Try our slow-cooker beef bourguignon recipe, then check out our beef and red wine stew, slow-cooker roast beef, slow-cooker sausage casserole, slow-cooker beef curry and more winter comfort food recipes.

How to make the perfect slow-cooker beef bourguignon: cook's tips

  • The secret to a beef bourguignon, rich and deep in flavour, is to evenly brown the meat and vegetables before slow cooking. The caramelisation amplifies the flavour compounds, allowing the ingredients to melt together during the slow cooking process, creating this classically intensely savoury dish
  • If your sauce is too thin, but the beef is tender, strain the sauce into a pan and reduce over a medium heat until you reach the desired thickness. Add the braised ingredients back into the pan and season at this point. Similarly, if the sauce is too thick, add a splash of wine, but make sure you cook off the alcohol before serving, otherwise it will leave a bitter aftertaste
  • This recipe can be easily doubled or halved depending on how many people you want to serve. Likewise, if you double up, half can be frozen for a later date, saving on time, energy and washing up

How to store slow cooker beef bourguignon: Leftovers will keep in the fridge for up to three days. Reheat in a pan or microwave until piping hot. It can also be frozen in batches for up to three months. Defrost fully before reheating.

How to serve slow cooker beef bourguignon: Serve in a bowl with mashed potato, pomme purée or tossed through tagliatelle with dark leafy greens, such as cavolo nero or swiss chard, on the side.

Slow-cooker beef bourguignon recipe


  • 3-4 tbsp vegetable oil
  • 200g smoked lardons
  • 1 medium onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 large garlic cloves, minced
  • 2 bay leaves
  • 6 sprigs of thyme
  • 2 sprigs of rosemary
  • 20g flat-leaf parsley, stalks and leaves finely chopped
  • 1 tbsp tomato purée
  • 750ml red wine (we used pinot noir)
  • 1kg braising steak, cut into 5cm chunks
  • 3 tbsp plain flour
  • 2 large carrots, peeled and cut into 5cm chunks
  • 250g chestnut mushrooms, cut in half if large
  • 12 round shallots, peeled
  • mashed potato or tagliatelle, to serve


  • STEP 1

    Turn the slow cooker on to your preferred setting. Heat 1 tbsp of oil in a large frying pan over a medium heat. Fry the lardons, onion, celery, garlic, bay, thyme, rosemary and parsley stalks for 15 mins, stirring occasionally, until the fat on the lardons has rendered down and the onion and celery are soft but haven’t taken on any colour. Stir in the tomato purée, then deglaze the pan with a splash of red wine, scrapping any caramelised ingredients off the base of the pan. Tip it all into the slow cooker.

  • STEP 2

    Generously season the flour with sea salt and freshly ground black pepper. Toss the beef through the flour until evenly coated. Tip any left-over flour into the slow cooker and stir to combine.

  • STEP 3

    Heat a drizzle of oil in a large frying pan over a medium heat and, working in batches, fry the beef, carrots and mushrooms until evenly golden. As before, deglaze the pan with red wine between each batch, adding the contents of the pan to the slow cooker. Brown the shallots separately, then set aside.

  • STEP 4

    Finally, deglaze the pan with the remaining wine, bring it to the boil, then pour into the slow cooker, cover and leave to braise for 4-5 hrs if cooking on high, or 6-7 hrs if cooking on low, until the meat pulls apart easily with two forks. Add the shallots to the pan for the final 1 hr 30 mins of cooking.

  • STEP 5

    Once cooked, remove the aromatic herbs and season to taste. Leave to stand for 15 mins then serve sprinkled with parsley, with either silky mashed potato or a bowl of tagliatelle.

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