Beef Bourguignon is a classic French stew that involves braising beef in red wine and beef stock. It’s typically cooked over a low heat along with shallots, carrots, mushrooms and bacon. By using the slow cooker and doing a bit of prep upfront, you can set this to cook all day until you’re left with a perfect Sunday night dinner.
We recommend using braising steak for this recipe, also known as beef ‘chuck’. For the red wine, a Burgundy wine is the traditional match for Bourguignon, such as Pinot Noir. In this recipe, we use Merlot, which also works well. Regardless of the type of red, don’t bother buying an expensive bottle for slow cooking!
This recipe is split into a few simple steps. First, you’ll need to sear the the beef, fry up the bacon and shallots, and reduce the wine and beef stock combo. Second, combine everything in the slow cooker. Third, relax while the slow cooker works its magic!
Serve this up on a blanket of creamy mash potato and some hearty green veggies, and you’ll have the perfect stew for those chillier winter nights.
Slow Cooker Beef Bourguignon
- Slow Cooker
- Frying Pan
- 600 g Beef braising steak cut into chunks
- 100 g Shallots diced
- 100 g Bacon lardons
- 2 Garlic cloves minced
- 250 g Carrots peeled and chopped
- 200 g Button mushrooms
- 300 ml Red wine
- 250 ml Beef stock
- Fresh thyme a few sprigs
- 2 Bay leaves
- In a hot pan with a little oil, brown the beef chunks on all sides. Remove and place to one side.
- Fry the bacon lardons for a few minutes until they start to crisp. Lower the heat slightly and add the shallots, garlic and carrots to soften for 4-5 minutes.
- Add red wine to the pan and reduce by half.
- Add beef stock, mushrooms and the browned beef. Stir well and simmer for 10 minutes.
- Carefully transfer all ingredients to the slow cooker. Add in fresh thyme and bay leaves.
- Cook on low for 7-8 hours.