Boeuf Bourguignon - Detail - © Emma Christensen

Slow Cooker Dishes: Boeuf Bourguignon

It’s one of the greatest of French Classics – Boeuf Bourguignon! And, to hear classic French Chefs tell it, it takes hours and hours to make. But that’s not exactly true – if you let your Slow Cooker take over the for the long haul. This recipe is a basic one. You can add Pearl Onions and other stuff if you wish…

Boeuf Bourguignon - © Emma ChristensenClassic Boeuf Bourguignon. Even better from your Slow Cooker, and saves on
energy bills over simmering on either a gas or electric store!

This dish, to me, is the greatest of the Beef-and-Wine Stews. You can’t help but achieve the most intense, Beefy flavour and the tenderest Meat you’ve ever tasted if you just follow the instructions and let it go for a good long time in the Cooker…

What you need…

6 slices Bacon, diced fine
2 lb / 1 kg Beef (Chuck, or other Stewing cut) cut into 1-inch cubes
2 cups / 500 ml Dry Red Wine
2 medium Onions, sliced thin
2 medium Carrots, diced 1/4 in. / 1 cm
2 Stalks Celery, diced 1/4 in. / 1 cm
2 cloves Garlic, minced or pressed
1/2 cup / 125 ml Crushed Tomatoes or thick Tomato Sauce
1 tsp. / 5 ml Thyme
1 tsp. / 5 ml Rosemary
1 Bay Leaf
1 tsp. / 5 ml Salt
1 cup / 250 ml Beef Stock
1 lb. / 500  White Button Mushrooms, sliced

What you do…

Crisp the Bacon in a frying pan. Remove the Bacon and set aside for later. Pour off all but 1 tbsp. / 15 ml of the fat, reserving the rest for later.

Sear (Brown) the Beef cubes on all sides in the remaining Bacon Fat. Don’t crowd the pan; do this step in several small batches if you have to. Remove the Beef and place it in the Slow Cooker.

Deglaze the pan with a splash of Red Wine and pour the liquid into the Cooker.

Brown the Onions, Carrots, Celery, Garlic and Tomato Product in the same pan with another tbsp. / 15 ml of the reserved Bacon Fat. Remove the Veggies and place in the Slow Cooker.

Deglaze the pan again with another splash of Red Wine and add the liquid to the Cooker

Add the Herbs, the Beef Stock and the rest of the Red Wine to the Cooker.

Cook covered on Low for 8 to 10 hours

One hour before serving, add the Mushrooms and stir gently to incorporate them into the Stew.

If your Stew has too much liquid, uncover for the last hour or half hour of cooking to reduce.

Serve over Pasta of your choice or Steamed Rice.

Garnish with Chopped Parsley if desired.


Pour yourself a glass of Burgundy from the bottle you cracked to make the Stew and congratulate yourself on a job well-done!

Bon appétit!

~ Maggie J.