Hearty Slow Cooker Beef Bourguignon
This hearty slow cooker beef bourguignon is a rich and flavorful stew, perfect for a cozy meal with tender beef, savory vegetables, and a luxurious wine sauce.
Equipment
- Paper towels
- Large skillet or Dutch oven
- Slow cooker
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 lbs boneless beef chuck roast cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- large yellow onion chopped
- 4 carrots peeled and thickly sliced
- 8 oz cremini mushrooms halved or quartered
- 4 garlic minced
- 2 tbsp tomato paste
- 1/4 cup brandy optional
- 1 dry red wine (750ml) bottle (e.g., Pinot Noir or Cabernet Sauvignon)
- 2 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
For Thickening and Garnish
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter softened (for beurre manié, optional)
- Fresh parsley chopped, for garnish
Instructions
Cooking Steps
- Pat the beef dry, season with salt and pepper, then sear in olive oil in batches until browned, transferring to the slow cooker.
- Sauté the onion and carrots in the same skillet until softened, then add mushrooms and cook for 3-5 minutes, followed by minced garlic and tomato paste for 1 minute.
- If using, carefully add brandy to the skillet off the heat, scrape up browned bits, simmer for 1-2 minutes, then pour contents over beef in the slow cooker.
- Add red wine, beef broth, dried thyme, and bay leaves to the slow cooker, stir gently, and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is tender.
- Remove bay leaves; whisk flour and softened butter (beurre manié) or a flour-water slurry into the sauce; cook on high for 20-30 minutes until thickened and garnish with fresh parsley.
Notes
For an even richer flavor, consider marinating the beef in the red wine overnight before cooking. Serve this bourguignon over mashed potatoes, egg noodles, or with crusty bread to soak up the delicious sauce.