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Slow Cooker Beef Bourguignon
Merry

Slow Cooker Beef Bourguignon: Secret Tender Tips Inside

A rich and flavorful Slow Cooker Beef Bourguignon, perfect for a comforting meal with tender beef and a savory sauce.
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Prep Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 cloves garlic minced
  • 2 cups red wine preferably Burgundy or Pinot Noir
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 ounces mushrooms quartered
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the mixture until well coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving the drippings in the skillet.
  3. In the same skillet, brown the beef in batches, ensuring not to overcrowd the pan. Transfer the browned beef to the slow cooker.
  4. In the same skillet, add the diced onion and sliced carrots. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then add the beef broth, tomato paste, thyme, and bay leaf. Stir to combine.
  6. Pour the wine mixture over the beef in the slow cooker. Add the cooked bacon and quartered mushrooms. Stir gently to combine.
  7. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
  8. Once cooked, remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 25g

Notes

  • For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • You can substitute the red wine with additional beef broth for a non-alcoholic version, though the flavor will be different. Add a splash of vinegar for acidity.

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