Slow-cooked beef bourguignon

Total Time
6 hr 5 min
10 min
5 hr 55 min
This healthy update of the slow-cooked classic has a juicy secret that adds incredible flavour.

olive oil

1 tbs

brown onion

1 medium, coarsely chopped


2 clove(s), finely chopped


1 medium, halved lengthways, thickly sliced


1 individual, thickly sliced

Hans 98% Fat Free Short Cut Bacon

125 g, fat trimmed, coarsely chopped

trimmed beef chuck steak

320 g, (Buy 400g) fat trimmed, cut into 3cm pieces

tomato paste

1 tbs

plain flour

1 tbs

red wine

125 ml, (½ cup)

apple and blackcurrant juice

½ cup(s), (125ml)

beef stock

½ cup(s), (125ml)


200 g, thickly sliced

baby potato

8 small

fresh flat-leaf parsley

¼ cup(s), finely chopped


  1. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Cook the onion, garlic, carrot and celery, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
  2. Add the bacon to the frying pan. Cook, stirring, for 3-4 minutes or until golden. Add to the slow cooker.
  3. Heat remaining oil in pan over medium-high heat. Add beef and cook, stirring occasionally, for 3-4 minutes or until browned. Add tomato paste and flour. Stir to coat. Add the wine and bring to the boil. Reduce heat and simmer for 1 minute or until reduced slightly. Add to slow cooker with the juice, stock, mushroom and potato. Cook, covered, on High for 4 hours or Low for 8 hours, or until beef is tender.
  4. Serve sprinkled with the parsley.
SERVING SUGGESTION: Mixed leaf salad.

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