Beef Bourguignon Recipe Slow Cooker Crock Pot

Get this warming stew on in the morning, and have it ready for your evening meal. We've created a slow cooker Bourguignon with rich red wine gravy, with melt in the mouth beef, button mushrooms and shallots. It doesn't get much more comforting than this on a cold winter's day.

Cal/Serv: 645

Makes: 4 servings

Prep Time: 0 hours 25 mins

Cook Time: 8 hours 25 mins

Total Time: 8 hours 50 mins

900 g

stewing beef or shin, cut into 5cm pieces

1 1/2 tbsp.

sunflower oil

350 g

shallots, peeled but left whole, see GH tip

200 g

smoked bacon lardons

garlic cloves, crushed

50 g

plain flour

450 ml

red wine

150 ml

beef stock

large carrots, peeled, halved lengthways and cut into 2.5cm pieces

bay leaves

Small handful thyme sprigs

parsley sprigs, plus extra, chopped, to sprinkle

300 g

button mushrooms

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In a large bowl toss the beef with some seasoning. Heat 1/2tbsp oil in a large frying pan over medium-high heat and brown the beef well all over – do this in batches, adding more oil as needed. Using a slotted spoon, remove browned beef to a plate lined with kitchen paper to drain excess away fat. Once all the beef has been browned, transfer to the slow cooker.
Heat remaining oil in the same pan and fry the shallots and lardons for 6-7min, stirring occasionally, until golden, then add the garlic and cook for a further min. Stir flour into the pan, making sure everything is evenly coated. Scrape mixture into the slow cooker, then add the wine, stock, carrots and some seasoning and stir together.
Tie the bay leaves, thyme and parsley in a bundle with kitchen string and add to slow cooker, making sure it is submerged. Cover with lid and cook on low for 7hr, or until the beef is tender.
Add the button mushrooms and try to make sure they are submerged in the liquid as much as possible. Cover with the lid and continue to cook for 45min-1hr. Remove and discard herb bundle and check seasoning. Sprinkle with extra chopped parsley, if you like, and serve with mashed potato.

GH Tip

To peel shallots easily, put in a heatproof bowl and cover with freshly boiled water. Leave for 2-3min, then drain and rinse in cold water. Trim ends, but leave the roots intact, and peel away the skins.

Per serving:

Calories: 654
Protein: 62g
Total fat: 31g
Saturates: 11g
Carbs: 16g
Total sugars: 7g
Fibre: 5g

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