Mary Berry’s Beef Bourguignon is made with braising beef, shallots, garlic, bacon, carrots, thyme, flour, tomato purée, beef stock, red wine, butter, and button mushrooms. This delicious Beef Bourguignon recipe creates a hearty dinner that takes about 7 hours and 20 minutes to prepare and can serve up to 6 people.
Mary Berry Beef Bourguignon Slow Cooker Ingredients
- 1 kg (2 lb 4 oz) braising beef (shin, cheek, brisket, or stewing/chuck steak), cut into 4–5 cm (1½–2 in) chunks
- 250 g (9 oz) shallots, peeled and larger ones halved
- 5 garlic cloves (4 halved, 1 crushed)
- 200 g (7 oz) bacon lardons or smoked streaky bacon, sliced into strips
- 4–5 large carrots, peeled and cut into 3–4 chunks
- About 6 fresh thyme sprigs
- 3 tbsp plain flour
- 3 tbsp tomato purée
- 1 beef stock pot or stock cube, crumbled
- 375 ml (13 fl oz) cooking red wine
- 15 g (½ oz) butter
- 125 g (4½ oz) button mushrooms, larger ones halved or thickly sliced
- Salt and freshly ground black pepper
- 1 tbsp cornflour (optional)
- Freshly steamed green vegetables and creamy mashed potato, to serve
How To Make Mary Berry Beef Bourguignon Slow Cooker
- Preheat Slow Cooker: Turn the slow cooker to High to heat up.
- Prepare Ingredients: Add the beef, shallots, halved garlic cloves, bacon, carrots, and thyme sprigs to the slow cooker.
- Make Sauce: Mash together flour, tomato purée, and stock pot or cube in a bowl. Gradually stir in 300 ml (10 fl oz) water, then stir this mixture into the beef and vegetables with the red wine.
- Cook: Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used.
- Add Mushrooms: When the casserole is almost ready, heat butter in a frying pan. Fry mushrooms until golden and softened, then stir in the crushed garlic and cook for 1–2 minutes. Add this mixture to the slow cooker.
- Thicken Sauce (Optional): For a thicker sauce, mix a splash of sauce from the slow cooker with cornflour to create a smooth paste. Gradually stir in another ladleful of sauce and cook over medium heat until thickened. Stir this back into the slow cooker.
- Season and Serve: Taste and season with salt and pepper. Serve with freshly steamed green vegetables and creamy mashed potatoes.
Recipe Tips
- Brown the Beef: Sear the beef chunks in a pan before adding them to the slow cooker for better flavor.
- Cut Veggies Evenly: Cut vegetables into similar-sized chunks to cook evenly. Bigger pieces of carrots and shallots work best.
- Thicken the Sauce: If the sauce is too thin, mix a bit of cornflour with some sauce to thicken it. Stir this back into the slow cooker and cook for 10–15 minutes.
- Season at the End: Taste the dish before serving and add salt and pepper as needed to enhance the flavors.
What To Serve With Beef Bourguignon Slow Cooker?
This hearty Beef Bourguignon pairs well with creamy mashed potatoes, steamed green vegetables, crusty bread, or buttered noodles. It also can be served alongside rice, roasted potatoes, sautéed spinach, or buttered corn for a delicious dinner.
How To Store Leftovers Beef Bourguignon Slow Cooker?
- Refrigerate: Let the leftover Beef Bourguignon cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Beef Bourguignon to cool completely before freezing. Place it in a freezer-safe container or bag and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
How To Reheat Leftovers Beef Bourguignon Slow Cooker?
- In The Oven: Preheat your oven to 180°C (350°F). Transfer the Beef Bourguignon to an oven-safe dish, cover with foil, and heat for 20–30 minutes or until heated through.
- In The Microwave: Place the Beef Bourguignon in a microwave-safe bowl, cover, and heat on medium power for 3–4 minutes, stirring halfway through, until warmed evenly.
- On The Stove: Heat the Beef Bourguignon in a saucepan over medium heat for about 10–15 minutes, stirring occasionally, until it is thoroughly heated. Add a splash of water or broth if needed to loosen the sauce.
Mary Berry Beef Bourguignon Slow Cooker Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 500mg
- Potassium: 800mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 35g
Try More Mary Berry Recipes:
- Mary Berry Apple And Pear Crumble
- Mary Berry Tomato Sauce
- Mary Berry Lemon And Lime Cheesecake
- Mary Berry Fifteen Recipe
Mary Berry Beef Bourguignon Slow Cooker
Description
Mary Berry’s Beef Bourguignon is made with braising beef, shallots, garlic, bacon, carrots, thyme, flour, tomato purée, beef stock, red wine, butter, and button mushrooms. This delicious Beef Bourguignon recipe creates a hearty dinner that takes about 7 hours and 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Slow Cooker: Turn the slow cooker to High to heat up.
- Prepare Ingredients: Add the beef, shallots, halved garlic cloves, bacon, carrots, and thyme sprigs to the slow cooker.
- Make Sauce: Mash together flour, tomato purée, and stock pot or cube in a bowl. Gradually stir in 300 ml (10 fl oz) water, then stir this mixture into the beef and vegetables with the red wine.
- Cook: Cover and cook on Low for 7–8 hours or High for about 5 hours, depending on the cut used.
- Add Mushrooms: When the casserole is almost ready, heat butter in a frying pan. Fry mushrooms until golden and softened, then stir in the crushed garlic and cook for 1–2 minutes. Add this mixture to the slow cooker.
- Thicken Sauce (Optional): For a thicker sauce, mix a splash of sauce from the slow cooker with cornflour to create a smooth paste. Gradually stir in another ladleful of sauce and cook over medium heat until thickened. Stir this back into the slow cooker.
- Season and Serve: Taste and season with salt and pepper. Serve with freshly steamed green vegetables and creamy mashed potatoes.
Notes
- Brown the Beef: Sear the beef chunks in a pan before adding them to the slow cooker for better flavor.
- Cut Veggies Evenly: Cut vegetables into similar-sized chunks to cook evenly. Bigger pieces of carrots and shallots work best.
- Thicken the Sauce: If the sauce is too thin, mix a bit of cornflour with some sauce to thicken it. Stir this back into the slow cooker and cook for 10–15 minutes.
- Season at the End: Taste the dish before serving and add salt and pepper as needed to enhance the flavors.
Mary Berry Beef Bourguignon Slow Cooker