Description
This Slow Cooker Beef Bourguignon recipe is a comforting and hearty French-inspired stew featuring tender chunks of beef chuck, savory bacon, red wine, and fresh vegetables slow-cooked to perfection. With minimal prep and the convenience of slow cooking, this dish delivers rich, deep flavors and melt-in-your-mouth texture, perfect for a cozy family meal.
Ingredients
Scale
Meat and Bacon
- 5 slices diced bacon
- 3 pounds boneless beef chuck, cut into 1-inch cubes
Liquids and Sauces
- 1 cup red cooking wine
- 2 cups chicken broth
- ½ cup tomato sauce
- ¼ cup soy sauce
Thickener and Seasonings
- ¼ cup flour
- 3 minced garlic cloves
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
Vegetables
- 5 medium carrots, sliced
- 1 pound baby potatoes (tri-color recommended)
- 8 ounces sliced fresh mushrooms
Garnish
- Fresh chopped parsley
Instructions
- Cook Bacon: In a large skillet over medium-high heat, cook the diced bacon for 5-7 minutes until crisp. Transfer the cooked bacon pieces to the slow cooker.
- Brown Beef: Season the beef chuck pieces with salt and pepper. In the same skillet with bacon fat, brown the beef on each side for 2-3 minutes to develop flavor. Move the browned beef to the slow cooker.
- Prepare Sauce: Pour the red cooking wine into the skillet, scraping the browned bits from the pan to incorporate all the flavor. Allow the wine to simmer and reduce slightly. Then add chicken broth, tomato sauce, and soy sauce. Slowly whisk in the flour to thicken the sauce. Pour this mixture into the slow cooker over the beef and bacon.
- Add Vegetables and Herbs: Add the minced garlic, fresh thyme, sliced carrots, baby potatoes, and sliced mushrooms to the slow cooker. Stir everything gently to combine all ingredients.
- Slow Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 6 hours, until the beef is tender and the vegetables are cooked through.
- Garnish and Serve: Before serving, sprinkle with fresh chopped parsley. This dish pairs wonderfully with mashed potatoes for a complete meal.
Notes
- Use red cooking wine such as Burgundy or Pinot Noir for best flavor.
- To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For a richer flavor, marinate the beef in red wine and thyme for a few hours before cooking.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
- Adding a splash of balsamic vinegar at the end enhances depth and brightness.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
