Slow Cooker Beef Bourguignon

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Beef Bourguignon is a timeless French classic that brings together rich flavors and comforting textures in one hearty stew. Originating from the Burgundy region, this dish has become beloved worldwide for its tender beef slowly cooked in red wine, mingling with aromatic vegetables and herbs. Traditionally a labor-intensive meal, this slow cooker adaptation allows the savory goodness to develop with minimal hands-on time, making it a perfect choice for busy days or relaxed weekend dinners. The long, slow simmer breaks down the beef into melt-in-your-mouth tenderness while the wine and broth create a deeply flavorful sauce. Serving this with creamy mashed potatoes, buttered noodles, or a crusty baguette makes for a truly satisfying experience that’s perfect for sharing with family and friends.

Servings: 6

Ingredients

  • 2 pounds beef chuck, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups red wine (such as Burgundy or Pinot Noir)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 8 ounces mushrooms, quartered
  • ¼ cup all-purpose flour
  • 2 tablespoons fresh parsley, chopped (for garnish)

Directions

  1. Season the beef cubes with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Brown beef in batches and transfer to slow cooker.
  3. In the same skillet, cook bacon until crispy. Add to slow cooker.
  4. Add onion, carrots, and garlic to skillet. Cook until onions soften, then stir in tomato paste.
  5. Pour in red wine, scraping browned bits off the pan. Simmer briefly, then transfer to slow cooker.
  6. Add beef broth, Worcestershire sauce, thyme, and bay leaves to slow cooker. Stir well.
  7. Cover and cook on low for 8 hours until beef is tender.
  8. Add mushrooms 30 minutes before serving.
  9. Mix flour with water to make a slurry, stir into slow cooker, and cook another 30 minutes to thicken.
  10. Remove bay leaves, garnish with parsley, and serve hot.

Variations & Tips
For gluten-free, replace flour with cornstarch or gluten-free flour blend. Add butter at the end for extra richness. For a twist, try a splash of balsamic vinegar or brandy. Vegetarians can swap beef for hearty vegetables like eggplant or portobello mushrooms and use vegetable broth.

Nutritional & Dietary Information
This dish offers a good source of protein and iron from the beef and antioxidants from mushrooms and carrots. The wine adds depth but cooks off most alcohol, leaving behind flavor. Those monitoring sodium should choose low-sodium broth and moderate added salt. Gluten-sensitive individuals should use appropriate flour substitutes. The stew is filling and nutrient-dense, ideal for balanced, hearty meals.