Beef Bourguignon {Oven, Slow Cooker or Instant Pot}
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, slow cooker or instant pot - your choice!
Servings: 6 People
Ingredients
- 1 tbsp Olive oil
- 1 kg Braising beef
- 200 g Smoked bacon lardons
- 4 Cloves of garlic Peeled and crushed
- 450 g Pearl onions I use frozen
- 5 Large carrots Peeled, trimmed and cut into big chunks
- 400 g Button mushrooms
- 400 ml Red wine
- 350 ml Beef stock
- 2 tbsp Dried thyme
- 3 tbsp Tomato puree
- Salt and pepper
- 3 tbsp Cornflour See notes
- Chopped fresh parsley to serve.
Instructions
To cook in the oven:
- 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.
- Add the bacon and beef back into the pan. Put the lid on and cook in the oven for about 1.5hrs at 150C/300F.
- Towards the end of the cooking time, make a cornflour slurry to thicken (see notes below). Serve.
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 hours on LOW.
- Towards the end of the cooking time, make a cornflour slurry to thicken (see notes below). Serve.
To cook in the pressure cooker:
- Heat the oil over a medium heat in your pressure cooker and brown the beef in batches. Remove from the pan but keep the bits in stuck to the bottom for flavour.
- Put in the bacon pieces and fry on a high heat until starting to go brown and crispy.
- Add in the garlic, onions, carrots and mushrooms and fry for a couple of minutes until just starting to colour.
- Put the browned beef back into the pan, along with the red wine, beef stock, dried thyme, tomato puree and plenty of salt and pepper. Give everything a good stir.
- Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regular setting your pressure cooker uses), wait for the pressure indicator to show you that it has reached pressure and then reduce the heat until it reaches a low, regular hiss.
- Cook for 45 minutes and when the time is up, quick release the pressure (making sure it's away from your face/hand).
- Spoon a ladle or two of cooking juice out of the pan into a small bowl and whisk in the cornflour to make a smooth paste with no lumps. Add back into the pressure cooker and stir well.
- Allow this to bubble for 5 minutes to thicken and serve.
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Notes
Pearl onions: Life is too short to peel a miniature onion in my opinion! BUT they really do make a difference in this, so I use pre peeled frozen ones. These are available from Ocado and some other big supermarkets
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
If using an instant pot: Make sure you follow the instructions on your own pressure cooker for safety, as they may vary
Nutrition
Calories: 574kcal | Carbohydrates: 23g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 125mg | Sodium: 517mg | Potassium: 1350mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8599IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 6mg