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Slow-Cooker Beef Bourguignon
A rich and hearty French classic, this Slow-Cooker Beef Bourguignon is the perfect dish for cosy family meals. Stewing beef is gently cooked in red wine with herbs, vegetables and bacon. It’s simple to prepare and works beautifully with creamy mash. I freeze the leftovers which feels like such a treat when I defrost it for another meal!
Shopping list
- 3 tbsp vegetable oil
- 1 ½kg stewing or braising steak, cut into small chunks
- 2 large onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 2 thyme sprigs or rosemary sprigs
- 3 tbsp plain flour
- 750ml (bottle) of any red wine
- 1 beef stock cube
- 1 tsp caster sugar
- 2 tbsp tomato purée
- 100g bacon lardons
- 6 small shallots or baby onions, halved or quartered
- 300g closed cup mushrooms, halved or quartered
- mashed potatoes to serve
Method
1
Set your slow cooker to low. Meanwhile, heat 2 tablespoons of oil in a large frying pan. Season the beef, then fry it in batches for 3–4 minutes until browned all over. When each batch is done, lift it out with a slotted spoon and set aside.
2
In the same pan, add the chopped onions, carrots and celery. Cook for 5–10 minutes over medium heat until they’ve softened. Stir in the herbs and flour, cooking for another 2 minutes.
3
Pour a splash of the wine into a bowl, then stir in the crumbled stock cube, sugar and tomato purée until you have a thick paste. Add that paste to the softened vegetables in the pan, then pour in the rest of the wine. Bring the mixture up to a gentle boil, then transfer everything into the slow cooker. Add the browned beef — and if needed, a little extra water to just cover the meat. Cover, and let it cook on low for 6–8 hours, until the beef is tender and nearly falling apart.
4
About 35 minutes before serving, heat the remaining oil in a clean frying pan. Add the bacon lardons, shallots (or baby onions) and mushrooms. Fry for 5–8 minutes until the bacon is crisp and the vegetables begin to soften and lightly brown. Then tip this mixture into the slow cooker. Increase the cooker to high, then cook gently for another 30 minutes. If you like a thicker gravy, leave the lid off for this last stretch to let some liquid evaporate
5
I paired this with mashed potatoes, but you could easily have it with other vegetables or in a giant Yorkshire pudding.
6
Note - this recipe serves 6-8 which for me means I portion up and freeze what I don't need and gives me a delicious homemade dinner that I simply need to reheat and enjoy!