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Classic Beef Bourguignon for Slow Cooker - Image 1

Classic Beef Bourguignon for Slow Cooker

French cuisine
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Classic Beef Bourguignon for Slow Cooker

  1. Stews & Curries >
  2. One-Pot & Slow Cooked Dishes

Prep: 25 min • Cook: 480 min. A traditional French beef bourguignon recipe adapted for the slow cooker, delivering fall-apart tender beef and rich flavors with minimal hands-on effort. This hearty one-pot meal is perfect for a comforting dinner with deep, savory notes and tender vegetables in a rich wine sauce.

Preparation time
25 min
Cooking time
8 hrs
Total time
8 hrs 25 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 1/2lb beef chuck(cut into 1.5-inch cubes)
  • 4oz bacon(diced)
  • 3 cup burgundy wine(or other dry red wine)
  • 1 cup beef broth
  • 1 cup pearl onions(frozen, peeled)
  • 8oz mushrooms(cremini or button, quartered)
  • 3 pcs carrots(medium, peeled and sliced into 1-inch rounds)
  • 4 pcs garlic(cloves, minced)
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 4 pcs fresh thyme sprigs
  • 1 pc bay leaf
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Preparation

  1. Season the beef chuck cubes generously with salt and pepper.
  2. In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.
  3. Add 1 tablespoon of olive oil to the skillet with the bacon fat. Brown the beef cubes in batches on all sides, then transfer to the slow cooker.
  4. Add the remaining olive oil to the skillet if needed. Sauté the carrots and minced garlic for 3-4 minutes until slightly softened. Stir in the tomato paste and flour, cooking for 1 minute.
  5. Deglaze the skillet with Burgundy wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.

Slow Cooking

  1. Pour the wine mixture over the beef in the slow cooker. Add the beef broth, thyme sprigs, and bay leaf. Stir gently to combine.
  2. Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is fork-tender.
  3. During the last hour of cooking, add the pearl onions and mushrooms to the slow cooker. Continue cooking until vegetables are tender.
  4. Remove the thyme sprigs and bay leaf before serving. Stir in the reserved crispy bacon.

Nutrition

Servings
6
Serving size (imperial)
10.6 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories750 kcal250 kcal4,500 kcal
Protein45 g15 g270 g
Fat40 g13.3 g240 g
Carbs40 g13.3 g240 g

Tips

  • Browning the beef and deglazing the pan are crucial for deep flavor development.
  • Serve over mashed potatoes, egg noodles, or with crusty bread to soak up the rich sauce.
  • For easy pearl onions, buy them frozen and simply add them to the slow cooker.

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