Beef Bourguignon


April 9, 2019

Beef Bourguignon 0 0 5 0

A mouth watering meal!

  • Prep: 30 mins
  • Cook: 6 hrs
  • 30 mins

    6 hrs

    6 hrs 30 mins

  • Yields: 6 serves


4 Slices bacon, finely chopped

1.5 kg Chuck steak, cut into 2cm cubes

1 Cup red wine

2 Cups real beef stock

½ Cup tomato sauce

¼ Cup soy sauce

¼ Cup plain flour

3 Garlic cloves, finely chopped

2 Tbsp fresh thyme, finely chopped

2 Bay leaves

5 Medium Carrots, sliced

1 Onion, diced

500g Baby potatoes

Salt & Pepper

200g Fresh mushrooms, sliced (optional)

Parsley, finely chopped (for garnish)


1In a large frypan cook bacon over medium high heat until crisp. Put bacon in slow cooker.

2Season the beef with salt & pepper cook in batches in the fry pan, sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

3Add the red wine to the fry pan scraping down the brown bits on the side. Allow it to simmer and reduce.

4Add beef stock, tomato sauce and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

5Add garlic, thyme, bay leaves, carrots, onion, potatoes, and mushrooms (if using) to the slow cooker & give it a good stir.

6Cook on LOW for 8-10 hours or HIGH for 6-8.

7Remove bay leaves & If needed season with salt & pepper & thicken with cornflour mixed with some water.

8Serve in bowls with some buttered crusty bread on the side & garnish with parsley.

9— Notes

10The red wine gives this Bourguignon its lovely rich flavour. You can leave it out just use 1/2 a cup extra beef stock instead.

11Red wine used Cabernet Sauvignon

12Bread I use was Pane Di Casa.

13If your slow cooker has sear mode do all the frypan steps in the slow cooker instead.

Submitted by Ange Marie


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