There’s something incredibly comforting about a pot of Beef Bourguignon slowly simmering away, filling the kitchen with rich, savory aromas. Traditionally, this iconic French dish from the Burgundy region was a way to tenderize tougher cuts of beef by braising them in red wine, creating a deeply flavorful and rustic stew.
Over time, it evolved into a beloved classic, often served during special gatherings. For this version, I leaned on my slow cooker—a seriously underrated kitchen tool—to make the process more approachable without sacrificing any of that rich, luxurious flavor.
The beauty of this dish lies in its simplicity: tender chunks of beef, crispy bacon, earthy mushrooms, sweet carrots, and the bold depth of red wine all come together in perfect harmony.
Cooking it low and slow allows the meat to soak up all those layers of flavor, resulting in melt-in-your-mouth bites. I like to serve mine over a bed of creamy mashed potatoes, letting the silky sauce seep into every bite. It’s the kind of meal that feels indulgent yet rustic—hearty enough for a cold winter night but elegant enough for a holiday dinner.
If you’ve been intimidated by the thought of making Beef Bourguignon, this recipe is your sign to give it a try. The slow cooker takes the hard work out of it, making it easier than ever to create a restaurant-quality dish at home.
It’s rich, comforting, and the perfect centerpiece for any festive meal. Trust me, once you’ve tasted this, it might just become your new holiday tradition!
Ingredients:
(Serve 8)
Chuck Beef, 1kg
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Bacon Coarsely Sliced, 125g
Yellow Onion Finely Sliced, 1
Red Wine, 750ml
Garlic Finely Chopped, 5 Cloves
Carrots Obliqued, 2
Bay Leaves, 2
High Quality Olive Oil, 2 TBSP
Swiss Brown Mushrooms Finely Sliced, 250g
Unsalted Butter, 1 TBSP
Soy Sauce, 1 TBSP
Leeks Coarsely Sliced, 2
Mashed Potatoes, For Serving
Parsley Coarsely Chopped, A Handful
Equipment:
Slow Cooker
Heavy Pot
Cast Iron Skillet / Pan
Directions:
Season the chuck with salt, pepper and mushroom powder.
Set it aside until ready to use.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in the bacon.
Sauté until lightly crispy browned.
Transfer to a slow cooker.
Next, sear the chuck in the same skillet until browned on all sides.
Transfer to the slow cooker.
In the same skillet, add the onion.
Season with salt and pepper.
Sauté until lightly caramelized.
Deglaze with a splash of red wine.
Followed by the garlic and carrots.
Sauté until aromatic.
Transfer to the slow cooker.
Deglaze the skillet with another splash of red wine and transfer to the slow cooker as well.
Add in the remaining red wine.
Next, add in the bay leaves and give it a mix to combine well.
*Add in some water if necessary to fully submerge the ingredients.*
Cook on high for 8 hrs or until the chuck is soft and tender.
Drain and discard the bay leaves, while reserving the stock.
Set it aside until cool enuff to handle.
Coarsely shred the chuck.
In a heavy pot over medium heat, add olive oil.
Once the oil is heated up, add in the mushrooms.
Season with salt and pepper.
Sauté until the mushrooms start to sweat.
Add in the butter and soy,
Saute until the mushrooms are caramelized and the butter has melted.
Deglaze with a splash of that reserved stock.
Next, add in the leeks and sauté until aromatic.
Add in the remaining stock.
Give it a stir to combine well.
Followed by the shredded chuck and the other ingredients.
Mix until well combined.
Bring it up to a simmer and turn the heat down to medium-low.
Give it a stir occasionally to prevent burning.
*I like to cook and reduce until the chuck is at braising point. You can skip this step instead and use a couple TBSP of flour to thicken the stock during sautéing of mushrooms and leeks.*
Once the stock reaches desired consistency, taste and adjust for seasonings with salt, pepper or mushroom powder.
Serve the beouf bourginion on a bed of mashed potatoes with a garnish of parsley.
Enjoy.
Hearty and yummilicious...
Mama Mia...
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