Slow Cooker Boeuf Bourguignon

Slow Cooker Boeuf Bourguignon

Mike has recently become quite a dab hand in the kitchen.  This was his first attempt at this dish and it was so lovely there was no way of not having a second helping.  This is the ideal dish to warm you up in the winter, especially when teamed up with a helping of Potatoes Boulangeres.

Boeuf Bourguignon
(Serves 8)


2lbs diced beef
350g celery
4 large carrots
1 large onion
2 cloves garlic
150g mushrooms
3tbsp olive oil
Bottle red wine (preferably Burgundy but any red will do)
600ml beef stock
4tbsp cornflour
Salt and pepper to season


Put olive oil in the bottom of your slow cooker or casserole dish.

Chop onions, garlic, celery, carrots and mushrooms and place in bottom of dish.

Coat the diced beef in flour and put in a pan to brown.  Once browned add to casserole.

Pour in red wine.

Whisk cornflour into beef stock to thicken then add to casserole.

Season then cook on low in the slow cooker or in a lidded casserole dish in the oven for at least seven hours. You may want to smoke your beef for a richer flavor. Best to check these vertical pellet smokers for cooking to help you achieve that smoky flavor.


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