Hairy Bikers Slow Cooker Beef Bourguignon Recipe

This rich, tender Hairy Bikers Slow Cooker Beef Bourguignon Recipe is made with braising steak, smoked bacon, and red wine, and ready in eight hours. Slicing through the soft beef while the thick, glossy gravy pools around the mushrooms is incredibly satisfying. I love letting the slow cooker do the heavy lifting for Sunday dinners.

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Why This Classic Works

Traditional bourguignon can be fussy, but adapting it for the slow cooker simplifies the whole process. I used to skip browning the meat to save time, but I quickly learned it is essential for that deep, roasted flavour.

The slow, gentle heat breaks down tough cuts of beef until they practically melt in the mouth. It is a foolproof method that gives you a rich, dark sauce without needing constant stirring on the hob.

Hairy Bikers Slow Cooker Beef Bourguignon Recipe Ingredients

• 900g braising steak, cut into chunks
• 150g smoked streaky bacon, chopped
• 1 tbsp olive oil
• 25g butter
• 200g pearl onions or shallots, peeled
• 250g button mushrooms, wiped clean
• 3 garlic cloves, crushed
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 400ml red wine (preferably Burgundy)
• 300ml beef stock
• 1 bouquet garni (thyme and bay leaf)

How To Make Hairy Bikers Slow Cooker Beef Bourguignon Recipe

1. Brown the Meat: Heat the oil and butter in a frying pan over high heat, browning the beef in batches for 5 minutes, then transfer to the slow cooker.
2. Cook the Bacon and Veg: In the same pan, fry the bacon, onions, and mushrooms for 5 minutes until browned, then add the garlic and cook for 1 minute before adding to the slow cooker.
3. Create the Base: Stir the plain flour and tomato purée into the pan juices, cooking for 1 minute to cook out the raw flour taste.
4. Deglaze with Liquid: Pour in the red wine and beef stock, scraping up any sticky bits from the bottom, and bring the mixture to a rapid simmer.
5. Slow Cook: Pour the hot liquid over the beef and vegetables, add the bouquet garni, cover, and cook on Low for 6 to 8 hours until the meat is completely tender.

Recipe Tips

• Brown the meat well: Skipping this step sacrifices the deep, savoury crust that builds the foundation of the gravy.
• Reduce the wine first: If you have an extra few minutes, simmering the wine before adding the stock burns off the sharp alcohol flavour.
• Thicken at the end: If your gravy is too thin after slow cooking, stir in a cornflour slurry and cook on High for 20 minutes.

What To Serve With Beef Bourguignon

Creamy mashed potatoes are the traditional choice for soaking up the rich red wine gravy. You can also serve it with buttered egg noodles or crusty French bread to wipe the bowl completely clean.

How To Store

Store leftover beef bourguignon in an airtight container in the fridge for up to three days. It freezes beautifully for up to three months, often tasting even better once thawed and reheated gently on the stove.

FAQs

Can I put raw beef straight into the slow cooker?

Yes, you can, but browning it first adds a much richer flavour and better texture to the finished stew. It is worth the extra pan to wash.

What is the best red wine to use?

A dry, medium-bodied red wine like Pinot Noir or a classic Burgundy works best for this recipe. Avoid anything too sweet or heavy.

Do I need to add extra liquid?

No, slow cookers retain moisture extremely well. The liquid will not reduce much during the long cooking time, which is why the starting volume is quite low.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 12g
• Protein: 40g

Try More Recipes:

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