Slow Cooked Beef Bourguignon

A rich beef stew that is the perfect winter comfort food.

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40 mins
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420 mins
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  1. Start by placing the diced beef, carrot, onion, thyme and bay leaves in a bowl. Pour over the red wine, cover, and refrigerate for at least 4 hours, preferably overnight. This will tenderize the beef and infuse it with rich flavour.
  2. Remove the beef and vegetables from the marinade, reserving the wine for later.
  3. Pour the red wine into a saucepan and reduce over medium-high heat for 8 mins. Skim any scum from the wine with a ladle.
  4. Pat dry the beef completely.
  5. In a pan, melt the butter over medium heat. Add the beef and sear until browned on all sides. Work in batches to cook the beef. Transfer the beef to the slow cooker.
  6. In the same pan, cook the bacon before adding to the slow cooker.
  7. Using the bacon fat, cook the garlic, onions, mushroom and carrots before adding to the slow cooker. 
  8. In the pan melt the butter and create a roux with the flour.
  9. Add in the red wine reduction, beef stock, tomato paste, bay leaves and thyme. Stir to combine then add to the slow cooker.
  10. Cover the slow cooker and set it to low. Allow the beef bourguignon to simmer for 6-8 hours, stirring occasionally. The long cooking time will allow the flavours to meld beautifully and the beef to become incredibly tender.
  11. Before serving, remove the bay leaves. Adjust seasoning with salt and pepper if needed.
  12. Serve with creamy mashed potato or crusty bread.


  • 500g diced beef
  • 250ml red wine
  • 500ml beef stock
  • 3 carrots, sliced
  • 200g mushrooms, sliced
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 20g butter, for cooking beef
  • 100g bacon, chopped
  • 2 tablespoons flour
  • 30g butter, for roux
  • 2 bay leaves
  • 1 teaspoon thyme
  • 3 garlic cloves, minced
Beef Bourguignon.png

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