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Beef Bourguignon

There are some recipes that just shouldn't be messed with and classic beef Bourguignon is one of them. The only difference here is that we've stuck it all in a slow cooker, making it perfect for throwing together before work and coming back home to a delicious ready made meal.

Ingredients & RecipePrint


  • 3 rashers of bacon
  • diced stewing beef (400g)
  • a small handful of flour
  • a glug of olive oil
  • 1 onion
  • 2 carrots
  • 3 cloves of garlic, peeled
  • 1 tbsp tomato purée
  • a handful of baby button mushrooms
  • 12 pearly onions
  • a few sprigs of fresh thyme
  • bay leaves
  • half a bottle of red wine (375)
  • beef stock cube, crumbled
  • new potatoes (400g)


set the slow cooker to high.
finely chop the bacon and toss the beef in the flour.
peel and dice the onion and carrots, then grate the peeled garlic.
tip the bacon, floured beef, onion, carrot, garlic and tomato purée into the slow cooker along with the mushrooms, peeled pearl onions and herbs.
pour in the wine and stir in the crumbled stock cube then cook for 6 hours.
preheat the oven to 200°C.
halve the potatoes and toss in oil, salt and pepper before placing on a roasting tray with a bit of extra thyme.
roast the potatoes in the oven for about 30 minutes.
serve the beef with the roasted potatoes and a garnish of fresh thyme.

serves 4

Beef Bourguignon

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