Slow Cooker Beef Bourguignon

A rich, classic beef bourguignon made easy in the slow cooker — great for feeding a crowd or freezing a batch.

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Recipe Info
Servings: 8
Prep: 20m
Cook: 8h
Total: 8h 20m
Ingredients
  • 3 tbsp vegetable oil
  • 1.5kg stewing or braising steak, cut into small chunks
  • 2 large onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 2 thyme or rosemary sprigs
  • 3 tbsp plain flour
  • 750ml bottle red wine
  • 1 beef stock cube
  • 1 tsp caster sugar
  • 2 tbsp tomato purée
  • 100g unsmoked bacon lardons
  • 6 small shallots or baby onions, halved or quartered
  • 300g closed cup mushrooms, halved or quartered
  • Mashed potatoes or crusty bread, to serve
Instructions
  1. Turn the slow cooker to low and heat 2 tablespoons of the oil in a large frying pan. Season the meat and fry for 3-4 minutes in batches until browned all over, scooping out each batch with a slotted spoon and transferring to a plate.
  2. Tip the onion, carrot and celery into the pan and fry for 5-10 minutes until soft. Add the herbs and flour and cook for another 2 minutes. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker.
  3. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hours until the meat is falling apart but still holding its shape.
  4. About 35 minutes before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 minutes until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 minutes. If you want a thicker gravy, use the reduce function or leave the stew uncovered.
  5. Serve with mashed potatoes or crusty bread.
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