Slow Cooker Beef Bourguignon Recipe

Introduction

Slow Cooker Beef Bourguignon is a comforting French stew that transforms tender beef, rich red wine, and vegetables into a flavorful meal. Ideal for busy days, it slow cooks to perfection, making your kitchen smell amazing and your dinner effortless.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 cups Pinot Noir
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 ounces mushrooms, quartered
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the mixture until well coated.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Brown the beef in batches, avoiding overcrowding. Transfer browned beef to the slow cooker.
3. Step 3: In the same skillet, add the diced onion and sliced carrots. Sauté for about 5 minutes until softened. Add minced garlic and cook for 1 more minute.
4. Step 4: Pour in the Pinot Noir, scraping up browned bits from the skillet bottom. Bring to a simmer, then stir in beef broth, tomato paste, dried thyme, and bay leaf.
5. Step 5: Pour the wine mixture over the beef in the slow cooker. Add quartered mushrooms and gently stir to combine.
6. Step 6: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
7. Step 7: Remove bay leaf, adjust seasoning if needed, and serve hot, garnished with fresh parsley.

Tips & Variations

• For deeper flavor, marinate the beef in wine overnight before cooking.
• Use pearl onions instead of diced onion for a classic touch.
• Add cooked bacon or pancetta for extra richness.
• Substitute mushrooms with your favorite variety like cremini or shiitake for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine?

Yes, a dry red wine like Merlot or Cabernet Sauvignon works well as a substitute. Avoid sweet wines as they will alter the flavor balance.

Is it necessary to brown the beef first?

Browning the beef adds depth of flavor and texture but can be skipped if you’re short on time. The stew will still be delicious, just less rich.

Slow Cooker Beef Bourguignon Recipe

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★★★★★

4.7 from 84 reviews

This Slow Cooker Beef Bourguignon is a rich and comforting French stew featuring tender beef chuck simmered in red wine, beef broth, and aromatic herbs. Slow-cooked to perfection with mushrooms, carrots, and onions, it offers deep flavors perfect for a hearty meal.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: French

Ingredients

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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
• 2 tablespoons olive oil

Vegetables and Aromatics

• 1 medium onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 8 ounces mushrooms, quartered
• 2 tablespoons fresh parsley, chopped (for garnish)

Liquids and Seasonings

• 2 cups Pinot Noir wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf

Instructions

1. Prepare the Beef: In a large bowl, combine the all-purpose flour, salt, and black pepper. Toss the beef chuck cubes in this mixture until they are evenly coated with the seasoned flour.
2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the coated beef cubes in batches, ensuring not to overcrowd the pan, to get a nice sear. Transfer the browned beef to the slow cooker as you finish each batch.
3. Sauté Vegetables: In the same skillet, add diced onion and sliced carrots. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Deglaze and Prepare Sauce: Pour in the Pinot Noir, scraping up any browned bits stuck to the skillet bottom. Bring the wine to a simmer, then stir in the beef broth, tomato paste, dried thyme, and bay leaf. Mix everything well to combine the sauce.
5. Combine in Slow Cooker: Pour the wine and broth mixture over the beef in the slow cooker. Add the quartered mushrooms and gently stir to combine all the ingredients evenly.
6. Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and flavors meld beautifully.
7. Finish and Serve: Once cooked, remove the bay leaf. Taste and adjust seasoning if needed. Serve the beef bourguignon hot, garnished with fresh chopped parsley for a bright finish.

Notes

• Use a good quality Pinot Noir for best flavor.
• For a thicker sauce, you can remove the lid during the last 30 minutes of cooking to reduce the liquid.
• If you prefer, add cooked bacon for additional smoky flavor.
• This dish pairs well with mashed potatoes, buttered noodles, or crusty bread.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day.

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