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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Beef Bourguignon and Smoked Sausage - Slow Cooker

Introduction & Inspiration

Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds.

This dish will impress your hosts without you having to work too hard!

I hope you'll give it a try!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

14 Hours – Slow Cooker (Low Setting)

Serving Size

1230g Beef Bourguignon

300g Eskimo Smoked Scout Sausage

1025ml Beef Bourguignon Cooking Juices

Main Ingredients:

1800g Beef Bourguignon

300g Eskimo Smoked Scout Sausage (or similar)

60g Oxtail Fat - for searing

660ml Oxtail Cooking Juices or Bone Broth

Salt To Taste

Recipe Instructions

If the beef bourguignon meat is not already cubed, go ahead and cut it into medium sized 3 cm cubes. Slice the scout sausage into 2 cm chunks.


In the slow cooker, add the fat. Set the machine to Sear mode. Once the fat's melted and the container is nice and hot, add the meat in batches.


Sear the beef bourguignon cubes and sausage on all sides until slightly browned. Use a pair of kitchen tongs to help turn them over. Switch off the Sear mode.


Pour the oxtail cooking juices (or bone broth) over the top of the beef bourguignon and sausages.


Set the valve of the Ninja Tendercrisp to Vent on the lid.


Choose Slow Cooker and Set the Time to 14 hours on LOW (or 12 hours + 2, if there is a maximum time limit on your device).


After 14 hours, open the lid and check whether the meat is nice and tender. It should be!


Remove the beef bourguignon meat and the sausage pieces from the container (that way you can determine the weight of the food once cooked and determine the % shrinkage of the meat so you'll know how much fat to add).


Depending on how you will be serving the beef bourguignon (in a soup, as a stew or in a pie etc.) you can go ahead and shred the beef bourguignon meat should you wish with it being super tender. Or else leave the cubes of meat whole. If you are not using the meat straightaway, leave the beef bourguignon to cool completely before placing a lid on the dish and storing it in the fridge.


Pour the beef bourguignon cooking juices through a fine mesh sieve into a glass jar. Leave it to cool before placing a lid on and storing this in the fridge too. These flavoursome juices can be reduced down in a pan to make a wonderfully rich and slightly smoky sauce to accompany the fork tender meat.




Depending on how you like your sausages, you can add them slightly later in the cooking process for a slightly firmer texture.

After 12.5 hours of cooking the beef bourguignon cubes are tender, however I leave it cooking for the full14 hours for super tender, melt in the mouth meat. You get to decide how you like it.

Look for quality beef, ribboned with fat ideally, for the juiciest result.


Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Bone Broth - Pressure Cooker, Oxtail - Slow Cooker recipes for instructions on how to make these.


Use the Recipe Search functionality on the website to discover how to incorporate beef bourguignon and smoked sausage into various dishes.


Eskimo Smoked Scout Sausage is a traditional sausage made simply with sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:

Any good quality smoked sausage that is nitrate, nitrite & additive free will also work for this dish.

If you can use oxtail cooking juices, you will not be disappointed! The final sauce is rich and flavourful with some lovely smoky undertones. If you do not happen to have oxtail cooking juices, then you can substitute with a gelatinous bone broth.

Determine the weight of the beef bourguignon once cooked to determine the % shrinkage of the meat, so you'll know how much fat to add for a good PKD ratio.


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