Beef Bourguignon Slow Cooker Recipe

I absolutely love this Beef Bourguignon recipe because it’s like a comforting hug in a bowl, combining rich, savory flavors that are totally worth the wait. Plus, letting it simmer in the slow cooker all day means I can chill and still impress my friends with a meal that seems way more sophisticated than my usual takeout!

My first choice in the slow cooker for a belly-warming, heart-healthy dish is Beef Bourguignon. I adore the pure, unadulterated flavor of two pounds of tender, succulent beef chuck, seasoned simply with salt and pepper, then seared in lustrous, simple olive oil.

The body of this dish comprises a deliciously full-flavored blend of red wine and beef broth, the kind you are almost guaranteed to find simmering on any low-sodium health spa’s stovetop, fortified with aromatic herbs like thyme and bay leaves. A diced handful of bacon, and a generous portion of Earth Balance® spread, combined with the overwhelming bulk of mushrooms, assures that the dish (and your guests) could hardly be anything but warm and cozy.

Carrots and pearl onions provide contrasting sweetness that makes each bite sing with “comfort.”

Ingredients

Chuck beef: It’s protein and iron-rich and contributes deeply savory flavor.

Red wine: Intensifies flavors, is rich in antioxidants, and makes the beef tender.

Bacon contributes a certain smokiness, fat, and umami richness.

Garlic: Boosts depth and flavor, and it is good for your immune system.

Carrots supply sweetness, fiber, and vitamin A.

Onions: Contributes to the umami taste, facilitates healthy digestion, and boosts overall flavor.

Fungi: Solid umami, source of vitamin B and minerals.

Thyme: This aromatic herb imparts freshness and a hint of earthiness.

Ingredient Quantities

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• 2 lbs beef chuck, cut into 2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 8 ounces bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups red wine (such as Burgundy or Pinot Noir)
• 2 cups beef broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound carrots, sliced
• 12 pearl onions
• 10 ounces mushrooms, quartered
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish

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Instructions

1. The beef cubes should be seasoned with salt and black pepper, then dusted with flour. Any excess flour should be shaken off.

2. In a large skillet, over medium-high heat, warm 2 tablespoons of olive oil. In batches, sear the beef cubes, letting them develop a good brown crust on all sides. Move the browned beef to the slow cooker.

3. The same skillet is used to add the diced bacon, which is cooked until crispy. Then the bacon is removed with a slotted spoon and added to the slow cooker.

4. If necessary, add a tablespoon of olive oil to the skillet, and sauté the chopped onion until it’s translucent. Then add the minced garlic and cook for another minute.

5. Combine the tomato paste, letting it cook for 2 minutes. Then, pour in the red wine and scrape up the browned bits of deliciousness from the bottom of the skillet.

6. Pour the wine blend into the slow cooker. Add the beef broth, fresh thyme, bay leaves, sliced carrots, and pearl onions.

7. Place the slow cooker on the low setting and allow it to work for 8 hours, or until you determine that the beef is tender and the flavors are combined to your satisfaction.

8. Melt the butter in another skillet about 30 minutes before the cooking time is up. Add the quartered mushrooms and sauté until they’re golden brown. Stir the sautéed mushrooms into the slow cooker.

9. Remove the thyme sprigs and bay leaves from the stew. Taste and adjust seasoning with salt and pepper if necessary.

10. Serve the Beef Bourguignon hot, garnished with freshly chopped parsley that brings a bright touch and a pop of color to the presentation. It can be paired with an array of sides, but it truly shines beside mashed potatoes.

Equipment Needed

1. Large skillet
2. Slow cooker
3. Slotted spoon
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
9. Wooden spoon or spatula
10. Small skillet (for sautéing mushrooms)

FAQ

• Q: Can I use a different cut of beef?A: Yes, other tough cuts can be used, like beef brisket or stewing beef, which will be tender after slow cooking.
• Q: Is there an alternative to using red wine?A: You can use more beef broth instead of wine, but the taste will be different.
• Q: How long should I cook the Beef Bourguignon in the slow cooker?You can either use a low setting for 8-10 hours or a high setting for 4-6 hours. Use which setting you prefer until the meat becomes tender.
• Q: Can I prepare this recipe a day in advance?A: Yes, Beef Bourguignon frequently tastes better the following day as the flavors mature. Allow it to cool down and store it in the refrigerator.
• Q: What can be served with Beef Bourguignon?Traditionally, it is served with one of the following: mashed potatoes, egg noodles, or a crusty French bread that is perfect for soaking up the rich sauce.
• Q: Are there any vegetarian options?Mushrooms stand in for beef, and a vegetable broth forms the base for this hearty dish.

Substitutions and Variations

2 lbs beef chuck, cut into 2-inch cubes
1 tsp salt
1/2 teaspoon freshly ground black pepper
3 tablespoons of flour, all-purpose
3 tablespoons oil, olive
You can use vegetable oil or canola oil instead of olive oil.
8 ounces of bacon, diced
You can substitute pancetta or turkey bacon for regular bacon to achieve a different flavor profile.
Chop 1 onion.
You can use shallots or leeks in place of onions for a milder taste.
Minced 2 cloves garlic
Tomato paste, 2 tablespoons
Three cups of red wine (such as Burgundy or Pinot Noir)
Beef broth may be used in place of red wine for a non-alcoholic version.
Two cups of broth made from beef
Four sprigs of thyme, fresh
Two bay leaves
One pound of sliced carrots
A dozen pearl onions
You can use standard onions that have been sliced into wedges in place of pearl onions.
10 ounces of mushrooms, cut into quarters
2 tablespoons of butter
Chopped fresh parsley, for garnish.

Pro Tips

1. Choose the Right Wine Opt for a high-quality red wine like Burgundy or Pinot Noir, as it significantly influences the stew’s depth of flavor. If using a wine you enjoy drinking, it will likely enhance the dish.

2. Browning is Key Take your time to properly sear the beef chunks, ensuring a deep brown crust forms. This step builds rich, complex flavors that develop further during the slow cooking process.

3. Layer the Flavors As you deglaze the skillet with red wine, ensure you scrape up all the browned bits from the pan. These add incredible depth to the final dish.

4. Mind the Timing for Mushrooms Wait to sauté and add the mushrooms toward the end of cooking. This keeps them from becoming too soggy and allows them to maintain a pleasant texture and vibrant flavor.

5. Taste and Adjust Before serving, always taste the stew to adjust seasoning, especially the salt and pepper. This can help balance the flavors, as low and slow cooking can sometimes mellow them out.