Introduction
Dreaming of a rich, French-inspired dish that fills your home with irresistible aromas? Say bonjour to Slow Cooker Beef Bourguignon! This classic recipe transforms hearty beef chuck into melt-in-your-mouth perfection, simmered in a luxurious red wine sauce with tender carrots, mushrooms, and fragrant herbs. The slow cooker makes this sophisticated dish incredibly easy, delivering restaurant-quality results with minimal effort. Ready to bring a taste of Burgundy to your table? Let’s dive into this cozy, flavor-packed recipe that’s perfect for any occasion!
Overview: Why Slow Cooker Beef Bourguignon is a Must-Try
Slow Cooker Beef Bourguignon is a French stew that combines tender beef, robust red wine, and savory vegetables in a rich, velvety sauce. The slow cooker simplifies the traditional method, allowing the flavors to meld effortlessly over hours. It’s a hearty, comforting dish that’s both elegant and approachable, with a depth of flavor that belies its simple preparation.
- Time Requirement: 20 minutes prep, 8 hours on low or 4 hours on high, plus 5 minutes for serving.
- Difficulty Level: Easy! Browning the beef adds flavor, but the slow cooker does the rest. Perfect for beginners or busy cooks.
- Why It’s Special: This dish is high in protein, packed with veggies, and ideal for special occasions or cozy nights in. The slow cooker makes it hands-off, and the wine-infused sauce elevates it to gourmet status.
This recipe is ideal for dinner parties, holiday meals, or meal prep. It’s a dish that warms the soul and impresses every palate!
Essential Ingredients
The magic of Slow Cooker Beef Bourguignon comes from its high-quality, flavorful ingredients. Each one adds depth, texture, or richness to create a luxurious stew. Here’s what you’ll need:
- Beef Chuck (2 lbs, cut into 1-inch cubes): A budget-friendly cut that becomes tender and flavorful when slow-cooked.
- Substitution: Stew beef, brisket, or short ribs; for vegetarian, use portobello mushrooms or seitan.
- Red Wine (1 cup, Burgundy or Pinot Noir): Adds rich, fruity depth to the sauce.
- Substitution: Merlot, Cabernet Sauvignon, or non-alcoholic red wine; for alcohol-free, use grape juice with 1 tbsp red wine vinegar.
- Beef Broth (2 cups): Provides a savory base for the sauce.
- Substitution: Chicken or vegetable broth, or water with a bouillon cube.
- Onion (1 medium, chopped): Adds sweet, savory depth.
- Substitution: Shallots or leeks for a milder flavor.
- Garlic (4 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
- Carrots (2 cups, sliced): Adds sweetness and texture.
- Substitution: Parsnips or turnips for a similar root vegetable vibe.
- Mushrooms (2 cups, quartered): Brings earthy, meaty flavor (cremini or button work well).
- Substitution: Shiitake or oyster mushrooms for a different umami profile.
- Tomato Paste (2 tbsp): Thickens the sauce and adds tangy richness.
- Substitution: ¼ cup crushed tomatoes or 1 tbsp ketchup in a pinch.
- Dried Thyme (1 tsp): Provides earthy, herbal notes.
- Substitution: Fresh thyme (1 tbsp) or dried rosemary.
- Bay Leaf (1): Adds subtle, aromatic depth.
- Substitution: Omit if unavailable, or use a pinch of dried sage.
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Olive Oil (2 tbsp): Used for browning the beef and sautéing onions.
- Substitution: Avocado oil or butter for richer flavor.
- Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
- Substitution: Chives, green onions, or no garnish.
Why They’re Important: The beef is the hearty star, red wine and broth create the luxurious sauce, vegetables add texture and flavor, and herbs elevate the dish to French elegance. Parsley brightens the final presentation.
Step-by-Step Instructions
Making Slow Cooker Beef Bourguignon is simple, with a quick stovetop step to build flavor before the slow cooker takes over. Here’s how to do it:
Step 1: Brown the Beef
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Pat 2 lbs beef chuck cubes dry with paper towels and season with a pinch of salt and pepper.
- Brown the beef in batches, 2-3 minutes per side, until a golden crust forms. Transfer to the slow cooker.
- Tip: Don’t overcrowd the skillet to ensure proper browning; work in 2-3 batches if needed.
Step 2: Sauté the Aromatics
- In the same skillet, add 1 chopped onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant, scraping up the browned bits from the beef.
- Transfer the onions and garlic to the slow cooker with the beef.
- Tip: Add a splash of red wine to the skillet to deglaze, then pour into the slow cooker for extra flavor.
Step 3: Combine in the Slow Cooker
- To the slow cooker, add 2 cups sliced carrots, 2 cups quartered mushrooms, 1 cup red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt and pepper.
- Stir gently to combine, ensuring the beef and vegetables are mostly submerged in the liquid.
