Description
Slow Cooker Beef Bourguignon is a rustic, French-inspired stew made easy with a slow cooker. Tender beef simmers in a rich red wine sauce with mushrooms, carrots, and herbs for a hearty, comforting meal.
Ingredients
- 2.5 lbs beef chuck, cut into chunks
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, halved
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 1/2 cups dry red wine (e.g., Cabernet, Pinot Noir)
- 1 bay leaf
- 1 tsp dried thyme
- 2 tbsp flour
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper. Sear in olive oil in a skillet over medium-high heat until browned. Transfer to slow cooker.
- In the same skillet, sauté onion and garlic for 2–3 minutes. Add tomato paste and cook 1 more minute. Add to slow cooker.
- Add carrots, mushrooms, thyme, bay leaf, wine, and broth to the cooker. Stir to combine.
- Cook on low for 8 hours or high for 4–5 hours, until beef is fork-tender.
- To thicken, mix flour with a few tablespoons of hot broth to form a slurry. Stir into the slow cooker and cook 10–15 minutes more.
- Serve hot with mashed potatoes, egg noodles, or crusty bread.
Notes
- Alcohol-free option: Replace wine with extra broth and a splash of balsamic vinegar or grape juice.
- Optional veggies: Add pearl onions or parsnips for extra depth.
- Flavor boost: Deglaze the skillet with a splash of wine before adding to the cooker.
- Make ahead: Flavors deepen the next day—great for leftovers or freezing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
