Description
This Slow Cooker Beef Bourguignon is a rich and comforting French stew featuring tender beef chuck slowly cooked with red wine, beef broth, aromatic vegetables, and herbs. Perfect for a hearty meal, the beef becomes melt-in-your-mouth tender, infused with the deep flavors of Burgundy wine, mushrooms, and thyme. It’s an easy slow cooker recipe that brings gourmet flavor with minimal effort.
Ingredients
Scale
Beef and Liquids
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
Vegetables and Aromatics
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups mushrooms, quartered
Seasonings and Oils
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
Garnish
- Fresh parsley, for garnish
Instructions
- Prep and Brown the Beef: Heat the olive oil in a skillet over medium-high heat. Add the beef cubes in batches and brown all sides until nicely seared. This step locks in the juices and adds depth of flavor to the stew.
- Transfer to Slow Cooker: Place the browned beef into the slow cooker. Add the chopped onion, minced garlic, sliced carrots, and quartered mushrooms on top of the beef.
- Add Liquids and Seasonings: Pour in the red wine and beef broth. Stir in the tomato paste, dried thyme, and add the bay leaf. Season with salt and pepper to taste.
- Cook Slowly: Cover the slow cooker and cook on low heat for 7 to 8 hours, or until the beef is very tender and flavors are well blended. Alternatively, cook on high for 4 to 5 hours.
- Finish and Serve: Remove the bay leaf and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, crusty bread, or buttered noodles for a complete meal.
Notes
- For best flavor, use a dry red wine such as Burgundy or Pinot Noir.
- Brown the beef in batches to avoid overcrowding and ensure good caramelization.
- If you prefer a thicker sauce, you can thicken it with a slurry of cornstarch and water during the last 30 minutes of cooking in the slow cooker.
- This dish can be prepared a day ahead; flavors improve when reheated.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Beef Recipe, Easy Beef Bourguignon, Slow Cooker Recipes