Beef Bourguignon: slow cook this winter stew for an easy, warming lunch

If you're craving a warm, filling meal, this beef Bourguignon is the perfect solution – with only 15 minutes of prep time

Beef Bourguignon
(Image credit: Aldi)

This delicious beef Bourguignon is the perfect remedy for the winter blues. It's a hearty meal that is slow cooked to perfection in a pan on the hob – or, once you've browned your meat, it's the perfect meal to cook in a brill slow cooker, because the slower it's cooked, the more tender and tasty the meat will be.

Our recipe serves four people, and needs three hours to cook – although, cooked slowly, it can be left for longer, as long as you don't let it dry out. The good news? There's only 15 minutes of prep time, so once it's cooking, just put your feet up and wait as the mouth watering smell fills your kitchen... 

This meal is best served with mash or crusty bread.

Beef Bourguignon

(Image credit: Aldi)
  • Thanks to Aldi for this recipe 

Ingredients:

  • 800g Specially Selected Diced Beef
  • 85g Smoked Pancetta
  • 150g Shallots, peeled and halved
  • 2 x Carrots, peeled and cut into chunks
  • 2 x cloves of Garlic, crushed
  • 75ml Red Wine
  • 1 x Quixo Stock Cube
  • 2 tbsp Rapeseed Oil
  • 1 x sprig Fresh Rosemary
  • 1 x sprig Fresh Thyme
  • ½ tsp Salt
  • ½ tsp Pepper
  • Optional - 1 tbsp The Pantry Cornflour and 1 tbsp cold Water
  • 1 tbsp Butter
  • 200g Button Mushrooms

Method:

1. Pre-heat the oven to 170°C/150°C Fan/Gas Mark 3. Heat 1 tbsp of the oil in a large, casserole dish. In small amounts, cook the beef in a little oil in a frying pan until it's brown and place on a plate to put to the side.

2. The next step is adding the remaining oil into the pan, and cooking the pancetta for a couple of minutes until it has started to crisp. At this time, add the shallots to cook for two to three minutes until they have browned and the pancetta is crispy. Add in the crushed garlic and carrots and turn the pan to a medium heat, pouring in the red wine.

3. Place beef back into the pan and add 150ml of boiling water with the stock cube, rosemary, thyme, salt and pepper. Put the lid on the casserole dish and transfer to the oven. Let this cook for two hours.

4. When this time is up, heat up the butter in a small frying pan and sauté the mushrooms for five minutes or until they are nice and browned. Add the mushrooms to the stew and if the sauce is thick, cover it with the lid and let it roast for 20 minutes more. If the stew is not thick enough, mix the water and cornflour and add to the stew along with the mushrooms.

5. Serve the beef Bourguignon hot with crusty bread or mashed potato or roast potatoes if you're feeling very gourmet.