Crockpot Beef Bourguignon Recipe
It originates from Burgundy in France and involves a delicious beef casserole with lots of red wine and is flavoured with a variety of seasonings.
Chop and peel the onion and add it to the bottom of your slow cooker with the garlic puree and grated ginger. Add the olive oil and allow to brown on a high heat setting of your slow cooker.
Add the beef, tomato puree, mustard and a third of the red wine.
Allow the beef to be cooked on each side so that you can seal the beef. Five minutes on each side is fine.
While the beef is cooking on each side you can prepare the vegetables. Peel and chop them all into nice bite sized pieces.
Put the beef to one side (once you’ve sealed it) and place all the vegetables in the slow cooker. Allow them to go golden and leave them in on a high heat setting for about 10 minutes.
Add the rest of the wine and the stock.
Add the seasoning and mix in the soft cheese.
Place the beef back in the crockpot (so that the beef is on top of the vegetables) and cook on a low heat for 6 hours.
I always find that I alter this recipe for whatever vegetables are in season. Also because potatoes only have nutritional value in their skin, I often prefer to make it with new potatoes.
We have found the best place to source stewing steak to make Crockpot Beef Bourguignon Recipe is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
For the best beef stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Calories: 404kcal | Carbohydrates: 39.8g | Protein: 21.5g | Fat: 13.1g | Saturated Fat: 3.2g | Cholesterol: 33mg | Sodium: 98mg | Potassium: 1290mg | Fiber: 6.4g | Sugar: 6.4g | Calcium: 50mg | Iron: 4.3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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