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.

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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