This traditional classic French dish is one of life's greatest comfort foods and cooking it in the slow cooker makes it incredibly easy. Plus, slow cooking means the beef and vegetables are melt in the mouth. Just pop it on in the morning, and have it ready for your meal in the evening.
Beef Bourguignon is a rich and hearty beef stew using beef stock and red wine for added richness. This recipe also has whole shallots, smoked bacon lardons, garlic, carrots, button mushrooms and plenty of herbs added.
All that's left to do is serve your bourguignon with a crusty, buttered baguette and a bold red wine for the ultimate winter night feast. Our top rated red wine of choice is a Merlot, packed full of ripe, tart berries and subtly oaked for a satisfying finish.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
8 hrs 25 mins
Total Time:
8 hrs 50 mins
Cal/Serv:
654
Ingredients
900g
stewing beef or shin, cut into 5cm pieces
11/2Tbsp.
sunflower oil
350g
shallots, peeled but left whole, see GH tip
200g
smoked bacon lardons
2
garlic cloves, crushed
50g
plain flour
450ml
red wine
150ml
beef stock
2
large carrots, peeled, halved lengthways and cut into 2.5cm pieces
2
bay leaves
Small handful thyme sprigs
3
parsley sprigs, plus extra, chopped, to sprinkle
300g
button mushrooms
Directions
Step 1In a large bowl toss the beef with some seasoning. Heat 1/2tbsp oil in a large frying pan over medium-high heat and brown the beef well all over – do this in batches, adding more oil as needed. Using a slotted spoon, remove browned beef to a plate lined with kitchen paper to drain excess away fat. Once all the beef has been browned, transfer to the slow cooker.
Step 2Heat remaining oil in the same pan and fry the shallots and lardons for 6-7min, stirring occasionally, until golden, then add the garlic and cook for a further min. Stir flour into the pan, making sure everything is evenly coated. Scrape mixture into the slow cooker, then add the wine, stock, carrots and some seasoning and stir together.
Step 3Tie the bay leaves, thyme and parsley in a bundle with kitchen string and add to slow cooker, making sure it is submerged. Cover with lid and cook on low for 7hr, or until the beef is tender.
Step 4Add the button mushrooms and try to make sure they are submerged in the liquid as much as possible. Cover with the lid and continue to cook for 45min-1hr. Remove and discard herb bundle and check seasoning. Sprinkle with extra chopped parsley, if you like, and serve with mashed potato.
GH TIPS:
To peel shallots easily, put in a heatproof bowl and cover with freshly boiled water. Leave for 2-3min, then drain and rinse in cold water. Trim ends, but leave the roots intact, and peel away the skins.
We'd recommend buying beef that isn’t already pre-cut, as the pieces are often too small or unevenly cut. You can substitute some of the wine for more beef stock if you want to have a subtler flavour.
We also have a mushroom bourguignon that tastes just like its meaty counterpart (but it's actually vegan!).
Per serving:
Calories: 654
Protein: 62g
Total fat: 31g
Saturates: 11g
Carbs: 16g
Total sugars: 7g
Fibre: 5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
