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Slow-cooker beef bourguignon recipe

Slow-cooker beef bourguignon

Created by The Tesco Recipes team

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 beef slow-cooker recipe is served with steamed cabbage and creamy mash for a wonderfully satisfying meal.

See method
  • Serves 4
  • 10 mins to prepare and 8 hrs and 15 mins to cook
  • 353 calories / serving

Ingredients

  • 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

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Each serving contains

Energy
1480kJ 353.0kcal
18%
Fat
12g
low16%
Saturates
4g
low19%
Salt
1.5g
medium26%
Sugars
10g
low11%

of the Reference intake

Carbohydrate 11.8gProtein 37.3gFibre 4.5g

Method

  1. 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.
  2. 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.
  3. Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
  4. Pour the vegetables and liquid over the beef in the slow-cooker.
  5. 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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