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.



Average Qty Per Serve Qty Per 100g
Energy 2528.9 508.1
Weight 497.6 100
Protein TOTAL 48.9 9.8
Fat TOTAL 26.8 5.3
- Saturated Fats 6.7 1.3
Carbohydrates TOTAL 10.9 2.2
- Sugars 5.5 1.1
Sodium 1129.5 226.9
Dietary Fibre 2.0 0.4
Calcium 41.4 8.3