• ac


    I grew up learning how to cook food fast and in high heat that’s why im inclined to teaching myself a few slow cookers..i love the torture..that growing anticipation, that much-awaited moment of opening the lid to check if it’s already “fork-tender” and witness the “meat-falls-off-from-the-bone action..ahhh..this one looks delish!

    • I have to admit I love high heat fast food, when I first started cooking for myself a lot of my recipes were stir fries. In fact we usually still have them at least once a week. I love them because of the immediacy and the flavours. However once you realise that as long as you put the slow cooker on before you go out for the day, you can have dinner on the table even faster than the fastest of stirfry!

  • this is the very first thing I ever cooked by myself as a teenager, my parents gave me Julia Childs’ book. what a great recipe!

  • I’m not a big fan of Slow cooking, however, I’m retired so I can spend all day messing around in the kitchen. I really like the take you have on the Beef Bourguignon. I would like to try your version of it… You have a very nice blog, and some very nice photography work. Keep up the great work,
    mike long

  • Lauren, you’ve captured perfectly, the almost clammy anticipation and hand wringing indecision I associate with slowcooking 😀 “Peering through the condensation” sums it up superbly. A beautifully written post that I enjoyed reading very much 🙂

  • This is so tempting and real comfort food. Slow cooking so convenient for me too.

  • Sarah Mc

    I use my slow cooker ALL the time – even for the Sunday roast, the meat is so much nicer done this way.

    Thanks for this recipe…. not too far away from how I do a lamb or beef stew, so I will definitely try it tonight.

    Sarah x

    • Thanks Sarah for your comment, I love slow cooking too! We are in redecorating mode at the moment and taking a few minutes out to pop on the slow cooker pays dividends after a hard days painting. This recipe is still my favourite though!

  • YUM this sounds awesome! I have a crock pot of Italian Pesto Pork Roast in Red Wine Sauce sitting on my counter tempting me to look this VERY MOMENT! I will have to make this recipe next! Tis the season for Slow Cooked wonders!

    • Wow that sounds really good. Pesto pork roast sounds yummy. I will need to try that, but if you like Red Wine sauces then you should love this!

  • working from home today, prepared meal this morning, complete agony having to smell its aroma in every room, no sanctuary apart from sitting in the car, i wish it was dinner time, its just not fair.

    • Hi Antony, hope you like it when it is finished! Funnily enough I got a very similar text message from my sister yesterday – who was also making this recipe 🙂

  • Christine

    Having bought 6 bottles of cheap “delicious” wine..haha!!.. ok for cooking!! am looking for slow cook recipes using red wine. This looks just right, so will try it Thursday!! (Mind you, last time I used slow cooker, came home from work and carrots still hard… after 8 hours!!) looking forward to trying!! thanks for recipe!!

    • Hi Christine, when cooking veg like carrots its best to cut them small and cook them slightly before you put them in the slow cooker. Then they shouldn’t be so hard 🙂

  • ani

    woke up this morning to a waft of beef b. aromas!! even woke small child up ( not good!).
    had a quick taste – absolutely delicious – easily good enough to serve at a dinner party with nice veg and mash or little new pots.
    just one thing – recipe failed to say where to put the garlic???? Also do NOT be tempted to add salt – bacon is enough to add salty flavour – otherwise it will be too salty.

    this is a great recipe – simple and delicious – and can be made the night before so even better!

    We had the worst possible BB in Paris last week so i was determined to give my other half a real BB and i think i have achieved it!
    Does anyone have a recipe for the mashed potato we ate in France – something was added to it – not sure what but it was a very creamy mash and almost a light brown colour? tasted a bit like nutmeg too?? not sure but it was really good.

    • I have updated the instructions to include where the garlic is added – thanks for letting me know!

      Glad you liked the Beef Bourguignon recipe, I love waking up to the smell of the slow-cooker.

