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Classic beef bourguignon in a slow cooker
Slowcook

Classic beef bourguignon in a slow cooker

Classic beef bourguignon with beef, red wine, onion, carrots and mushrooms. Cooked slowly in the slow cooker so the flavours have time to come together.

EverydayComfort foodslowcookOksekødStandardFrench
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510 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Meat

    • 2.2 lb Beef stew meat (e.g. chuck or round)

  • Vegetables

    • 3 stk Onions
    • 3 stk Carrots
    • 10.6 oz Mushrooms
    • 3 fed Garlic

  • Liquid and fat

    • 2⅛ cup Red wine
    • 1¼ cup Beef stock
    • 2 tbsp Butter or oil

  • Seasoning

    • 1 tbsp Tomato paste
    • 2 blade Bay leaves
    • 1 tsp Dried thyme
    • 2 tsp Salt
    • 1 tsp Black pepper

Instructions

  1. Preparation

    1. 1

      Brown the meat

      1. Cut the beef into large cubes.
      2. Brown the meat thoroughly in butter or oil in a skillet.
      10 min
      High heat
    2. 2

      Prepare the vegetables

      1. Cut the onions into wedges, the carrots into thick slices and roughly chop the garlic.
      2. Clean the mushrooms and leave them whole or halved.
      10 min

  2. Cooking

    1. 3

      Assemble the dish

      1. Place meat, vegetables, red wine, stock and spices in the slow cooker.
      2. Stir briefly so the tomato paste is evenly distributed.
      3. Cook on LOW for about 8 hours.
      480 min
      Low heat

  3. Finishing

    1. 4

      Season to taste

      1. Taste the dish and adjust salt and pepper.
      2. Remove the bay leaves before serving.
      5 min

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Details

Nutrition

Calories

560kcal

Protein

46g

Fat

30g

Carbs

12g

Serving Size

450g

Serving

Suggestions

  • • Serve the bourguignon warm and unhurried.

Drink Pairings

  • • Other: Water or red wine

Side Pairings

  • • Potatoes or mash

Dessert Pairings

  • • Fruit or yoghurt

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge.

Tips

Serving

  • • Beef bourguignon often tastes even better the next day.

Variations

Flavor

  • Add a little extra thyme for a more herbal flavour.

Health

  • Serve with vegetables instead of potatoes.

Method

  • Can also be cooked on HIGH for about 4–5 hours.

Toppings

  • Fresh parsley when serving.

Author

C

Camilla

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Comments

Author

C

Camilla