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
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.
Notes
- For deeper flavor, marinate the beef in red wine overnight before cooking.
- Browning the beef is essential to add richness; do not skip this step.
- This dish tastes even better the next day as the flavors continue to meld.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
