Slow Cooker Beef Bourguignon Recipe
Slow cooker beef bourguignon is a classic French dish that has captured the hearts (and stomachs) of home cooks around the world. This rich, flavorful stew has long been considered a labor of love, but with the convenience of a slow cooker, you can enjoy all the complexity of this dish with a fraction of the effort.
Whether you’re a seasoned home chef or a beginner in the kitchen, this slow cooker beef bourguignon recipe is sure to become a new family favorite. With tender beef, robust red wine, and a medley of aromatic vegetables, each bite is a symphony of flavors that will transport you to the rolling hills of the French countryside.
❤️ Why You’ll Love This Recipe ❓
Slow cooker beef bourguignon is a true crowd-pleaser, with its melt-in-your-mouth texture and irresistible savory-sweet notes. What sets this recipe apart is the way the long, slow cooking process allows the flavors to meld and develop, creating a depth of flavor that’s simply unmatched. Plus, the hands-off nature of the slow cooker means you can enjoy a gourmet meal with minimal effort.
Another reason to love this recipe is its versatility. Beef bourguignon can be served as a hearty main course, but it also makes a delicious topping for mashed potatoes, egg noodles, or even creamy polenta. And with the ability to prepare it in advance, this dish is perfect for busy weeknights or special occasions when you want to impress your guests.
🛒 What You Need to Prepare Slow Cooker Beef Bourguignon ❓
• 6 slices bacon, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups dry red wine (such as Pinot Noir or Merlot)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 3 medium carrots, peeled and sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
The beauty of this slow cooker beef bourguignon is that most ingredients are pantry or freezer staples. The combination of tender beef, robust red wine, and aromatic vegetables creates the French-inspired flavor profile that has made stew recipes perennially popular.
📝 How to Make Slow Cooker Beef Bourguignon Step-by-Step ❓
• Step 2: In the same skillet, sear the beef cubes in the bacon fat over medium-high heat until browned on all sides, about 2-3 minutes per batch. Transfer the seared beef to a slow cooker.
• Step 3: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute, stirring constantly.
• Step 4: Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Bring the wine to a simmer and let it reduce by half, about 2-3 minutes.
• Step 5: Pour the red wine mixture into the slow cooker with the beef. Add the beef broth, tomato paste, bay leaf, thyme, rosemary, carrots, and mushrooms. Stir to combine.
• Step 6: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is very tender.
• Step 7: In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Cook, stirring constantly, for 2-3 minutes until the roux is lightly golden.
• Step 8: Slowly pour the roux into the slow cooker, stirring to incorporate. Cook for an additional 30 minutes on high, or until the stew has thickened to your desired consistency.
• Step 9: Season the stew with salt and pepper to taste. Sprinkle the reserved crispy bacon over the top before serving.
⏱️ Timing Overview
• Cooking time: 7-8 hours (low) or 4-5 hours (high)
• Total time: 7-9 hours
Compared to traditional beef bourguignon, which can take up to 3 hours to prepare, this slow cooker version saves you significant time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 6 servings):
• Protein: 35g
• Carbohydrates: 15g
• Fat: 25g
• Fiber: 3g
• Sodium: 750mg
These slow cooker beef bourguignon dishes provide approximately 70% of your daily protein requirements and 20% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Omit the flour and serve over zucchini noodles or cauliflower rice instead of traditional pasta or potatoes.
• Dairy-free adaptation: Use olive oil or a dairy-free butter substitute in place of the regular butter.
• Added protein: Stir in 1-2 cups of cooked lentils or chickpeas for an extra protein boost.
• Boost vegetables: Add more diced carrots, celery, or parsnips to increase the vegetable content.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the slow cooker beef bourguignon.
🍽️ Serving Suggestions
• Pair with a fresh green salad or roasted Brussels sprouts for a complete, balanced meal.
• Complement the beef bourguignon with a crusty baguette or garlic bread for dipping.
• For a special occasion, serve the stew as the main course on a charcuterie board with assorted cheeses, pickles, and crusty bread.
• Create a cozy winter feast by serving the beef bourguignon alongside a hearty French onion soup or a robust red wine.
❌ Common Mistakes to Avoid
• Overcooking the vegetables: Adding the carrots and mushrooms too early can result in mushy, overcooked vegetables. Follow the recipe timing to ensure they retain their texture and flavor.
