This classic French dish from the region of Burgundy 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 slow cooker recipe is served with steamed cabbage and creamy mash for a wonderfully satisfying meal.
- Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 minutes, 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 minutes before adding the garlic and carrots and cooking for a further 3-4 minutes.
- 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 hours 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.