Slow Cooker Beef Bourguignon (Beef Burgundy) is a lovely rich meal, enhanced by red wine and mushrooms, a classic winter dish
The origins of this recipe is a hearty French beef stew braised in a red wine (hence the burgundy) and beef stock, with complementary flavours of bacon, mushrooms, onions and garlic.
This is a perfect dish to use cheaper cuts of meat, slow cooking often does yield a delicious result using brisket, chuck steak or stewing steak as they are a fattier cut of meat but the slow cooking style suits them as they break down the fats and turn into lovely tender results. Which makes the meal really well priced.
This is a dish you can serve on its own if you add enough vegetables, or serve with a side of mashed potato or sweet potato.
As with many slow cooker recipes on my page this can also be made in the multi cooker, on pressure cook. But the reason I love slow cooking is that you can set and forget over the course of the day.
The ingredients are lovely and simple, you will need
Salt & Pepper
The method is lovely and simple, you will want to allow about 30 minutes to prepare it properly to build the delicious flavours then set the cooker on low and allow all those flavours to infuse.
First you want to fry the bacon until crispy for maximum flavour, then remove and pop in the slow cooker, next season the beef with salt and pepper and sear this until brown and also pop in the cooker.
The next step is to lightly cook the oinion, garlic and carrot until the onion is translucent. Then add this to the meats in the slow cooker.
I like to add potatoes to my Beef Bourguignon, they take on such a delicious flavour, I use mini medley potatoes, baby or tri colour ones, that I can just rinse and pop in whole. And of course mushrooms which give the most amazing flavour to the end result.
I always chop my mushrooms really chunky, just in half, this way if anyone does not like mushrooms they are easy to see and remove before serving, but they have still done their job for the flavour.
The final step before cooking is to deglaze the pain, to do this you add the wine, beef stock tomato sauce, soy sauce and flour and whisk all together to form a sauce, bring this to a simmer and pour over the meats and vegetables in the slow cooker.
Then pop on the lid, set and forget! Ideally cook long and slow, but if you are short on time you can cook for half the time on high until the meat is tender and falling apart.
When you slow cook meats and vegetables in a sauce it creates a lot of its own liquids, so I have reduced the recipe to just one cup of beef stock to compensate for this.
Before serving if you wish to thicken the sauce add a little cornflour mixed into the liquid, stir through and serve. You can serve with mashed potato or just in a bowl on its own if you have enough vegetables in the stew.
If you a fan of Slow Cooker Beef Recipes, check out some of my favourites below, simply click the title to go to the recipe
I hope you enjoy this version of Slow Cooker Beef Bourguignon
- 250 Grams Streaky Bacon, diced
- 1 kg Chuck Steak, (or brisket, stewing steak), diced
- Salt & Pepper
- 1/2 Onion, finely diced
- 3 teaspoons garlic, minced
- 4-5 carrots, peeled and diced
- 1 1/2 Cups Red Wine (Pinot Noir, Merlot, Cabernet Sauvignon), 375mls
- 1 Cup Beef Stock, 250 mls
- 1/2 Cup Tomato Sauce, 125 mls
- 1/4 Cup Soy Sauce, 62 mls
- 1/4 Cup Flour, 35 grams
- 400 grams Mini Medley, baby or Tri Colour potatoes, rinsed, whole
- 250 grams Button Mushrooms, wiped clean and halved
- 1-2 teaspoons fresh Thyme finely chopped
- 1 teaspoon Oregano, dried
- 2 teaspoons Cornflour
- Dice the bacon into 2 cm pieces and pan fry in a splash of oil until crispy, add to the slow cooker
- Dice the chuck steak into bite sized pieces and season with salt and pepper and in 2-3 batches add to the frying pan and sear until browned, add to the slow cooker
- Into the same frying pan add the diced onion and garlic and cook gently for 2 minutes then add the diced carrots, and cook for a further 2-3 minutes until the onion is translucent.
- Add the onion and carrot mix to the slow cooker
- In the same pan pour in the red wine, beef stock, tomato sauce, soy sauce and flour and whisk until no lumps remain and the pan has been deglazed
- Bring the mixture to the boil then carefully pour into the slow cooker
- Finally add the rinsed potatoes and mushrooms, the thyme and oregano and stir to coat in the liquid
- Place the lid on the slow cooker and cook for 8 hours on LOW or 4-5 hours on HIGH until the meat is tender and falling apart
- If the sauce is too thin for you, remove 4 teaspoons of the liquid to a small cup, add 2 teaspoons of cornflour, whisk until no lumps remain and pour back into the slow cooker, stir through and allow to sit for 10 minutes
- Serve alone in bowls topped with fresh parsley or over mashed potato's or sweet potato
What size is your slow cooker?
Mine is a 6 litre slow cooker
Can I cook this in my Instant Pot, Pressure Cooker or Multi Cooker?
Yes! Simply follow the first steps, then when ready to cook, set to meat or pressure cook setting on high. Set the lid to sealed pressure, and set for 35 minutes. It will take 10-15 minute to come up to pressure. Once done allow the pressure to naturally release for around 15 minutes before releasing the pressure.
What sort of wine is best for a Beef Bourguignon (Burgundy)?
Traditionally Pinot Noir, but a Merlot or Cabernet Sauvignon is lovely too, a full bodied red wine
Do I have to sear the meats and pan fry the sauces?
No, but it does make the flavours better in the end. But you absolutely can just pop it all in the slow cooker and set and forget.
Can I freeze my Slow Cooker Beef Bourguignon (Beef Burgundy)?
Yes you can! You want it to completely cool in the fridge before placing into an air tight container. It will keep well for at least 3 months, reheat to piping hot before consuming. Try it in a pie filling for something different!
Please let me know in the comments below if you enjoy this one!
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