Boeuf Bourguignon

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“Topside beef cooked in an apple cider flavoured gravy.”
3hrs 40mins

Ingredients Nutrition


  1. Cut the beef into 30 mm cubes.
  2. Heat a little of the olive oil in a wok. Brown the beef (in batches if necessary) and keep aside.
  3. Brown the chopped onion in the same oil adding a little more if necessary.
  4. Return the meat to the wok and add the flour stirring well to mix.
  5. Transfer the beef, onions and accumulated liquid to a slow cooker.
  6. Add the cider slowly whilst stirring continuously. Then add the garlic, tomato puree, oregano, bay leaf and seasoning, stir and set the slow cooker for 2 hours.
  7. In a separate wok, stir fry the shallots, sliced carrot and the chopped bacon in a little oil until the shallots are brown then add these with the mushrooms to the slow cooker. Set the cooker for a further hour.

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