Beef Bourguignon {Oven & Slow Cooker}

A large pot of homemade Beef Bourguignon, on a table, ready to serve with mashed potatoes.

4.48 from 73 votes

Beef Bourguignon {Oven & Slow Cooker}

This Beef Bourguignon recipe is filled with rich, red wine gravy and tender cuts of meat for a mouthwatering meal. Make it in the oven or slow cooker - your choice!

Prep Time5

Cook Time1 30

Total Time1 35

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

1 tbsp Olive oil
1 kg Braising beef
200 g Smoked bacon lardons
4 Garlic cloves Peeled and crushed
450 g Pearl onions I use frozen
5 Large carrots Peeled, trimmed and cut into big chunks
400 g Button mushrooms
2 tbsp Plain flour ONLY for the oven method
400 ml Red wine
350 ml Beef stock
2 tbsp Dried thyme
3 tbsp Tomato puree
Salt and pepper Season generously
3 tbsp Cornflour For the slow cooker method
Chopped fresh parsley To serve

Metric - Imperial

Instructions

To cook in the oven:

Preheat the oven to 150℃ fan/170℃/Gas Mark 2/300F.
Heat the oil over a medium heat and brown the beef and bacon. Remove from the pan but keep the bits in stuck to the bottom for flavour.
Add the garlic, onions, carrots and mushrooms to the pan and stir for about 5 minutes to loosen the bits of the bottom from browning the meat.
Stir in the flour and cook for a few minutes more.
Add the bacon and beef back into the pan along with the red wine, beef stock, dried thyme, tomato puree and some salt and pepper. Put the lid on and cook in the oven for 1 ½ – 2 hours or until the beef is tender.
Remove the lid for the last half an hour of cooking to help the sauce thicken up. Serve scattered with the chopped parsley.

To cook in the slow cooker:

Brown your beef and bacon in the slow cooker pan (if yours allows it) OR use a pan on the hob.
Add all of the ingredients into the slow cooker and cook for 6-8 hours on LOW, until the beef is tender.
With half an hour of cooking time left, mix the cornflour with a little of the sauce and stir in. Leave to cook with the lid on for 30 mins to thicken the sauce. Serve scattered with the chopped parsley.

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Notes

Pearl onions:Pearl onions can be a little tricky to find so you can always used peeled shallots, or if you want to skip peeling lots of tiny onions you could use 2 normal onions and cut them in to 8 wedges each.

Carrots: Keep in in large chunks for texture in the dish.

Beef: This recipe uses braising steak (or braising beef), which is any kind of beef that is suited to long, slow cooking is fine. This includes chuck, skirt, leg and flank. I sometimes use beef shin for these recipes. It can be more fatty though, but is super tasty.

Before browning the beef: Be sure to dry your beef pieces with kitchen paper before frying. This will mean that they brown easily more in the pan.

How to make a ‘slurry’: First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce. If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.

Nutrition