Slow Cooker Beef Bourguignon

This Slow Cooker Beef Bourguignon is a perfect winter warmer and can be cooked until the meat is tender and falling apart. delicious!
Slow Cooker Beef Bourguignon

With the weather feeling much cooler now, it is definately time to cook some winter warmers. Slow Cooker Beef Bourguignon is a great example of this. It also means that it is time to get the slow cooker out. Knowing that I can place all of my ingredients in my slow cooker/crock pot first thing, and leave it all day to cook slowly is perfect when you have a busy day to get through. 

I decided to cook a slow cooker version of a beef bourguignon recipe I had been sent to review.  I had family coming for tea, so  being able to leave a Slow Cooker Beef Bourguignon all day to cook itself was perfect for me. Therefore, while I rushed around helping at playgroup, shopping and collecting my eldest from school, the slow cooker was doing all the hard work for me. 

Furthermore, I adapted the recipe to be more Slimming World friendly. Therefore, I excluded the cornflour and instead I did not add as much water as the recipe stated, and this prevented the sauce from being too thin. I also added more bacon to make it go around further.

The Recipe For Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon
Serves: 4
  • 500g stewing beef cut into bite sized pieces/chunks
  • 2 onions
  • 40g plain flour
  • 200g button mushrooms, quartered
  • 200ml good quality red wine
  • beef oxo cube
  • beef stock pot
  • 250ml boiling water
  • 6 rashers bacon (I used smoked but use non smoked if you prefer)
  • 1 garlic clove – peeled and crushed
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 5g chopped parsley
  • 1 bouquet garni
  • 1 leek, sliced
  • Pinch of ground black pepper
  1. coat the beef in the flour
  2. in a pan, add a little oil and brown the beef for a couple of minutes and then add the garlic, bacon and onions
  3. After a couple of minutes add the tomato puree, wine, oxo, water and stock pot and herbs and bring to the boil
  4. Then put into your slow cooker along with the mushrooms and cook on either:
  5. slow for 8 hours
  6. medium for 6 hours
  7. high for 4 hours
  8. Once cooked serve with your choice of potato and vegetables


How Did It Taste?

This was delicious! I served it alongside some boiled new potatoes, carrots, broccoli and peas, and honestly, everyone enjoyed it. The beef was so tender and the sauce was tasty from the red wine. It is a slow cooker meal that I will definitely be making again. It was easy was to make, and also because it tasted so yummy. Next time I will serve it alongside some mash potato, because mash always goes well with a stew.. 

This recipe was based on one from Sunrise Care . This is a company who specialises in producing recipe cards for senior citizerns. Therefore,  the meals need to be healthy, nutritious and still be tasty, while ensuring that they contain the right kind of ingredients to suit the needs of older people. This is because as we age, our nutritional needs change. In fact one of the main differences to the way we eat as we age,  is the fact that our metabolism slows down. In effect, this may mean that senior citizens need to eat less than they did when they were younger.

I was compensated for the ingredients required for this meal.

Bug, Bird And Bee

9 comments / Add your comment below

  1. This looks great. I’ve just been getting into the slow cooking and have managed a chilli, a bolognese and a lentil curry. So far so good. Love a good bourguignon so will be pinning this one 🙂

  2. Hi Jenny,

    This looks amazing, I’m going to try at the weekend. I just have one question it mentions tomato puree in the instructions, but not in ingredients I just wondered how much? Thanks can’t wait to try it.

    Maria 🙂

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