Slow Cooked Beef Bourguignon

This dish is Boeuf a la Bourguignonne, better know in as Beef Bourguignon. It is a classic French stew, perfect for the cooler weather.

This Beef Bourguignon recipe makes 6 generous servings.

Leftover Beef Bourguignon can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Slow Cooked Beef Bourguignon Ingredients

• 1kg of Chuck Steak, cubed
• 300ml of Red Wine
• 1/2 teaspoon of Dried Mixed Herbs
• 2-3 tablespoons of Olive Oil
• 175g of Speck, diced
• 2 medium Onions, sliced
• 3 cloves of Garlic, crushed
• 2 medium Carrots, sliced
• 2 tablespoons of All-Purpose Flour
• 1 teaspoon of Salt
• 1/2 teaspoon of Black Pepper, ground
• 3 tablespoons of Brandy
• Bouquet Garni
• 150ml of Beef Stock
• 1 tablespoon of Butter
• 250g of Button Mushrooms
• 250g of small Pickled Onions
• 5 sprigs of Fresh Thyme
• 1 teaspoon of Brown Sugar
• 1 tablespoon of Cornflour, optional
• 1/4 cup of Water, optional

How to make Slow Cooked Beef Bourguignon

1. Place the diced steak in a large bowl with the red wine and mixed herbs, leave for 3 hours to marinate.
2. Heat the 1 tablespoon of the oil in a large nonstick frying pan and saute the speck, onion, garlic, and carrot. Add to your slow cooker.
3. Drain the meat from the marinade and reserve the liquid for later use.
4. Add the salt, pepper, and flour to a bowl and mix well. Dredge the meat in the flour.
5. Add the remaining oil to the frying pan and brown the beef. Add the reserved marinade mixture and brandy to the meat and deglaze the pan.
6. Bring to a simmer and thicken slightly then remove from the heat, add to your slow cooker.
7. Add the beef stock and bouquet garni. Set your slow cooker to low and cook for 6-7 hours.
8. Melt the butter in a frying pan, add the pickling onions, fresh thyme and button mushrooms.
9. Fry the mixture for 2-3 minutes then add the brown sugar. Stir until the sugar dissolves.
10. Add the mushroom mixture to the casserole and continue cooking for another 30 minutes.
11. Discard the Bouquet garni prior to serving.
12. If you require a thicker Beef Bourguignon add the cornflour to the water and stir through the casserole whilst its in the last ten minutes of cooking.
13. Serve with creamy mashed potatoes.

Slow Cooked Beef Bourguignon

This dish is Boeuf a la Bourguignonne, better know in as Beef Bourguignon. It is a classic French stew, perfect for the cooler weather.

4.50 from 4 votes

Print Pin Rate

Course: Dinner, Main, Main Course, Main Dish

Cuisine: French

Prep Time: 15 minutes minutes

Cook Time: 7 hours hours 30 minutes minutes

0 minutes minutes

Total Time: 7 hours hours 45 minutes minutes

Servings: 6 servings

Calories:

Author: Matt Dobson

Ingredients

• 1 kg Chuck Steak cubed
• 300 ml Red Wine
• 1/2 teaspoon Dried Mixed Herbs
• 2-3 tablespoons Olive Oil
• 175 g Speck diced
• 2 medium Onions sliced
• 3 cloves Garlic crushed
• 2 medium Carrots sliced
• 2 tablespoons All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper ground
• 3 tablespoons Brandy
• Bouquet Garni
• 150 ml Beef Stock
• 1 tablespoon Butter
• 250 g Button Mushrooms
• 250 g Pickling Onions
• 5 sprigs Fresh Thyme
• 1 teaspoon Brown Sugar
• 1 tablespoon Cornflour optional
• 1/4 cup Water optional

Metric - Us "Imperial"

Instructions

• Place the diced steak in a large bowl with the red wine and mixed herbs, leave for 3 hours to marinate.
• Heat the 1 tablespoon of the oil in a large nonstick frying pan and saute the speck, onion, garlic, and carrot. Add to your slow cooker.
• Drain the meat from the marinade and reserve the liquid for later use.
• Add the salt, pepper, and flour to a bowl and mix well. Dredge the meat in the flour.
• Add the remaining oil to the frying pan and brown the beef. Add the reserved marinade mixture and brandy to the meat and deglaze the pan.
• Bring to a simmer and thicken slightly then remove from the heat, add to your slow cooker.
• Add the beef stock and bouquet garni. Set your slow cooker to low and cook for 6-7 hours.
• Melt the butter in a frying pan, add the pickling onions, fresh thyme and button mushrooms.
• Fry the mixture for 2-3 minutes then add the brown sugar. Stir until the sugar dissolves.
• Add the mushroom mixture to the casserole and continue cooking for another 30 minutes.
• Discard the Bouquet garni prior to serving.
• If you require a thicker Beef Bourguignon add the cornflour to the water and stir through the casserole whilst its in the last ten minutes of cooking.
• Serve with creamy mashed potatoes.

To make a larger batch of this Slow Cooked Beef Bourguignon recipe adjust the servings above.