Name: Slow Cooker Beef Bourguignon
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1 cup dry red wine; 1 cup beef stock (low-sodium); 2 tbsp tomato paste; 4 carrots, peeled and chopped into chunks; 1 yellow onion, diced; 8 oz baby bella mushrooms, sliced; 3 garlic cloves, minced; 2 tbsp all-purpose flour; 2 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 2 sprigs fresh thyme; 2 bay leaves

Slow Cooker Beef Bourguignon is a hearty, rich French-inspired stew made with tender beef, earthy vegetables, aromatic herbs, and a luscious red wine sauce. This comforting dish is perfect for weeknight meals or cozy gatherings. With its slow-cooked flavors and easy preparation, it’s a wholesome, flavorful meal the entire family will love.

Recipe Tips and Tricks:

Sear for Flavor: Browning the beef before slow cooking enhances its depth of flavor.
Layering: Place the vegetables at the bottom of the slow cooker to prevent overcooking the meat.
Don’t Skip the Wine: It’s the star ingredient! Opt for quality wine you’d enjoy drinking.
Make It Ahead: This dish tastes even better the next day as the flavors meld together.
Thicken the Sauce: If the sauce isn’t thick enough, remove the lid in the last hour or stir in a cornstarch slurry.

Why You’ll Love This Recipe:

This Slow Cooker Beef Bourguignon transforms a classic French recipe into an approachable, hands-off dinner that’s as elegant as it is satisfying. Tender chunks of beef, infused with the bold flavors of red wine and fresh herbs, create a melt-in-your-mouth experience. The slow cooker does all the work, filling your home with irresistible aromas while you go about your day. Packed with wholesome ingredients like carrots, mushrooms, and garlic, it’s a complete meal that’s as nutritious as it is indulgent. Whether you’re cooking for a family dinner or entertaining guests, this recipe will win hearts every time.

Yield: Serves 6

Slow Cooker Beef Bourguignon

A hearty, slow-cooked stew with tender beef, earthy vegetables, and red wine for a comforting and flavorful meal.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 35 minutes

Ingredients

2 lbs beef chuck, cut into 2-inch cubes
1 cup dry red wine
1 cup beef stock (low-sodium)
2 tbsp tomato paste
4 carrots, peeled and chopped into chunks
1 yellow onion, diced
8 oz baby bella mushrooms, sliced
3 garlic cloves, minced
2 tbsp all-purpose flour
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 sprigs fresh thyme
2 bay leaves

Instructions

Prepare the Beef: Pat the beef dry with paper towels and season generously with salt and pepper. This helps create a golden crust when searing.
Sear the Meat: In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes on all sides until browned, working in batches if necessary. Transfer the seared beef to your slow cooker.
Cook the Aromatics: In the same skillet, sauté the onions until translucent. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and flour, cooking for 1-2 minutes to form a roux.
Deglaze the Pan: Pour the red wine into the skillet, scraping up any browned bits with a wooden spoon. Allow the wine to simmer for 3 minutes.
Assemble the Slow Cooker: Pour the wine mixture over the beef in the slow cooker. Add the carrots, mushrooms, beef stock, thyme, and bay leaves. Stir gently to combine.
Cook Low and Slow: Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and falls apart easily.
Thicken the Sauce: If the sauce is too thin, remove the lid during the last hour or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
Serve and Enjoy: Discard the thyme and bay leaves before serving. Garnish with fresh parsley and serve with crusty bread, mashed potatoes, or buttered noodles.

Notes

For an authentic touch, use pearl onions instead of diced onions.
If you don’t have a slow cooker, this recipe works wonderfully in a Dutch oven baked at 325°F for 3-4 hours.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 412Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 150mgSodium 592mgCarbohydrates 11gFiber 2gSugar 4gProtein 52g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Beef Chuck Roast: Use well-marbled beef chuck for the best flavor and tenderness. Trim excess fat if needed.
Red Wine: Choose a dry red wine like Pinot Noir or Cabernet Sauvignon for a deep, robust flavor.
Vegetables: Carrots, onions, and mushrooms add earthy sweetness and texture. Pearl onions make a great addition for extra elegance.
Beef Stock: Use low-sodium beef stock to control the salt level and enhance the broth’s richness.
Tomato Paste: Adds a touch of acidity and deepens the color of the sauce.
Herbs: Fresh thyme, bay leaves, and parsley are key to achieving that classic French flavor.
Garlic: Essential for a warm, aromatic base.
Flour: Helps thicken the sauce, making it rich and velvety. Substitute with gluten-free flour if needed.

Variations and Substitutions:

Meat Variations: Substitute beef chuck with boneless short ribs, brisket, or even chicken thighs for a lighter version.
Alcohol-Free: Replace the wine with an equal amount of beef stock and a splash of balsamic vinegar for depth.
Vegetarian Version: Swap the beef for hearty vegetables like potatoes, parsnips, or butternut squash, and use vegetable stock instead.
Herb Substitutions: Use dried herbs if fresh ones aren’t available—just use half the amount.
Add Bacon: Sauté diced bacon or pancetta with the onions for an extra smoky flavor.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop or microwave to prevent overcooking the meat.