Mary Berry Beef Bourguignon Slow Cooker Recipe

This Mary Berry Beef Bourguignon Slow Cooker Recipe is a tender and rich recipe, which is made with succulent braising beef and full-bodied red wine. It’s the perfect winter warmer, ready in about 8 hours (on low setting).

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Mary Berry Beef Bourguignon Slow Cooker Recipe Ingredients

• 1kg (2lb 4oz) braising beef (shin, cheek, or chuck), cut into 4–5cm chunks
• 250g (9oz) shallots, peeled and larger ones halved
• 5 garlic cloves (4 halved, 1 crushed)
• 200g (7oz) bacon lardons or smoked streaky bacon, sliced into strips
• 4–5 large carrots, peeled and cut into chunks
• 6 fresh thyme sprigs
• 3 tbsp plain flour
• 3 tbsp tomato purée
• 1 beef stock pot or stock cube, crumbled
• 375ml (13fl oz) red wine
• 15g (½oz) butter
• 125g (4½oz) button mushrooms, halved or sliced
• Salt and freshly ground black pepper
• 1 tbsp cornflour (optional, for thickening)
• 300ml (10fl oz) water

How To Make Mary Berry Beef Bourguignon Slow Cooker Recipe

1. Load the slow cooker: Turn your slow cooker to the “High” setting to preheat while you prep. Add the beef chunks, peeled shallots, the 4 halved garlic cloves, bacon lardons, carrot chunks, and fresh thyme sprigs directly into the pot.
2. Make the sauce base: In a large mixing bowl, mash together the plain flour, tomato purée, and the crumbled beef stock cube (or pot). Gradually stir in the 300ml of water to create a smooth liquid. Pour this mixture into the slow cooker along with the red wine. Stir everything well to combine.
3. Slow cook the beef: Cover the pot with the lid. Cook on Low for 7–8 hours or High for about 5 hours. The cooking time depends on the cut of beef used; leaner cuts need less time, while tougher cuts like shin need longer to break down.
4. Sauté the mushrooms: When the casserole is almost ready, heat the butter in a frying pan. Add the button mushrooms and fry until they are golden-brown and softened. Stir in the remaining 1 crushed garlic clove and cook for 1–2 minutes. Stir this mushroom mixture into the slow cooker.
5. Thicken the sauce (Optional): If the sauce is too thin for your liking, take a splash of the hot liquid from the slow cooker and mix it with the 1 tablespoon of cornflour in the frying pan to create a smooth paste. Gradually whisk in another ladleful of sauce and cook over medium heat on the stove until it thickens. Stir this thickened sauce back into the slow cooker.
6. Season and serve: Taste the stew and season generously with salt and freshly ground black pepper. Remove the thyme sprigs. Serve piping hot with mashed potatoes and greens.

Recipe Tips

• Choosing the Beef: Mary Berry suggests picking a cut that suits your schedule. Leaner cuts like brisket or silverside dry out if cooked too long (stick to 7 hours on Low). Fattier cuts like shin, cheek, or chuck benefit from longer cooking and result in a richer flavor.
• No Browning Needed: Unlike traditional recipes, Mary’s slow cooker version skips the step of browning the meat and vegetables first. The long cook time develops the flavors, making this a true one-pot prep dish.
• The Wine: You do not need expensive wine for this. A standard supermarket Pinot Noir, Merlot, or Cabernet Sauvignon works perfectly. Avoid “cooking wine” which can be salty.
• Thickening: Slow cookers retain moisture, so sauces don’t reduce as they do in the oven. The cornflour step at the end is the secret to getting that glossy, coating consistency.

What To Serve With Mary Berry Beef Bourguignon Slow Cooker

This rich French stew needs starchy sides to soak up the wine sauce.

• Creamy Mashed Potato: The classic accompaniment.
• Buttered Noodles: Egg noodles tossed with parsley.
• Crusty Baguette: Essential for cleaning the bowl.
• Steamed Greens: Broccoli, green beans, or peas add color and freshness.

How To Store Mary Berry Beef Bourguignon Slow Cooker Recipe

• Refrigerate: Allow the stew to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The flavor improves significantly the next day.
• Reheat: Reheat gently in a saucepan on the stove or in the microwave until piping hot.
• Freeze: This dish freezes beautifully. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

Mary Berry Beef Bourguignon Slow Cooker Recipe Nutrition Facts

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugar: 6g
• Protein: 45g

Nutrition information is estimated per serving based on 6 servings.

FAQs

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• Mary Berry Mexican Bake Recipe
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