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Slow Cooker Simple Beef Bourguignonne

Slow Cooker Simple Beef Bourguignonne

  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
Campbell's Kitchen

Campbell's Kitchen

Pieces of beef top round get fork-tender when they're slow cooked together with red wine, golden mushroom soup and vegetables to make this savory and delicious stew.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

macattakk
17

macattakk

2/8/2011

My husband put this together for me. YUM. We had port wine on hand and just standard cr of mush soup. Used fresh baby carrots and shallots. The outcome was very good. Hubby got a late start so started on high for first 4 hours. Served one hour later over steamed rice. I am quite proud of his new bravery in the kitchen thanks to this website. We both have recipes sent in emails sent to us each day. And I use the 'ingredient' feature quite often. just as I did with this recipe. It had been sent to me a few weeks back. When hubby asked me, "what do you want me to do with this top round piece if meat?". Ta Da.

MSFUBAR
9

MSFUBAR

3/2/2011

This was ABSOLUTELY AMAZING!!!!! The ONLY thing I did differently was browm the meat on all sides (not cook all the way, just browm the sides to seal in the flavor). Otherwise, I followed the recipe to the tee and the whole family LOVED it!

Marianne
8

Marianne

7/25/2011

My husband and I liked this recipe..It was a bit bland so we weren't in love with it but it was very easy to make and not very salty unlike most slow cooker recipes. We would make it again so it is a keeper. The only change I made was doubling the meat so that it would be less soup-y. I still had plenty of liquid.

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