Mary Berry Beef Bourguignon Slow Cooker

Right, let’s get one thing straight — I used to butcher Beef Bourguignon. I mean it. I thought chuck beef was a suggestion, not a rule. I skipped the wine once (I know, arrest me), and I was far too generous with the soy sauce another time. What I ended up with was a salty stew that tasted more like a confused stir-fry.

But here’s the saving grace: Mary Berry’s slow cooker version doesn’t just hold your hand — it practically gives you a warm hug while doing half the work for you. This dish hails from Burgundy, France, and it’s meant to be indulgent, rich, and gloriously tender. It wants to be made slowly. And honestly, the slow cooker version gives you all the depth of a proper stovetop version, without you having to babysit it for hours.

Let’s do it the right way — rich beef, red wine, and all.

Ingredients List

• 5 slices bacon, finely chopped — Adds richness and depth.
• 3 pounds boneless beef chuck, cut to 1-inch cubes — Chuck is essential; it melts beautifully.
• 1 cup red cooking wine — Don’t skip this. Burgundy if you want to be traditional.
• 2 cups chicken broth — Yes, chicken, not beef — it gives balance.
• 1/2 cup tomato sauce
• 1/4 cup soy sauce — Sneaky, but it brings umami. Don’t overdo it.
• 1/4 cup flour — Thickens the sauce into that glossy, clingy gravy.
• 3 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, chopped — Use dried in a pinch, but fresh is better.
• 5 medium carrots, sliced
• 1 pound baby potatoes — I used tricolour; totally optional but pretty.
• 8 ounces fresh mushrooms, sliced
• Fresh chopped parsley, for garnish

How to Make It

1. Crisp the bacon in a skillet over medium-high heat until golden. Toss it straight into the slow cooker. Try not to eat half of it (I failed).
2. Season the beef with salt and pepper, then sear it in the bacon fat for 2–3 minutes per side. Work in batches if needed. Add seared beef to the slow cooker.
3. Deglaze the pan with red wine. Scrape up all the good bits from the bottom — that’s where the flavour lives.
4. Reduce the wine slightly (just a few minutes bubbling), then stir in chicken broth, tomato sauce, and soy sauce. Gradually whisk in the flour to avoid lumps.
5. Pour the sauce over the beef and bacon in the slow cooker.
6. Add garlic, thyme, carrots, potatoes, and mushrooms. Give everything a good stir.
7. Cook on low for 8–10 hours or high for 6, until the beef falls apart with a fork.
8. Garnish with parsley, pour yourself a glass of that red wine, and serve.

Pro tip: I always forget to peel the carrots until the last minute. Don’t be like me. Chop ahead.

Common Mistakes

Why is my beef tough?
You likely didn’t cook it long enough. Chuck needs time to break down — give it the full 8 hours on low.

Why does it taste too salty?
Too much soy sauce will do that. Stick to the recipe and don’t wing it like I once did.

Can I skip searing the meat?
Technically yes, but you’ll lose loads of flavour. Those browned edges = magic.

Why is the sauce watery?
You might not have reduced the wine enough, or didn’t add enough flour. Let it cook uncovered for the last 30 minutes if you want it thicker.

Why does it taste… flat?
Could be the wine. Use a decent red — not cooking wine from the back of the cupboard.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days. It gets better after a day, honestly.

Freezer: Cool fully, then freeze in portions. Lasts up to 3 months. Label it. Trust me — future you will thank you.

Reheating:

• Stovetop: Gentle heat, low and slow.
• Microwave: Cover, medium heat, stir halfway through.
• Oven: 300°F (150°C), covered, 25 minutes. Perfect for when you want that just-cooked feeling again.

What To Serve With It

• Creamy mashed potatoes — Soak up that sauce like a dream.
• Crusty sourdough — Mop it up. I sometimes eat it straight from the bowl with bread.
• Garlicky green beans or sautéed spinach — For balance, and to pretend we’re being healthy.

FAQ Section

Can I make this gluten-free?
Yes — swap the flour for cornstarch (half the amount) or a gluten-free flour blend.

What wine should I use?
A dry red like Burgundy, Pinot Noir, or Merlot works best. Avoid sweet wines.

Do I need a slow cooker?
You can do it in the oven. 160°C (325°F) for 3 hours in a Dutch oven, tightly covered.

Can I add peas or pearl onions?
Absolutely. Stir them in near the end so they don’t go mushy.

Try More Recipes:

• Mary Berry Carrot And Parsnip Soup
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Ham And Leek Pie