Beef Bourguignon

If you have never had this, once you do, you will never make a regular roast
again. This makes a nice hearty stew though, so it is a little different, but it is so tender and full of flavor.

The key is too slow cook it. You can do it also in the oven, but you need to let it cook for at least couple hours.

Some recipes call for pearl onions, I personally just like regular onions sliced. If you want to use pearl onions use 1 small bag of frozen pearl onions. Also, most recipes call for bacon in this dish. I don't use it, and find the flavor still delightful. But, if you want, you can add 6-8 slices of cooked and diced bacon with the grease.

This dish has a couple of extra steps than most recipes, but is so worth it. I like to serve this over wheat egg noodles. But some people like it served over mashed potatoes or rice.

I guarantee if you make this for a dinner party it will be a hit! I have not met anyone that does not like it.

I would love to hear from you. Any comments or suggestions are appreciated. Enjoy!

Total Servings: 6-8 Total Cost: $10.50


2 lbs Chuck Roast cut into 1in chunks-or Stew Meat

1/8 Cup Olive Oil

1/4 Cup Flour

8oz package of Sliced Mushrooms

4 oz of Fresh Baby Carrots

2 Onions sliced
 - or pearl onions
3/4 Bottle of Dry Red wine

1 Tbsp of Diced Garlic

1 tsp of Thyme

2 tsp Parsley

1 Bay Leaf

1/2 tsp Black Pepper

1 tsp Kosher Salt

  • In a Ziploc bag combine flour, salt, and pepper
  • Place meat into bag, shake well coating meat pieces
  • In a skillet heat your oil
  • Place the entire bag of meat and flour mixture into skillet
  • Stir around soaking up oil and lightly brown meat on all sides
  • Place all ingredients into crock pot, including any flour and oil from skillet
  • Cook on low 8-10 hours high 4-5 hours
  • Serve over Noodles, Rice, or mashed potatoes


  1. I discovered CrockPot cooking many years ago as a bachelor. I had never really cooked and was looking for something cheap and easy. I was given a CrockPot and didn't know what to do with it, but didn't want to admit it. Now I own several different sizes and have a love for "dump" recipes.

    My mother used to cook something once in a while that I loved and thought would work. She would buy some cheap 2-3 pound cut of beef, whatever was on sale. This would go into a roasting pan. Over this she would dump a can of Campbell's condensed Cream of Mushroom soup, then a packet of Lipton's Onion Soup mix would be dumped over that. Dumping only, no stirring or spreading, etc. Over this would go an aluminum foil tent. This would cook at some low-ish temperature in the oven for several hours, typically starting just after lunch time. She would look at it from time to time and spoon the juices over it to keep it from drying out. That's all. Always came out so tender a child could cut it with a spoon.

    Anyway, tried it in CrockPot... a bit too salty, but good. Over the years it has now evolved into:

    Some 3 to 4 pound cut of beef
    1 can cream of mushroom soup
    1 packet onion soup mix
    1 bottle beer
    some squirts of lime juice (the acid tenderizes)

    Cook for a minimum of 6-7 hours on low, but sometimes as many as 10-12 hours. The 10-12 hours comes out so tender that a little stirring makes it flake apart like pulled pork.

    The family fave is:
    Any remaining bits of fat are discarded
    Beef is then flaked and pulled while still in juices in CrockPot. Flour or corn starch is added if too "juicy". Then this beef mixture is served over noodles, baked potatoes, etc. I make no claims as to it being "heart healthy".


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