Beef bourguignon

Prep 15 min
Total 8 hours 25 min
Makes 6 Servings



1 kg
cubed stewing beef
227-g pkg
sliced button mushrooms
carrots, chopped
garlic cloves, chopped
large onion, diced
14-g pkg
dried mixed mushrooms, crumbled
2 tbsp
all-purpose flour
1 tsp
dried thyme leaves
1 cup
1/2 cup
red wine, preferably cabernet sauvignon
250 g
thick-cut bacon, sliced


  • Pat beef with paper towel to remove excess moisture. Combine with mushrooms, carrots, garlic, onion and dried mushrooms in slow-cooker insert. Sprinkle fl our and thyme overtop and stir vegetables until coated. Add bay leaves. Pour in broth and wine. Cover and cook on low until very tender, about 8 hours.
  • Heat a frying pan over medium-high. Add bacon. Stir often until crisp around the edges, reducing heat if needed, for 5 to 8 min. Scoop into a small bowl. Remove excess fat with paper towel. Stir bacon into beef mixture during last 15 min of cooking. Remove and discard bay leaves. Serve with mashed potatoes or crusty bread. Stew will keep well, covered and refrigerated, for at least 2 days, and can be frozen in an airtight container or zip-top freezer bag up to 1 month.


Calories 418, Protein 39 g, Carbohydrates 12 g, Fat 23 g, Fibre 2 g, Sodium 627 mg.
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