      I’m not sure about how to make french mashed potato – it could be browned butter, as it gives a slightly nutty tasted, and the french love their butter 🙂

  • ani

    Thanks! I will try it out!
    just finished the last bit of the BB – even better the next day ! thankyou !!!

  • Josie

    Thanks so much Lauren. I’ve had it in the slow cooker for 1 hour and already the house smells lovely. I can’t wait for dinner tonight. Yummm!

  • Jonny

    I just made this as the filling of a pie for my flatmates – it went down well and we’re all just drifting around full and happy! Thanks for writing it down and making things clear.

  • Allan


    My 1st attempt at using a slow cooker and I wanted to say thanks for the recipe! It still has an hour to go but it smells wonderful.

  • Thank you for your recipe. I will use it next time, I use my slow cooker.
    I have only just started to cook with my slow cooker. I cooked my beef casserole with braising steak and lots of vegetables. After 7 hours on low heat, the steak was not tender. So I turned the cooker up to high for a further hour. It was still tough. It was too late to continue cooking it. So we didn’t eat it. Can you tell me whether it is safe to continue cooking it tomorrow and if so, how much longer do you recommend. I will try YOUR recipe next week and will cut the meat into cubes. I had just put the pieces in the bottom of the cooker whole. Your advice would be appreciated, as I am knew to this way of cooking. THANK YOU.
    Thank you.

    • Hi Barbara, sorry I must have missed this comment while I was on my honeymoon. If after 6 hours it’s not cooked well enough another hour in the slow cooker probably won’t fix it, in that case I would usually stick it on a pan on the hob for half an hour or so – then you would still be able to eat it for dinner that night. However reheating the next day could be a little dicey, if all the meat was cooked through and you kept it in the fridge it might be ok, but I would finish the cooking on the hob under a higher temperature for food safety reasons. If the meat wasn’t cooked through I would probably give up and throw it away. In my opinion it’s not worth the risk. (I should point out I don’t have any formal training in food, so when it comes to safety I can only tell you what I would do, not what might be best).

      However this shouldn’t have happened in the first place. So first a couple of questions:

      • What type of beef did you use? Different cuts are better in a slow cooker than others. For this recipe I often use Beef shin (or hough as it is called in Scotland) this is very tender, but would be terrible for frying.
      • Too much in your slow cooker will slow down the cooking process, as there is more stuff to heat. I would try less vegetables next time.
      • You don’t mention how much liquid you put in the slow cooker, while you need less liquid than in other methods of cooking, I usually make sure that at least the meat is completely covered. meat especially can tend to dry out if there isn’t enough liquid. Which could be the reason for the toughness of your meat.

      If you don’t think it is any of those problems, I would fall back to the standard issues with slow cooking:

      • Did you remove the lid too often? (More than once is usually too often for 6 hours). One of the most important things to know in slow cooking is to not remove the lid. Sure you can maybe do it once half way through to stir, but what you have to remember that every time you remove the lid it will increase your cooking time by 30 minutes. If you absolutely positively have to check it, then make sure to replace the lid as quickly as possible, and I would usually turn the heat back up until you can see the condensation form on the lid once more, before turning it back down to the suggested setting.
      • Were all the ingredients hot when you added them to the pan? The meat should be browned, vegetables softened and all liquid boiling before being poured into the slow cooker. What you need to remember is that the slow-cooker doesn’t generate as much as heat as your oven or hob would, the idea is to cook for longer at a lower temperature. However if you added cold ingredients then you will spend at least the first hour of your cooking time (at least) just warming the ingredients up, instead of what should be keeping them at a constant simmer.
      • Did you preheat the slow cooker? While a lot of recipes don’t mention pre-heating the slow cooker (and it shouldn’t really be necessary) I always tend to turn mine on high, while I am browning meat etc. Then when all the ingredients are added turn the dial down to the correct setting. I think this can be important, as most slow-cooker recipes tend to suggest adding ingredients one at a time after having them for a brief time in the pan, if you then dump them in a cold slow-cooker they will start to chill back down, during this phase the slow-cooker should always be on and you should keep it covered as much as possible.

