Slow Cooker Beef Bourguignon

Name: Slow Cooker Beef Bourguignon
Prep time: 25 min
Cook time: 8 h 25 min
Total time: 8 h 50 min
Yield: 4 serving(s)
Ingredients: 900 g stewing beef or shin, cut into 5cm pieces; 1 1/2 tbsp. sunflower oil; 350 g shallots, peeled but left whole, see GH tip; 200 g smoked bacon lardons; 2 garlic cloves, crushed; 50 g plain flour; 450 mL red wine; 150 mL beef stock; 2 large carrots, peeled, halved lengthways and cut into 2.5cm pieces; 2 bay leaves; Small handful thyme sprigs; 3 parsley sprigs, plus extra, chopped, to sprinkle; 300 g button mushrooms

This French classic is perfect to have gently cooking, ready for when you come in from the cold.

By The Good Housekeeping Cookery TeamUpdated: 28 November 2022

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preview for Slow Cooker Beef Bourguignon

This traditional classic French dish is one of life's greatest comfort foods and cooking it in the slow cooker makes it incredibly easy. Plus, slow cooking means the beef and vegetables are melt in the mouth. Just pop it on in the morning, and have it ready for your meal in the evening.

Beef Bourguignon is a rich and hearty beef stew using beef stock and red wine for added richness. This recipe also has whole shallots, smoked bacon lardons, garlic, carrots, button mushrooms and plenty of herbs added.

If possible, we'd recommend buying beef that isn’t already pre-cut, as the pieces are often too small or unevenly cut. You can substitute some of the wine for more beef stock if you want to have a subtler flavour.

All that's left to do is serve your bourguignon with a crusty, buttered baguette and a bold red wine for the ultimate winter night feast. Our top rated red wine of choice is a Merlot, packed full of ripe, tart berries and subtly oaked for a satisfying finish.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

8 hrs 25 mins

Total Time:

8 hrs 50 mins

Cal/Serv:

654

Ingredients

900 g
stewing beef or shin, cut into 5cm pieces
1 1/2 Tbsp.
sunflower oil
350 g
shallots, peeled but left whole, see GH tip
200 g
smoked bacon lardons
2
garlic cloves, crushed
50 g
plain flour
450 ml
red wine
150 ml
beef stock
2
large carrots, peeled, halved lengthways and cut into 2.5cm pieces
2
bay leaves
Small handful thyme sprigs
3
parsley sprigs, plus extra, chopped, to sprinkle
300 g
button mushrooms

Directions

1. Step 1In a large bowl toss the beef with some seasoning. Heat 1/2tbsp oil in a large frying pan over medium-high heat and brown the beef well all over – do this in batches, adding more oil as needed. Using a slotted spoon, remove browned beef to a plate lined with kitchen paper to drain excess away fat. Once all the beef has been browned, transfer to the slow cooker.
2. Step 2Heat remaining oil in the same pan and fry the shallots and lardons for 6-7min, stirring occasionally, until golden, then add the garlic and cook for a further min. Stir flour into the pan, making sure everything is evenly coated. Scrape mixture into the slow cooker, then add the wine, stock, carrots and some seasoning and stir together.
3. Step 3Tie the bay leaves, thyme and parsley in a bundle with kitchen string and add to slow cooker, making sure it is submerged. Cover with lid and cook on low for 7hr, or until the beef is tender.
4. Step 4Add the button mushrooms and try to make sure they are submerged in the liquid as much as possible. Cover with the lid and continue to cook for 45min-1hr. Remove and discard herb bundle and check seasoning. Sprinkle with extra chopped parsley, if you like, and serve with mashed potato.

GH Tip

To peel shallots easily, put in a heatproof bowl and cover with freshly boiled water. Leave for 2-3min, then drain and rinse in cold water. Trim ends, but leave the roots intact, and peel away the skins.