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Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon

Delight in this Slow Cooker Beef Bourguignon, a warming dinner perfect for autumn nights.
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Prep Time: 30 minutes
Cook Time: 7 hours 30 minutes
Total Time: 8 hours
Course: Dinner
Cuisine: French
Keyword: Autumn Recipes, beef stew, comfort food, easy dinner, Slow Cooker Beef Bourguignon, slow cooking
Servings: 6 servings
Calories: 450kcal

Equipment

  • Slow cooker
  • Skillet or Dutch Oven

Ingredients

For the Beef

  • 3 lb beef chuck roast Cut into 1.5 to 2-inch cubes for even cooking and tenderness.
  • 2 tbsp all-purpose flour Dusting the beef before searing helps create a luscious sauce.

For the Flavor Base

  • 6 oz thick-cut bacon Adds a smoky depth that enhances the rich flavors of the stew.
  • 4 cloves garlic Freshly minced.
  • 2 tbsp tomato paste Provides a subtle sweetness and complexity to the sauce.

For the Stew

  • 2 cups non-alcoholic red wine substitute Can also be beef broth mixed with unsweetened cranberry or grape juice.
  • 4 cups beef broth Essential for building the flavorful base (low sodium).
  • 1 cup pearl onions Adds sweetness and a touch of elegance.
  • 8 oz mushrooms Cremini or Button, soak up the flavors beautifully.
  • 3 large carrots Sliced into thick rounds for sweetness and color.
  • 2 sprigs fresh thyme Infuses the broth with aromatic notes.

Optional Additions

  • 1 lb potatoes Use diced Yukon Golds for added comfort.

Instructions

Preparation

  • Pat the beef cubes dry with paper towels and season with salt and pepper. Cut the bacon into lardons, chop the onions, slice the carrots, and mince the garlic.
  • In a skillet, cook the bacon over medium heat until crispy, about 8-10 minutes. Remove and set aside.
  • Increase heat to medium-high, add floured beef to the bacon fat, and sear until browned on all sides. Transfer beef to the slow cooker.
  • Lower heat to medium, add onions and carrots to the skillet, cooking until softened, about 5-7 minutes. Stir in garlic for another minute, then add tomato paste.
  • Deglaze the pan with the red wine substitute, scraping the bottom. Bring to simmer and stir in beef broth with thyme and bay leaf.
  • Pour the mixture over the beef in the slow cooker and stir gently.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender.
  • 1 to 1.5 hours before serving, add pearl onions and mushrooms. Add potatoes if using.
  • Remove thyme and bay leaf, adjust seasoning with salt and pepper. For a thicker stew, mix cornstarch with cold water and stir it in, cooking on high for another 15-30 minutes.
  • Garnish with reserved bacon and parsley if desired.

Notes

For best results, ensure beef is dry before searing and allow bacon to become crispy.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 25g | Protein: 30g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 4mg
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