Beef Bourguignon Slow Cooker Recipe
Beef bourguignon slow cooker recipe with tender beef, rich wine sauce, and deep flavor. A classic French dish made effortlessly at home.
Ingredients
- 2.5 to 3 pounds beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons flour (plus 1 tablespoon for optional slurry)
- 3 tablespoons olive oil, divided
- 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 8 ounces cremini or button mushrooms, halved or quartered
- 1 cup pearl onions (frozen is fine)
- 2 tablespoons butter (optional, for finish)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the beef. Pat the beef dry with paper towels, then season generously with salt and pepper. Toss with 3 tablespoons of flour to lightly coat.
- Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until lightly crispy. Transfer bacon to the slow cooker, leaving some fat in the pan.
- Brown the beef in batches. Add 1 to 2 tablespoons olive oil to the bacon fat if needed. Sear the beef on all sides until deeply browned. Don’t crowd the pan. Transfer browned beef to the slow cooker.
- Sauté aromatics. Add a little more oil if the pan is dry. Sauté the onion and carrots for 3 to 4 minutes, scraping up browned bits. Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 minute to caramelize. Transfer mixture to the slow cooker.
- Deglaze with wine. Pour the red wine into the hot skillet and scrape up the fond. Let it simmer for 2 to 3 minutes to reduce slightly. Pour into the slow cooker.
- Add liquids and herbs. Stir in beef broth, Worcestershire, bay leaves, and thyme. Add mushrooms and pearl onions.
- Cook low and slow. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender.
- Finish the sauce. If you want a thicker sauce, whisk 1 tablespoon flour with 2 tablespoons water into a slurry and stir it in. Cook uncovered for 10 to 15 minutes. For extra richness, stir in 2 tablespoons butter at the end.
- Taste and serve. Remove bay leaves. Taste and adjust salt and pepper. Garnish with chopped parsley.
- Serve with something cozy. It’s classic with buttered mashed potatoes, buttered noodles, or crusty bread. Creamy polenta is also great.
