Slow Cooked Beef Bourguignon

Beef Bourguignon Loula Natural fb

I absolutely love my slow cooker. I bought my first one just before my daughter was born because I thought that throwing things into one and leaving it and dinner is served when you need it. My first one cracked and I felt like I was without my right hand for the week it took me to replace it! This is the one I have now but they all do the job! I prefer the ones with the ceramic pots.

I use it for soooooo many things and it is one everyday for either my stock, stewing apples, making pumpkin and porridge when it is cold, cottage pie, its the only lasagna  (and my squash lasagna), stews and whole chickens are super simple and never ever dry and bland!

Modern Updates of the Classics Loula Natural

This is one of my favourite adaptations of a classic. This recipe calls for flour which I adapted to use coconut flour. The secret to this is to use a decent red wine- one you would want to drink with the meal! My dad loves his wine and so we have a great number to choose from (two wine fridges and then some). 

Slow Cooked Beef Bourguignon
This is a delicious meal that fills the house with rich aromas and is filling and nourishing. The kids love it too!
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  1. 800g Beef Brisket cubed
  2. 500mls Red Wine- Burgundy is preferable
  3. 1 onion chopped
  4. 3-4 cloves of garlic
  5. 2 carrots cut up
  6. 1-2 stalks of celery sliced
  7. 1-2 tbs coconut flour
  8. 1/2 tsp turmeric
  9. 1/2 tsp ground cumin
  10. 1 tsp herbs de provence
  11. salt and pepper
  12. 1-2 tbsp olive oil/butter/ghee or coconut oil (your choice)
  1. Pre- heat slow cooker if necessary
  2. Heat oil in a pan and add onions and garlic
  3. Brown meat, add flour- stir well so evenly covered
  4. Add all of the rest of the ingredients
  5. Add to the slow cooker and cook on low for 8-10 hours or high for 6-7 hours
  1. I serve my stews with steamed green veg finished with a knob of butter and parsnip rice or sweet potato mash
Adapted from Supercooks Beef Bourguignon
Adapted from Supercooks Beef Bourguignon
Loula Natural


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Beef Bourguignon Loula Natural pin

Roasted Sweet Potato and Pancetta Risotto

Risotto is one of the most versatile dishes, you can basically put anything in it. I used to think it was a really difficult dish where you had to balance the liquid adding it ladle full at a time- but it works just as well this way!we tend to have it as a pot luck dish and always have a bit of pancetta in the freezer and Sweet Potato is now in season. You can equally make delicious vegetarian (pea, asparagus butter nut squash, Jerusalem artichoke all work well) risotto or leftover roast chicken, lamb or beef works well too. The base for us always stays the same.


Ingredients: (serves 4)

300g Risotto Rice (I normally use Arborio Rice)

1 litre of Liquid (normally use 700-800 mls of bone broth and the rest crisp white wine and the juice of half a lemon)

2 tbs olive oil

1 onion finely cut

1 clove garlic

1 thumbnail size grated ginger

10g Pecarino cheese (optional)

Salt and pepper

1 Sweet potato peeled and cubed

50g Pancetta cubed (we usually buy the end bits from the Deli and keep them in the Freezer)

Asparagus to serve


Put the Sweet Potato into an oven proof dish and cover with the olive oil and salt and pepper. cook in the oven at 200 for 15-20 mins until soft.

Meanwhile, fry off pancetta and add onion garlic and ginger. Add rice and fry for 1 min. Add liquid and bring to the boil. Reduce to a simmer stirring frequently until starting to thicken. This can take any time between 20 and 40 mins depending on if you have Gas or Halogen in my experience!. When liquid almost disappeared add roasted Sweet Potato and pecarino. salt and pepper to taste. Steam Asparagus and plate up!

If you have leftovers, out in the fridge. The next day ball them up, flour them and fry them in some coconut oil and have risotto balls for lunch or snack- also great finger food for kids!