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This Slow-Cooker British Beef Bourguignon transforms humble stewing beef into a deeply rich, wine-braised classic, packed with tender vegetables, smoky bacon lardons, and silky mushrooms. Set it and forget it - hours of slow simmering turn everyday ingredients into a restaurant-worthy French-British comfort dish.
Prep Time
30 min
Cook Time
480 min
Servings
6 people
Difficulty
medium
Per serving
480kcal
Calories
38g
Protein
16g
Carbs
24g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Pat the beef chunks dry and season with the salt and black pepper. Heat the oil in a large skillet over high heat and sear the beef in batches until deeply browned on all sides, then transfer to the slow cooker.
In the same skillet, cook the bacon lardons until crisp, then add to the slow cooker along with the beef.
Saute the onion and carrots in the rendered bacon fat for 3-4 minutes, then add the garlic and tomato paste, cooking for 1 minute more; transfer to the slow cooker.
Pour the red wine into the skillet to deglaze, scraping up the browned bits, then pour this into the slow cooker along with the beef stock, bay leaves, and thyme.
Cover and cook on low for 7-8 hours (or high for 4-5 hours), until the beef is fork-tender.
About 30 minutes before serving, stir in the pearl onions and sauteed mushrooms. In a small bowl, mix the flour with a little cold water to form a slurry, then stir it into the slow cooker to thicken the sauce.
Cook for a further 20-30 minutes uncovered (or on high) until the sauce is glossy and thickened. Discard the bay leaves, taste and adjust seasoning, then garnish with fresh parsley before serving with mashed potatoes or crusty bread.
Sear the Beef Properly First: Don't skip browning the meat before it goes into the slow cooker - this step builds the deep, savory base flavor that a slow cooker alone can't create. Use a Wine You'd Drink: The wine's flavor concentrates as it cooks down, so avoid using a very cheap or overly sweet wine, which can throw off the balance of the finished dish. Thicken at the End: Adding the flour slurry only in the last 30 minutes prevents a pasty texture and keeps the sauce silky rather than gluey.
Yes, after browning the beef and vegetables, transfer everything to a covered oven-safe pot and braise at 150°C (300°F) for about 3 hours until the meat is fork-tender.
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