Slow cooker beef bourguignon

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This recipe is classed as easy

Rating 3.31 / 5 (986 votes)

Prep time:
20 min
Cook time:
5 hrs

Slow cooker beef bourguignon has all the great flavours from the classic but is simple to make with great results everytime


1. Preheat the slow cooker to low. In a large frying pan, add the streaky bacon and cook until slightly crispy then place in the cooker. Toss the beef in the flour. Heat the oil in the frying pan, and cook the floured beef in small batches to colour slightly, add to cooker.

2. Lightly colour the shallots and carrots in the frying pan then add to the cooker along with the mushrooms. Mix together 400ml boiling water with the stock cube, red wine, tomato puree, garlic, thyme and bay leaves and pour over the meat.

3. Season well with salt and pepper and place the lid on to cook for 5-6 hours or until the beef is tender. If you need to thicken the sauce slightly, mix cornflour with a little water to make a paste then add to the dish and stir through. Heat on high for a few minutes to thicken.

4. Serve the beef with mashed potatoes, green beans and the rich sauce poured over the top.

Recipe from Crock Pot, the original slow cooker.


  • 4 rashers streaky bacon, chopped
  • 750 g stewing steak, diced in to large chunks
  • 5 tbsp vegetable oil
  • 12 shallots
  • 1 carrot, chopped
  • 225 g mushrooms, quartered
  • 1 cube of beef stock
  • 300 ml red wine
  • 1 tbsp tomato purée
  • 2 garlic cloves
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp cornflour, optional
  • mashed potato, to serve
  • green beans, to serve

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Latest Comment


Easy calm method to produce delicious meal j.

anthonyJ1570 anthonyJ1570  Posted 14 Dec 2014 11:16 AM

Just made this today, absolutely delicious!

Varied the recipe slightly:

Halved all the amounts so it was for two portions;
used beef skirt;
100g smoked bacon lardons instead of streaky;
added a little butter as well as oil;
tossed the beef in plain flour;
put the shallots, carrots and mushrooms all in the pan together.

Cooked on "Low" for 7 hours.

Went easy on the salt, the bacon's quite salty already (as is the stock).

Thickened with a little Arrowroot in water - same method as with Cornflour, but there's no chance of a floury after-taste if you use a little too much accidentally (a little tip I got from a professional chef!).


AidanC37089 AidanC37089  Posted 09 Oct 2014 8:22 PM

Easy to prepare. If I made it again, I would add cornflour to thicken as it was a bit too thin for my liking

OrlaM8564 OrlaM8564  Posted 29 Oct 2013 6:01 AM