Mary Berry’s Slow Cooker Beef Bourguignon is a rich and comforting French-inspired dish, perfect for those chilly days when you want something hearty and satisfying. The slow cooking allows the beef to become incredibly tender, while the red wine, herbs, and vegetables create a deep, flavorful sauce. This recipe is ideal for family meals or dinner parties, and using a slow cooker makes it an effortless yet impressive dish.
What is Mary Berry’s Slow Cooker Beef Bourguignon?
Mary Berry’s Beef Bourguignon is a classic French stew made with tender chunks of beef braised in red wine, along with carrots, onions, mushrooms, and bacon. The slow cooker version brings out the depth of flavor without the need to stand by the stove, making it an easy-to-prepare dish that’s full of rich, savory notes.
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Why You Should Try This Recipe
- Incredibly Tender Beef: Slow cooking results in melt-in-your-mouth beef that’s infused with rich flavors.
- Minimal Hands-On Time: The slow cooker does all the work while you go about your day.
- Rich and Hearty: A perfect winter warmer, this dish is both filling and comforting.
- Elegant Yet Easy: Ideal for a dinner party or a special family meal.
- Simple Ingredients: Uses everyday ingredients like beef, wine, vegetables, and herbs.
- Deep, Complex Flavors: The combination of red wine, bacon, and fresh herbs gives this dish a sophisticated taste.
Ingredients Needed to Make Mary Berry Slow Cooker Beef Bourguignon
- 1 kg stewing beef (cut into chunks)
- 100g smoked bacon (I used beef bacon)
- 2 onions (chopped)
- 2 garlic cloves (minced)
- 2 carrots (sliced)
- 250g mushrooms (quartered)
- 2 tbsp plain flour
- 500ml red wine (Burgundy or any full-bodied red)
- 250ml beef stock
- 1 tbsp tomato purée
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Equipment Needed
- Slow cooker
- Large frying pan
- Wooden spoon
- Knife and chopping board
- Serving dish
Instructions to Make Mary Berry Slow Cooker Beef Bourguignon
- Brown the Beef: In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the beef chunks in batches and brown them on all sides. Transfer the browned beef to the slow cooker.
- Cook the Bacon and Vegetables: In the same pan, add the diced bacon and cook until crispy. Add the chopped onions, garlic, and carrots, and cook until the onions are softened, about 5 minutes. Transfer the mixture to the slow cooker.
- Sauté the Mushrooms: Add the remaining olive oil to the pan, then sauté the mushrooms for 3-4 minutes until golden. Add them to the slow cooker as well.
- Prepare the Sauce: Sprinkle the flour over the beef and vegetables in the slow cooker. Stir everything to coat. Then, pour in the red wine, beef stock, and tomato purée. Add the bay leaves, thyme, salt, and pepper. Stir to combine.
- Slow Cook the Bourguignon: Set the slow cooker to low and cook for 6-8 hours, or on high for 4-5 hours, until the beef is tender and the sauce has thickened. Stir occasionally if possible.
- Garnish and Serve: Once cooked, remove the bay leaves and discard them. Taste and adjust the seasoning if necessary. Garnish with freshly chopped parsley before serving.
What Goes Well With Mary Berry Slow Cooker Beef Bourguignon
- Creamy Mashed Potatoes: The rich, saucy beef pairs perfectly with creamy mashed potatoes.
- Crusty Bread: A fresh baguette or sourdough is perfect for soaking up the delicious sauce.
- Buttery Noodles: Serve the beef bourguignon over buttery egg noodles for a classic pairing.
- Rice: Plain white or brown rice makes a great base to absorb the savory flavors.
- Roasted Vegetables: Add some roasted root vegetables on the side for extra texture and flavor.
- Green Beans: Lightly steamed or sautéed green beans provide a fresh contrast to the rich beef.
- Polenta: Creamy polenta is a great alternative to potatoes or rice.
Expert Tips for Making the Best Mary Berry Slow Cooker Beef Bourguignon
- Use the Right Wine: A full-bodied red wine like Burgundy or Merlot will add the best flavor to the dish.
- Brown the Meat: Don’t skip browning the beef—this adds depth and richness to the stew.
- Cook Low and Slow: For the most tender beef, cook on low for 6-8 hours. The long cooking time allows the flavors to meld and the meat to soften perfectly.
- Add Mushrooms Later: If you want the mushrooms to retain more texture, add them halfway through the cooking process.
- Thicken the Sauce: If the sauce is too thin, remove the slow cooker lid for the last 30 minutes to allow it to reduce.
- Use Fresh Herbs: Fresh thyme and parsley really enhance the flavor and presentation of the dish.
Easy Variations of Mary Berry Slow Cooker Beef Bourguignon
- Lamb Bourguignon: Swap the beef for lamb for a unique twist on the classic recipe.
- Vegetarian Bourguignon: Use hearty vegetables like mushrooms, carrots, and potatoes instead of beef, and substitute vegetable stock for beef stock.
