Slow Cooker Beef Bourguignon

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Of course! Slow Cooker Beef Bourguignon is the ultimate comfort food and a fantastic way to achieve deep, complex flavors with minimal hands-on effort. This method tenderizes even less expensive cuts of beef into a rich, luxurious stew.

Here is a detailed, classic recipe that will fill your home with an incredible aroma.

The Ultimate Slow Cooker Beef Bourguignon

This recipe includes a crucial stovetop step before slow cooking to develop a deeper, richer flavor (a technique called the Maillard reaction). It’s worth the extra few minutes!

Prep Time: 20-25 minutes
Cook Time: 6-8 hours on Low
Serves: 6-8

Ingredients

· 3-4 lbs (1.5 kg) beef chuck roast, cut into 2-inch cubes
· 6 oz (170g) bacon, chopped
· 1 large yellow onion, chopped
· 2 large carrots, peeled and sliced into 1/2-inch rounds
· 3 cloves garlic, minced
· 1 tbsp tomato paste
· 1/4 cup all-purpose flour
· 1 bottle (750 ml) dry red wine (like Pinot Noir, Côtes du Rhône, or a Burgundy)
· 2 cups beef stock
· 1 tbsp fresh thyme leaves (or 1 tsp dried)
· 2 bay leaves
· 1 lb (450g) pearl onions, peeled (fresh or frozen)
· 1 lb (450g) cremini mushrooms, halved or quartered if large
· 2 tbsp olive oil (if needed)
· Salt and freshly ground black pepper
· For serving: Chopped fresh parsley, mashed potatoes, egg noodles, or crusty bread.

Instructions

Step 1: Sear the Bacon & Beef (The Flavor Key!)

  1. In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
  2. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is essential for a good sear.
  3. Working in batches to avoid overcrowding, sear the beef in the hot bacon fat until browned on all sides. Don’t rush this step! Transfer the browned beef to the insert of your slow cooker.

Step 2: Sauté the Aromatics

  1. In the same skillet, add the chopped onion and carrots. Cook for 4-5 minutes until the onion is softened.
  2. Add the minced garlic and tomato paste, cooking for another minute until fragrant.
  3. Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute to cook off the raw flour taste.

Step 3: Deglaze the Pan

  1. Pour in about 1 cup of the red wine, scraping the bottom of the pan with a wooden spoon to release all the browned bits (this is pure flavor!).
  2. Let it simmer for a minute, then pour the entire contents of the skillet into the slow cooker with the beef.

Step 4: Assemble the Slow Cooker

  1. Add the crispy bacon, remaining red wine, beef stock, thyme, and bay leaves to the slow cooker. Stir everything to combine.

Step 5: Slow Cook to Perfection

  1. Cover and cook on LOW for 7-8 hours or on HIGH for 5-6 hours. The beef should be fork-tender.

Step 6: Add the Pearl Onions and Mushrooms

  1. About 30-45 minutes before the end of the cooking time, sauté the mushrooms and pearl onions. In the same skillet, heat a tablespoon of olive oil over medium-high heat. Add the mushrooms and cook until they have released their liquid and started to brown. Add the pearl onions and cook for another 2-3 minutes.
  2. Stir the mushroom and onion mixture into the slow cooker for the final 30-45 minutes of cooking. This prevents them from becoming mushy.

Step 7: Final Touches and Serving

  1. Once cooking is complete, remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
  2. For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew and let it cook on HIGH for an additional 15-20 minutes, until thickened.
  3. Garnish with fresh chopped parsley and serve over creamy mashed potatoes, buttered egg noodles, or with a chunk of crusty bread to soak up the incredible sauce.

Pro Tips for the Best Results

· Don’t Skip the Sear: Searing the meat creates a flavor foundation that you can’t get from simply boiling everything together.
· Choose the Right Wine: Use a wine you would enjoy drinking. A dry, medium-bodied red is perfect. Avoid “cooking wine” as it is often salty and of poor quality.
· Pat the Beef Dry: This is the secret to a good, brown crust instead of steaming the meat.
· Low and Slow is Best: For the most tender, fall-apart beef, the low setting is always preferable.
· Vegetable Timing: Adding the mushrooms and pearl onions at the end ensures they retain their texture and don’t turn to mush.

Enjoy your incredible, home-cooked French bistro classic

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