Slow Cooked Beef Bourguignon


For Christmas, my parents got the husband and I a snazzy slow cooker. Since then we’ve been trying at least every couple of weeks to make something in it. So far we’ve been eating our way round the world and have had Moroccan Spiced Lamb, Mexican Pulled Pork and Beef Rendang. This week we went French and decided to cook a Beef Bourguignon. One of Lee’s favourite things to make are casseroles and stews so this is his recipe, and it’s delicious. We served it with some luscious creamy mash made with our new potato ricer, but you could serve with new potatoes and veg, or even rice if you’d prefer.

Serves 4


  • 1kg braising beef, blade or shin, cubed into 2cm pieces
  • 400ml red wine
  • 16 baby shallots, peeled and left whole


    bouquet garni

  • 80g cubed pancetta
  • 8-10 button mushrooms, halved
  • 500ml beef stock
  • a bouquet garni ( a few sprigs fresh parsley and thyme and 2 bay leaves tied together)
  • whole bulb garlic, halved horizontally
  • 50g plain flour
  • veg oil
  • 25g butter


  1. Pour the red wine over the beef and mix well. Cover and leave in the fridge overnight to marinate.
  2. Remove the beef from the marinade, and reserve the wine for later
  3. Toss the beef in the flour, making sure and even and light coating, pat off any excess.


    browning the beef

  4. Heat 2 tbsp veg oil and the butter in a large frying pan. When hot brown off the meat. You may need to do this in a couple of batches.
  5. Put all the meat in the slow cooker, along with the bouquet garni and half of the garlic.
  6. Deglaze the pan that you browned the meat in with a few spoons of the red wine marinade, then add this, the rest of the reserved marinade and the beef stock to the slow cooker. Set the timer on low for 5.5 hours
  7. After the 5.5 hours, heat another 2 tbsp veg oil in a pan, then when hot, add the pancetta and fry for 2mins. Then add in the onions and mushrooms and continue to cook on a low-medium heat for about 5 mins.
  8. Drain off any excess oil then add all of the above to the slow cooker and continue to cook on low for another 2.5 hours.
  9. After the 8 hours altogether if you feel the sauce is too thin, you can either thicken using cornflour, or remove to a separate pan and reduce over a flame before serving.

Happy eating 🙂

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15 thoughts on “Slow Cooked Beef Bourguignon

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