This classic French beef bourguignon is a wonderful winter warmer. It’s worth taking the extra time to prepare and brown the ingredients before adding them to the slow cooker, but once it’s bubbling away, you can forget about it and look forward to dinner time.
Slow Cooker Beef Bourguignon
- 200 grams Speck diced
- 1.2 kgs Chunk Steak
- 250 grams Eschalots peeled
- 1 tbsp Olive Oil
- 1 medium Brown Onion diced
- 3 medium Carrots diced
- 2 stalks Celery diced
- 2 cloves Garlic crushed
- 2 cups Red Wine
- 2 cups Beef Stock
- 1 Bay leaf
- 4 springs Thyme
- 1 strip Orange Peel
- 300 grams Button Mushroom quartered
- Brown speck in a large non-stick frypan over medium heat for 3 minutes or until the fat starts to render (melt). With a slotted spoon, remove and place in the slow cooker.
- Cut steak into 5cm pieces. Season well. In batches, brown well on all sides in the remaining speck fat. Remove to slow cooker.
- Place peeled whole eschalots in frypan and cook for 2 minutes or until golden on all sides. Remove to slow cooker.
- Heat olive oil in frypan. Cook onion, carrots, celery and garlic over gentle heat for 3 minutes or until just a little caramelised. Add to slow cooker.
- Return frypan to high heat. Pour in wine and allow to bubble up. Add stock, bring to the boil and pour over ingredients in slow cooker.
- Wrap bay leaf and thyme in the orange peel and tuck it into the slow cooker.
- Cook on a low setting for 6-8 hours, adding the mushrooms for the final hour.
- Serve with mashed potato and steamed green vegetables.
- If speck is unavailable, bacon will suffice.
- You could also use blade or gravy beef instead of chuck steak.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.