Name: Slow-Cooked Beef Bourguignon Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: French
Ingredients: 2 1/2 pounds beef chuck roast, cut into 2-inch cubes; Salt and black pepper to taste; 3 tablespoons olive oil, divided; 6 slices bacon, chopped; 1 large yellow onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 2 cups dry red wine (such as Pinot Noir); 2 cups beef broth; 1 bay leaf; 4 sprigs fresh thyme; 3 large carrots, peeled and cut into chunks; 8 ounces pearl onions, peeled; 10 ounces cremini or button mushrooms, halved

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If you have ever dreamed of a rich, hearty, and soul-warming meal that practically melts in your mouth, then this Slow-Cooked Beef Bourguignon Recipe is your new best friend in the kitchen. This classic French stew, slowly simmered to perfection, captures the essence of robust red wine flavors mingled with tender beef, savory bacon, and a bouquet of fresh herbs and vegetables. It’s the ultimate comfort food that feels as if it took hours of meticulous labor, but thanks to the slow cooker, you can enjoy every bit of the depth and complexity with minimal effort and maximum love.

Slow-Cooked Beef Bourguignon Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating a masterpiece. Each component plays a big role, from creating tender textures, imparting deep layers of flavor, to adding vibrant colors that make this dish sing.

2 1/2 pounds beef chuck roast: The heart of the dish, chuck roast becomes beautifully tender and flavorful with slow cooking.
Salt and black pepper: Simple seasoning that enhances every other ingredient.
3 tablespoons olive oil: Perfect for browning the beef and vegetables, locking in taste.
6 slices bacon, chopped: Adds a smoky, savory richness that makes the stew utterly irresistible.
1 large yellow onion, chopped: Offers a subtle sweetness to balance the meaty flavors.
3 cloves garlic, minced: Brings aromatic depth and warmth to the stew.
2 tablespoons tomato paste: Intensifies the stew’s richness and adds a slight tang.
2 tablespoons all-purpose flour: Helps thicken the sauce into a luscious gravy.
2 cups dry red wine (such as Pinot Noir): Imparts beautiful acidity and complexity, key to this recipe’s authenticity.
2 cups beef broth: Complements the wine while keeping the beef juicy and tender.
1 bay leaf: Adds a subtle herbal note that perks up the flavors.
4 sprigs fresh thyme: Brings a fragrant, woodsy herbal aroma essential to French stews.
3 large carrots, peeled and cut into chunks: Offer sweetness and texture contrast.
8 ounces pearl onions, peeled: Mild and tender, pearl onions are the perfect jewel-like vegetable addition.
10 ounces cremini or button mushrooms, halved: Absorb all those lovely juices, enhancing umami in every bite.

How to Make Slow-Cooked Beef Bourguignon Recipe

Step 1: Season and Brown the Beef

Begin by seasoning your beef cubes generously with salt and black pepper. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Brown the beef in batches to avoid overcrowding—this step caramelizes the meat surfaces, building a depth of flavor that makes all the difference in the final dish. Once browned, transfer the beef to your slow cooker.

Step 2: Cook Bacon and Vegetables

Using the same skillet, cook the chopped bacon until it’s crisp and fragrant. The bacon fat leftover in the pan infuses incredible flavor into your veggies. Add the chopped onions, sautéing them until they soften and become translucent—about five minutes. Stir in the minced garlic and tomato paste, cooking everything for an additional minute to combine those rich flavors.

Step 3: Create the Sauce

Sprinkle in the flour and stir thoroughly to coat the ingredients. This forms the base for a beautifully thickened sauce. Gradually pour in the dry red wine, scraping up every brown bit stuck to the pan—that’s pure flavor gold. Add the beef broth and continue to bring everything to a gentle simmer to marry the tastes.

Step 4: Combine and Slow Cook

Pour this savory sauce over the browned beef in the slow cooker. Add the bay leaf, fresh thyme sprigs, carrots, pearl onions, and mushrooms. Give everything a gentle stir to combine. Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours, until the beef is fork-tender and the sauce has thickened into a luxurious stew.

Step 5: Final Touches

Before serving, remove the bay leaf and thyme sprigs to avoid overpowering the meal. Your Slow-Cooked Beef Bourguignon Recipe is now ready to delight your taste buds with its stunning, homey flavors.

How to Serve Slow-Cooked Beef Bourguignon Recipe

Garnishes

Simple garnishes can elevate this stew beautifully. A sprinkle of freshly chopped parsley brightens the dish with freshness. For a glossy finish, drizzle a bit of extra virgin olive oil or a tiny knob of butter melted on top to add richness and shine.

