Go Back

Slow Cooker Beef Bourguignon

A rich and flavorful slow-cooked stew that combines tender beef, red wine, and aromatic herbs, perfect for cozy family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat
  • 2 pounds well-marbled chuck roast, cut into chunks Choose a well-marbled cut for a tender result.
Vegetables
  • 2 cups carrots, sliced Add in the last hour of cooking to avoid mushiness.
  • 1 cup pearl onions, peeled Adds texture and sweetness.
  • 8 ounces mushrooms, quartered Adds umami flavor.
Liquids
  • 2 cups dry red wine (such as Pinot Noir) Use a wine you enjoy drinking for best flavor.
  • 2 cups beef broth For a rich base.
Herbs and Seasonings
  • 2 tablespoons fresh thyme, chopped Adds a fresh aroma.
  • 2 cloves garlic, minced A classic flavor in beef bourguignon.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
Thickener
  • 2 tablespoons flour or cornstarch, for slurry Whisk in at the end for a glossy sauce.

Method
 

Preparation
  1. Sear the beef chunks in a hot skillet until browned on all sides.
Cooking
  1. Place seared beef into the slow cooker along with carrots, pearl onions, and mushrooms.
  2. Pour the red wine and beef broth over the ingredients.
  3. Add thyme, garlic, salt, and pepper.
  4. Cook on low for 8 hours or high for 4 hours.
  5. Add carrots and other vegetables in the last hour of cooking to retain their texture.
  6. Whisk together flour or cornstarch with a bit of water to create a slurry, then stir into the slow cooker about 30 minutes before serving.
Serving
  1. Serve hot with creamy mashed potatoes, crusty bread, or a fresh green salad.
  2. Finish with a grating of fresh lemon zest for brightness.

Notes

The choice of red wine is crucial; stick to dry reds for the best flavor. Instant substitutions for the side dishes could enhance your meal.