Slow Cooked Beef Bourguignon Recipe

Slow Cooked Beef Bourguignon


  • 1/2 cup (80 mL)
    olive oil
  • 300g
    bacon, sliced
  • 10
    eschalots, peeled
  • 1kg
    beef rump, trimmed, cut into 4cm pieces
  • 3 tbsp
    plain flour
  • 3 cups (750mL)
    red wine
  • 1 pkt
  • 1 cup (250mL)
    boiling water
  • 4
    thyme sprigs
  • 2 cloves
    garlic, crushed
  • 300g
    button mushrooms

How to Cook

Prep Time: 20 minutes | Cooking Time: 300 minutes
  1. Heat half the oil in a large frying pan over medium heat, add bacon and eschalots; stir occasionally for 5 minutes or until golden. Remove from pan, add to the bowl of a slow cooker.

  2. Meanwhile in a large bowl combine beef and plain flour; using the same pan, increase heat to high, add remaining oil, then, working in batches add beef to pan and turn occasionally until well browned. Remove from pan, and add to slow cooker. Mix MAGGI Roast Meat Gravy to a paste with 2 tbsp water.

  3. Reduce heat on pan to a medium heat, add wine, gravy, water, herbs, garlic and mushrooms to the pan, bring to the boil and add to slow cooker, cover slow cooker and cook on slow for 8 hours or until meat is tender. Serve with sweet potato mash and crusty bread.