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4.67 from 3 votes

Boeuf Bourguignon

A classic french beef and red wine casserole.
Course Main
Cuisine French
Keyword Beef, red wine, slow cooker
Prep Time 45 minutes
Cook Time 7 hours
Total Time 7 hours 45 minutes
Servings 4
Author Camilla Hawkins


  • 3 tbsp Light olive oil
  • 800 g / 1lb 12oz Brisket/stewing steak trimmed & cubed
  • 1 Rasher unsmoked bacon sliced
  • ½ Leek chopped (white part only)
  • 20 Pearl onions frozen fine if thawed
  • 2 Cloves garlic sliced
  • 50 g / 2oz Plain flour
  • 1 Bouquet Garnet tie together ¼ stick celery, Bay leaf, few sprigs thyme & parsley
  • 375 ml / 13fl oz Red wine full bodied
  • 125 ml / 4fl oz Port optional
  • 1 Knorr Rich Beef Stock Pot
  • 375 ml / 13fl oz Boiling water
  • For Garnish:
  • 200 g Wild mushrooms
  • 2 Rashers unsmoked bacon sliced


  • Put the oil in a deep frying pan and fry the beef in small batches for 3 – 4 minutes until browned turning occasionally.
  • With a slotted spoon put the cooked beef in the crock pot.
  • Fry the bacon slices in the remaining oil for a few minutes until golden then add to the crock pot with slotted spoon.
  • Add the onions, leeks and garlic and cook for a further 3 minutes stirring all the time.
  • Add the beef back to the pan, stir in the flour and cook for 1 minute.
  • Add the red wine, port and bouquet garni and bring to the boil.
  • Dissolve one Knorr Rich Beef Stock Pot into 375ml of boiling water then add to pan.
  • Transfer everything to the crockpot and slow cook High 6 – 8 hrs or Low 8 – 10 hrs.
  • Ten minutes before serving make the garnish by frying the remaining bacon strips until lightly browned, strain them off and add the wild mushrooms to the pan. They only need a minute or two.
  • Remove crock pot from slow cooker and give it a good stir and then apply garnish.
  • Serve with mashed potatoes and a medley of vegetables.