Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce.  This meal is comforting and perfect for the cold months ahead!

Slow Cooker Beef Bourguignon

This is THE BEST BEEF STEW I HAVE EVER HAD!!!!  If you guys are looking for a comforting, hearty and blow you away with flavor beef stew this is your recipe.   Ok I am getting a little ahead of myself because I am so excited about this beef stew.  Who gets excited about a beef stew?  Apparently this girl.

This has the most crazy tender beef inside with hearty vegetables and it has the absolutely best rich and delicious sauce!   I am a total beef stew lover especially when it cools down.  It took me a couple of recipes to get it right.

These are my requirements for the perfect beef stew:

✔️ Tender melt in your mouth beef

✔️ A thick and rich sauce

✔️ Big hearty pieces of vegetables, preferably carrots, potatoes, and mushrooms.

This stew had all of that and more and my family couldn’t get enough of it!

Slow Cooker Beef Bourguignon

This stew starts off with cooking some bacon.  But THEN you pan sear the meat in the bacon drippings.  Pan searing is just that extra step to make the edges crisp and the inside tender.  Plus it just seals in the flavor!

Most good beef stews do have red wine in them.  This really brings out the deep and rich flavor in the sauce.  But rest assured the alcohol does get cooked out.  But I promise it is necessary in really bringing out this amazing flavor in the stew!

Slow Cooker Beef Bourguignon

There are a few extra steps involved in making this stew but I promise it is worth it.  Once you cook the bacon and pan sear the meat, you throw it all into the crockpot and let it do its thing.  This meal is truly the best flavored stew that I have ever had.  I know that your family will love slow cooker beef bourguignon just as much as we did!


4.7 from 23 reviews
Slow Cooker Beef Bourguignon
Prep time
Cook time
Total time
Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!
Serves: 6
  • 5 slices bacon, finely chopped
  • 3 lbs. boneless beef chuck, cut to 1 inch cubes
  • 1 cup red cooking wine
  • 2 cups chicken broth
  • ½ cup tomato sauce
  • ¼ cup soy sauce
  • ¼ cup flour
  • 3 garlic cloves, finely chopped
  • 2 Tablespoons thyme, finely chopped
  • 5 Medium Carrots, sliced
  • 1 pound baby potatoes (I used tri color)
  • 8 ounce fresh mushrooms, sliced
  • fresh chopped parsley for garnish
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  3. Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.


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More delicious slow cooker beef recipes to try! 


Slow Cooker Philly Cheesesteaks


Slow Cooker Barbacoa Beef


Slow Cooker Beef and Broccoli


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Oh my. My mouth is watering after reading this recipe. Absolutely perfect!

  2. This recipe looks great! One question — picture shows delicious mushrooms, but the recipe doesn’t include them. How should they be incorporated if desired? Thanks!

  3. where are the mushrooms? when and how many do you use? what kind of mushrooms?

  4. Mushrooms not listed in ingredients. Sounds delish though. ..can’t wait to try!

  5. This looks amazing! I just added all the ingredients to my shopping list and plan to make this this week.

  6. I can’t wait to try this recipe. Just wondering what wine you used – Pinot? Merlot? Cab sav?

  7. Roxanna Lambert says:

    In the Beef Bourguignon when you sear the beef in the bacon fat, do you cook the wine and such in the bacon fat also or do you drain it off first?

  8. Doris Schoierer says:

    This is a traditional recipe in France, it`s nearly the original recipe, french put also very small Onions (called Silver onions) into the Beuf bourguignon, too. I had the original one in a restaurant in Beaune /France nearly 40 years ago and it was the best meal I ever had (maybe because we stayed 4 days in Taizé, and the only meal we had were tomatoes and beans, fresh Baguette and Goat cheese 🙂 we were soooooo hungry on our way home 🙂 ) I live app. 3 miles away from the French border and we have some good friends there. They have so many good recipes with a very special delicious taste. Try the same Recipe but instead of beef take a whole Rabbit or a whole Chicken. Many greets from the “Saarland” (a federal State in South-West- Germany) 😀

    • Rebecca Rempert says:

      What a fabulous recipe. Just fixed it today. Next time I think I will add more mushrooms. We just got back from 8 days in Beaune, France and my husband couldn’t get enough of Beef Bourguignon while there. We are going to freeze part of it because it made a lot. One of the best recipes I’ve made in a long time. I used fresh thyme and fresh parsley. Also used the $2 Cabernet from Trader Joe’s and it was great.

