Slow Cooker Beef Bourguignon
A classic French dish that marries tender beef and rich red wine in a hearty stew, perfect for family dinners or cozy nights.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: None
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 8 ounces mushrooms, sliced
- 2 cups red wine (preferably a full-bodied variety)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Brown the beef: Heat the olive oil in a skillet over medium heat. Add the beef in batches, browning on all sides. Remove the browned beef from the skillet and transfer it to the slow cooker.
- Sauté onions and garlic: In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes. Transfer to the slow cooker.
- Add vegetables: Layer in the sliced carrots and mushrooms on top of the beef in the slow cooker.
- Mix the sauce: In a bowl, combine the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Pour this mixture over the beef and vegetables in the slow cooker.
- Slow cook: Cover the slow cooker and cook on low for 7-8 hours or until the beef is tender. For a thicker sauce, you can remove the lid during the last hour of cooking.
- Serve: Once done, remove the bay leaves. Garnish with fresh parsley before serving.
Notes
Use a good quality red wine for enhanced flavor. If you prefer a non-alcoholic option, increase the beef broth to substitute the wine.