Mary Berry Slow Cooker Beef Bourguignon – Deep Flavour, Effortless Elegance

The first time I made beef bourguignon, I nearly cried over the washing up. One pan for browning, one for sauce, one for bacon bits I forgot to add… and all for a stew that tasted, well, fine.

Then I saw Mary’s take. A slow cooker version that didn’t involve four pots, half my day, or a ruined tea towel? Yes, please.

I’ll admit, I was sceptical—would a slow cooker really develop the same deep, wine-rich flavour? Could the beef possibly melt in your mouth without endless stovetop stirring? Turns out: absolutely. But only if you brown the meat like you mean it and respect the wine. Let me show you how to make it sing.

---

What Makes This Recipe Special

This isn’t just a stew you throw together and hope for the best. A few tricks make all the difference:

• Browning the beef in batches (don’t rush it!) locks in flavour and stops the stew tasting flat.
• Flouring before cooking helps thicken the sauce naturally—no cornflour slurries or last-minute faffing.
• Wine reduction isn’t strictly necessary, but letting the red wine bubble for a minute before slow cooking? Worth it. Adds depth and removes harshness.

It’s proper French comfort, made British-weeknight easy.

---

INGREDIENTS + WHY THEY MATTER

• Stewing beef (1 kg) – Chuck or brisket works beautifully. These cuts love long, slow cooking.
• Smoked bacon (100g) – Adds depth and that gorgeous savoury undertone. I’ve used beef bacon and it still delivers.
• Onions (2) – Chopped and softened for sweetness and body.
• Garlic (2 cloves) – A background note, not overpowering. Don’t skip it.
• Carrots (2) – Adds colour, sweetness, and substance.
• Mushrooms (250g) – Quartered for texture; I like to brown mine separately for extra flavour.
• Plain flour (2 tbsp) – Helps thicken the sauce naturally.
• Red wine (500ml) – Burgundy is traditional, but Merlot or Cab Sauv works. Just don’t use cooking wine.
• Beef stock (250ml) – Adds savouriness and balances the wine.
• Tomato purée (1 tbsp) – Rounds out the sauce and adds a touch of acidity.
• Bay leaves + thyme – A classic duo that deepens the flavour over time.
• Salt & pepper – Season generously—but taste before finishing.
• Olive oil (2 tbsp) – For browning everything.
• Parsley (to garnish) – Brightens up the dish at the end.

---

Making It Yours (Without Ruining It)

• No red wine? Use extra beef stock plus 2 tsp balsamic vinegar for depth. Not quite the same, but close.
• Mushroom-free? No problem—add pearl onions or even some diced parsnip for sweetness.
• Low and slow not your vibe? Use an Instant Pot: 45 mins on high pressure, natural release.
• No bacon? Skip or swap for pancetta, or a splash of Worcestershire for that savoury edge.

---

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Beef was dry and stringy	Cut too small + cooked too long on high	Use large chunks + cook on low, 6–8 hours
Sauce too thin	Didn’t flour or reduce enough	Use flour at start + remove lid to thicken
Flavour was weak	Didn’t brown meat properly	Sear in batches until deep brown
Mushrooms went mushy	Added too early	Brown separately + add halfway if needed

---

HOW TO MAKE MARY BERRY’S SLOW COOKER BEEF BOURGUIGNON

1. Brown the beef: Heat oil in a large pan. Sear the beef in batches—don’t crowd the pan. Get a good crust. Transfer to slow cooker.
2. Cook bacon + veg: In the same pan, fry bacon until crisp. Add chopped onions, garlic, carrots. Sauté for 5–7 mins. Tip into slow cooker.
3. Sauté mushrooms: Add a splash more oil to the pan. Cook mushrooms until golden. Add to slow cooker (or halfway through if you like them firmer).
4. Make the sauce: Sprinkle flour over beef + veg. Stir to coat. Pour in wine, stock, and tomato purée. Add bay leaves and thyme. Season well.
5. Cook: Lid on. Cook on LOW for 6–8 hours (or HIGH for 4–5). Stir once or twice if you’re around.
6. Finish: Remove bay leaves. Taste, adjust seasoning. Garnish with chopped parsley.

---

TIPS FROM MY KITCHEN

• I always brown the meat in a cast iron pan—it holds heat better and gives a better sear.
• Add a splash of balsamic vinegar at the end for brightness.
• If the sauce’s too thin, take the lid off the slow cooker for the last 30 minutes.
• Leftovers are even better the next day—make a day ahead for maximum flavour.

---

STORAGE + SERVING

• Fridge: Keeps 3–4 days. Reheat gently.
• Freezer: Freezes beautifully for up to 3 months. Thaw overnight, reheat on the hob.
• Serve with: Creamy mash, polenta, buttery noodles, or just warm crusty bread.

---

SIMILAR RECIPES

• Mary Berry Beef Bourguignon Pie
• Mary Berry Boeuf Bourguignon
• Mary Berry Beef Casserole
• 15+ Mary Berry’s Ultimate Comfort Food Recipes for Cozy Nights
• Mary Berry Slow Cooker Beef Bourguignon

FAQs

Q: Can I make this without wine?
Yes—use all beef stock plus a dash of balsamic vinegar or a splash of grape juice for sweetness.

Q: What’s the best cut of beef to use?
Chuck steak or brisket are ideal. They break down beautifully over long cooking.

Q: Can I thicken the sauce after cooking?
Absolutely. Mix 1 tbsp flour with water and stir in at the end. Or reduce with the lid off.

Q: Do I need to brown the beef?
Technically, no. But if you skip it, you’ll lose a lot of depth. It’s worth the effort.

Q: Can I double this recipe?
Yes—just make sure your slow cooker has enough space. Don’t fill past the ¾ mark.