Slow-cooker beef Bourguignon

Slow-cooker beef Bourguignon

39 ratings

Katja, student and hobby gourmet cook


„It’s so low-maintenance to assemble this recipe in the slow-cooker—plus, the result is amazing!“

Difficulty

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

Ingredients

Servings:-6+
1½ kg
beef rump or chuck
6 strips
bacon
1
large carrot
1
medium onion
3 cloves
garlic
200 g
shallots or pearl onions
2
large potatoes
240 ml
beef stock
1 tbsp
tomato paste
3 sprigs
thyme
2
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
  • 1½ kg beef rump or chuck
  • 6 strips bacon
  • 1  large carrot
  • 1  medium onion
  • 3 cloves garlic
  • 200 g shallots or pearl onions
  • 2  large potatoes
  • 240 ml beef stock
  • 1 tbsp tomato paste
  • 3 sprigs thyme
  • 2  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

Utensils

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

Enjoy with

Pinot Noir, Oregon
A younger, dry Pinot Noir, with its spicy aromas and fine acidity, complements the classic Burgundian dish.

Nutrition per serving

Cal
962
Protein
88g
Fat
27g
Carb
74g

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.
  •  kg beef rump or chuck
  • 3 tbsp flour
  •  tsp salt
  • ½ tsp black pepper
  • 6 strips bacon
  • 1 large carrot
  • 1 medium onion
  • 3 cloves garlic
  • 200 shallots or pearl onions
  • 2 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
  • 2 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 cremini mushrooms
  • 30 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 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!