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Slow Cooker Beef Bourguignon Recipe

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4.6 from 109 reviews

This Slow Cooker Beef Bourguignon is a rich and flavorful French classic made easy with tender beef chuck slowly simmered in red wine, beef broth, and aromatic vegetables. Perfect for a comforting dinner, this recipe infuses deep flavors into every bite, enhanced by garlic, thyme, and mushrooms, then garnished with fresh parsley for a vibrant finish.

Ingredients

Scale

Main Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cups carrots, sliced
  • 2 cups mushrooms, quartered
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Liquids

  • 1 cup red wine (Burgundy or Pinot Noir)
  • 2 cups beef broth

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Prepare the beef: Pat the beef chuck cubes dry with paper towels to ensure a good sear. Season all sides generously with salt and pepper.
  2. Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the beef cubes on all sides until they develop a rich, deep color. This step locks in the flavor. Transfer the browned beef to the slow cooker.
  3. Sauté the vegetables: In the same skillet, add the chopped onion, sliced carrots, and quartered mushrooms. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and vegetables slightly softened. Add minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
  4. Deglaze the skillet: Pour in the red wine, scraping up any browned bits from the skillet’s bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
  5. Combine ingredients in the slow cooker: Transfer the sautéed vegetables and wine mixture to the slow cooker with the beef. Add the beef broth, dried thyme, bay leaf, and additional salt and pepper to taste. Stir gently to combine.
  6. Cook low and slow: Cover the slow cooker and cook on low setting for 7-8 hours or on high for 3-4 hours. The beef should be fork-tender and the flavors well melded by the end.
  7. Finish and garnish: Remove the bay leaf. Adjust seasoning if needed. Serve the beef bourguignon hot, garnished with freshly chopped parsley for a burst of color and freshness.

Notes

  • Use a full-bodied red wine like Burgundy or Pinot Noir for the best flavor.
  • Searing the beef before slow cooking adds depth and richness to the dish.
  • This dish pairs wonderfully with creamy mashed potatoes, egg noodles, or crusty bread.
  • For thicker sauce, you can remove the lid during the last 30 minutes to reduce the liquid or stir in a cornstarch slurry.
  • Leftovers taste even better the next day after flavors have melded.

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