- Tip: If you prefer a thicker sauce, reserve 1 tbsp tomato paste to stir in at the end.
Step 4: Cook
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the sauce is rich.
- Check the beef at the lower end of the time range to avoid overcooking; it should shred easily with a fork.
- Tip: Stir halfway through if possible to ensure even cooking, but avoid lifting the lid too often.
Step 5: Finish and Serve
- Remove and discard the bay leaf.
- If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water to make a slurry, stir into the slow cooker, and cook on high for 10-15 minutes to thicken. Alternatively, simmer on the stovetop to reduce.
- Taste and adjust seasoning with extra salt, pepper, or a splash of red wine if needed.
- Serve hot, garnished with chopped fresh parsley.
- Tip: For a richer sauce, stir in 1 tbsp butter or a splash of cream before serving.
Assembly: Serving Your Slow Cooker Beef Bourguignon
Now it’s time to plate this French classic and make it look as good as it tastes! Here’s how to assemble Slow Cooker Beef Bourguignon:
- Serve the Stew: Spoon a generous portion of beef, vegetables, and sauce into shallow bowls, ensuring a mix of beef, carrots, and mushrooms.
- Choose a Base: Serve over creamy mashed potatoes, egg noodles, or polenta to soak up the sauce. Alternatively, pair with crusty French bread for dipping.
- Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness. A crack of black pepper or a pinch of thyme adds a final touch.
- Presentation Tip: Use wide, white bowls to showcase the rich, dark sauce and colorful veggies. A parsley sprig or a slice of baguette on the side makes it Instagram-worthy.
- Optional Sides: Pair with a green salad, roasted green beans, or glazed pearl onions for a complete French-inspired meal.
Pro Tip: Serve family-style in a large bowl or the slow cooker insert with a ladle, letting everyone help themselves—it’s a cozy, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Beef Bourguignon is perfect for leftovers or meal prep, as the flavors deepen over time. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the stew cool, then store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave (2-3 minutes, stirring halfway) or on the stovetop over low heat with a splash of broth to loosen the sauce.
- Make-Ahead Tips:
- Prep: Cube beef, chop onions, and slice carrots and mushrooms up to a day ahead and store in the fridge. Brown beef and sauté aromatics the night before, then refrigerate.
- Slow Cooker: Assemble all ingredients in the slow cooker insert the night before, cover, and refrigerate. Start cooking in the morning.
- Freezing: Freeze cooked bourguignon in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.
- Sides: Prep mashed potatoes or noodles fresh for the best texture, or make a day ahead and reheat.
Tip: Use leftovers in sandwiches with crusty bread, as a pie filling, or over rice for a quick, flavorful meal.
Recipe Variations
Slow Cooker Beef Bourguignon is versatile—here are some fun ways to mix it up:
- Bacon Boost: Add 4 slices of chopped bacon to the skillet before browning the beef for a smoky, rich flavor.
- Veggie Twist: Include pearl onions, parsnips, or celery with the carrots and mushrooms for extra variety.
- Spicy Kick: Add a pinch of red pepper flakes or a diced chili for a subtle heat.
- Creamy Version: Stir in ¼ cup heavy cream or sour cream at the end for a richer, silkier sauce.
- Vegetarian: Replace beef with hearty mushrooms (like portobello or cremini) and use vegetable broth for a meatless version.
- Low-Carb: Serve over cauliflower mash or zucchini noodles instead of potatoes or noodles.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Beef Bourguignon that’ll transport you to a cozy French bistro! This dish is all about rich, comforting flavors with minimal effort. Whether you’re serving it for a special dinner, a holiday feast, or meal-prepping for the week, it’s sure to impress. So fire up your slow cooker, pour that red wine, and let the kitchen fill with the irresistible aroma of beef and herbs. Play with sides, try new garnishes, and enjoy every tender, savory bite. Bon appétit!
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Slow Cooker Beef Bourguignon
Description
Dreaming of a rich, French-inspired dish that fills your home with irresistible aromas? Say bonjour to Slow Cooker Beef Bourguignon! This classic recipe transforms hearty beef chuck into melt-in-your-mouth perfection, simmered in a luxurious red wine sauce with tender carrots, mushrooms, and fragrant herbs. The slow cooker makes this sophisticated dish incredibly easy, delivering restaurant-quality results with minimal effort
Ingredients
-
Beef Chuck (2 lbs, cut into 1-inch cubes): A budget-friendly cut that becomes tender and flavorful when slow-cooked.
-
Substitution: Stew beef, brisket, or short ribs; for vegetarian, use portobello mushrooms or seitan.
-
-
Red Wine (1 cup, Burgundy or Pinot Noir): Adds rich, fruity depth to the sauce.
