Slow Cooker Beef Bourguignon
A rich and cozy beef stew from Burgundy, France, cooked slowly in a slow cooker for tender, flavorful meat and vegetables.
Ingredients
Main ingredients
- 2.5-3 pounds Beef chuck roast, cut into big chunks Cut into larger chunks to stay juicy.
- 4-6 slices Bacon, chopped Pancetta works too.
- 2-3 pieces Carrots, sliced
- 1 large Yellow onion, chopped
- 3-4 cloves Garlic, minced
- 8-12 ounces Mushrooms, halved or quartered Can cook separately when reheating if texture matters.
- 1-2 tablespoons Tomato paste
- 1.5-2 cups Red wine Use a dry wine like Pinot Noir or Cabernet.
- 1-2 cups Beef broth Enough to mostly cover everything.
- 2 tablespoons Flour For light thickening.
- 1 teaspoon Thyme, dried Or a few sprigs fresh.
- 1 leaf Bay leaf
- to taste Salt and pepper
- optional Pearl onions For classic look.
Instructions
Preparation
- Brown the bacon in a skillet over medium heat until browned. Add to the slow cooker.
- Pat the beef dry, season with salt and pepper, and brown in the bacon fat. Transfer to slow cooker.
- Sauté the onion and carrots in the same skillet for 3 to 5 minutes. Add garlic for the last 30 seconds.
- Stir in tomato paste and flour until thick. Slowly pour in the wine and scrape up brown bits. Add a splash of broth if needed.
Slow Cooking
- Combine everything in the slow cooker: beef, bacon, sautéed veggies, mushrooms, thyme, bay leaf, and enough broth to cover. Cook on low for 8 hours or high for 4-5 hours.
Finishing
- Remove bay leaf, taste and adjust seasoning if needed. For a thicker sauce, stir in a cornstarch slurry and cook for an additional 15 minutes.
Notes
For a lighter version, reduce bacon and fat. If no wine, substitute with extra beef broth plus balsamic vinegar. Serve over mashed potatoes, egg noodles, or crusty bread.