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Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon is a classic French stew that features tender beef, earthy mushrooms, and sweet carrots, all cooked together in a rich and savory sauce. It's effortlessly elegant and perfect for busy days, offering unbeatable flavor depth and nutrient-rich goodness.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1.5 kg Beef Chuck Roast, cut into 5cm cubes
  • 2 tbsp Olive Oil
  • 200g Smoked Bacon Lardons
  • 2 Large Carrots, peeled and cut into thick rounds
  • 2 Celery Stalks, washed and thickly sliced
  • 1 Large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 70g Tomato Paste
  • 750ml Dry Red Wine
  • 500ml Beef Broth
  • 2 Sprigs Fresh Thyme
  • 1 Bay Leaf
  • 250g Cremini Mushrooms
  • 200g Pearl Onions, peeled
  • 2 tbsp All-Purpose Flour
  • Salt and Freshly Ground Black Pepper to taste
  • Fresh Parsley, chopped for garnish

Method
 

  1. Prepare the beef: Pat the beef cubes dry and season with salt and pepper.
  2. Sear the beef: Heat olive oil in a skillet and sear the beef in batches until browned.
  3. Cook the bacon: Add bacon lardons to the skillet and cook until crispy.
  4. Sauté aromatics: Cook carrots, celery, and onion in the reserved bacon fat, then add garlic and tomato paste.
  5. Deglaze the pan: Pour in red wine and reduce by half.
  6. Combine in slow cooker: Add the wine mixture to the slow cooker with beef and bacon, and add broth, thyme, and bay leaf.
  7. Slow cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  8. Prepare mushrooms and pearl onions: Sauté mushrooms and onions in butter until browned.
  9. Thicken and finish: Add flour slurry if needed, then stir in sautéed mushrooms and onions.
  10. Serve: Remove thyme and bay leaf, adjust seasoning, garnish with parsley, and serve hot.

Notes

Store leftovers in an airtight container for 3-4 days. Freeze portions for up to 3 months. Reheat gently on the stovetop.