Description
This Slow Cooker Beef Bourguignon is a rich and hearty French stew made with tender beef chuck simmered low and slow in red wine, beef broth, and aromatics like garlic, onions, and mushrooms. The slow cooker method ensures melt-in-your-mouth beef infused with deep, savory flavors of thyme, tomato paste, and carrots. It’s an easy set-and-forget recipe perfect for comforting weeknight dinners or special occasions.
Ingredients
Scale
Beef and Vegetables
- 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
Liquids and Seasonings
- 1 cup red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Other
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels to ensure better browning. Season them generously with salt and pepper on all sides.
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, browning them on all sides for about 5-7 minutes per batch. This step seals in the juices and adds depth of flavor. Remove the browned beef and set aside.
- Sauté Vegetables: In the same skillet, add chopped onions and minced garlic. Sauté for about 3 minutes until softened and fragrant. Then add the sliced carrots and quartered mushrooms, cooking for another 4-5 minutes to develop their flavors.
- Deglaze the Pan: Stir in the tomato paste and let it cook for a minute. Pour in the red wine, scraping the bottom of the skillet to loosen any browned bits. Simmer this mixture for 2-3 minutes to reduce slightly.
- Combine Ingredients in Slow Cooker: Transfer the seared beef and sautéed vegetables to your slow cooker. Pour the wine and tomato paste mixture over them. Add the beef broth, dried thyme, bay leaf, and adjust seasoning with salt and pepper.
- Cook Low and Slow: Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the flavors have melded beautifully.
- Final Touches: Once cooked, remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Notes
- For best results, choose a good quality dry red wine such as Burgundy or Pinot Noir.
- Searing the beef before slow cooking is essential for flavor development.
- You can add pearl onions for added texture and sweetness if desired.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
- Leftovers taste even better the next day after flavors have had more time to meld.
Keywords: Beef Bourguignon, slow cooker beef stew, French stew, comfort food, red wine beef stew, slow cooker recipe