Slow Cooker Beef Bourguignon

2 Shares

Slow Cooker Beef Bourguignon transforms the classic French dish into a convenient and flavorful meal. By utilizing the slow cooker, this recipe allows the beef to become tender and infused with the rich flavors of red wine, bacon, and aromatic herbs. The addition of mushrooms and a beurre manié at the end ensures a luscious, thick sauce that perfectly complements mashed potatoes or crusty bread.

This dish is ideal for special occasions or a comforting family dinner. The slow cooking process enhances the depth of flavors, making each bite a delightful experience. Whether you’re a seasoned cook or a beginner, this recipe offers an approachable way to enjoy a gourmet meal at home.

Full Recipe:

Ingredients:

2½ pounds beef chuck roast, cut into 2-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil
4 slices thick-cut bacon, chopped
3 large carrots, sliced
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth
2 cups dry red wine (like Pinot Noir or Burgundy)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 2 sprigs fresh)
1 bay leaf
8 ounces baby bella mushrooms, halved
1½ tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
Fresh parsley, chopped (for garnish)

Directions:

Season the beef cubes generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides (about 3–4 minutes per batch). Transfer to the slow cooker.
In the same skillet, cook bacon until crispy. Transfer bacon to the slow cooker, leaving the grease in the pan.
To the pan with bacon drippings, add onions and carrots. Cook for 4–5 minutes until softened.
Stir in garlic and tomato paste; cook for 1 minute more. Deglaze with ½ cup of the red wine, scraping up browned bits from the pan.
Pour the mixture into the slow cooker.
Add remaining red wine, beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir to combine.
Cover and cook on low for 8–9 hours or high for 5–6 hours, until beef is fork-tender.
In the last 30 minutes of cooking, stir in the mushrooms.
In a small bowl, mix softened butter and flour into a paste (a beurre manié). Stir it into the stew to thicken the sauce.
Discard bay leaf and adjust seasoning with salt and pepper to taste.
Serve hot over mashed potatoes, buttered egg noodles, or crusty bread. Garnish with chopped parsley.

Prep Time: 20 minutes
Cooking Time: 8 hours (low) or 5 hours (high)
Total Time: 8 hours 20 minutes (low) or 5 hours 20 minutes (high)
Kcal: 560 kcal per serving
Servings: 6 servings

Introduction to Beef Bourguignon

Beef Bourguignon, also known as Boeuf Bourguignon, is a beloved French dish that originated in the Burgundy region of France. Traditionally prepared using beef braised in red wine with aromatic vegetables, herbs, and sometimes even pearl onions or pancetta, this dish has become a staple in both gourmet restaurants and home kitchens around the world. What makes it particularly remarkable is its ability to transform humble ingredients into a deeply rich, satisfying, and luxurious meal.

Today, this classic dish has been adapted to suit modern-day conveniences, particularly the slow cooker making it more accessible without sacrificing the deep, savory essence that characterizes the original.

A Brief History of the Dish

The origins of Beef Bourguignon date back to the Middle Ages, where it began as a peasant dish. In the Burgundy region of France, wine was plentiful, and tougher cuts of meat were more affordable. Slow-cooking beef in red wine was a practical solution that helped tenderize the meat while infusing it with incredible flavor. Over time, the recipe evolved and was refined, eventually earning its place among the classics of French cuisine, notably thanks to culinary icons like Auguste Escoffier and Julia Child.

Its enduring popularity speaks to its comforting appeal and the rich culinary history it represents.

Why Use a Slow Cooker?

One of the standout features of Beef Bourguignon is its long cooking time a necessity to tenderize tougher cuts of meat like chuck roast. Traditionally, the dish would simmer slowly in an oven or stovetop Dutch oven for several hours. However, with the busy lifestyles of today’s home cooks, not everyone has time to monitor a pot all day.

That’s where the slow cooker comes in. This appliance allows the dish to cook gently over several hours without constant supervision. The result? Fork-tender beef, a beautifully thickened sauce, and all the deep, wine-infused flavors that define a traditional Bourguignon with a fraction of the effort.

Flavor Profile and Key Elements

Slow Cooker Beef Bourguignon is known for its complexity and depth of flavor. Here’s what you can expect:

Rich Umami: Thanks to the combination of beef, bacon, and mushrooms, the stew is deeply savory.
Acidity and Brightness: The red wine brings a subtle tartness that balances the richness of the dish.
Herbaceous Notes: Thyme, garlic, and bay leaf round out the flavor profile, adding warmth and aromatic depth.
Texture Contrast: Crisped bacon bits, tender chunks of beef, and velvety sauce create an enjoyable medley in every bite.