• Not deglazing the pan: Deglazing the skillet with the red wine is crucial for incorporating all the flavorful browned bits into the stew.
• Skipping the roux: The roux at the end helps to thicken the stew to the perfect consistency, so don’t skip this step.
🧊 Storing Tips for the Recipe
These slow cooker beef bourguignon dishes retain their quality remarkably well:
• Freezing unbaked: Prepare the stew up to the point of adding the roux, then let it cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stovetop, adding the roux and simmering until thickened.
• Freezing baked: Allow the finished stew to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and gently reheat on the stovetop or in the microwave, stirring occasionally to restore the texture.
• Reheating: Whether refrigerated or frozen, the stew can be reheated on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of broth or wine to thin the consistency if it has thickened too much during storage.
❓ FAQs
Can I prepare the beef bourguignon in advance?
Absolutely! This dish actually benefits from being made a day or two ahead of time. Prepare the stew up to the point of adding the roux, then let it cool completely before transferring to the refrigerator. When ready to serve, reheat the stew on the stovetop and whisk in the roux to thicken it. This allows the flavors to meld and the texture to improve over time.
Can I substitute the red wine?
Yes, you can substitute the red wine with an equal amount of beef broth or a combination of beef broth and balsamic vinegar. The red wine adds a depth of flavor that is difficult to replicate, but the stew will still be delicious with these alternatives. Just keep in mind that the overall flavor profile will be slightly different.
Is there a way to make this recipe dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. Instead of using butter to make the roux, substitute an equal amount of olive oil or a dairy-free butter alternative. You can also omit the roux altogether and let the stew thicken naturally over the long cooking time.
Why is my beef bourguignon tough?
If your beef is turning out tough, it’s likely due to overcooking. Be sure to use a high-quality, well-marbled beef chuck roast and don’t be tempted to cook it for longer than the recommended time. The long, slow cooking process should result in beautifully tender beef that practically melts in your mouth.
Can I add additional vegetables to this recipe?
Absolutely! Feel free to add other root vegetables like parsnips, turnips, or potatoes to the slow cooker. You can also stir in frozen peas or pearl onions towards the end of the cooking time. Just be mindful of the cooking times and adjust as needed to ensure the vegetables don’t become overcooked.
Conclusion
These slow cooker beef bourguignon dishes represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy weeknight dinner or a special occasion feast, they’re sure to impress with their rich, savory-sweet notes and melt-in-your-mouth texture. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these slow cooker beef bourguignon dishes demonstrate that sophisticated flavors don’t require complicated techniques just quality ingredients and a little bit of care in the slow cooking process.
So why not treat yourself and your loved ones to a taste of France tonight?
Print
Slow Cooker Beef Bourguignon Recipe
- Total Time: 7-9 hours
Ingredients
• 2 pounds beef chuck roast, cut into 1-inch cubes
• 6 slices bacon, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups dry red wine (such as Pinot Noir or Merlot)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 3 medium carrots, peeled and sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
Instructions
• Step 1: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the pan, reserving the rendered fat.
• Step 2: In the same skillet, sear the beef cubes in the bacon fat over medium-high heat until browned on all sides, about 2-3 minutes per batch. Transfer the seared beef to a slow cooker.
• Step 3: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute, stirring constantly.
• Step 4: Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Bring the wine to a simmer and let it reduce by half, about 2-3 minutes.
• Step 5: Pour the red wine mixture into the slow cooker with the beef. Add the beef broth, tomato paste, bay leaf, thyme, rosemary, carrots, and mushrooms. Stir to combine.
• Step 6: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is very tender.
• Step 7: In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Cook, stirring constantly, for 2-3 minutes until the roux is lightly golden.
• Step 8: Slowly pour the roux into the slow cooker, stirring to incorporate. Cook for an additional 30 minutes on high, or until the stew has thickened to your desired consistency.
• Step 9: Season the stew with salt and pepper to taste. Sprinkle the reserved crispy bacon over the top before serving.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Category: Lunch
- Cuisine: Americans
Nutrition
- Calories: 450
- Sodium: 750mg
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
Keywords: Slow Cooker Beef Bourguignon Recipe