Side Dishes

This dish loves to be accompanied by creamy mashed potatoes, which soak up the velvety sauce so perfectly. Alternatively, buttered egg noodles or crusty French bread work just as wonderfully to sop up every delicious drop.

Creative Ways to Present

For a rustic dinner party, serve the stew in individual cast iron pots or heavy ceramic bowls that retain warmth while adding charm. You can also pile the stew over polenta or buttery grits for a fun twist that adds comforting creaminess to each bite.

Make Ahead and Storage

Storing Leftovers

Leftover Slow-Cooked Beef Bourguignon Recipe tastes even better the next day as the flavors deepen and meld. Store it in an airtight container in the refrigerator for up to three days. When properly stored, the beef stays tender and the sauce thickens beautifully overnight.

Freezing

This stew freezes exceptionally well. Portion it into freezer-safe containers and freeze for up to three months. When you’re ready to enjoy it again, thaw overnight in the refrigerator for best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If reheating from frozen, allow extra time and consider adding a splash of beef broth or water to loosen the sauce if needed.

FAQs

Can I use a different type of beef for this recipe?

Absolutely! While chuck roast is ideal due to its perfect balance of fat and connective tissue, you can substitute it with brisket or short ribs. Just ensure the cut has enough marbling for tenderness as it slow cooks.

Do I have to brown the beef before slow cooking?

Browning the beef is well worth the extra step. It creates a richer, deeper flavor base that can’t be replicated by just slow cooking alone. Skipping this step means missing out on some of the stew’s signature depth.

Can I prepare this recipe without wine?

If you prefer to avoid alcohol, you can replace wine with additional beef broth and a splash of balsamic vinegar or grape juice to mimic acidity and complexity, though the original wine flavor is key to an authentic dish.

How do I peel pearl onions quickly?

To peel pearl onions easily, blanch them in boiling water for about a minute, then plunge them into ice water. The skins will loosen and can be pinched off effortlessly.

What is the best way to reheat leftover stew for maximum flavor?

Slow and gentle reheating on the stove over low heat is best to maintain tenderness. Adding a small amount of broth helps keep the sauce saucy without drying out the beef.

Final Thoughts

Making this Slow-Cooked Beef Bourguignon Recipe is like wrapping yourself in a warm culinary hug. Its richness, depth, and comforting textures make it an absolute crowd-pleaser and a go-to for cozy nights. I can’t recommend it enough—once you try it, you’ll find yourself reaching for this recipe time and time again. Trust me, your taste buds will thank you!

Slow-Cooked Beef Bourguignon Recipe

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4.2 from 37 reviews

Author: admin
Total Time: 8 hours 30 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Slow-Cooked Beef Bourguignon is a classic French stew featuring tender beef chuck slow-cooked in a rich red wine and beef broth sauce with bacon, onions, mushrooms, and fresh herbs. Perfectly hearty and comforting, this recipe delivers deep flavors developed over hours of slow cooking, ideal for cozy dinners or special occasions.

Ingredients

Scale

Beef and Seasoning

2 1/2 pounds beef chuck roast, cut into 2-inch cubes
Salt and black pepper to taste

Cooking Base

3 tablespoons olive oil, divided
6 slices bacon, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour

Liquids & Herbs

2 cups dry red wine (such as Pinot Noir)
2 cups beef broth
1 bay leaf
4 sprigs fresh thyme

Vegetables

3 large carrots, peeled and cut into chunks
8 ounces pearl onions, peeled
10 ounces cremini or button mushrooms, halved

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Instructions

Season the Beef: Generously season the beef cubes with salt and black pepper to enhance flavor.
Brown the Beef: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches until all sides are nicely seared to develop richness. Transfer browned beef to the slow cooker.
Cook the Bacon and Aromatics: In the same skillet, cook chopped bacon until crisp. Add chopped onions and sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste and cook for 1 minute to deepen the flavors.
Prepare the Sauce: Sprinkle flour over the bacon and onion mixture, stirring to coat evenly. Gradually pour in red wine, scraping up browned bits from the skillet. Add beef broth and bring the mixture to a simmer.
Combine Ingredients in Slow Cooker: Pour the wine sauce over the browned beef in the slow cooker. Add bay leaf, fresh thyme sprigs, carrots, pearl onions, and mushrooms. Stir gently to combine all ingredients evenly.
Slow Cook: Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and flavors have melded beautifully.
Finish and Serve: Remove bay leaf and thyme sprigs before serving. Serve hot, optionally over mashed potatoes or buttered noodles for a complete meal.