Beef Bourguignon: Easy Slow Cooker Recipes

by Richard on April 24, 2012

Beef Bourguignon


Beef Bourguignon

Beef Bourguignon - Click To Enlarge

This week I am making Beef Bourguignon in a slow cooker. I was at work all last week wondering what it was that I was going to make for my next weeks video. You know as a foodie I am surrounded by a world of food and there are still times when I kick myself in the head wondering what the heck I am going to make for the coming week. This week I was saved by a guy named Paul in the East Coast of England who sent me a private message on my Youtube channel and just asked a basic question. “Hows about a slow cooker recipe?”

I wrote him back saying C’mon you just throw a piece of meat and some spuds and such in the crock and there it is your easy slow cooker recipes! He replied to me that he is now only getting into cooking and that he’s been living off of fast food and his George Foreman grill for years and now he wants to improve his diet and cooking skills. So I gave it some considerable thought and decided that I just wasn’t going to throw a chicken in the crock pot with veggies and go from there.

I decided to cook Beef Bourguignon in a slow cooker. Now there is only one Beef Bourguignon recipe out there and that belongs to Julia Child in her classic book “Mastering The Art Of French Cooking.” Well I was going to build my Beef Bourguignon recipe and adapt mine from hers. There are many easy slow cooker recipes out there but this one is special because Beef Bourguignon is a classic French dish and I was asked by someone to do this and so I wanted to make something special.
My Beef Bourguignon recipe will NOT be an exact copy of the classic by Julia Child. My recipe will have some subtle changes. One of the layers of flavor that I will be putting into this Beef Bourguignon recipe is a charred half of onion. Another changes is I am not going to be using “lardons” or blanched bacon to spice my sauce. Rather I am going to be using some French Andouille sausage in it’s place as this adds a different spice set to the Beef Bourguignon. I will also be using some Cognac to fortify the red wine and some baby yellow potatoes at the end as well. So let’s watch the video for my Beef Bourguignon one of my new favorite easy slow cooker recipes!

Beef Bourguignon: Easy Slow Cooker Recipes


Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

4 To 6 Large Servings

One Bowl

Beef Bourguignon: Easy Slow Cooker Recipes


  • A crock pot or slow cooker 5 quart minimum.
  • A slotted spoon.
  • Cheese cloth.
  • String.
  • 8 ounces of French Andouille sausage.
  • 1 cup of flour for coating the beef.
  • 3 Tbsp. of olive or cooking oil.
  • 3 Lbs. of beef chuck, bottom round, or even cross cut shanks or oxtail would work wonderfully!
  • 2 carrots sliced. I sliced on the bias.
  • 1 12oz bag of frozen/drained pearl onions.
  • 1/2 regular brown onion charred on both flat and rounded sides.
  • 2 stalks celery cut on bias.
  • A pinch of salt and black pepper for each sauteed layer of food processed.
  • 1 750ml bottle of red wine. I used Pinot Noir.
  • 2 cups of beef stock.
  • 1 or 2 Tbsp. tomato paste.
  • 4 cloves of garlic mashed.
  • 1 Lb. thick sliced or quartered mushrooms. I used Crimini mushrooms.
  • 12 to 16 oz of fingerling potatoes, baby yellow potatoes, or baby red potatoes.
  • Optional: 1 or 2 Tsp. of Worcestershire sauce.
  • 1 Tsp. thyme.
  • 1 Tsp. rosemary.
  • 2 Bay leaves crushed.
  • Put ingredients in piece of cheese cloth then bring corners together and tie with string.


