CanCooker's Favorites: Beef Bourguignon
Recipe type: Lunch/Dinner
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 lbs of beef, cut into 2" chunks & sprinkle with salt and pepper
  • 1 onion, cut into small wedges
  • 4 carrots, cut into small chunks
  • 10 oz of pearl onions
  • ½ pound white mushrooms, cut in half
  • 4 clovers of crushed garlic
  • ½ cup of cognac
  • 1 cup of beef stock
  • 6 oz of tomato paste
  • 750 ml bottle full-bodied red cooking wine
  • 1 tbsp of brown sugar
  • 2 tsp of dried thyme
  1. Spray Pam inside cooker.
  2. Pour in all of the liquid ingredients and mix well.
  3. Add beef and balance of ingredients and mix in with the liquid. Close lid and latch.
  4. Put on a medium/low cooking surface and once it starts steaming cook for one hour.
  5. After the hour, with an oven mitt remove the lid and set aside. Stir in with a long handled spoon a mix of water and cornstarch (2 tbsp of cornstarch with 2 tbsp of water) to thicken the stew.
  6. Let it come back to a boil for 1 minute and remove from heat and set aside.
  7. It is now ready to be put into soup bowls and enjoyed.
Recipe by 50 Campfires at