Beef Bourguignon

Beef Bourguignon (Slow Cooker)

Beef Bourguignon (Slow Cooker)

Recipe by GeeDeeCourse: MainCuisine: FrenchDifficulty: Easy


Prep time


Cooking time






Total time





A succulent beef stew in a rich red wine sauce


  • 700 g Stewing Beef

  • 100 g Bacon Lardons

  • 4 Garlic cloves minced

  • 1 Tbsp Tomato Puree

  • 1 Carrot cut same size as shallots (roughly)

  • 6 Shallots cut into ¼’s

  • 250 g Button Mushrooms

  • 8 Pearl Onions

  • 200 ml Red wine

  • 400 ml Beef Stock or 2 beef stock cubes in 400ml of warm water

  • 2 Tbsp Flour

  • Fresh Parsley finely chopped to serve


  • In a large frying pan, heat a little olive oil and sauté the bacon lardons for about 3 minutes, until beginning to crisp and browned.
  • Transfer to slow cooker bowl.
  • Place the flour in a largish bowl and add the chunks of beef.
  • Lift and drop the beef in the flour until it is well coated.
  • Shake off any excess flour and place in the pan you have just fried the bacon in.
  • Sear the meat all over, browning on all sides then transfer to slow cooker.
  • now to the same frying pan add the shallots, carrots and garlic, sweat off for 3/4 minutes.
  • add the remaining excess flour and thoroughly combine, add the tomato puree and mix well
  • allow the flour to cook out for 2/3 minutes, then add the whole mixture to the slow cooker
  • Pour the red wine into the frying pan and deglaze the pan scraping any sediment from the bacon and beef from the bottom, allow to simmer for 4-5 minutes, then pour it into the slow cooker along with the beef stock and pearl onions.
  • Season with salt and ground pepper to taste
  • Place on the lid and set the cooker to low for 7 hours
  • Heat a little butter in a pan over medium heat, add the mushrooms gently toss them in the butter until just turning golden brown.
  • Add them to the slow cooker in the last 30 minutes of cooking.
  • If you feel the sauce is a little thick now would also be the time to add a little water
  • Serve with buttery mash and sprinkle with chopped parsley.