  9. Was wondering is it 2 tablespoon of fresh thyme or dried?

  10. rachel tabush says:

    being that i keep kosher, i cannot use the bacon. do you think that the recipe will be just as good without it? thanks!

    • Yes u don’t need bacon to the question asked
      We did the bacon but I didn’t taste it so don’t think it will matter
      I made tonight exactly as written and used Cabernet Sauvignon and dried thyme
      Also chicken broth and no salt tomato sauce which didn’t matter
      I did not add any extra seasoning and my husband loved it
      It was also something we did together
      Great meal and decided it will be a regular winter meal

    • I made this dish it was good, but the sauce needed to be thicker, Help?

      • Rhonnie says:

        I like thick sauce too…..what I did was about 3 hours before the stew was done, I removed about a cup and half of the sauce and let it cool for a while, then whisked it with 3 tbsp of cornstarch…..then mixed it back in the pot and let it finish cooking. Behold…thick sauce! Lol

  11. Bonnie Matthews says:

    Is there anything that could be subbed for the wine?

  12. Alyssa, this looks delicious! Can’t wait to try it. What kind of wine did you use? Cab sav or Pinot or merlot? Thanks 😊

  13. Cooking instructions: cook on low until beef is tender for 8-10 hours and high for 6-8 = both? That’s a long time!

  14. A company worthy recipe. Delicious flavour.

  15. Tery Kozma says:

    Going to make this tomm night as I work all day but am having family over on Thursday night. Looking forward to trying this and a few more of your recipes. Thankyou!

  16. Bonnie Mynahan says:

    These all look so great. Can’t wait to try them all. Great for those very cold New England nites in Boston.

  17. Planning to make for dinner this week!
    Does the soy sauce go in the same time as the tomato sauce? It’s listed in the ingredients but not in the body of the recipe.

  18. It says to cook in slow cooker for 8-10 hours on low “and” 6-8 hours on high.
    Should that be “or”. ??


  19. Hello, I have this in the slow cooker now. You have soy sauce listed in the ingredients but not in the directions. I added it at the same time as the wine. Is that correct?

  20. Wendy Ventress says:

    The recipe calls for chicken broth. Since this is a beef dish why isn’t beef broth used?
    I notice this a lot in beef recipes…chicken broth is used, not beef broth. Can you explain why so I can understand?

    • After researching a good beef bourguignon recipe everyone recommended chicken broth instead to bring out the flavor. I am sure either one would be fine to use but this sauce is delicious!

  21. Where does the soy sauce fit in? Not listed in the recipe text.

  22. When do you add soy sauce?

  23. It calls for soya sauce ,but the instructions don’t mention when to include it in the recipe.
    Should I just throw it in at the end ?

  24. A couple of questions: 1) why chicken stock instead of beef? and 2) there wasn’t nearly enough gravy to cover the meat and vegetables. I added more broth and wine, but why did I have that problem? I only made a half of the recipe, but still?

    • When I originally made the recipe, I added an extra cup of chicken broth. Too much gravy. So I reduced it and it was perfect for me. I also asked a friend who just made it and she also said their was plenty. When I was researching the recipe to make the best one, everyone recommends chicken broth in a good beef bourguignon to bring out the flavor. You could use either. Also the meat and veggies cooking will create more sauce.

  25. You didn’t list the soy sauce in the ingredient toss in hun

  26. When do you add the soy sauce?

  27. Just a quick note…. the wine will cook out to a point, but there will be some trace amounts of alcohol left. It does not completely dissipate while cooking.

  28. HI Alyssa,
    A family of mushroom haters here. I like them, but they don’t! Can I omit them without any problems?

  29. Mary McManigal says:

    This dish looks delicious and I just turned the slow cooker on to run for ten hours. MY comment right now is that the recipe says it takes 20 min prep time and it took me way, way longer than 20 min. I can’t imagine anyone doing this in 20 min and I think to do this again I might buy the beef already cut up for stew.

