Recipe

Slow-cooked beef rib bourguignon

Fall-off-the-bone ribs in a rich sauce.

May 27, 2021 6:40am
  • 30 mins preparation
  • 8 hrs cooking
  • Serves 4
    • Print
    Print
The addition of tender beef ribs in this traditional French dish brings a wonderful flavour and texture to the classic beef bourguignon. Serve it straight out of the slow cooker with a side of mashed potato or crusty bread.
Looking for more slow cooked beef recipes?

Ingredients

Slow-cooked beef rib bourguignon
  • 12 shallots
  • 200 gram button mushrooms
  • 200 gram swiss brown mushrooms
  • 4 rindless bacon slices (260g), cut into 5cm lengths
  • 3 clove garlic, sliced thinly
  • 2 fresh thyme sprigs
  • 2 fresh bay leaves
  • 1 1/2 cup (375ml) dry red wine
  • 3 cup (750ml) beef stock
  • 2 tablespoon tomato paste
  • 1.2 kilogram beef short ribs
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • crusty bread, to serve

Method

Slow-cooked beef rib bourguignon
  • 1
    Place shallots, mushrooms, bacon, garlic, thyme, bay leaves, wine, stock, paste and beef in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours. Season to taste.
  • 2
    Discard thyme and bay leaves. Stir in half the parsley; season to taste. Serve topped with remaining parsley and accompany with crusty bread, if you like.

Notes

Not suitable to freeze. If the shallots are large, cut in half. Serve with mashed potato or steamed baby new potatoes.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food