Description
This Slow Cooker Beef Bourguignon is a classic French stew featuring tender beef chuck simmered in a rich red wine and beef broth sauce, infused with bacon, garlic, and herbs. Packed with hearty vegetables like carrots, baby potatoes, and mushrooms, this comforting dish is perfect for a flavorful, hands-off meal that cooks slowly to develop deep, satisfying flavors.
Ingredients
Scale
Meat and Seasoning
- 2.5 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 slices bacon, chopped
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 1 lb baby potatoes, halved
- 8 oz mushrooms, halved
Liquids and Flavorings
- 3 tablespoons tomato paste
- 2 cups red wine (such as Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Thickening (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
To Garnish
- Fresh parsley
Instructions
- Season the Beef: Season the beef cubes evenly with salt and black pepper to enhance natural flavors.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides to lock in juices and add depth of flavor. Transfer the browned beef to the slow cooker.
- Cook the Bacon and Onion: In the same skillet, cook the chopped bacon until crispy. Add the chopped onion and cook until softened and translucent to build the base of the sauce.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1–2 minutes to bring out their flavors and thicken the sauce.
- Deglaze with Red Wine: Pour the red wine into the skillet to deglaze, scraping up any browned bits stuck to the pan. This incorporates more flavor into the liquid.
- Transfer Liquids to Slow Cooker: Pour the wine mixture along with beef broth, Worcestershire sauce, dried thyme, and bay leaves into the slow cooker containing the beef.
- Add Vegetables: Add sliced carrots, halved baby potatoes, and halved mushrooms. Stir gently to combine all ingredients evenly.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 8–10 hours or on high for 5–6 hours, until the beef is tender and flavors are well developed.
- Thicken the Sauce (Optional): If a thicker stew is desired, mix cornstarch with water to create a slurry. Stir the slurry into the slow cooker during the last 20 minutes of cooking to thicken the sauce.
- Final Touches: Remove the bay leaves before serving. Garnish with fresh parsley and serve the stew warm, ideally over mashed potatoes, noodles, or alongside crusty bread.
Notes
- Choose a good-quality dry red wine like Pinot Noir or Burgundy for the best flavor.
- For a gluten-free option, ensure Worcestershire sauce is gluten-free or substitute with tamari.
- Brown the beef in batches to avoid overcrowding the pan, which ensures a good sear.
- The stew tastes even better the next day after the flavors have melded in the refrigerator.
- Use a cornstarch slurry to thicken the sauce if it is too watery, adding it gradually to avoid lumps.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
