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Slow-Cooked Beef Bourguignon

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A classic French dish with tender beef, rich red wine sauce, and hearty vegetables, perfect for slow cooking. This comforting meal is ideal for a special occasion or a cozy dinner at home.

Ingredients

Scale

For the Beef and Marinade:

  • 2½ pounds (1.2 kg) beef chuck or brisket, cut into 2-inch cubes
  • 2 cups (500 ml) dry red wine (like Pinot Noir or Burgundy)
  • 2 tablespoons olive oil
  • 4 slices bacon, diced
  • 2 medium onions, diced
  • 3 carrots, peeled and chopped into large chunks
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 2½ cups (625 ml) beef broth
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and pepper to taste

For the Vegetables:

  • 8 ounces (225 g) pearl onions, peeled
  • 8 ounces (225 g) button mushrooms, halved
  • 2 tablespoons butter

Instructions

  • Marinate the Beef:
    • In a large bowl, combine the beef cubes with red wine. Cover and marinate in the refrigerator for at least 4 hours or overnight for deeper flavor.
  • Brown the Ingredients:
    • Heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy. Transfer to a plate.
    • Remove the beef from the marinade (reserve the marinade) and pat dry with paper towels. Season with salt and pepper.
    • In the same skillet, brown the beef in batches on all sides. Transfer to the slow cooker.
    • Add onions and carrots to the skillet and sauté until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
    • Sprinkle flour over the vegetables, stir well, and cook for 2 minutes.
  • Assemble in the Slow Cooker:
    • Transfer the vegetables and bacon to the slow cooker. Add the reserved marinade, beef broth, thyme, and bay leaf. Stir to combine.
    • Cover and cook on low heat for 6–8 hours, or until the beef is tender and the flavors are melded.
  • Cook the Additional Vegetables:
    • About 30 minutes before serving, melt butter in a skillet over medium heat. Add pearl onions and mushrooms, cooking until golden brown and tender.
    • Stir the cooked onions and mushrooms into the slow cooker. Adjust seasoning with salt and pepper as needed.
  • Serve:
    • Remove the bay leaf and thyme sprigs from the slow cooker.
    • Serve the Beef Bourguignon hot, garnished with fresh parsley, over mashed potatoes, egg noodles, or crusty bread.

Notes

  • Marinating: For the best flavor, marinate the beef in the red wine for as long as possible—overnight is ideal. This allows the beef to absorb more of the wine’s flavor, making the stew even richer.
  • Wine Selection: A dry red wine, such as Pinot Noir or Burgundy, is recommended for this dish. Avoid wines that are too sweet or too tannic, as they may alter the flavor of the stew.
  • Vegetable Variations: Feel free to add or substitute other vegetables, such as parsnips, turnips, or potatoes, to suit your preferences.
  • Thickening the Sauce: If you prefer a thicker sauce, you can make a slurry by mixing cornstarch or flour with a little water and stirring it into the slow cooker in the last 30 minutes of cooking.
  • Slow Cooker Tips: If you’re in a hurry, you can speed up the cooking process by using the high heat setting on the slow cooker. However, cooking on low for 6–8 hours allows the beef to become more tender and infuses the dish with more flavor.
  • Freezing: This dish freezes well! Store leftovers in an airtight container in the freezer for up to 3 months. Reheat gently on the stove over low heat.

Nutrition

Find it online: https://deliceflash.com/slow-cooked-beef-bourguignon/