Slow cooker beef bourguignon

Beef bourguignon is a classic French dish from the region of Burgundy and is traditionally made with a full-bodied Burgundy wine. The meat cooks slowly in a mix of wine and beef stock, which is reduced to a lovely, thick sauce. Our easy slow cooker recipe is served with steamed cabbage and creamy mash for a wonderfully satisfying meal.


  • 1 tbsp olive oil

  • 600g casserole steak, cut into large chunks

  • 1 large onion, peeled and chopped

  • 6 rashers streaky bacon, roughly chopped

  • 2 garlic cloves, peeled and chopped

  • 325g carrots, peeled and chopped

  • 300ml red wine

  • 250ml beef stock

  • 2 sprigs thyme

  • steamed cabbage, to serve

  • mashed potato, to serve


  • Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.

  • Add the remaining oil then the onion and bacon. Sauté for 4 mins before adding the garlic and carrots and cooking for a further 3-4 mins.

  • Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.

  • Pour the vegetables and liquid over the beef in the slow cooker.

  • Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with steamed cabbage and mashed potato.

Freezing and defrosting guidelines

Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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