow cooker. His beef bourguignon recipe, which uses beef cheeks, is designed to deliver what he calls a “hug in a bowl” without fuss or mess.
Why a slow cooker beats a pan
In a video, Edwards explained that with autumn bringing lower temperatures and poor weather, comfort food season has arrived. He said: “Right, that’s it, I’ve given up, the heating’s on and I need some comfort food. And this banging slow cooker beef bourguignon is definitely gonna hit the spot.”
The advantage of the slow cooker, he said, is that all ingredients can be placed in the pot and left to cook. Edwards uses beef cheeks, which work well when slow-cooked, and recommends coating the meat in corn flour to ensure it is tender and to thicken the sauce.
The recipe and method
The recipe serves four and includes 700g of cubed beef cheeks, one tablespoon of corn flour, 300g of peeled shallots, 150g of baby carrots, 150g of baby chestnut mushrooms, 100g of smoked bacon lardons, two tablespoons of tomato puree, one teaspoon of salt, one tablespoon of fresh thyme leaves, 100ml of beef stock made from one stock pot and 100ml of boiling water, and 100ml of red wine.
To make it, dust the beef cheeks in corn flour and knock off any excess, then place all ingredients in the slow cooker pot and stir to combine. Cover and cook on the low setting for nine hours, then serve with buttery mashed potatoes. The recipe was cooked in a 3.5-litre slow cooker pot, so timings and measurements may need adjusting for other sizes.
Viewer response
Edwards’ video had been viewed over 48,400 times at the time of writing, with 1,320 likes and 17 comments. One viewer, Lily, said: “Mine's in the slow cooker as we speak, smells amazing.” Another wrote: “Looks so good, I’m going to give that a try.” Di commented, “Right up my street this,” while another agreed, “Looks bloody lovely.”
