Name: Slow Cooker 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 slices Bacon, thick-cut and chopped; 2 cups Dry Red Wine (Pinot Noir or Burgundy); 2 cups Beef Broth; 2 tbsp Tomato Paste; 1 lb Carrots, sliced into rounds; 1 lb Cremini Mushrooms, quartered; 1 cup Pearl Onions, peeled; 3 cloves Garlic, minced; 1 tsp Dried Thyme; 2 pieces Bay Leaves; 0.25 cup All-purpose Flour

"Experience the luxury of classic French cuisine with minimal effort. This slow cooker beef bourguignon features melt-in-your-mouth beef chunks, pearl onions, and smoky bacon bathed in a rich, silky red wine sauce."

Ingredients

Qty	Item
3 lbs 1360 g	Beef Chuck Roast, cubed
6 slices 180 g	Bacon, thick-cut and chopped
2 cups 475 ml	Dry Red Wine (Pinot Noir or Burgundy)
2 cups 475 ml	Beef Broth
2 tbsp 30 g	Tomato Paste
1 lb 450 g	Carrots, sliced into rounds
1 lb 450 g	Cremini Mushrooms, quartered
1 cup 150 g	Pearl Onions, peeled
3 cloves 9 g	Garlic, minced
1 tsp 2 g	Dried Thyme
2 pieces 1 g	Bay Leaves
0.25 cup 30 g	All-purpose Flour

How to Make Slow Cooker Beef Bourguignon

In a large skillet, cook the chopped bacon over medium heat until crisp. Transfer the bacon to the slow cooker using a slotted spoon, leaving the rendered fat in the skillet.

Season the beef chunks generously with salt and pepper. Working in batches, brown the beef in the bacon fat over medium-high heat until a dark crust forms on all sides. Transfer the browned beef to the slow cooker.

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

Add the beef broth, tomato paste, garlic, thyme, carrots, pearl onions, and mushrooms to the slow cooker. Toss in the bay leaves.

Cover and cook on Low for 8-10 hours or on High for 5-6 hours, until the beef is fork-tender.

In a small bowl, whisk the flour with 1/4 cup of the hot cooking liquid until smooth. Stir this slurry back into the slow cooker and cook on High for an additional 20-30 minutes until the sauce has thickened. Remove bay leaves before serving.

·
Don't skip searing the beef; it provides the deep color and complex flavor essential to a classic Bourguignon.
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For the best results, use a wine you would actually drink. A dry Pinot Noir, Merlot, or Cabernet Sauvignon works best.
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If the sauce is too thin at the end, you can add a 'beurre manié' (equal parts softened butter and flour mashed together) for a glossy, thick finish.

Frequently Asked Questions

Can I make this alcohol-free?

Yes, you can substitute the red wine with additional beef broth and 2 tablespoons of balsamic vinegar for acidity.

What is the best cut of beef to use?

Beef chuck roast is the best choice because it has enough connective tissue to become incredibly tender during the long cooking process.

Can I freeze Beef Bourguignon?

Absolutely. This stew freezes very well for up to 3 months. Thaw in the fridge overnight before reheating on the stove.

What side dishes go well with this?

It is traditionally served over creamy mashed potatoes, buttered egg noodles, or with a side of crusty baguette to soak up the sauce.

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