Description
This Slow Cooker Beef Bourguignon is a rich, hearty, and flavorful French-inspired dish with tender beef, mushrooms, carrots, and onions simmered in a red wine sauce. Let your slow cooker do the work and enjoy a restaurant-quality meal with minimal effort!
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, chopped
- 8 oz mushrooms, sliced
- 1 ½ cups red wine (Pinot Noir or Merlot)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 tbsp all-purpose flour
- 2 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley for garnish
Instructions
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Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and place in the slow cooker.
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Sear the Beef: In the same skillet, sear the beef cubes until browned on all sides (about 2-3 minutes per side). Transfer to the slow cooker.
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Sauté Aromatics: Add onion, garlic, and mushrooms to the skillet. Sauté for 3-4 minutes until softened, then add them to the slow cooker.
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Prepare the Sauce: Whisk together red wine, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Pour over the beef and vegetables.
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Slow Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.
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Thicken the Sauce: In the last 30 minutes, mix melted butter and flour into a paste. Stir it into the slow cooker and let the sauce thicken.
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Serve: Remove the bay leaf, garnish with fresh parsley, and serve over mashed potatoes, egg noodles, or crusty bread.
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Notes
- Use a dry red wine for the best flavor (avoid sweet wines).
- If you prefer a non-alcoholic version, replace wine with extra beef broth.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French