This Was The Recipe That Got Me To Love French Food Forever
Beef Bourguignon is the ultimate French comfort food that will leave you feeling warm and fuzzy inside. This slow cooker version transforms tough cuts of beef into melt-in-your-mouth tender morsels infused with burgundy wine, bacon, and aromatic vegetables. Rather than spending hours on the hob, simply brown the meat, build your flavours, and let your slow cooker do the work. The result is a deeply satisfying, restaurant-quality braise perfect for impressing guests or treating yourself to something special on a weeknight
Watch: This Was The Recipe That Got Me To Love French Food Forever
Original recipe video — click to play
Original method: 3–4 hours stovetop braising
Ingredients
For the Beef Stock Base
- 5 ribs beef short ribs, lightly oiled
For making homemade stock; optional if using shop-bought
- 2 tsp rosemary salt, see rosemary salt recipe below
- 60 ml tomato paste
- 1900 ml water
Main Bourguignon
- 2000 g beef short rib or chuck roast, cut into 5 cm (2 inch) cubes
- 3 tsp rosemary salt
Adjust to taste
- 2 tsp fresh ground black pepper
- 250 g smoked bacon, cut into 2.5 cm (1 inch) cubes
- 375 ml burgundy or Pinot Noir wine
Cabernet or Merlot also suitable; approximately half a standard bottle
- 2 medium carrots, peeled and cut into large pieces
- 1 medium sweet onion, peeled and halved
- 1500 ml beef stock, divided: 5 cups for braise, 1.5 cups reserved for vegetable garnish
If making homemade stock from the short ribs above, allow time for that first
- 1 bunch bouquet garni, traditional herbs bundle (thyme, bay leaf, parsley stalks)
- 60 ml beef fat or butter, for roux
- 45 g plain flour, for roux
Original recipe used 2.5 tbsp; adjust to desired thickness
- 15 g fresh Italian parsley, leaves only, roughly chopped
Add just before serving
Vegetable Garnish
- 10 medium button mushrooms, stems removed, quartered
Cook separately in final 30 minutes or serve fresh
- 20 whole pearl onions, peeled
Cook separately in final 30 minutes or serve fresh
- 2 medium carrots, cut into triangle or tourné shape
Cook separately in final 30 minutes or serve fresh
- 375 ml beef stock, reserved from main recipe
For cooking garnish vegetables
- 30 g unsalted butter
For finishing garnish vegetables
- 0 to taste salt
For seasoning garnish vegetables
Rosemary Salt (Full Batch)
- 250 g kosher salt(optional)
For making homemade rosemary salt; full batch makes enough for multiple uses
- 14 sprigs fresh rosemary sprigs, leaves stripped from stems, 16 g when stripped(optional)
- 8 sprigs fresh sage sprigs, leaves stripped from stems, 8 g when stripped(optional)
- 20 g fresh garlic cloves(optional)
3 large cloves or 5 small cloves; approximately 20 g
- 1 whole lemon, zested only(optional)
Use approximately 3 g of zest
Method
- 1Optional step
If making homemade beef stock, simmer the 5 oiled short ribs with 2 tsp rosemary salt, 60 ml (4 tbsp) tomato paste, and 1900 ml (8 cups) water for 2–3 hours. Strain and reserve the stock; discard the bones.
~3 hrsTip: Alternatively, use shop-bought beef stock and skip this step
- 2Optional step
Prepare the rosemary salt if not already done. Blitz the 250 g kosher salt with 14 stripped rosemary sprigs, 8 stripped sage sprigs, 20 g fresh garlic, and zest of 1 lemon until fine and fragrant. Store in an airtight container.
~5 minsTip: This makes a full batch; a half batch is sufficient for this recipe
- 3
Pat the 2 kg beef cubes dry with kitchen paper. Season generously with 3 tsp rosemary salt and 2 tsp black pepper.
~5 mins - 4
In a large frying pan over medium-high heat, render the 250 g bacon cubes until crispy and the fat is released, approximately 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
~7 minsTip: This step develops flavour and provides cooking fat for browning the beef
- 5
Working in batches to avoid crowding, brown the seasoned beef cubes in the hot bacon fat for 2–3 minutes on each side until deep golden. Transfer to a plate as each batch finishes.
~15 minsTip: Do not skip this step; browning adds essential depth of flavour
- 6
Return all browned beef and reserved bacon to the pan. Add the 375 ml (half bottle) burgundy or Pinot Noir wine and scrape the bottom of the pan to release any caramelised bits. Bring briefly to a gentle simmer.
~5 minsTip: This deglazes the pan and begins building the sauce foundation
- 7
Make a roux: in a small bowl, mash the 60 ml beef fat with 45 g flour until a thick paste forms. Stir this into the beef and wine mixture until well combined.
~3 minsTip: The roux will thicken the braise and add body to the sauce
- 8
Transfer the beef, bacon, wine, and roux mixture to a large slow cooker. Add the 1500 ml beef stock (reserving 375 ml for the vegetable garnish), 2 carrot pieces, 1 halved onion, and the bouquet garni. Stir well.
~5 minsTip: Ensure the beef is submerged in liquid
- 9
Cover and cook on Low for 8 hours or on High for 5 hours, until the beef is very tender and easily broken with a spoon.
~8 hrsTip: Do not lift the lid during cooking to retain heat and moisture
- 10
While the beef braises, prepare the vegetable garnish. In a separate pan, melt 30 g butter and cook the 10 mushroom quarters and 20 pearl onions in the reserved 375 ml beef stock over medium heat for 15–20 minutes until tender. Add the 2 tournéed carrots and cook a further 5–10 minutes. Season with salt to taste.
~30 minsTip: Cook this in the final 30 minutes of slow cooker time, or prepare fresh and add at the end
- 11
When the beef is tender, remove the bouquet garni from the slow cooker. Taste the sauce and adjust seasoning as needed with additional salt and pepper.
~5 mins - 12
Gently stir the cooked vegetable garnish into the slow cooker beef. If preferred, the vegetables may be served on top of each portion instead.
~5 mins - 13
Ladle the beef bourguignon into serving bowls. Garnish with fresh Italian parsley and serve hot.
~5 minsTip: Serve with crusty bread, buttered egg noodles, or creamed potatoes
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. Simply skip the stock-making step and use 1500 ml shop-bought beef stock instead. Quality shop-bought stock will produce excellent results. You may wish to taste and adjust seasoning at the end accordingly
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