  1. Cut your Andouille sausage into 1/2 thick slices.
  2. Put some cooking oil in your saute pan or skillet and brown the sausage up.
  3. When sausage is browned remove from skillet orsaute pan with slotted spoon and set aside.
  4. Now take 1 cup of flour in a large mixing bowl and coat your meat.
  5. If needed add some cooking oil to the fat from the Andouille and brown the meat then set it aside. Add a pinch of salt and black pepper
  6. TIP: Make sure your beef is thoroughly dry of all excess moisture. If the meat is wet it will not brown correctly!
  7. Take half of a brown onion and coat flat surface with cooking oil and char in cast iron grill if you have one. If not you can use your stoves gas jet, just make sure you have proper ventilation.
  8. Take your sliced carrots, celery, and pearl onions and brown them in the same saute pan or skillet as the meat. Add some cooking oil if needed to do so. Add pinch salt and black pepper while cooking. Once browned set aside.
  9. Now saute your mushrooms in the pan. If needed add some butter to pan to accomplish this. Pinch of salt and black pepper while sauteing.
  10. Make your bouquet garni: 1 Tsp. rosemary, thyme, 2 crushed bay leaves in cheesecloth and tied with string.
    Assemble crock pot:
  11. Put charred brown onion half in crockpot.
  12. Add browned beef to the crock.
  13. Add Andouille sausage to the pot.
  14. Now add your veggies to the pot.
  15. Add mushrooms to the pot now.
  16. Pour in your bottle of red wine.
  17. Pour in your 3 cups of beef stock.
  18. Add your bouquet garni.
  19. About 3 hours into cooking add your 1 to 2 Tbsp. Tomato paste and mix in.
  20. About an hour before beef bourguignon is done add your potatoes and mix.
  21. I cooked my dish for 8 hours last night and it came out wonderful
  22. Eat and Enjoy!

As stated in my blog post this is not Julia Child's version of this dish but I promise if you make this dish you will fall in love with the flavors and textures that Beef Bourguignon has to offer! This is a classic meal to make for any family!

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{ 12 comments… read them below or add one }

Paul April 25, 2012 at 5:37 am

Thanks Richard, you’re a good fella…
Your friend on the East Coast UK.


Richard April 25, 2012 at 5:56 pm

You are very welcome it was my pleasure! Nice to have friends in the UK!


Paul April 25, 2012 at 4:37 pm

Richard…Your recipe is so much easier than some i have read/ watched on the web.
One of the other recipes i found claimed ‘Prepare and marinate over 3 days’…What’s that all about????
Anyways…Thanks again for your recipe..It’s real good and..err..a lot quicker to make… 🙂


Richard April 25, 2012 at 5:55 pm

I could have marinated the meat for a couple of dayz but then the dish would not have been ready on time. In the final analysis this is a pretty easy dish to make and it’s a crowd pleaser! Glad you like! Cheers!


Vanessa November 17, 2012 at 3:14 pm

Dear Richard,

I love your blog and videos. Can you make this dish the day before? If so, do you cook it for less time. leave out the potatos and then warm it in the slow cooker on the day and add the potatoes then? I was so inspired by this recipe then i just purchased a slow cooker just so that i can make it :0)

Vanessa from England


Richard November 17, 2012 at 8:37 pm

Hi Vanessa how are you? I am very happy that you like my videos! Yes! You can make this dish a day before that will just allow the flavors to marry even more and in my opinion is the best way to serve a dish like this. You still cook it for the same amount of time either way. The potatoes help to thicken the sauce in the dish so if you want to leave them out and then add them the next day just remember that it will take hours to get the heat up enough to cook the potatoes. I would just leave them in. I am happy that you got a slow cooker because I am doing another slow cooker recipe for my next video. I hope you watch this one to I think you will LOVE it! I really enjoy hearing from my viewers from across the pond! Thank you so much for watching my videos.



Vanessa November 18, 2012 at 12:20 am

Hi Richard – thank you for your prompt reply and excellent advice. i will let you know how the dish goes and look forward to your next video. Best wishes, Vanessa


Vanessa November 18, 2012 at 12:25 am

Sorry Richard one more question. How long does it take to heat up when serving it the next day and will that over cook it if it already spent hours cooking the day before? Do i heat it up in the slow cooker on high? Best wishes, Vanessa


Richard November 20, 2012 at 6:41 pm

Hi Vanessa! That all depends on whether or not you will be reheating using the slow cooker or will you take out what you want and heat it up in another kind of pot. In the slow cooker it will take some time but in a sauce pot it will only take a few minutes at medium heat!


Vanessa November 22, 2012 at 3:17 pm

ah i see. i will heat it up on a normal sauce pot. excuse my cooking ignorance and thank you again for your advice!


Vanessa November 22, 2012 at 3:47 pm

Also Richard – final question – my slow cooker arrived but it’s 3 quarts – can i still make the recipe? i intend to serve 4 people


Vanessa November 22, 2012 at 6:20 pm

Ah ignore my question i changed for the 6 quart one :0). making hte dish tomorrow, will let you know how it goes, thank you again


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