Slow cooker beef bourguignon

Now we’re getting fancy with this super easy beef bourguignon

Picture it now… a slow cooker bubbling away with beef bourguignon, the house smelling like an actual French bistro, a glass of red wine in hand, Barry White on the Alexa. A rose between your teeth? Maybe a step too far. But honestly, this dish is romantic in its own right. It has that deep, rich, melt-in-your-mouth beef, sweet carrots, and a glossy wine sauce that just clings to your spoon. The kind of meal that makes you feel like you’ve put in hours in the kitchen, when really, your slow cooker’s done all the graft.

Although, fair warning, after a couple of bowls of this, you’ll probably need a solid three-hour nap. It’s hearty, indulgent, and absolutely hits the spot on a cold day. But hey, if that’s not love, I don’t know what is.

Why beef shin?

If you’ve not cooked with beef shin before, let me introduce you to your new slow-cooker bestie. This cut is perfect for low and slow cooking as it’s marbled with connective tissue that breaks down over time, turning tough meat into silky, fall-apart deliciousness. Unlike leaner cuts (which can go dry or chewy), shin transforms in the slow cooker, soaking up all that red wine goodness.

It’s also usually a cheaper cut, which makes it an absolute win for flavour and budget. Plus, tomorrow’s leftovers usually taste even better. Honestly, once you’ve tried shin, you’ll never go back to the more expensive cuts for stews again.

Slow cooker saviours

I LOVE a slow cooker. It’s honestly one of the best kitchen inventions going as you chuck everything in, go about your day, and come back to something that smells incredible. No faffing, no hovering over the hob, and definitely less washing up. That alone is worth the investment.

If you’re nervous about cooking red meat or always seem to overdo it, the slow cooker is your secret weapon. The gentle, even heat turns even the toughest cuts tender and rich, without you needing to lift a finger. It’s basically like having your own personal chef who never complains.

Serving suggestions

Traditionally, beef bourguignon is served with buttery mashed potatoes, for which I have perfected with my ultimate mash recipe. But honestly, there are no rules here. If you’re in the mood for less fuss, grab a big hunk of crusty bread and use it to swipe up every last drop from your bowl.

For a bit of extra oomph, whisk a good spoonful of Dijon mustard into the stew before you start cooking as it adds a lovely flavour boost that balances the richness. You could also top your bowl with a sprinkle of fresh parsley or even a dollop of cream for that little cheffy touch.

And if you’re feeling fancy-fancy? Serve it over creamy polenta or a buttery mash infused with roasted garlic. Add a side of green beans or tenderstem broccoli for some crunch, pour another glass of red, and you’ve got yourself a dinner that’ll make you feel like you’re in a Parisian bistro.

Why you’ll be obsessed with this recipe

This recipe is an exclusive from my Sunday Times Bestseller cookbook, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook, and it’s hands-down one of my favourites. It’s rich, comforting, and guaranteed to impress without any stress. Perfect for autumn, winter, or literally any time of year (because let’s be real, a stew this good shouldn’t be limited to cold weather).

So, dust off that slow cooker, grab your beef shin, and get ready for the dreamiest, most luxurious stew you’ll ever make, with minimal effort and maximum flavour. My kind of mid-week cooking.