Easy Slow Cooker Beef Bourguignon

slow cooker beef bourguignon on top of mashed potatoes in a round white serving dish with a beige napkin curled around the dish

Easy Slow Cooker Beef Bourguignon

Easy Slow Cooker Beef Bourguignon is absolutely delicious and super easy. It's full of deep French flavours in an incredible red wine gravy with slow cooked, tender fall apart beef.

Course Main Course

Cuisine French

Prep Time 10

Total Time 6 10

Servings servings

Calories 637kcal

Author Apply To Face Blog

Ingredients

150 grams button mushrooms
5 standard shallots or small onions cut in half
2 medium celery sticks chopped bite size pieces
250 grams chantenay carrots or cut into bite size pieces
4 tbsp flour
600 grams stewing steak
200 grams smoked bacon lardons
250 mls double strength beef stock
300 mls red wine
6 medium thyme sprigs
2 medium bay leaves

Metric - U S Customary

Instructions

Put 200 grams (7 oz) bacon bits into a saucepan with a little oil over a high heat to brown and crisp up.
Add the beef to the slow cooker pot and coat the beef pieces in 4 tbsp of flour. I do this with my clean hands as its quicker and easy to get the meaty to take up an even coating like this
When the bacon is crispy after a minute or so in the pan.
Pour in 300 mls of red wine to lift the bacon bits off the bottom of the pan to get all the flavour up and let simmer for a couple of minutes, this helps to burn off the alcohol.
Add 150 grams (5.3 oz) mushrooms, 5 shallots or small brown onions cut in half, 2 celery sticks- chopped bite size pieces, 250 grams (8.8 oz) carrots, 250 mls of beef stock made double strength, big pinch of salt, five grinds of black pepper, 6 medium sprigs thyme and 2 bay leaves to the slow cooker pot.
Pour in the red wine and bacon bits.
put the lid on and cook for 6-7 hours Low, Stir twice in that time making sure that nothing is sticking to the bottom.
remove the thyme sprigs and bay leaves carefully as they'll be hot and serve.

Notes

I use my clean hands to mix in the flour with the beef, it works better than using a wooden spoon or similar

Taste carefully for seasoning at the end of cooking.

Remember that there may be a small amount of alcohol left in the stew.

It freezes well for up to 3 months in a stout container.

Pinot Noir wine is the one traditionally used as it is made in Burgundy the region where this stew originates from.

Use a corn flour slurry if your gravy is too thin although mine never is here. A corn flour slurry is a tbsp of cornflour mixed with 2 tbsp of water before tipping into the hot stew and stirring gently. Repeat if needed.

If you're making this for a dinner party then it's easy to straight up double up on the ingredients for a party of 8.

Nutrition