Hairy Bikers Slow Cooker Beef Bourguignon Recipe

This slow-cooker beef bourguignon is a rich and comforting dish with tender beef, crispy bacon, and a flavorful red wine sauce. It’s slow-cooked with carrots, potatoes, and mushrooms, making it a perfect meal for a cozy night in.

Ingredients Needed:

• 5 slices diced bacon
• 3 pounds boneless beef chuck pieces
• 1 cup red cooking wine
• 2 cups chicken broth
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup flour
• 3 minced garlic cloves
• 2 tablespoons minced thyme
• 5 medium sliced carrots
• 1 pound baby potatoes
• 8 ounces sliced fresh mushrooms
• fresh chopped parsley for garnish

How To Make Slow Cooker Beef Bourguignon Recipe?

1. Cook the bacon: Heat a skillet over medium-high heat and cook the diced bacon until crispy (about 5-7 minutes). Transfer it to the slow cooker.
2. Brown the beef: Season the beef with salt and pepper. In the same skillet, brown the beef on all sides for 2-3 minutes per side, then transfer it to the slow cooker.
3. Make the sauce: Pour red cooking wine into the skillet, scraping up any browned bits. Let it simmer for a minute, then stir in chicken broth, tomato sauce, and soy sauce. Whisk in flour until smooth, then pour the sauce into the slow cooker.
4. Add the vegetables: Toss in garlic, thyme, carrots, potatoes, and mushrooms. Stir everything together.
5. Slow cook: Cover and cook on LOW for 8-10 hours or HIGH for 6 hours until the beef is tender.
6. Serve: Garnish with fresh parsley and serve warm with mashed potatoes or crusty bread.

Recipe Tips:

• Use the right beef for tenderness: Chuck roast is the best choice because it becomes tender when slow-cooked. Avoid lean cuts, as they can turn tough and dry.
• Brown the beef for more flavor: Don’t skip this step! Searing the beef in a hot pan creates a deep, rich taste that makes a big difference in the final dish.
• Deglaze the pan properly: After browning the beef, pour in the red wine and scrape up all the browned bits from the pan. This adds extra flavor to the sauce.
• Cut the vegetables evenly: Slice the carrots and potatoes into similar sizes so they cook evenly. If some pieces are too small, they may get mushy.
• Let it cook low and slow: Cooking on LOW for 8-10 hours gives the best results. The beef becomes more tender, and the flavors blend better. If you’re short on time, HIGH for 6 hours works, but LOW is ideal.

How To Store & Reheat Leftovers?

• Refrigerate: Let the beef bourguignon cool down before storing it. Put it in an airtight container and keep it in the fridge for up to 4 days.
• Freeze: Once cooled, transfer it to a freezer-safe container, leaving some space at the top. Freeze for up to 3 months.
• Reheat: Pour the beef bourguignon into a pot and warm it over low heat, stirring occasionally. If the sauce is too thick, add a splash of broth or water to loosen it.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 950mg
• Potassium: 1150mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 45g

Try More Hairy Bikers Recipes:

• Hairy Bikers Bread and Butter Pudding Recipe
• Hairy Bikers Dundee Cake Recipe

Hairy Bikers Slow Cooker Beef Bourguignon Recipe

Course: DinnerCuisine: FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

450

kcal

This slow-cooker beef bourguignon is a rich and comforting dish with tender beef, crispy bacon, and a flavorful red wine sauce. It’s slow-cooked with carrots, potatoes, and mushrooms, making it a perfect meal for a cozy night in.

Ingredients

• 5 slices diced bacon

• 3 pounds boneless beef chuck pieces

• 1 cup red cooking wine

• 2 cups chicken broth

• ½ cup tomato sauce

• ¼ cup soy sauce

• ¼ cup flour

• 3 minced garlic cloves

• 2 tablespoons minced thyme

• 5 medium sliced carrots

• 1 pound baby potatoes

• 8 ounces sliced fresh mushrooms

• fresh chopped parsley for garnish

Directions

• Cook the bacon: Heat a skillet over medium-high heat and cook the diced bacon until crispy (about 5-7 minutes). Transfer it to the slow cooker.
• Brown the beef: Season the beef with salt and pepper. In the same skillet, brown the beef on all sides for 2-3 minutes per side, then transfer it to the slow cooker.
• Make the sauce: Pour red cooking wine into the skillet, scraping up any browned bits. Let it simmer for a minute, then stir in chicken broth, tomato sauce, and soy sauce. Whisk in flour until smooth, then pour the sauce into the slow cooker.
• Add the vegetables: Toss in garlic, thyme, carrots, potatoes, and mushrooms. Stir everything together.
• Slow cook: Cover and cook on LOW for 8-10 hours or HIGH for 6 hours until the beef is tender.
• Serve: Garnish with fresh parsley and serve warm with mashed potatoes or crusty bread.

Notes

• Use the right beef for tenderness: Chuck roast is the best choice because it becomes tender when slow-cooked. Avoid lean cuts, as they can turn tough and dry.
• Brown the beef for more flavor: Don’t skip this step! Searing the beef in a hot pan creates a deep, rich taste that makes a big difference in the final dish.
• Deglaze the pan properly: After browning the beef, pour in the red wine and scrape up all the browned bits from the pan. This adds extra flavor to the sauce.
• Cut the vegetables evenly: Slice the carrots and potatoes into similar sizes so they cook evenly. If some pieces are too small, they may get mushy.
• Let it cook low and slow: Cooking on LOW for 8-10 hours gives the best results. The beef becomes more tender, and the flavors blend better. If you’re short on time, HIGH for 6 hours works, but LOW is ideal.