  30. Hi I just wondered when you say tomato sauce, do you mean ketchup, purée or passata? Many thanks

  31. HI! I have this in the crock pot now. There wasn’t much sauce to cover but does it increase once the dish is finished. I know in the crockpot liquid usually increases. Is this the case? I can’t wait to try it!!!

  32. Is it soy sauce as listed or worchester sauce as shown in the video?

  33. Instead of using the crockpot (paranoid to leave the crockpot on unattended, can the stovetop be used & for how long? Thanks

  34. Would this freeze well?

  35. Once again, I have found a great recipe, but I don’t have a slow cooker-I did have one years ago
    when they were popular in the dark ages, but in my small kitchen there isn’t any space. Is it possible to cook on low in a REAL oven? Sounds so delicious. Thanks

  36. Do NOT, repeat NOT use “cooking wine”. For this recipe or any other. Cooking wine is made from wine that wasn’t good enough to drink. If you wouldn’t drink it, you shouldn’t cook with it. Use your basic, drinkable wine. Almaden works fine.

  37. Virginia Andre says:

    Worcestershire sauce or Soy, traditional Beef Bourg never has soy.

  38. When you say broth do you mean stock?

  39. Is broth, stock?

    • I used broth. But I think either would work.

    • Stock tends to be made more from bony parts, whereas broth is made more out of meat. Stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Hope that helped…

  40. Hi – I’m from Uk. When you say tomato sauce do you mean as in ketchup or as in chopped tomatoes? thank you

  41. Hi, Alyssa. I’m going to make this for Friday’s dominoes night. Your Facebook video uses Worcestershire sauce, but the written recipe calls for soy sauce. Comments? Thanks.

  42. Nancy Binkley says:

    Ok the video says Worcestershire sauce and the recipe says soy sauce. I really don’t like soy sauce, so is it ok to use Worcestershire sauce instead?

  43. Debbie Johnson says:

    I love this stew. It is a bit time consuming so I always cook twice the meat/bacon and freeze half for the next time I make it…makes it quicker for the 2nd go round. I use beef broth only, no chicken broth. Also, since I am not using a slow cooker I have to use more wine / broth since it cooks down. I use a\Yellow Tail Shiraz. I also use the small onions in mine. You will not be disappointed with this recipe. p.s. You need a good chunk of sour dough or your favorite bread.

  44. I see soy sauce listed in the recipe portion, yet in the video it says worchestershire sauce. Which is it? Want to make this but want to know which to use first.

  45. The recipe states to use thyme, but doesn’t specify dried or fresh. Which should I use? Thanks.

  46. Joe Rupena says:

    I made this last week and Just got around to posting this review. It was AWESOME! I added fresh pearl onions and fresh garlic. Pinot Noir works great and adds depth of flavor. My advice….Make this recipe!

  47. The video I just watch calls for Worcestershire sauce, however, the ingredients states “soy sauce”. Will Worcestershire sauce work just a well? I’m not a fan of soy sauce.

  48. Going to try this for tomorrow night..confused as it SHOWS Worshtisure (sp) sause but recipe calls for soy sauce…which one is it?..Thanks..:)

  49. Video show Worcestershire sauce being added but recipe calls for soy sauce. I added soy sauce and it is a bit too salty. Which one is correct?

  50. Are you using a drinkable red wine or cooking wine?

  51. Video shows Worcester Sauce, but recipe shows Soy Sauce? Which one? Thanks.

  52. In the video it says Worcestershire sauce. Here it says soy sauce.
    Which one???

  53. Emma Divens says:

    The video indicates to add worcestershire sauce, but ingredients indicates soy. Will worcestrshire sauce work as well? I’m not a fan of soy sauce. I will be making this tomorrow, I do hope you can answer. I posted this question yesterday, but didn’t see it today.

    Thank you.

  54. I first watched the video on Facebook. It showed Worcestershire sauce being added after the tomato sauce. But the recipe in the website calls for soya sauce. Why the change?

