Beef Bourguignon Slow Cooker Recipe
I love beef and I love wine so this beef bourguignon is to me the perfect dish. This beef bourguignon slow cooker recipe is very easy to make and even though it does take some time to fully cook, as it’s been slow cooked it tastes great!
The first thing I would recommend doing is making sure you have some good quality diced beef, ideally id get this from a butchers. With the wine you don’t need to use an expensive bottle, the one I used was only £4 and actually tasted great. I would however suggest a nice full bodied red, I personally like Merlot but again it does depend on your own taste.
In a saucepan place the diced beef and allow this to seal, turn occasionally to make sure all sides are fully sealed. Whilst the beef is cooking put your oven on at around 150 degrees fan and allow it to get up to temperature. In another saucepan place the bacon that has been cubed, if you are wanting a lower fat option you can remove the fat from the bacon.
With the bacon add the sliced mushrooms, chopped garlic and shallots. Stir occasionally to avoid anything burning but leave until onions are transparent, mushrooms are soft and the bacon is cooked. Chop the carrots into 3 and then half these carrot barrels and place these into the saucepan with the mushrooms and add the diced beef and beef juices.
Pour half a bottle of the red wine and the beef stock to the mixture and fully mix together. I then added a tin of tomato puree and gave it a really good mix, I felt that this added some really additional flavour to it and compliments it. Add the herbs and pour everything into a large, deep casserole dish and put this into the oven.
It will take roughly 2-3 hours which is a decent amount of time but really makes the beef tender and tasty. Now was a perfect time for me to clean up as I had 2-3 hours to wait and I really do make a mess. It also gives you plenty of time to finish the other half of the wine….and maybe even open another bottle 😉
Once its done you want to then add a tablespoon of gravy granules and give them a good stir, this will help to thicken it up. To serve you could make some nice mash potato, id recommend sweet potato mash or use some swede…yummy! Add some chopped parsley to the top and enjoy with yet another nice glass of red wine.
- 500 g good quality diced beef
- 8 Rashers of bacon cubed
- 250 g Closed cup mushrooms sliced
- 4 Large Shallots sliced
- 2 Garlic Cloves sliced
- 5 Carrots
- Half bottle of red wine
- 1 litre of beef stock
- 1 Small tin of tomato puree
- 3 Sprigs of Parsley
- 3 Bay leaves
- 3 Sprigs of Thyme
- Tablespoon of Gravy Granules
Preheat oven at 150 degrees fan
Cook the beef in a saucepan until fully sealed
Whilst the beef is cooking place the bacon, mushrooms, Garlic and shallots into a large saucepan and cook until bacon is cooked and shallots are soft
Combine the diced beef and juices with the additional ingredients and fully mix together.
Cut the carrots into 3 barrels and then half these and place into the saucepan with additional ingredients
Add half a bottle of red wine along with the beef stock and mix to combine
Mix the tomato puree into the saucepan
Put the contents into a deep casserole dish and add the parsley, bay leaves and thyme
Place into the oven and cook for 2-3 hours
before serving add the gravy granules and stir to thicken
Serve on its own or with mash potato and garnish with parsley