Slow cooker beef bourguignon recipe

  • Serves 4
  • 10 mins to prepare and 8 hrs and 15 mins to cook
  • 353 calories / serving
  • Freezable
  • Healthy
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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.

  1. 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.
  2. 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.
  3. Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
  4. Pour the vegetables and liquid over the beef in the slow cooker.
  5. 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.

  • Ingredients

  • 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
  • Energy 1480kj 353kcal 18%
  • Fat 12g 16%
  • Saturates 4g 19%
  • Sugars 10g 11%
  • Salt 1.5g 26%

of the reference intake
Carbohydrate 11.8g Protein 37.3g Fibre 4.5g


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