Comments on: Slow Cooker Beef Bourguignon and Simply Mashed Yukon Golds

By: Meaghan

Meaghan — Tue, 04 Mar 2014 20:49:13 +0000

In reply to Aggies Kitchen. Thanks for the advice!! I'm definitely going to make this, thinking of browning the meat tomorrow night and putting the rest together the following morning. Only one more question, should I reserve the "drippings mix" separately from the meat overnight, then add all together in the morning with wine, tomato paste and spices?

By: Aggies Kitchen

Aggies Kitchen — Tue, 04 Mar 2014 14:35:12 +0000

In reply to Meaghan Macdonald. Hi Meaghan! The recipe calls for 2lbs of beef which would probably serve about 6. You could always cut back on the amount of beef to have less. You could do the same with the amount of vegetables too, that is flexible. I would keep the sauce the same, but know you will have leftover. Let me know if you try it! Thanks for stopping by!

By: Meaghan

Meaghan — Tue, 04 Mar 2014 02:41:42 +0000

Hi!
I would love to make this for my boyfriend and I.
Though I kind of find it difficult to cook for two. How many
portions is your recipe for? How could I adapt it for
four servings?

By: Meaghan Macdonald

Meaghan Macdonald — Mon, 03 Mar 2014 21:41:57 +0000

How many would this recipe serve? I find it difficult to cook for 2.
Any tips on making this a smaller portion. Enough for 4 is ok. As we could
do left overs one night.

By: Kristi F

Kristi F — Sun, 22 Sep 2013 20:31:35 +0000

This looks really good. I love to use my crock pot, especially on busy days.

By: Aggies Kitchen

Aggies Kitchen — Wed, 18 Sep 2013 10:58:22 +0000

In reply to Chris. So good to know!! Thank you!! :)

By: Chris

Chris — Wed, 18 Sep 2013 03:08:25 +0000

Made this tonight, thanks for the awesome recipe 🙂 Mine didn’t look as gorgeous as yours, but it was very good and easy – husband LOVED it 🙂 Thanks!

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By: Slow Cooker Recipes

Slow Cooker Recipes — Fri, 05 Oct 2012 12:58:06 +0000

[…] Slow Cooker Beef Bourguigon from Aggie’s Kitchen […]

By: Aggies Kitchen

Aggies Kitchen — Mon, 09 Jan 2012 18:04:58 +0000

In reply to Anna. Any red wine would be great (not sweet though) but if you wanted to try without wine I would think beef broth would be your best option. Thanks!