Slow Cooker Beef Bourguignon

Featured in the Honolulu Star-Advertiser on October 4, 2017.



Slow Cooker Beef Bourguignon

  • 5 slices bacon, finely chopped
  • 3 pounds boneless beef chuck, cut into 1-inch cubes
  • 1 cup red cooking wine
  • 2 cups low-sodium chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup low-sodium shoyu
  • 1/4 cup flour
  • 3 cloves garlic, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 5 medium carrots, sliced
  • 1 pound baby potatoes
  • 8 ounces fresh mushrooms, sliced
  • Fresh chopped Italian parsley for garnish


  1. In a large skillet, cook bacon over medium high heat until crisp.
  2. Place bacon in slow cooker.
  3. Season beef with salt and pepper; add to skillet and sear on each side for 2-3 minutes.
  4. Transfer beef to slow cooker.
  5. Add cooking wine to skillet scraping down the brown bits on the sides.
  6. Allow to simmer and reduce; add chicken broth, tomato sauce, and shoyu.
  7. Gradually whisk in flour.
  8. Add sauce to slow cooker.
  9. Add garlic, thyme, carrots, potatoes, and mushrooms to slow cooker.
  10. Stir and cook on LOW for 8-10 hours or HIGH for 6-9 hours or until beef is tender.
  11. Garnish with fresh parley and serve with mashed potatoes.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
550 calories, 22 g fat, 8 g saturated fat, 165 mg cholesterol, 1450 mg sodium, 30 g carbohydrate, 4 g fiber, 6 g sugar, 58 g protein


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