  55. Heather Odens says:

    Just made this recipe for my family tonight. OMG!!! Delicious!!! I didn’t have soy sauce but used teriyaki sauce and still amazing taste. Thank you for this!!! My family LOVED it.

  56. This looks really amazing, but I’m wondering if it would be possible to do the prep work the night before – up to making the sauce – and then combine the ingredients and refrigerate overnight? Then put in crock pot the next morning – not sure if the sauce would separate? If I want to make this during the week I have no time for prep in the am. Thanks – looking forward to trying it!

  57. Great recipe! For those wondering about wine I used Shiraz that I had left from the night before and I thought the BB was delicious. I’ll use a Pinot next time to compare. I also used fresh thyme and just threw 4 or 5 sprigs in. While the recipe didn’t call for pearl onions I went ahead and added about 8 in which I felt brought the recipe to another level. I served with pasta but will eat the leftovers with rice. Will definitely make again.

  58. The written recipe says soy sauce but the video says Worcestershire sauce? Which is it and what amount if it is Worcestershire? Thanks

  59. I usually used salt pork rather than bacon, what are your thoughts?

  60. It looks delicious and I can’t wait to make this over the holidays. But I will pass on the mashed potatoes since there are already potatoes in it. A bit too much starch I think.

  61. The video shows worcestershire sauce in lieu of soy sauce. Does it matter? I like soy suce but I love worcestershire sauce!

  62. Maryann Wolf says:

    The recipe says soy sauce but the video states Worcestershire sauce. Any difference?
    Also, are you sure the vegies should cook as long as the beef?

    Thank you. This recipe looks wonderful!

  63. Elania Traingate says:

    Hello all! Elania Traingate here and I just want to share that this recipe is by far the most beautiful beuf bourgignon I have ever tasted outside of a french restaurant! I agree with Ms. D. Schoierier what states that the silver onions are only what is missing. Next time I will use the pearl onions (i think the best substitute). I no longer have a slow cooker (it cracked some years ago and i never replaced it) so i cooked it at 200 for 10 hours in my oven and it was just as good. i used cab sauv and i will say fresh out of the oven is just okay. i separated the gravy from the stew and refrigerated both overnight. the perfect amount of time for the flavors to marry and unite my family with a wonderful rich aroma and taste. we love it and it is on permanent winter rotation. thank you for an outstanding recipe.

  64. Elania Traingate says:

    …..sorry…..i also used fresh thyme several springs and picked them out when i was separating the soups. smashing flavor!

  65. I have this in the slow cooker now! The sauce doesn’t cover everything in the pot, is this OK??? It covered the bacon and beef and I gave it a good stir after all the veggies went in to cost them. Thanks!

  66. kristine lyman says:

    How long would you think this would take if I were to do it in the oven vs. the crock pot?

    • Someone commented earlier that they cooked it in a 200 degree oven for 10 hours and it turned out great. I’m assuming that it would need to be covered so all the liquid didn’t evaporate.

  67. Annie McGee says:

    Do you cut the beef into cubes before or after searing the meat?

  68. Video says worcester sauce, recipe says soy sauce????

  69. Great recipe, Alyssa. My family asks for it over and over.

  70. You list “cooking red wine” as an ingredient. I have always believed that one should only add a wine to food that they would also like to drink. There are a lot of great red wines out there for under $15, I recommend a nice Cabernet instead of a cooking wine. If you’re going to spend the time creating such a phenomal dish then add the best ingredients.

    • Thank you for your recommendation. Since I do not drink wine I am not so experienced in that department. Therefore I do just buy the Red Cooking Wine. 🙂

    • YES!!! Could not agree more. Cooking wine (red, white, or sherry) has so much added salt (as a preservative) it can throw your whole dish off. I used a $10.00 bottle of red “house” wine and it turned out awesome. I’m not a wine drinker either, but I’ll just find some other recipe to use the rest of this wine within the next week or so.

