Slow-cooker beef Bourguignon

Based on 48 ratings

Julie

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
360
min.
Resting

Ingredients

Servings:-6+
1½ kg beef rump or chuck
6 strips bacon
large carrot
medium onion
3 cloves garlic
200 g shallots or pearl onions
large potatoes
240 ml beef stock
1 tbsp tomato paste
3 sprigs thyme
bay leaves
475 ml full-bodied red wine, like Burgundy or Bordeaux
300 g cremini mushrooms
30 g butter
500 g tagliatelle
3 tbsp flour, plus more for thickening
1½ tsp salt
½ tsp pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large mixing bowl
  • plate
  • large skillet
  • paper towels
  • slow cooker
  • wooden spoon
  • sieve
  • large pot

Nutrition per serving

Cal
962
Protein
88 g
Fat
27 g
Carb
74 g
  • Step 1/5

    Cut beef into large cubes. Toss beef in flour, salt, and pepper; set aside. Slice bacon into strips, chop onion and carrot, mince garlic, and cube potatoes; if shallots are large, halve them.
    • 1½ kg beef rump or chuck
    • 3 tbsp flour
    • 1½ tsp salt
    • ½ tsp black pepper
    • 6 strips bacon
    • large carrot
    • medium onion
    • 3 cloves garlic
    • 200 g shallots or pearl onions
    • large potatoes
    • cutting board
    • knife
    • large mixing bowl

    Cut beef into large cubes. Toss beef in flour, salt, and pepper; set aside. Slice bacon into strips, chop onion and carrot, mince garlic, and cube potatoes; if shallots are large, halve them.

  • Step 2/5

    Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer beef and bacon to slow cooker along with potatoes and shallots. Brown carrot, onion, and garlic in same skillet and add to slow cooker, as well.
    • plate
    • large skillet
    • paper towels
    • slow cooker

    Fry bacon until crisp. Set aside to drain on paper towel-lined plate. Add beef to skillet and brown all sides well. Transfer beef and bacon to slow cooker along with potatoes and shallots. Brown carrot, onion, and garlic in same skillet and add to slow cooker, as well.

  • Step 3/5

    Add stock, tomato paste, thyme, bay leaves, and wine to slow cooker. Cover and cook on low for 6 – 8 hours.
    • 240 ml beef stock
    • 1 tbsp tomato paste
    • 3 sprigs thyme
    • bay leaves
    • 475 ml full-bodied red wine, like Burgundy or Bordeaux

    Add stock, tomato paste, thyme, bay leaves, and wine to slow cooker. Cover and cook on low for 6 – 8 hours.

  • Step 4/5

    Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.
    • 300 g cremini mushrooms
    • 30 g butter
    • wooden spoon

    Meanwhile, clean and slice mushrooms, then sauté them in butter until soft and golden brown. Add to slow cooker about 1 hour before serving.

  • Step 5/5

    When almost ready to serve, boil pasta, according to package instructions, in salted water. If sauce is too thin, remove lid and turn slow cooker to high; sift in a little bit of flour, a tablespoon at a time, and stir to combine until thickened. Serve stew over tagliatelle and enjoy!
    • 500 g tagliatelle
    • salt
    • flour for thickening
    • sieve
    • large pot

    When almost ready to serve, boil pasta, according to package instructions, in salted water. If sauce is too thin, remove lid and turn slow cooker to high; sift in a little bit of flour, a tablespoon at a time, and stir to combine until thickened. Serve stew over tagliatelle and enjoy!