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Slow Cooker Simple Beef Bourguignon

Slow Cooker Simple Beef Bourguignon

3.78 9

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.

serves 6 people


cost per recipe: $15.66

The price is determined by the national average.

  • 1

    can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

  • 1

    cup Burgundy or other dry red wine

  • 2

    cloves garlic, minced

  • 1

    teaspoon dried thyme, crushed

  • 6

    ounces small whole mushrooms (about 2 cups)

  • 2

    cups fresh or thawed frozen whole  baby-cut carrots

  • 1

    cup frozen small whole onion, thawed

  • 1 1/2

    pounds boneless beef top round steak, 1 1/2-inches thick, cut into 1-inch pieces

view nutrition info

How to Make It

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
Step 1

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.

Step 2

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

Recipe Tips

  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours
  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

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Made With
(10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

(10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

Ratings & Reviews

  • Terri P.

    January 19, 2017

    Makes a great beef stew

    I saw this recipe and realized it's basically the same recipe I was given for beef stew by a friend many years ago. First you need to buy the large pkg of lean stew meat at the store which in basically round steak, 3 cans of Campbells Condensed Gold Mushroom Soup, a large bag of baby carrots, 2 sweet onions (peeled, rinsed and cut into quarters, then cut again into eighths), about 8 medium red potatoes (scrubbed clean and cubed), salt and pepper. In a large slow cooker, spray the bottom & all sides with cooking spray (I use olive oil spray) then put half of one can of soup on the bottom of the cooker, making sure you spread it evenly along the bottom. Then add all of the meat in an even layer. On top of the meat, add the other half can of soup leftover from when you applied it to the bottom of the cooker. Àdd 1/3 of the cut up onion on top of the soup, spreading it around evenly, then add salt and pepper to taste (NOTE: I add a generous amount of pepper, but a very light layer of salt because the soup has a lot of sodium in it and you can always add more salt to taste when eating it). Now add the cubed potatoes in an even layer. Once the potatoes are evened out, apply one entire can of soup evenly over the potatoes, add 1/3 of the cut up onions, then salt & pepper to taste. Finally, add the entire package of baby carrots to the top of the slow cooker in an even layer. Once the carrots are in an even layer, add the last can of soup to the top in an even layer, add the last 1/3 of onions to the top and salt & pepper to taste. Put the lid on and slow cook it low for 7-8 hours. You'll love it!!

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  • Firefrog

    September 5, 2014

    this recipe was just a glorified beef stew

    I made this by the recipe without any changes. I was disappointed in the outcome as it just tasted like an expensive beef stew. Won't be making it again. Sorry Campbell's, just wasn't for us.

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  • Grannilo

    February 14, 2013

    Bland, excellent when tweaked

    After reading reviews I tweaked the recipe and got excellent. First I dredged the meat in seasoned flour, browned it and added garlic at the end, before adding it to crocked. Added some beef soup base and substituted fresh thyme. When done I added 2 Tbsp of butter. I also seasoned with salt and fresh ground pepper. Great meal, wonderful gravy.

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  • TShirtQuiltLady

    February 2, 2013

    Bland, I took it up a notch.

    I have made similar recipe before. I added "Kitchen Bouquet" which gives it a heartier flavor. A little beef bouillon and more garlic also helps. We serve over wide egg noodles. Always ends up being a favorite.

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  • TiredCook

    January 13, 2013


    I just really have to wonder if ANYONE tests these recipes before they are posted!! This was tasteless, just BLAND in all aspects. Also, it does not produce the nice glaze that you see in the picture, but rather comes out as a watery mess.

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