This Hairy Bikers beef bourguignon slow cooker recipe is made with braising steak, a full bottle of red wine, smoked bacon and chestnut mushrooms. The beef turns tender and rich in a glossy wine sauce. Serves 6 in about 8 hours with just 30 minutes of prep.
I make this every time the weather turns cold and I want something comforting without standing at the hob for hours. The slow cooker does all the heavy lifting while the house fills with the smell of red wine and thyme.
Beef Bourguignon Slow Cooker Ingredients
- 1.6kg braising steak (chuck steak), cut into 4–5cm chunks
- 4–5 tbsp sunflower oil
- 200g smoked bacon lardons or smoked streaky bacon, chopped
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 75cl bottle red wine (Burgundy or Pinot Noir)
- 2 tbsp tomato purée
- 1 beef stock cube, crumbled
- 2 large bay leaves
- 3 bushy sprigs fresh thyme
- 25g butter
- 450g pearl onions
- 300g chestnut mushrooms, halved or quartered
- 2 heaped tbsp cornflour
- 2 tbsp cold water
- Flaked sea salt and freshly ground black pepper
- Chopped fresh parsley, to garnish
How to Make Beef Bourguignon in a Slow Cooker
- Brown the beef: Season the steak chunks well with salt and pepper. Heat 2 tablespoons of oil in a large frying pan over high heat and brown the beef in batches until deeply coloured on all sides. Transfer each batch to the slow cooker pot.
- Fry the bacon and onions: Add a little more oil to the same pan and fry the bacon lardons until crisp, then tip them into the slow cooker. Fry the chopped onion in the remaining fat over a low heat for 5–6 minutes until soft. Add the crushed garlic and cook for 1 more minute.
- Build the sauce in the slow cooker: Add the onion and garlic to the slow cooker. Pour in the full bottle of red wine, stir in the tomato purée and add 150ml of water. Crumble in the stock cube and add the bay leaves and thyme sprigs.
- Slow cook the beef: Stir everything together, cover with the lid and cook on LOW for 7–9 hours or HIGH for 4–5 hours. The beef should be almost tender at this stage.
- Add the pearl onions and mushrooms: About 45 minutes before serving, melt half the butter in a frying pan and fry the pearl onions until golden. Add them to the slow cooker. Melt the remaining butter in the same pan and fry the mushrooms until browned, then add those too.
- Thicken the sauce: Mix the cornflour and cold water in a small bowl until smooth. Stir this slurry into the slow cooker.
- Finish and serve: Cover and cook on HIGH for a final 30–45 minutes to thicken the sauce. Remove the thyme stalks and bay leaves, season to taste and garnish with fresh parsley.
What Are the Best Tips for Slow Cooker Beef Bourguignon?
- Choose well-marbled beef: Chuck steak or braising steak with visible fat will give you the most tender result. Lean cuts dry out during the long cook. If you enjoy beef brisket, that also works well here.
- Use a good red wine: A Burgundy or Pinot Noir is traditional for boeuf bourguignon, but any dry red you would drink will work. Merlot or Cabernet Sauvignon are solid alternatives. Avoid cooking wine.
- Peel pearl onions easily: Cover the onions in a bowl with just-boiled water and leave for five minutes. The skins will loosen and slip off without fuss.
- Thicken the sauce at the end: Slow cookers trap moisture, so the sauce can be thin. The cornflour slurry near the end sorts this out. You can also leave the lid slightly ajar on HIGH for the last 30 minutes to help it reduce.
- Do not lift the lid: Every time you open the slow cooker, heat escapes and adds 15–20 minutes to the cooking time. Only remove the lid when adding the onions and mushrooms near the end.
- Make it ahead: This bourguignon tastes even better the next day as the flavours develop overnight. Cook it the day before, cool it and store it in the fridge. Reheat gently on the hob or in the slow cooker on LOW for 2–3 hours.
What Should You Serve With Beef Bourguignon?
This rich French stew pairs well with simple sides that soak up the sauce. Creamy mashed potatoes are the classic choice, but buttered egg noodles or tagliatelle work just as well for something lighter.
A crusty baguette is perfect for mopping up every last drop. On the side, steamed green beans or a crisp green salad with a mustardy vinaigrette cuts through the richness. If you want a heartier meal, try it alongside beef stew and dumplings style sides like buttered new potatoes or colcannon.
How Should You Store Leftover Beef Bourguignon?
Let the bourguignon cool completely, then transfer it to an airtight container. It keeps in the fridge for up to 3 days and the flavours often improve overnight.
This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob until piping hot all the way through.
Nutrition Facts
- Calories: 669 kcal
- Protein: 59g
- Carbohydrates: 16g
- Fat: 30g
- Dietary Fibre: 3.5g
- Salt: 2.4g
Frequently Asked Questions
Do I really need to brown the meat first? Yes, browning creates a deep, caramelised crust on the beef which builds the rich flavour of the finished sauce. Skipping this step will leave the bourguignon tasting flat.
What is the difference between beef bourguignon and beef stew? Beef bourguignon, or boeuf bourguignon, uses a full bottle of red wine as the cooking liquid and includes bacon, pearl onions and mushrooms. A regular beef stew typically uses stock with root vegetables like carrots and parsnips.
Can you overcook beef bourguignon in a slow cooker? Yes, though it takes effort. If left on HIGH for more than 6 hours or on LOW for more than 10, the beef can dry out and turn stringy.
Can I make beef bourguignon without wine? You can replace the wine with beef stock and a splash of red wine vinegar for acidity. The flavour will be different, but the dish will still be rich and satisfying.
How does this compare to other slow cooker beef bourguignon recipes? This version uses a full bottle of wine and adds pearl onions and mushrooms near the end for a more traditional French result.
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Hairy Bikers Beef Bourguignon Slow Cooker Recipe
Description
This Hairy Bikers beef bourguignon slow cooker recipe delivers tender braising steak in a rich red wine sauce with smoked bacon, pearl onions and chestnut mushrooms. Ready in about 8 hours with just 30 minutes of prep.
Ingredients
Instructions
- Season the beef chunks with salt and pepper. Brown in batches in a hot pan with oil until deeply coloured, then transfer to the slow cooker.
- Fry the bacon lardons until crisp and add to the slow cooker. Fry the onion in the remaining fat for 5–6 minutes until soft, add the garlic for 1 minute, then transfer to the slow cooker.
- Pour in the full bottle of red wine and 150ml water. Stir in the tomato purée, crumble in the stock cube and add the bay leaves and thyme.
- Stir, cover and cook on LOW for 7–9 hours or HIGH for 4–5 hours until the beef is almost tender.
- About 45 minutes before serving, fry the pearl onions in half the butter until golden. Add to the slow cooker. Fry the mushrooms in the remaining butter until browned, then add those too.
- Mix the cornflour and cold water until smooth, then stir this slurry into the slow cooker.
- Cover and cook on HIGH for a final 30–45 minutes to thicken the sauce. Remove the thyme stalks and bay leaves, season to taste and garnish with fresh parsley.