Every spoonful is layered with flavor an orchestration of robust ingredients that harmonize into a bold yet comforting stew.

Choosing the Right Wine

Wine is a key component of this dish. Because it acts as both a flavor agent and tenderizer, quality matters. Traditionally, a red wine from Burgundy usually Pinot Noir is used. However, if Pinot Noir isn’t available or is too pricey, a good-quality dry red wine like Merlot, Cabernet Sauvignon, or a Côtes du Rhône blend can work well too.

The wine doesn’t need to be expensive, but it should be something you’d enjoy drinking. If you wouldn’t drink it in a glass, don’t pour it into your pot.

Best Cuts of Beef for Bourguignon

Beef Bourguignon isn’t made with tenderloin or ribeye it shines using tougher cuts that benefit from long, slow cooking. Chuck roast is the most popular choice due to its balance of meat and fat, which becomes meltingly tender over time. Brisket or stewing beef can also be used.

The key is marbling. The intramuscular fat breaks down during the slow-cooking process, resulting in juicy, flavorful bites that fall apart effortlessly.

Tips for Enhancing the Flavor

To elevate your Slow Cooker Beef Bourguignon from good to unforgettable, consider these expert tips:

Sear the Meat First: Browning the beef before slow cooking helps develop a richer flavor through the Maillard reaction — a crucial step for adding depth to the final dish.
Deglaze the Pan: Don’t waste those delicious brown bits (fond) stuck to the pan after searing. Deglaze with wine to incorporate all that flavor into your sauce.
Thicken Properly: A beurre manié (butter and flour paste) stirred in toward the end of cooking helps achieve a silky, restaurant-quality sauce.
Balance the Acidity: If the stew tastes too sharp from the wine, a small spoonful of tomato paste or a splash of broth can mellow it out.
Let It Rest: Like many stews, this dish is even better the next day. Letting it sit overnight in the fridge allows the flavors to meld beautifully.

Pairing and Serving Suggestions

Slow Cooker Beef Bourguignon is hearty and filling, so it’s best served with something to soak up the sauce. Classic options include:

Buttered Egg Noodles: Soft and slightly chewy, they’re perfect for holding onto the thick, wine-rich sauce.
Creamy Mashed Potatoes: Their mild flavor balances the bold stew while adding a touch of comfort.
Rustic Bread: A crusty French baguette or country loaf is excellent for sopping up the leftovers in your bowl.
Rice or Polenta: These are less traditional but still work well if you want to put your own spin on it.

For a complete meal, consider serving with a green salad tossed in a light vinaigrette and a glass of the same red wine used in the dish.

Storage and Reheating

Leftover Beef Bourguignon stores well in the refrigerator for up to 4 days. In fact, many people say it tastes even better on the second day! You can also freeze it in airtight containers for up to 3 months.

To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally to prevent the sauce from separating. If the sauce thickens too much during storage, simply add a splash of water or broth to loosen it up.

Variations to Try

Once you’ve mastered the classic version, feel free to try variations to suit your taste or dietary needs:

Add Pearl Onions: Traditional in some French versions, they add sweetness and texture.
Swap the Protein: While unorthodox, lamb or even chicken thighs can be used in place of beef for a different twist.
Vegetarian Version: Use mushrooms, carrots, and lentils as a hearty base and substitute vegetable broth and red wine for a meat-free alternative.
Low-Carb Option: Serve with mashed cauliflower or steamed green beans instead of starches.

Conclusion

Slow Cooker Beef Bourguignon is a dish that effortlessly blends rustic comfort with gourmet flair. Its rich history and incredible flavor profile make it more than just a stew it’s a culinary experience. By adapting the recipe for the slow cooker, you can enjoy all the depth and sophistication of the traditional version without the time and effort typically required.

Whether you’re preparing a cozy weeknight meal or impressing guests at a dinner party, this dish is guaranteed to leave a lasting impression. Its aroma alone a blend of red wine, seared meat, and herbs can turn any kitchen into the heart of a French countryside home.

So pour yourself a glass of wine, turn on your slow cooker, and let this timeless recipe bring warmth, flavor, and joy to your table.

Pin2