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Low and Slow Boeuf Bourguignon

The Tour de France is underway and as we batten down the hatches in another lockdown here in Sydney (30/06/21) we may have a little more time on our hands. This French inspired dish is pretty much a one pot wonder if using a dutch oven, or two pots if you happen to have a slow cooker. The longer you leave this to cook, the better it becomes. My personal opinion is to make it one day, refrigerate and heat to eat the next. This recipe freezes extremely well too and makes enough for 6 serves. Enjoy simply with steamed greens or as I did, a glass of red and a baguette.

Bon Année / Au Revoir

Avec Amour,

Will xxx

Takes: 3-6 hours

Serves 4-6


1 kg beef chuck / casserole steak cubed (4cm)

1 litre beef stock

250ml / 1 glass red wine

2 red onions, roughly chopped

200g white button mushrooms, left whole

200g streaky bacon, ideally smoked, roughly cut

500g baby white potatoes, quartered

3 carrots, sliced

2 celery sticks, sliced

1 punnet fresh thyme, leaves picked

2 bay leaves

3 heaped tablespoons flour

Salt and pepper

Olive oil


1. Get everything prepped as above!

2. In a large bowl, toss the cubed beef in the flour to coat and season with salt and pepper.

3. Heat some olive in a large frying pan or dutch oven over a medium heat and start frying the bacon.

4. Once the bacon begins to golden, add the coated cubed beef and stir occasionally until the beef begins to brown or colour a little. Then pour in the wine to remove the sticky bits from the bottom of the pan. Scrape the bottom to get all of the goodness off the pan.

5. If using one, transfer to the mixture to the slow cooker and then add in the celery, carrot, onions, thyme leaves, mushrooms, potatoes and bay leaves. Pour over the stock and cook on high in the slow cooker for between 3-6 hours. If using a pot on the stove follow the same steps but there is no need to transfer to another one. Reduce the heat to low. If using the dutch oven in the oven, preheat to 160 degrees Celsius and cook for the same amount of time.


For me, cooking is about what you have, what you like and what’s available. This recipe allows for you to sub things in and out but is relatively easy, makes something tasty and can be jazzed up or pared back depending on your audience, I.e the kids. Here are some hints / tips:

  • The bacon adds a smoky flavour but you can leave this out

  • Add extra stock if you’re not using wine. I used Pinot Noir but any red will do. The alcohol cooks out, and gives the stew more depth.

  • I left mushrooms whole in case fussy eaters want to pick them out!

  • Dried thyme will work but fresh is best. Feel free to also add rosemary.

  • Small white button mushrooms are great but any mushrooms work, sliced to your liking.

  • Use brown onions if you prefer. Red are a little bit sweeter.

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