Slow Cooker Beef Bourguignon


1kg Chuck Steak, diced

100g Unsalted Butter

1tbsp Olive Oil

1 Onion, finely sliced

1tbsp Plain Flour

3tbsp Brandy (optional)

2 Cloves Garlic, finely sliced

1 Bouqet Garni

Salt & Pepper

700ml Red Wine or Nonalcoholic Red Wine or

(3tbsp Red Wine Vinegar, 600ml Red Grape Juice and a reduced salt beef stock cube)

150g Streaky Bacon, Diced or Bacon Lardons or Diced Smoked Turkey

20 Baby Onions or 10 Shallots, peeled

250g Chestnut Mushrooms, quartered

1tbsp Tomato Puree


Heat a large frying pan

Mix flour, salt and pepper, toss the beef in it

Brown the beef in batches, using a bit of the flour and oil each time, transferring to the slow cooker when each batch is done.

Brown the onions and transfer to the slow cooker.

If using, Brown the bacon and transfer to the slow cooker

Brown the baby onions or shallots and add to the slow cooker

Brown the garlic and the mushrooms, stir in the tomato puree and cook for a few minutes and add to the slow cooker

To the slow cooker add the bouqet garni and the red wine or the vinegar/juice/stock mix.

If using, deglaze the pan with the brandy and ignite the brandy before adding it to the slow cooker.

All the ingredients should now be in the slow cooker

You now need to add just enough water (if necessary) to almost cover the beef. If the frying pan doesn’t look clean, use whatever water you’re adding (or take some liquid from the slow cooker if you’re not) and deglaze the pan some more. You need to get all the flavour out of the frying pan and into the slow cooker.

Slow Cooker cooking times, choose one:

  1. Cook on low for 6 hours
  2. Cook on high for 3 hours
  3. Cook on high for 1 hour then on low for 4 hours

Check the sauce, if it’s too thin switch the slow cooker to high, remove the lid and allow the sauce to reduce and thicken.

Alternatively remove all the meat, veg, etc from the too thin sauce and reduce the sauce in the large frying pan. Recombine everything in the slow cooker, switch it back on and prepare the celeriac mash.

Celeriac Mash



Peel the celeriac and cut into cubes.
Heat the olive oil in a large frying pan.
Fry for 5 mins until it turns golden.
Season well with salt and pepper.
Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac.
Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
The celeriac should be soft and most of the water will have evaporated.
Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then stir in some olive oil and season to taste.