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Member recipe

Slow Cooker Beef Bourguignon

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(3 ratings)

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Cooking time

Prep: 15 minutes Cook: 8 hours

Skill level



Serves 6

Delicious, fuss-free recipe. Do all the hard work in the morning, leave all day and enjoy the results when you get home from work!

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  • 1 3/4kg Silverside Beef, cut into cubes
  • 100g Streaky Bacon, chopped
  • 30ml Vegetable Oil
  • 4 cloves Garlic, minced
  • 2 large Onions, sliced
  • 1 Celery, sliced
  • 2 Carrots, finely sliced & blanched for 5 mins
  • 1tbsp Plain Flour
  • 15ml Tomato Puree
  • 150ml Beef Stock
  • 300ml Red Wine
  • 350g Mushrooms, quartered
  • 1tbsp Dijon Mustard
  • Bouquet Garni
  • 2 Bay Leaves
  • Salt & Pepper


  1. Pre warm the slow cooker.

  2. Heat the oil and fry the beef cubes until brown and transfer to the slow cooker.

  3. Fry th onions, bacon and vegetables for 5 minutes. Stir in the flour and fry a further minute.

  4. Pour the wine and stock into the pan with the herbs and mustard and stir thoroughly. Bring to the boil.

  5. Transfer all the ingredients to the slow cooker.

  6. Cover and cook on a low setting for 8 hours.

  7. Taste and adjust seasoning.

Comments, questions and tips

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ka1mhill's picture
21st Apr, 2018
In response to your question I would think it is 1 celery stick. Second, when using red wine it is best using one that you prefer. For instance I use Merlot however I have seen other recipes stating the use of Beaujolais. Use what you prefer and enjoy.
10th Mar, 2017
Perfect, so easy and brilliant results, very impressed dinner party guests, thanks! Didn't have a bouquet garni or fresh herbs so just added some dried parsley & Rosemary and that worked fine. Also used bacon lardons instead & they worked well.
Petrina McGregor's picture
Petrina McGregor
21st May, 2018
Started prepping this. The first ingredient is “1 3/4kg Silverside beef...” Does this mean one and three-quarters? Or one 750g beef? Or does it mean one kilo and three quarters of a kilo of beef?
Doug Versey's picture
Doug Versey
18th Mar, 2018
The recipe says 1 celery. Is that 1 stick or 1 entire celery? The recipe says red wine. Is that Cabernet Sauvignon, Merlot, Beaujolais or anything that's as cheap as chips on the bottom shelf?
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