Beef Bourguignon Done Properly
by Fallow
Beef Bourguignon is a timeless French classic that transforms humble beef and wine into something extraordinary. This version draws on techniques used by legendary chefs, combining short rib for richness, shin for collagen and body, and chuck for flavour. The magic lies in proper browning, a carefully reduced wine base, and the slow, gentle cooking that melds all the elements together. Adapted for the slow cooker, this dish delivers restaurant-quality results with minimal fuss, making it perfect for entertaining or a special family dinner
Watch: Beef Bourguignon Done Properly
Original recipe video — click to play
Original method: 2.5 hours at 160°C
Ingredients
Beef
- 750 g Chuck, off the bone, cubed, cubed
Brown in batches before slow cooking for best flavour
- 750 g Beef shin, cubed
Adds collagen and body to the stew
- 750 g Short rib, cubed
Provides richness and flavour
Aromatics & Vegetables
- 1 whole Large onion, thickly cut
- 300 g Pearl onions, peeled, peeled
Add in the final 45 minutes of slow cooking
- 4 medium Carrots, thickly cut
- 6 cloves Garlic cloves, smashed, smashed
- 250 g Small button mushrooms, stems trimmed, quartered, stems trimmed
Add in the final 45 minutes of slow cooking
Pantry & Seasonings
- 30 g Plain flour, seasoned with salt and pepper
For dusting meat before browning
- 20 g Tomato purée
- 200 g Lardons
Brown before adding other ingredients
Liquid
- 500 ml Beef stock
Reduced quantity for slow cooker; stock is retained better
- 750 ml Full-bodied red wine, reduced by 50% before adding
Reduce on stovetop first to concentrate flavour and remove harshness
Herbs & Seasonings
- 5 g Fresh thyme, sprigs
- 5 g Parsley stems, stems only
- 3 whole Bay leaves
Finish
- 20 g Unsalted butter
Stir in during the final 15 minutes of cooking
For finishing the sauce
- 15 g Fresh parsley, finely chopped, finely chopped
Stir in just before serving
For garnish and fresh flavour
Cooking
- 30 ml Oil
Vegetable or olive oil for browning
- to taste Salt and black pepper
For seasoning throughout
Method
- 1
Season flour with salt and pepper on a plate or tray. Lightly dust all the beef cubes with the seasoned flour, tapping off any excess.
~10 minsTip: This coating helps create caramelisation when browning
- 2
Heat oil in a large frying pan over medium-high heat. Working in batches, brown the beef on all sides until deeply caramelised. Do not overcrowd the pan. Transfer browned meat to a plate and set aside.
~20 minsTip: Proper browning builds flavour—this step is essential. Allow 3–4 minutes per batch
- 3
In the same pan, cook the lardons over medium heat until the fat renders and they begin to crisp. Transfer to the slow cooker.
~5 mins - 4
Add a little more oil to the pan and sauté the large onion (thickly cut), carrots, and garlic until softened and lightly coloured, about 5–7 minutes. Transfer to the slow cooker.
~7 mins - 5
Pour the red wine into the frying pan and bring to a simmer. Let it reduce by half, scraping up all the brown bits from the bottom of the pan. This concentrates the flavour and removes harshness. Once reduced, pour into the slow cooker.
~15 minsTip: Reducing the wine is crucial for depth of flavour
- 6
Add the beef stock to the slow cooker. Stir in the tomato purée. Add the thyme sprigs, parsley stems, and bay leaves. Stir well to combine.
~5 mins - 7
Return the browned beef to the slow cooker. Stir to submerge all the meat in the liquid.
~5 mins - 8
Cover the slow cooker and cook on Low for 8 hours, or on High for 5 hours, until the beef is very tender.
~8 hrsTip: Low setting gives more tender, evenly cooked results; High cooks faster but may be less tender
- 9
About 45 minutes before the end of cooking, add the peeled pearl onions and quartered mushrooms to the slow cooker.
0Tip: This timing allows them to cook through without becoming mushy
- 10
In the final 15 minutes, stir in the butter. Taste and adjust seasoning with salt and pepper. Remove the thyme sprigs, parsley stems, and bay leaves if desired.
~15 minsTip: The butter enriches and silks the sauce
- 11
Transfer to a serving dish or bowls. Garnish generously with freshly chopped parsley and serve immediately.
~5 minsTip: Fresh parsley adds brightness to the rich, dark stew
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
You can, but using three cuts is what makes this recipe special. Chuck provides flavour, shin adds collagen and body for a silky sauce, and short rib contributes richness. If you must use one cut, chuck offers the best all-round result. The combination of cuts creates a more complex and satisfying final dish
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