  71. The video says Worcester instead of soy. Which to use? Looks good. Making tomorrow on a snowy day in MN!!!

  72. What do you mean by tomato sauce? Tomato paste, puréed tomatoes, or actual prepared tomato sauce like or pasta?

  73. Would this recipe still fit in a large crock pot if I increased it (by 1.5)?

  74. Hi there – we’ve just begun cooking for Christmas Eve and my wife is a bit concerned – the thyme smell is overpowering and unappealing, and she only used 1.5 tbsp instead of the 2 called for. We’re hoping it will blend in. We used dried, but noticed that some people used fresh. Alyssa, can you please specify which it’s supposed to be from your pov?

    Also, I think everyone is right about the wine. Even though we’re not done, Bourguignon means Burgundy, so the ideal to use, at least in other recipes, is usually a burgundy wine. We’ll see. We’re using a Beaujolais Villages. OK, I’m being pretentious, so I’ll end there!

    • This recipe uses fresh thyme. When you use dried herbs instead of fresh, you have to cut down the amount by 2/3 because dried herbs are more concentrated. For each Tbsp of fresh, you would use one tsp of dried, so 2 tsps of dried thyme for this recipe. I hope it turned out ok!

      • Also, be careful and get whole dried thyme–not ground. I have messed up many a recipe before I realized that big difference! 🙂 Alyssa is right-and any time I don’t have fresh herbs on hand, use the general rule of thumb for: each tablespoon fresh = a teaspoon dried. Has never steered me wrong.

  75. I made this yesterday to rave reviews!! I only made two adjustments. First, I used actual red wine (an inexpensive “house” brand) instead of cooking wine. Secondly, 5 slices of bacon?? Come on. I used an entire 10 oz package. But that’s just a personal choice. Thanks so much for posting this one!

    Peoples, if you’re making this, be sure to use whole, unpeeled baby potatoes as per the recipe. Diced or peeled potatoes will pretty much disintegrate because of the long cooking time. The unpeeled baby potatoes turn out soooooooo perfect in this recipe.

  76. I am surprised there are not onions in this recipe! Do you think it would be ok to add them?

  77. Can you prepare all this the night before including searing the beef and then plug it into the slow cooker the next day?

  78. Charlotte Kaila says:

    Hello! I’m trying to make large batches of cooked, freezer meals to thaw and heat on rushed nights. This dish looks gorgeous – my favourite type of food! If I cooked it and froze it straight away would it go soggy do you think? Will try anyway I guess just heard potatoes don’t freeze super well? Although Shepherds Pie does? Hmmmmm so confusing! Thanks for sharing!

  79. This recipe is delicious! Made it yesterday and warmed up today for family. Everyone agreed that it was soooo good! Definitely making this again in the future! I did add pearl onions as others had suggested and it was yummy! Thanks for sharing!

  80. I have this in my slow cooker right now but instead of beef I used venison my husband killed earlier in the fall!!!!! I’m nervous about how it’s going to turn out but I figured why buy beef when we have venison in the freezer! I’ll comment back with the results

  81. OMG. This recipe is the bomb! Everyone who walked into my house today had their mouths watering just from the delicious aromas from my crock pot! The taste is out of this world and my chef husband and (picky) kids adored this bourguignon!
    I kept the mushrooms out and made a bit more of the brilliant broth and all I can say is thank you! Amazeballs!

  82. This recipe is amazing! The aroma is to die for; thank you. I am new to your site; do you have low-cal but tasty recipes?

  83. Ann Palmer says:

    The video shows Worcestershire sauce but the recipe says sit sauce….which is the one to use???

    • Steve Mallett says:

      Hi Ann–Yes. There are several simple substitutes for Worcestershire sauce. Worcestershire sauce can be replaced with soy sauce, steak sauce, liquid smoke, red wine vinegar mixed with a dash of salt and fish sauce, or 1/4 teaspoon of sugar mixed with seven drops of jalapeño sauce. Typically just a personal preference. Good luck!!

