Savory Slow Cooker Beef Bourguignon Recipe

Introduction

Beef Bourguignon, a classic French dish, is known for its rich flavors and tender meat, making it a favorite among comfort food enthusiasts. Traditionally, this dish requires hours of slow cooking, but with a slow cooker, you can achieve the same depth of flavor with minimal effort. The beauty of this recipe lies in its simplicity and the ability to let your slow cooker do the hard work.

Using high-quality ingredients, this version of Beef Bourguignon allows the beef to absorb the complex flavors of red wine, herbs, and vegetables. This results in a dish that is not only hearty but also incredibly satisfying. Perfect for a cozy dinner or a gathering, this recipe will impress your family and friends alike.

Ingredients

• 2 lbs beef chuck roast, cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups pearl onions or small onions, peeled
• 8 oz mushrooms, quartered
• 2 cups red wine (Burgundy or Pinot Noir preferred)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Directions & Preparation

1. Start by seasoning the beef cubes with salt and pepper, then sprinkle the flour over them. Toss to coat evenly.
2. In a large skillet over medium-high heat, heat the olive oil. Once hot, add the beef in batches, browning on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to the slow cooker.
3. In the same skillet, add the pearl onions and mushrooms. Sauté for about 4-5 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant. Transfer this mixture to the slow cooker.
4. Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for a minute, then add the beef broth, tomato paste, thyme, and bay leaf. Stir well to combine.
5. Pour the wine mixture over the beef and vegetables in the slow cooker. Stir gently to mix everything together.
6. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well combined.
7. Once cooked, taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
8. Serve hot, garnished with fresh parsley.

FAQs

What if my beef is tough after cooking?

If your beef is tough, it may need more cooking time. Ensure that it is cooked until fork-tender, which could take longer if the meat is cut larger.

Can I use a different type of meat?

Yes, you can substitute beef with lamb or even chicken, but adjust the cooking time accordingly.

What can I do if my sauce is too thin?

To thicken the sauce, mix a tablespoon of cornstarch with a little cold water to make a slurry, then stir it into the slow cooker and cook for an additional 30 minutes.

Is it necessary to brown the beef before slow cooking?

While it's not strictly necessary, browning the beef adds depth of flavor and improves the final dish's richness.

Can I add other vegetables to this recipe?

Absolutely! Carrots and celery are great additions; just chop them into similar-sized pieces to ensure even cooking.

What can I do if the sauce is too salty?

If the sauce is too salty, try adding a bit of sugar or a peeled potato to absorb the saltiness during cooking.

Conclusion

Slow Cooker Beef Bourguignon is a delightful dish that encapsulates the essence of French comfort food. The slow cooking process allows the flavors to meld beautifully, resulting in a meal that's as enjoyable to make as it is to eat.

Whether served over mashed potatoes, with crusty bread, or on its own, this dish is sure to become a staple in your home. Enjoy the warmth and richness that this classic recipe brings to your table.

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Savory Slow Cooker Beef Bourguignon Recipe

Make Slow Cooker Beef Bourguignon with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 2 lbs beef chuck roast cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 3 cloves garlic minced
• 2 cups pearl onions or small onions peeled
• 8 oz mushrooms quartered
• 2 cups red wine Burgundy or Pinot Noir preferred
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley chopped (for garnish)

Method

 

1. Start by seasoning the beef cubes with salt and pepper, then sprinkle the flour over them. Toss to coat evenly.
2. In a large skillet over medium-high heat, heat the olive oil. Once hot, add the beef in batches, browning on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to the slow cooker.
3. In the same skillet, add the pearl onions and mushrooms. Sauté for about 4-5 minutes until they start to soften. Add the minced garlic and cook for an additional minute until fragrant. Transfer this mixture to the slow cooker.
4. Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for a minute, then add the beef broth, tomato paste, thyme, and bay leaf. Stir well to combine.
5. Pour the wine mixture over the beef and vegetables in the slow cooker. Stir gently to mix everything together.
6. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well combined.
7. Once cooked, taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
8. Serve hot, garnished with fresh parsley.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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