Classic Beef Bourguignon

Cook time

5-6 hours




  • 4 rashers of bacon, chopped
  • 750g stewing steak, in large dice
  • 4 tbsp flour
  • 4 tbsp vegetable oil
  • 12 baby onions or shallots, peeled
  • 1 carrot, peeled and chopped
  • 225g quartered mushrooms
  • 400ml boiling water
  • 1 cube beef stock
  • 300ml red wine
  • 1 tbsp tomato paste
  • 2 cloves garlic, chopped
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 1 tbsp cornflour (optional)
  • Mashed potatoes and green beans or braised cabbage, to serve


  • Step 1Preheat the heating base of your Crock-Pot® Slow Cooker to LOW. In a large frying pan, add bacon and cook until slightly crispy then place in the Crock-Pot.
  • Step 2Toss 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 the bacon in the Crock-pot.
  • Step 3Lightly colour the baby onions or shallots and carrots in the frying pan then add to the stoneware along with the mushrooms. Mix together the boiling water, stock cube, red wine, tomato paste, garlic, thyme and bay leaves and pour over the meat.
  • Step 4Season well and place the lid on top. Cook for 5-6 hours on LOW, or until the meat is tender, or 2-3 hours on HIGH.
  • Step 5Once cooked remove the lid and thicken slightly if needed – 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.
  • Step 6Serve with mashed potatoes and green beans or braised cabbage.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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