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4.7 from 9 votes

Boeuf Bourguignon

A classic French beef and red wine casserole.

Prep Time
45 mins
Cook Time
7 hrs
Total Time
7 hrs 45 mins
Servings: 4
Course: Main Course
Cuisine: French

Ingredients

  • 3 tbsp light olive oil
  • 800 g / 1lb 12oz Brisket/stewing steak trimmed & cubed
  • 1 Rasher unsmoked bacon sliced
  • ½ leek chopped (white part only)
  • 20 pearl onions  frozen fine if thawed
  • 2 garlic cloves sliced
  • 50 g / 2oz Plain flour
  • 1 Bouquet Garnet tie together ¼ stick celery, Bay leaf, few sprigs thyme & parsley
  • 375 ml / 13 fl oz Red wine full bodied
  • 125 ml / 4fl oz Port optional
  • 1 Knorr Rich Beef Stock Pot
  • 375 ml / 13 fl oz Boiling water
Garnish
  • 200 g wild mushrooms
  • 2 Rashers unsmoked bacon sliced

Instructions

    Cup of Yum
  1. Put the oil in a deep frying pan and fry the beef in small batches for 3 – 4 minutes until browned turning occasionally.
  2. With a slotted spoon put the cooked beef in the crock pot.
  3. Fry the bacon slices in the remaining oil for a few minutes until golden then add to the crock pot with a slotted spoon.
  4. Add the onions, leeks, and garlic and cook for a further 3 minutes stirring all the time.
  5. Add the beef back to the pan, stir in the flour, and cook for 1 minute.
  6. Add the red wine, port, and bouquet garni and bring to a boil.
  7. Dissolve one Knorr Rich Beef Stock Pot into 375 ml of boiling water and then add to the pan.
  8. Transfer everything to the slow cooker and cook on High for 6 – 8 hrs or Low for 8 – 10 hrs.
  9. Ten minutes before serving make the garnish by frying the remaining bacon strips until lightly browned, strain them off, and add the wild mushrooms to the pan. They only need a minute or two.
  10. Remove the pot from the slow cooker, give everything a good stir, and then add the garnish.
  11. Serve with mashed potatoes and a medley of vegetables.