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Beef Stew Bourguignonne

One of the recipes on my bucket list was Beef Bourguignon, which did not disappoint! This traditional French beef stew with tender beef braised in a rich red wine sauce is one of the most memorable meals we’ve ever shared.

Ingredient (Serves 6)

  • 2 lbs Beef stew meat (cut in 1-inch cubes)
  • 2 TB Cooking oil
  • 1 can Golden mushroom soup (10 3/4-oz can condensed)
  • 1/2 c Onions; chopped
  • 1/2 c Carrot; shredded
  • 1/3 c Dry red wine
  • 3 oz Mushrooms, canned; chop/drain
  • 1/4 ts Oregano; crushed
  • 1/4 ts Worcestershire sauce
  • 1/4 c Flour


  1. Hot cooked noodles In skillet brown meat in hot oil; drain.
  2. Transfer meat to crockery cooker. Stir in soup, onion, carrot, wine, mushrooms, oregano, and Worcestershire.
  3. Cover; cook on low-heat setting for 10 to 12 hours. Turn cooker to high-heat setting.
  4. Blend 1/2 cup cold water slowly into flour; stir into beef mixture.
  5. Cook and stir till thickened and bubbly. Serve beef mixture over noodles.

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