  84. This was so easy and tasted amazing!!! We just had the leftovers tonight and served it over egg noodles!

  85. My husband is paleo, is it possible to use chunks of sweet potatoes instead?

    • I think sweet potatoes are a great idea! I’ve been making beef bourguignon for years but have now also cut out potatoes. Im going to try it with sweet potatoes 😃

  86. I made this last night, the aroma was fantastic. I made the recipe exactly as stated. Although the aroma was fantastic, I did not like the taste the soy sauce made with the dish. I will try this recipe again, and leave out the soy sauce and probably add in the onions that others were mentioning. Thanks for posting the recipe!

  87. Janelle Tessier says:

    Had anyone used baby carrots instead of chopping up whole ones? And if so how many cups?

  88. Have never cooked before, made this for my family yesterday. Prep time was over a hour everyone loved it. They were amazed that I cooked it and I enjoyed making a meal for the first time at the ripe old age of 58, I think you might have started something, can’t wait to make the next meal for the family…

  89. any idea on the calorie count for this?

  90. Chris Binder says:

    Hi–making this now in my slow cooker. Whole kitchen smells great! BUT could you please amend the recipe to indicate that you cube the meat? I did not watch the video, preferring the written recipe, and it skips that step. I fear mine will not be done in time for dinner tonight because of the whole roast being in the pot.

    • Alyssa Rivers says:


      Yes it cooks much quicker if you cube the meat beforehand. Sorry for the delayed response! Hope it worked for you.

  91. I’m wondering why you used chicken broth and not beef broth? Why not use the corresponding broth? It intensifies the richness of the beef flavour. I’ve been making a version of this recipe for years, but always use beef broth.

  92. Wonderful recipe! I followed the recipe plus added a half an onion and some salary. I would have liked the gravy to be a bit thicker although there was quite a lot so I added more veggies. This recipe is definitely a keeper. Very flavorful.

  93. Tara Schjeldahl says:

    This is one of my favorite recipes!! I always dble and freeze the leftovers. Thanks for sharing !!

  94. Hey your video shows worcestershire sauce and the recipe shows soy sauce. Which one should it be?

    • Alyssa Rivers says:

      Both are similar and I often substitute, one with another, depending on what I have on hand. I learned the following several years ago: To replace 1/2 cup of soy sauce, combine 4 tablespoons of Worcestershire sauce with 1 tablespoon of water, and mix thoroughly. Worcestershire sauce and soy sauce both have strong, tangy flavors, so, in a pinch, a simple substitution works.

      Hope you enjoy!

  95. Erika Cook says:

    I made this with a beef English cut roast and it was so Good!! I was wondering could you make this with pork loin meat? And would you change the wine to white cooking wine?

  96. Rachel L says:

    I made this in the early fall and again just made it this morning for dinner tonight. I’m not sure how anyone could just spend 20 min prep time… it took much MUCH longer, closer to an hour. With that being said… I love this recipe. Next time I will add in pearl onions as others have commented.

  97. I’m so glad I came upon your site…have always wanted to make this dish but thought it was way above my level of expertise but you made it sound so easy do I am definitely going to try it…Will let you know how I did and of coarse I always make the recipe as stated then after I make it when I make again I might make a tweet or two…other than adding pearl onions I’m sure I won’t need to tweak it any though…have already been looking and pinning other recipes I found here that I can’t wait to try…so thank you for all your hard work to manage your site for us…it is much appreciated.

  98. Lydia Story says:

    This looks delicious! I just printed out your recipe and will make it this week. Thank you for sharing!

  99. Thanks for the great recipe, delicious! I noticed other Bouef Bourguignon recipes usually use much more wine, and being a lover of wine sauces, I used 2.5 cups of red wine (I used a burgundy) and used tomato paste instead of tomato sauce as well as a bit more flour to balance out the extra liquid. The sauce had a perfect consistency and flavor after 7 hours in the crockpot on high.

  100. Kristin says:

    I am trying this recipe tonight for dinner. (It is in the crock pot now & smells amazing!) I didn’t have soy sauce so I subbed Worcestershire sauce, and I didn’t have chicken broth, so I used a can of Blue Moon beer in substitute for that. The sauce was nice and thick when I added it to the crockpot. I also seasoned the beef with Kansas City steak rub in addition to S&P!

    • That is great to hear!! The smells are always AMAZING in a crockpot!! I can’t wait to hear how it turned out!!

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