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Slow Cooker Beef Bourguignon

Recipe courtesy of Georgia Johnson at The Comfort Kitchen

Yield: 6 servings | Prep Time: 20 minutes | Cook Time: 8 hours | Total Time: 8 hours 20 minutes


  • 5 slices bacon, finely chopped
  • 3 lbs. boneless beef chuck, cut to 1-in. cubes
  • 1 lb. baby potatoes
  • 8 oz. white mushrooms, sliced
  • 4 medium carrots, sliced
  • ½ yellow onion, small diced
  • 3 garlic cloves, minced
  • 2 Tbsp. thyme leaves, fresh
  • 1 cup Holland House® Red Cooking Wine
  • 2 cups chicken broth
  • ½ cup tomato sauce
  • ¼ cup soy sauce
  • rosemary, thyme or parsley, freshly chopped
Shop Ingredients


  1. In a large skillet or Dutch oven set to medium heat, cook bacon bits until crisp. With a slotted spoon, transfer bacon to slow cooker. Add beef to the skillet. Sear beef for 6-8 minutes, turning once. Transfer to the slow cooker. Top with potatoes, mushrooms, carrots, onion, garlic cloves and thyme. Stir to combine ingredients.
  2. Add Holland House® Red Cooking Wine to the skillet, scraping down brown bits on the side. Simmer and reduce by about half. Pour in chicken broth, tomato sauce and soy sauce; stir well and bring to a simmer. Pour into the slow cooker, over vegetables and beef.
  3. Cook on low heat for 6-8 hours or high for 3-4 hours, until beef and vegetables are fully cooked and tender. Top with chopped fresh herbs of your choice.