Slow Cooker Beef Bourguignon
A classic French stew that combines tender beef, rich red wine, and aromatic vegetables for a hearty meal.
Ingredients
Main ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Can substitute with brisket or round roast.
- ¼ cup all-purpose flour Use gluten-free flour for a gluten-free option.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices bacon, chopped Turkey bacon can be used as a healthier alternative.
- 1 medium onion, diced
- 2 carrots sliced
- 2 cloves garlic, minced
- 2 cups red wine (preferably Burgundy or Pinot Noir) Any dry red wine can be used.
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 8 ounces mushrooms, quartered
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- Gather your ingredients and utensils, ensuring you have a cutting board, knife, and slow cooker ready.
- In a large bowl, combine the cubed beef with flour, salt, and pepper. Toss until well-coated.
Cooking
- Heat olive oil in a skillet over medium heat. Cook the chopped bacon until crispy. Remove and set aside.
- In the same skillet, brown the beef cubes in batches for about 5 minutes. Transfer browned beef to the slow cooker.
- Sauté the diced onion and sliced carrots in the same skillet for about 5 minutes. Add minced garlic and cook for another minute.
- Pour in red wine, bring to a simmer, and scrape up browned bits. Add beef broth, tomato paste, dried thyme, and bay leaf.
- Pour the wine mixture over the beef in the slow cooker, add the crispy bacon and quartered mushrooms, and stir gently.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
- Remove bay leaf, taste sauce, and adjust seasoning. For a thicker sauce, whisk cornstarch with cold water and stir into the slow cooker; cook for an additional 30 minutes.
Serving
- Ladle the stew into bowls and garnish with chopped parsley. Serve hot.
Notes
This dish can be made ahead and stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat using a microwave or stovetop.