There’s nothing quite like the rich, comforting flavors of Slow Cooker Beef Bourguignon. This classic French dish is not only delicious but also incredibly easy to make. Whether you’re looking to impress guests or just want a cozy meal for a night in, this recipe is sure to hit the spot.
Why You’ll Love This Recipe?
- The flavors in this dish are out of this world. The tender beef, savory broth, and aromatic herbs come together for a truly unforgettable taste experience.
- With just a few simple steps, you can have this meal prepped and cooking in no time. It’s perfect for busy weeknights or lazy weekends.
- Beef Bourguignon is a great option for meal prep. It actually tastes even better the next day, so you can enjoy leftovers for lunch or dinner throughout the week.
Ingredient Notes:
- Beef chuck: This cut of meat is perfect for slow cooking as it becomes incredibly tender and flavorful.
- Red wine (Burgundy or Pinot Noir): The wine adds depth and richness to the dish. If you prefer not to use alcohol, you can substitute with beef broth.
- Carrots and mushrooms: These veggies add a nice texture and flavor to the stew.
- Tomato paste: Helps to thicken the sauce and adds a touch of sweetness.
- Fresh parsley: Adds a fresh, herby finish to the dish.
Step-by-Step Instructions:
- In a large skillet, heat olive oil over medium-high heat. Add the beef and brown on all sides.
- Transfer the beef to the slow cooker and add in the red wine, beef broth, onion, garlic, carrots, mushrooms, tomato paste, thyme, bay leaf, salt, and pepper.
- Cover and cook on low for 6-8 hours, or until the beef is fork-tender.
- Serve hot, garnished with fresh parsley.
Helpful Tips:
- For a thicker sauce, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 30 minutes of cooking.
- To save time, you can prepare the ingredients the night before and refrigerate them in a zip-top bag until ready to cook.
- Leftovers can be frozen for up to 3 months. Just thaw in the fridge overnight before reheating.
Expert Tips for the Best Results:
- Use a good quality red wine for the best flavor. A wine you enjoy drinking is a wine you’ll enjoy cooking with.
- Don’t skip browning the beef. This step adds depth of flavor to the dish.
- Taste and adjust seasonings before serving. Sometimes a little extra salt or pepper can make all the difference.
Serving Suggestions:
This dish pairs perfectly with crusty bread, buttery mashed potatoes, or creamy polenta. For drinks, a glass of the same red wine you used in the recipe would be a great choice.
Storage and Reheating Tips:
To store leftovers, transfer the stew to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to thin out the sauce.
Frequently Asked Questions:
- Can I use a different cut of beef for this recipe? While beef chuck works best for slow cooking, you can also use stew meat or even brisket.
- How can I make this dish vegetarian? Substitute the beef with seitan or tempeh and use vegetable broth instead of beef broth.
- Can I make this recipe in the oven instead of a slow cooker? Yes, you can cook this dish in a Dutch oven at 325°F for 3-4 hours.
Conclusion:
Try making Slow Cooker Beef Bourguignon for your next meal and experience the comfort and warmth of this classic French dish. Don’t forget to share your feedback with us – we’d love to hear how it turned out for you!
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Slow Cooker Beef Bourguignon
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 mins – 8 hours 15 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: French
- Diet: Gluten Free
Description
This Slow Cooker Beef Bourguignon recipe is a classic French stew loaded with tender beef, vegetables, and a rich red wine sauce. Perfect for a cozy dinner on a chilly night.
Ingredients
Main Ingredients:
-
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
Veggies and Seasonings:
- 2 cups carrots, sliced
- 2 cups mushrooms, quartered
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Cut beef into cubes, chop onion, mince garlic, and slice carrots and mushrooms.
- Sear Beef: Season beef with salt and pepper, then brown in olive oil in a skillet.
- Combine Ingredients: Place beef, onion, garlic, carrots, mushrooms, tomato paste, thyme, and bay leaf in a slow cooker. Pour in red wine and beef broth.
- Cook: Cover and cook on low for 6-8 hours until beef is tender.
- Finish: Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- You can add pearl onions or potatoes for additional depth of flavor.
- This dish tastes even better the next day, as the flavors have more time to meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg