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Slow Cooker Beef Bourguignon Recipe

Slow Cooker Beef Bourguignon Recipe
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★★★★★

4.9 from 9 reviews

This Slow Cooker Beef Bourguignon is a rich and hearty French stew made with tender beef chuck, aromatic vegetables, red wine, and herbs, slowly cooked to perfection. Ideal for a comforting meal, it combines deep flavors with simple slow cooker convenience.

Ingredients

Scale

Beef and Coating

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Cooking Base

  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced

Liquids and Seasonings

  • 2 cups red wine (preferably Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf

Additional Ingredients

  • 8 ounces mushrooms, quartered
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Coat the beef: In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the mixture until they are well coated, ensuring the beef has a light flour coating for browning and thickening the stew.
  2. Cook the bacon: Heat olive oil in a large skillet over medium-high heat. Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside, leaving the rendered drippings in the skillet to use for browning the beef.
  3. Brown the beef: In the same skillet, brown the beef cubes in batches to avoid overcrowding, which helps achieve a nice sear and deeper flavor. Transfer the browned beef to the slow cooker as you go.
  4. Sauté vegetables: Add diced onion and sliced carrots to the skillet. Sauté them for about 5 minutes until they soften, then add the minced garlic and cook for an additional minute to release its aroma.
  5. Deglaze and make sauce: Pour the red wine into the skillet, scraping the bottom to lift any flavorful browned bits. Bring the mixture to a simmer, then stir in beef broth, tomato paste, dried thyme, and the bay leaf. Mix well to combine all flavors.
  6. Combine in slow cooker: Pour the wine and broth mixture over the browned beef in the slow cooker. Add the cooked bacon and quartered mushrooms, gently stirring them in to distribute evenly.
  7. Slow cook: Cover the slow cooker and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the beef is tender and the flavors meld beautifully.
  8. Finish and serve: Once cooked, remove the bay leaf. Taste and adjust seasoning as needed with additional salt or pepper. Serve the Beef Bourguignon hot, garnished with freshly chopped parsley for a bright, fresh finish.

Notes

  • For best flavor, use dry red wine like Burgundy or Pinot Noir.
  • You can prepare this dish the night before and refrigerate overnight to deepen flavors, then reheat before serving.
  • Serve with mashed potatoes, crusty bread, or buttered noodles.
  • Ensure not to overcrowd the pan when browning beef to get a good sear.
  • Leftovers taste even better the next day and can be stored refrigerated for up to 3 days.

Nutrition

Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Stew, Comfort Food, Slow Cooker Recipes, Hearty Beef Stew

Find it online: https://bakedbylisa.com/slow-cooker-beef-bourguignon-recipe/