Boeuf Bourguignon

– if you find it too watery add in 1 tablespoon of cornflour mixed with a little water when you add in the mushrooms.
-Freezes beautifully.
-Also delicious tossed through pasta.
Submitted by Solange Graham (MummaSol)

Boeuf Bourguignon

Delicious flavourful beef casserole based on a traditional French recipe. It's a huge hit in my family even my two year old loves it and has seconds!
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Serving: 6
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes



  • 500g Gravy beef/diced beef/beef cheeks
  • 1 medium onion diced
  • 2 medium carrots diced
  • 1 large clove garlic chopped
  • 1 teaspoon thyme leaves
  • 2 tablespoons tomato paste
  • 3/4 cup red wine
  • 2 cups vegetable stock
  • 1 tin chopped tomatoes (400g)
  • 2 cups sliced mushrooms (or whole baby button mushrooms)
  • Plain flour
  • Salt and pepper

To serve--

  • Boiled new potatoes
  • Fresh crusty bread and butter.


  • Season and flour beef, brown in a little olive oil and put in bottom of slow cooker.


  • In browning pan add onion, carrot and garlic, sauté for a minute then add thyme, tomato paste and red wine scrape all flavour off pan and put all into the slow cooker with the beef.
  • Add tinned tomatoes and stock to the rest of the ingredients in the slow cooker bowl. Stir to combine.
  • Cook on HIGH for 4 hours (LOW for 8).
  • Add mushrooms cook on HIGH for another 45 minutes.

To serve--

  • Serve with boiled baby potatoes and crusty bread and butter, plus a glass of the wine you used if there is any leftover! Enjoy!

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