Beef Bourguignon


June 14, 2017

Beef Bourguignon 5 0 5 3

A beef stew / casserole with richer flavours due to the tomato puree and red wine

  • Prep: 30 mins
  • Cook: 5 hrs
  • 30 mins

    5 hrs

    5 hrs 30 mins

  • Yields: 4-5 servings


500g casserole beef

Beef stock cube

2 carrots

1 brown onion

3 cloves of garlic

Handful of mushrooms

Approx 10 new potatoes

Tablespoon tomato puree

Approx 300ml red wine

Gravy granules to thicken


1Season beef with some salt and pepper and add to slow cooker

2Add a crumbled stock cube and cover meat with water,

3Roughly chop the carrots and brown onion and also add to slow cooker.

4Crush and then finely chop the cloves of garlic and add,

5Slice mushrooms and add,

6Add the tablespoon of tomato puree and approx 300ml of red wine.

7Leave on high for around 5 hours or until meat is tender to eat (time may vary between machines).

8Add gravy granules before serving to thicken

9Serve with creamy mash potato.


Submitted by Chelsea Brunskill


3 Reviews

Natasha Kidman

June 3, 2021

Delicious ….. gravy at end truly makes this dish!
I added fresh beans too and some fresh herbs!
Complimented it with rice and fresh hot chunky bread straight from the bread maker to mop up the juices 🙂


February 19, 2020

I made this today for dinner, everyone loved it. I will definitely be making this again.


February 7, 2018

Made this for dinner and the taste is really nice, it would be great with crusty bread to soak up the gravy along with mash, we had ours with beans and mash

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