- Instant Pot Version: If short on time, cook the bourguignon in an Instant Pot for 45 minutes on high pressure instead of slow cooking.
- Add Pearl Onions: For an extra touch of sweetness, add pearl onions halfway through cooking.
- Gluten-Free: Use a gluten-free flour blend to make the dish suitable for gluten-free diets.
Best Practices to Store Mary Berry Slow Cooker Beef Bourguignon
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This dish freezes well. Freeze in airtight containers for up to 3 months.
- Reheat Properly: Thaw in the fridge overnight and reheat on the stovetop or in the microwave until heated through.
- Portioning: Freeze the beef bourguignon in individual portions for easy reheating.
Best Practices to Reheat Mary Berry Slow Cooker Beef Bourguignon
- Stovetop Reheating: Reheat the beef bourguignon in a pot over medium heat, stirring occasionally, until fully heated through.
- Microwave Reheating: For a quicker option, reheat individual portions in the microwave, covered, on medium power until hot.
- Oven Reheating: Place the beef bourguignon in an oven-safe dish, cover with foil, and heat at 160°C (320°F) until warmed through, about 20-25 minutes.
How Can I Make Mary Berry Slow Cooker Beef Bourguignon Healthier?
- Lean Beef: Use lean cuts of beef to reduce the fat content in the dish.
- Less Bacon: Reduce the amount of bacon or use turkey bacon as a lighter alternative.
- More Vegetables: Add extra vegetables like green beans, zucchini, or parsnips for more fiber and nutrients.
- Low-Sodium Stock: Use low-sodium beef stock to control the salt levels.
- Cut the Wine: Reduce the amount of wine and replace it with more beef stock to lower the alcohol and calorie content.
Nutrition Value (per serving):
- Calories: 400
- Fat: 20g
- Carbohydrates: 10g
- Protein: 35g
- Fiber: 3g
- Sugar: 4g
FAQs
Can I make Beef Bourguignon without red wine?
Yes, you can substitute the red wine with additional beef stock or a non-alcoholic red wine. You can also use a mix of beef stock and balsamic vinegar for added depth of flavor.
What is the best cut of beef for slow cooker Beef Bourguignon?
The best cuts for slow cooking are tougher cuts like chuck, brisket, or stewing beef. These cuts become tender and flavorful when cooked low and slow.
Can I freeze leftover Beef Bourguignon?
Yes, Beef Bourguignon freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
How can I thicken the sauce in Beef Bourguignon?
To thicken the sauce, you can remove the lid of the slow cooker for the last 30 minutes of cooking to reduce the liquid. Alternatively, mix 1 tablespoon of flour or cornstarch with a little water and stir it into the stew.
Final Words
This Mary Berry Slow Cooker Beef Bourguignon is a flavorful, tender dish that’s perfect for a cozy meal at home or an elegant dinner with friends. The slow cooker makes it easy to achieve melt-in-your-mouth beef with deep, rich flavors that everyone will love. Pair it with your favorite sides for a truly comforting meal!
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Mary Berry Slow Cooker Beef Bourguignon
- Prep Time: 20
- Cook Time: 420
- Total Time: 7 hours 20 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow cooking
- Cuisine: French
Description
Mary Berry’s Beef Bourguignon is a classic French stew made with tender chunks of beef braised in red wine, along with carrots, onions, mushrooms, and bacon. The slow cooker version brings out the depth of flavor without the need to stand by the stove, making it an easy-to-prepare dish that’s full of rich, savory notes.
Ingredients
- 1 kg stewing beef (cut into chunks)
- 100g smoked bacon (diced)
- 2 onions (chopped)
- 2 garlic cloves (minced)
- 2 carrots (sliced)
- 250g mushrooms (quartered)
- 2 tbsp plain flour
- 500ml red wine (Burgundy or any full-bodied red)
- 250ml beef stock
- 1 tbsp tomato purée
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Instructions
- Brown the Beef: In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the beef chunks in batches and brown them on all sides. Transfer the browned beef to the slow cooker.
- Cook the Bacon and Vegetables: In the same pan, add the diced bacon and cook until crispy. Add the chopped onions, garlic, and carrots, and cook until the onions are softened, about 5 minutes. Transfer the mixture to the slow cooker.
- Sauté the Mushrooms: Add the remaining olive oil to the pan, then sauté the mushrooms for 3-4 minutes until golden. Add them to the slow cooker as well.
- Prepare the Sauce: Sprinkle the flour over the beef and vegetables in the slow cooker. Stir everything to coat. Then, pour in the red wine, beef stock, and tomato purée. Add the bay leaves, thyme, salt, and pepper. Stir to combine.
- Slow Cook the Bourguignon: Set the slow cooker to low and cook for 6-8 hours, or on high for 4-5 hours, until the beef is tender and the sauce has thickened. Stir occasionally if possible.
- Garnish and Serve: Once cooked, remove the bay leaves and discard them. Taste and adjust the seasoning if necessary. Garnish with freshly chopped parsley before serving.
