Slow-cooker beef Bourguignon

Slow-cooker beef Bourguignon

Based on 56 ratings

Difficulty

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

Ingredients

Servings2
½ kg
beef rump or chuck
2 strips
bacon
large carrot
medium onion
1 cloves
garlic
66⅔ g
shallots or pearl onions
large potatoes
80 ml
beef stock
tbsp
tomato paste
1 sprigs
thyme
bay leaves
158⅓ ml
full-bodied red wine, like Burgundy or Bordeaux
100 g
cremini mushrooms
10 g
butter
166⅔ g
tagliatelle
1 tbsp
flour, plus more for thickening
½ tsp
salt
tsp
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-fry-bacon

How to fry bacon

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal962
Protein88 g
Fat27 g
Carb74 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.
    • ½ kg beef rump or chuck
    • 1 tbsp flour
    • ½ tsp salt
    • tsp black pepper
    • 2 strips bacon
    • large carrot
    • medium onion
    • 1 cloves garlic
    • 66⅔ 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.
    • 80 ml beef stock
    • tbsp tomato paste
    • 1 sprigs thyme
    • bay leaves
    • 158⅓ 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.
    • 100 g cremini mushrooms
    • 10 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!
    • 166⅔ 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!

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