Description

This Slow Cooker Beef Bourguignon is a classic French stew made simple and hands-off by the slow cooker. Succulent beef, earthy mushrooms, and tender vegetables simmer in a rich red wine sauce, infusing every bite with deep, comforting flavors. Perfect for a cozy family meal or entertaining guests, this recipe transforms affordable ingredients into a truly luxurious dish with minimal fuss.

Ingredients

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For the Beef and Vegetables

2 lbs beef chuck, cut into 2-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil
4 carrots, peeled and sliced
1 large yellow onion, diced
3 cloves garlic, minced
8 oz cremini or white mushrooms, quartered
2 cups baby potatoes, halved (or chopped Yukon Gold)

For the Sauce

2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups dry red wine
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves

For Garnish (Optional)

Chopped fresh parsley

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Instructions

Brown the Beef: Season the beef cubes generously with salt and black pepper. In a large skillet over medium-high heat, heat the olive oil. Sear the beef in batches until browned on all sides, about 5 minutes per batch. Transfer the browned beef to the slow cooker.
Sauté Vegetables: In the same skillet, add the onion, carrots, and garlic. Sauté for 3–4 minutes until just starting to soften and fragrant, scraping up any browned bits from the bottom of the pan. Transfer the vegetables to the slow cooker.
Add Remaining Ingredients: Add mushrooms and potatoes to the slow cooker. Sprinkle the flour over everything and toss to coat. Stir in the tomato paste, wine, beef broth, Worcestershire sauce, thyme, and bay leaves. Gently mix to combine.
Slow Cook: Cover the slow cooker and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fork-tender and the flavors have melded.
Finish and Serve: Discard the bay leaves. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread, mashed potatoes, or rice.

Notes

For deeper flavor, use a good-quality dry red wine such as Pinot Noir or Merlot.
For a thicker stew, remove the lid during the last 30 minutes of cooking.
You can substitute pearl onions for the diced onion if desired.
Leftovers taste even better the next day and freeze well.
Serve with crusty bread to soak up the delicious sauce.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 7g
Sodium: 700mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 42g
Cholesterol: 110mg