Beef bourguignon with mash in bowl

Slow cooker beef bourguignon

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Prep: 20 mins Cook: 6 hrs - 8 hrs


Serves 6 - 8

Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew


Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal497
  • fat20g
  • saturates7g
  • carbs14g
  • sugars7g
  • fibre3g
  • protein47g
  • salt1g


  • 3 tbsp vegetable oil
  • 1½ kg stewing or braising steak, cut into small chunks
  • 2 large onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 2 thyme sprigs or rosemary sprigs
  • 3 tbsp plain flour
  • 750ml bottle red wine
  • 1 beef stock cube
  • 1 tsp caster sugar
  • 2 tbsp tomato purée
  • 100g unsmoked bacon lardons
  • 6 small shallots or baby onions, halved or quartered
  • 300g closed cup mushrooms, halved or quartered
  • mashed potatoes or crusty bread, to serve


  1. Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.

  2. Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.

  3. About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
JacquiMrsC's picture
25th Apr, 2020
Absolutely delicious! Halved everything as only cooking for two of us ... plenty for the freezer too. Added some lentils to pad it out a bit and also put everything in the slow cooker to start with, including mushrooms, bacon and shallots and it was still lovely. Will definitely make again.
17th Mar, 2020
I have made this twice now and it was gorgeous both times. I only used 500 ml wine (as others thought 750ml was too much). Just lovely and tasty and great with mashed potatoes and a fresh cabbage. It was enjoyed by all.
9th Feb, 2020
Really tasty - and definitely not 'too winey'! I shall be doing this recipe again!
S Carr's picture
S Carr
6th Jan, 2020
Fantastic - first time I have tried this and it came out amazing. I had been doubtful as I am not a huge cook and a few things I have tried lately have been tasteless. This was full of fabulous flavours. Will definitely do it again.
Jan Stanley's picture
Jan Stanley
29th Dec, 2019
Love this recipe. It's my go to dish for a dinner party.
20th Nov, 2019
This is a really bad recipe. Followed exactly, but think there may be an error in the recipe somewhere as its WAY too winey. We were actually unable to eat it. First time this has ever happened to us. Husband has gone out for pizza.
Swansea Swansea's picture
Swansea Swansea
20th Nov, 2019
Maybe you cocked it up? Mine turned out lovely
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?