Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon

A classic French stew made with tender beef, red wine, mushrooms, and vegetables, slow-cooked to perfection for a rich and flavorful dinner.

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Prep Time 20

Cook Time 7

Total Time 7 20

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, French

Calories: 430

Ingredients Equipment Method Notes

Ingredients

2 lbs beef chuck cut into 2-inch cubes
2 tablespoons olive oil
1 large onion chopped
3 cloves garlic minced
2 cups carrots sliced
8 oz mushrooms quartered
1 cup pearl onions peeled
2 cups red wine full-bodied
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme or 2 sprigs fresh
2 bay leaves
Salt and pepper to taste
2 tablespoons flour
2 tablespoons fresh parsley chopped, for garnish
2-3 handfuls smoky bacon bits optional but recommended

Equipment

Slow cooker (6-quart)
large skillet
mixing bowl
whisk

Method

Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then brown on all sides in batches. Transfer beef to the slow cooker.
If using bacon, fry bacon bits until crispy in the same pan, then add to slow cooker with the beef.
Add chopped onion to the pan and soften for 5 minutes, scraping up browned bits. Add garlic for the last minute. Transfer to slow cooker.
Add carrots, mushrooms, and pearl onions to the slow cooker.
In a bowl, whisk together red wine, beef broth, tomato paste, thyme, bay leaves, and flour until smooth. Pour over the beef and vegetables.
Cover and cook on low for 7-8 hours or high for 4.5-5 hours, until the beef is tender and the sauce has thickened.
Remove bay leaves and thyme sprigs before serving. Garnish with fresh parsley and serve hot over mashed potatoes, egg noodles, or with crusty bread.

Notes

Browning the beef first adds depth of flavor. If sauce is too runny, remove lid and cook on high for additional time. Tastes even better the next day. Can be frozen for up to 1 month.