NZ Woman's Weekly

Creamy beef with bacon and mushrooms recipe

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This hearty, flavoursome mix works just as well served with creamy mashed potato or rice. Like a cross between beef bourguignon and stroganoff, this combo is sure to please – so let the slow cooker do the work.

  • 1 onion, sliced
  • 2 cloves garlic, finely diced
  • 2-3 rashers middle or rindless bacon, diced
  • 200g button mushrooms, quartered
  • 650-700g topside beef or similar, diced
  • 350ml beef stock
  • 1 tsp wholegrain mustard
  • 3 tbsp Worcestershire sauce
  • ½ cup barbecue sauce
  • 1 tbsp cornflour
  • 1 tin whole peeled diced tomatoes
  • 1 cup cream
  • Sea salt and cracked pepper
  • Cooked pasta, to serve
  • Sour cream, to serve
  • Fresh herbs, to serve
  1. In a slow cooker or large lidded casserole dish, combine the onion, garlic, bacon, mushrooms and beef.
  2. In a separate jug, whisk together the stock, mustard, Worcestershire and barbecue sauces and cornflour. Stir in the tomatoes, then pour over the beef and mix well.
  3. Cook at 160oC for 4-5 hours in the oven, stirring twice, or 5-6 hours on medium heat in the slow cooker, stirring once.
  4. When the beef is tender, stir in the cream and check for seasoning if necessary.
  5. Serve over hot pasta with chopped herbs and a dollop of sour cream if desired.

Take a look at this tasty beef chilli recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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