-
Substitution: Merlot, Cabernet Sauvignon, or non-alcoholic red wine; for alcohol-free, use grape juice with 1 tbsp red wine vinegar.
-
-
Beef Broth (2 cups): Provides a savory base for the sauce.
-
Substitution: Chicken or vegetable broth, or water with a bouillon cube.
-
-
Onion (1 medium, chopped): Adds sweet, savory depth.
-
Substitution: Shallots or leeks for a milder flavor.
-
-
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic flavor.
-
Substitution: 1 tsp garlic powder if fresh isn’t available.
-
-
Carrots (2 cups, sliced): Adds sweetness and texture.
-
Substitution: Parsnips or turnips for a similar root vegetable vibe.
-
-
Mushrooms (2 cups, quartered): Brings earthy, meaty flavor (cremini or button work well).
-
Substitution: Shiitake or oyster mushrooms for a different umami profile.
-
-
Tomato Paste (2 tbsp): Thickens the sauce and adds tangy richness.
-
Substitution: ¼ cup crushed tomatoes or 1 tbsp ketchup in a pinch.
-
-
Dried Thyme (1 tsp): Provides earthy, herbal notes.
-
Substitution: Fresh thyme (1 tbsp) or dried rosemary.
-
-
Bay Leaf (1): Adds subtle, aromatic depth.
-
Substitution: Omit if unavailable, or use a pinch of dried sage.
-
-
Salt and Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Olive Oil (2 tbsp): Used for browning the beef and sautéing onions.
-
Substitution: Avocado oil or butter for richer flavor.
-
-
Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
-
Substitution: Chives, green onions, or no garnish.
-
Why They’re Important: The beef is the hearty star, red wine and broth create the luxurious sauce, vegetables add texture and flavor, and herbs elevate the dish to French elegance. Parsley brightens the final presentation.
Instructions
Step 1: Brown the Beef
-
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
-
Pat 2 lbs beef chuck cubes dry with paper towels and season with a pinch of salt and pepper.
-
Brown the beef in batches, 2-3 minutes per side, until a golden crust forms. Transfer to the slow cooker.
-
Tip: Don’t overcrowd the skillet to ensure proper browning; work in 2-3 batches if needed.
-
Step 2: Sauté the Aromatics
-
In the same skillet, add 1 chopped onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant, scraping up the browned bits from the beef.
-
Transfer the onions and garlic to the slow cooker with the beef.
-
Tip: Add a splash of red wine to the skillet to deglaze, then pour into the slow cooker for extra flavor.
-
Step 3: Combine in the Slow Cooker
-
To the slow cooker, add 2 cups sliced carrots, 2 cups quartered mushrooms, 1 cup red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt and pepper.
-
Stir gently to combine, ensuring the beef and vegetables are mostly submerged in the liquid.
-
Tip: If you prefer a thicker sauce, reserve 1 tbsp tomato paste to stir in at the end.
-
Step 4: Cook
-
Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the sauce is rich.
-
Check the beef at the lower end of the time range to avoid overcooking; it should shred easily with a fork.
-
Tip: Stir halfway through if possible to ensure even cooking, but avoid lifting the lid too often.
-
Step 5: Finish and Serve
-
Remove and discard the bay leaf.
-
If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water to make a slurry, stir into the slow cooker, and cook on high for 10-15 minutes to thicken. Alternatively, simmer on the stovetop to reduce.
-
Taste and adjust seasoning with extra salt, pepper, or a splash of red wine if needed.
-
Serve hot, garnished with chopped fresh parsley.
-
Tip: For a richer sauce, stir in 1 tbsp butter or a splash of cream before serving
-
FAQs
Q: Can I use a different cut of beef?
A: Yes! Brisket, short ribs, or stew beef work well, but trim excess fat to avoid a greasy sauce. Ensure cubes are uniform for even cooking.
Q: Is this recipe healthy?
A: It’s fairly wholesome! Beef provides protein, carrots and mushrooms add vitamins, and the dish is moderate in fat. Use low-sodium broth or less wine for a lighter option.
Q: Can I make this without wine?
A: Yes! Replace the wine with 1 cup grape juice plus 1 tbsp red wine vinegar, or use extra beef broth with a splash of balsamic vinegar for depth.
Q: Can I cook this on the stovetop or in the oven?
A: Yes! For stovetop, simmer in a Dutch oven over low heat for 2.5-3 hours. For oven, bake at 325°F (165°C) in a covered Dutch oven for 2.5-3 hours, until tender.
Q: Can I freeze leftovers?
A: Yes! Freeze for up to 3 months in an airtight container. Thaw in the fridge and reheat gently, adding broth if needed to loosen the sauce.
Q: What’s the best way to serve this for a crowd?
A: Keep the bourguignon warm in the slow cooker and set out mashed potatoes, noodles, or bread. Let guests serve themselves with a ladle for a cozy, communal meal.