Slow Cooker Beef Bourguignon and Crock Pot Beef Bourguignon

Slow cooker beef bourguignon and crock pot beef bourguignon is a very special dish whatever the name of your device. The recipe and instructions are the same.

This classic French dish is rich, flavourful and keeps well. If you need to eat it the next day, you will find it tastes even better.

I served this dish with a dollop of sour cream which contrasts well with the richness. Mashed potatoes are great for mopping up the sauce.



Preparation time:

Thirty Minutes

Slow Cooker Beef Bourguignon

Ingredients for Slow Cooker Beef Bourguignon

One pound (450 gms.) Stewing Steak
Half a pound (225 gms.) Bacon
Six Shallots or other small onions
A sliced Carrot
Six ounces (150 gms.) Mushrooms
Two tablespoons (140 gms.) Tomato Puree
A Chicken Stock Cube
Two Bay Leaves
A tablespoon of dried Parsley
A teaspoon of dried Thyme
A glass of red wine
A little Soy Sauce

Cooking Method

Chop the steak and the bacon into small cubes and add to the pot.
Peel the onions and put them in whole.
Add the sliced carrot, sliced mushrooms and the tomato puree.
Mix the Stock cube with half a cup of hot water and add, along with the parsley, thyme, bay leaves and a sprinkling of soy sauce.
Mix and cook for eight hours on low. Add the red wine half an hour before cooking finishes and stir in.
If you want to thicken the sauce, mix two teaspoons of cornflour with a little water and stir that in as well.


Buying sliced bacon for Slow Cooker Beef Bourguignon is extravagant. Most stores sell "cooking bacon" much cheaper. Cooking bacon is the last bit of the joint that won't fit through the slicer.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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