      Lastly don’t be put off! The first thing I made in the slow cooker the vegetables were still hard, I was more worried about vegetables being over cooked after 6 hours – after that long how could they not be? I think my main problem that time was removing the lid too often. It’s so easy to do, especially when it’s your first recipe.

      Hope this helps, and if you have any further questions I would be happy to answer them.


  • Thanx for a lovely adaptation of this recipe for the slow cooker.
    I’ve done it in the oven before and tried it in the slow-cooker today. Loaded it up as I left for the office and came home to yummyness.

    While I can’t speak to food-safety issuea, I will tell you that I made a 27hr oxtail in my slow-cooker two weeks ago and I’m still around.

    And yes, we just about had it thru straws.

  • Kathryn

    prep work done, ingredients in the crock pot. Fingers crossed i’ll wake up to perfect beef bourginon 😀 thanks for the recipe!

    • Kathyrn, hope you love it 🙂

    • Tanya

      My husband and I made this recipe for my kids and parents one night and they LOVED it!!! It was sooooo savory, flavorful and tender! We are adding this recipe to our favorites. Thanks!

  • Candy

    How big of a slow cooker did you use? I’d like to make this for about 12 people. Would you suggest 2 slow cookers?

    • Candy – I use a 3.5L slow cooker, (which I think could fit enough for 6 at a push) so you could either use two or you may be able to fit it into one 6.5L machine.

  • Derek

    Hi Lauren,

    Made this yesterday and it was lovely. I used some smoked pancetta which gave it an extra dimension. Managed to get hold of the small onions as well from a local grocer. Thanks v much. I’m looking forward to pinching a few more slow cooker recipes!

  • Jamie

    I made this for 8 people on New Year’s eve. It was SENSATIONAL! Thank you. X

  • Laura

    This recipe is PERFECT. Tried it today-my first ever slow cooker recipe so I was a bit nervous but had no need to be! Thank you so much 🙂 Will definitely be making again, have you any other good slow cooked recipes/or know of a good site to get them? This was so clear and the pictures really helped too, thanks again!!

  • Mindy Rozenberg

    Thanks for the receipe. We moved to France from the US this past Summer. We are having friends over for dinner and I’m going to try it out. Quick question….hard to find broth here, but I do have bouillion cubes. How many do I use and do I add hot water to the cube before sticking it in the crock pot? We have about 10 people coming tomorrow (adults and kids) how much more of the ingredients do I add? Many Thanks, Mindy

    • Hi Mindy, the recipe is for 4 so I think you would need to multiply the contents by 2.5 to get rough the right amount. Although depending on the number of children you could end up with leftovers. To be honest the leftovers can be reheated, so I would err on the side of caution and do x2.5. I hate to worry about having enough food for people when they come over for meals!!

      My recipe doesn’t use broth, it uses stock, you can choose any type of stock including that made using a bouillion cube. The best way is to use the directions on the cube packet. It will usually say something like one cube to 250ml of water, so for a cup and a half I would probably just use 1.

      Hope this helps,


  • phil carter

    Great recipe feeds 4 easily.


  • I’m trying this tonight….ready to cook whilst I’m hopefuuly sleeping…

    I am quite excited to munch this lovely sounding dish tomorrow night 🙂

    If its horrible, I’ll blame the chef……

    Watch this space……


  • Tracey

    Thank you for this recipe, it is my favorite, and have spread the word to all who will listen! thank you!

  • Debbie

    I work in a small commercial kitchen as a chef.
    I am keen to try this recipe as a freeze down in portions meal.

  • Thank you for this recipe! I’ve made this twice so far (today is the second time). Comes out very lovely – although the first time I used a very cheap cut of beef which was still tough even slow cooked.

    Today I have gone for a better cut. We used Merlot both times and found it made quite a nice sauce. I also added 1 tbsp of Worcestershire sauce. I’m tempted to add a small amount of mustard too to increase the heat.