Slow-cooker beef bourguignon recipe
Beef bourguignon is a classic French dish from the region of Burgundy and is traditionally made with a full-bodied Burgundy wine. The meat cooks slowly in a mix of wine and beef stock, which is reduced to a lovely, thick sauce. Our easy beef slow-cooker recipe is served with steamed cabbage and creamy mash for a wonderfully satisfying meal. See method
- 1 tbsp olive oil
- 600g casserole steak, cut into large chunks
- 1 large onion, peeled and chopped
- 6 rashers streaky bacon, roughly chopped
- 2 garlic cloves, peeled and chopped
- 325g carrots, peeled and chopped
- 300ml red wine
- 250ml beef stock
- 2 sprigs thyme
- steamed cabbage, to serve
- mashed potato, to serve
Each serving contains
of the reference intake
- Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow-cooker.
- Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins.
- Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
- Pour the vegetables and liquid over the beef in the slow-cooker.
- Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with steamed cabbage and mashed potato.
Freezing and defrosting guidelines
Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Slow-cooker recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.