Slow Cooker Beef Bourguignon
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 hrs 10 mins
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Total Time
5 hrs 15 mins
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Servings
4 servings
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Calories
651 kcal
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Course
Main Course, Dinner
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Cuisine
French
Slow Cooker Beef Bourguignon
Description
This Slow Cooker Beef Bourguignon begins by browning diced beef in olive oil, which seals in juices and builds a base of flavor. In the same pan, chopped bacon and onion are cooked, followed by slicing carrots and celery to be softened briefly before all components are combined in the slow cooker with halved new potatoes.
The pan is then deglazed with red wine, which, together with flour, beef stock, soy sauce, and tomato puree, creates a thickened, savory sauce. Fresh rosemary sprigs are added for herbal aroma. Cooking on high for five hours in the slow cooker allows the beef to become tender and the flavors to meld without further intervention.
This dish can be served as a main course paired with steamed vegetables or crusty bread. The sauce’s richness complements the tender meat and potatoes, making it hearty and flavorful.
Choosing a lean beef cut and trimming excess fat can control greasiness. A mid-priced Burgundy or Merlot is recommended for an appropriate wine flavor; omitting wine and adding more stock is an option. If the wine flavor is initially strong, resting the stew for 15 minutes after cooking helps mellow the taste.
Ingredients
- 2 tablespoon olive oil
- 1 kg beef diced
- 1 onion chopped
- 2 carrot sliced
- 2 rib celery sliced
- 2 prig rosemary fresh
- 5 rasher Bacon chopped
- 350 g potato halved, new
- 250 ml red wine
- 300 ml beef stock
- 30 g plain flour
- 50 ml soy sauce
- 3 tablespoon tomato puree
Instructions
- Heat 2 tablespoon Olive oil in a pan and add 1 kg Beef. Brown on all sides for 4-5 minutes. Put in the slow cooker.
- Add 5 rasher Bacon and 1 Onion to the pan and cook for 3 minutes. Add the 2 Carrot and 2 rib Celery and cook for a further 3 minutes.
- Add the cooked vegetables and 350 g New potatoes to the slow cooker.
- Deglaze the pan with 250 ml Red wine and whisk in 30 g Plain flour. Add to the slow cooker with 300 ml Beef stock, 50 ml Soy sauce and 3 tablespoon Tomato puree.
- Add 2 sprig Fresh rosemary and cook on high for 5 hours.
Notes
- Select a lean cut of beef and trim visible fat to reduce greasiness.
- Use a mid-priced Burgundy or Merlot wine for better sauce flavor; cheap wines may not perform well.
- The red wine flavor can be mellowed by allowing the dish to rest for 15 minutes after cooking.
- Omitting red wine is possible by substituting additional beef stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 651kcal | 33% |
| Carbohydrates | 29g | 10% |
| Protein | 65g | 130% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 937mg | 39% |
| Potassium | 1768mg | 38% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5262IU | 105% |
| Vitamin C | 23mg | 26% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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