Name: Slow-Cooked Beef Bourguignon
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs Beef chuck roast, cubed; 6 oz Thick-cut bacon, diced; 2 cups Dry red wine (Pinot Noir); 2 cups Beef stock; 2 tbsp Tomato paste; 4 cloves Garlic, minced; 3 sprigs Fresh thyme; 3 large Carrots, sliced; 1 lb Pearl onions, peeled; 1 lb Cremini mushrooms, halved

"Experience the soul-warming flavors of France with this melt-in-your-mouth Beef Bourguignon. This slow-cooked masterpiece features tender beef braised in a rich, velvety red wine gravy with smoky bacon and pearl onions."

Ingredients

Qty	Item
3 lbs 1360 g	Beef chuck roast, cubed
6 oz 170 g	Thick-cut bacon, diced
2 cups 475 ml	Dry red wine (Pinot Noir)
2 cups 475 ml	Beef stock
2 tbsp 30 g	Tomato paste
4 cloves 20 g	Garlic, minced
3 sprigs 5 g	Fresh thyme
3 large 250 g	Carrots, sliced
1 lb 450 g	Pearl onions, peeled
1 lb 450 g	Cremini mushrooms, halved

How to Make Slow-Cooked Beef Bourguignon

In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to your slow cooker.

Increase heat to medium-high. Sear the beef cubes in the bacon fat in small batches until deeply browned on all sides, then transfer them to the slow cooker.

Pour the red wine into the hot skillet, scraping the bottom with a wooden spoon to release the flavorful browned bits (deglazing). Pour the wine into the slow cooker.

Add the beef stock, tomato paste, garlic, carrots, and thyme sprigs to the slow cooker. Season with salt and pepper.

Cover and cook on Low for 8 hours or High for 5-6 hours until the beef is fork-tender.

In the final 45 minutes of cooking, sauté the mushrooms and pearl onions in a little butter until golden, then stir them into the slow cooker to finish.

·
Don't skip the searing step; it's essential for developing a deep, complex flavor.
·
Use a dry red wine you would actually drink, such as Pinot Noir, Merlot, or Cabernet Sauvignon.
·
If you prefer a thicker sauce, whisk together 1 tablespoon of softened butter and 1 tablespoon of flour and stir it in at the end.
·
Pearl onions are easiest to peel if you blanch them in boiling water for 30 seconds first.

Frequently Asked Questions

What is the best cut of beef for Bourguignon?

Beef chuck roast is the best choice because it has enough fat and connective tissue to become tender during a long braise.

Can I make this ahead of time?

Yes! Beef Bourguignon actually tastes better the next day as the flavors continue to meld in the refrigerator.

Can I make this without alcohol?

You can substitute the wine with extra beef stock and a tablespoon of balsamic vinegar, though the flavor profile will change significantly.

What should I serve with Beef Bourguignon?

It is traditionally served with buttery mashed potatoes, wide egg noodles, or crusty French bread.

Video Tutorials

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