Name: Classic Beef Bourguignon for Slow Cooker
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2.5 lb beef chuck (cut into 1.5-inch cubes); 4 oz bacon (diced); 3 cup burgundy wine (or other dry red wine); 1 cup beef broth; 1 cup pearl onions (frozen, peeled); 8 oz 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; 0.25 cup all-purpose flour; 4 pcs fresh thyme sprigs; 1 pcs bay leaf; 2 tbsp olive oil; 1.5 tsp salt; 0.5 tsp black pepper

A rich, dark beef bourguignon simmers in a slow cooker, its glossy stew studded with tender chunks of beef, pearl onions, and mushrooms, ready to be served.

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

Instructions

Preparation

1Season the beef chuck cubes generously with salt and pepper.
2In 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.
3Add 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.
4Add 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.
5Deglaze 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

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

Instructions

Preparation

1Season the beef chuck cubes generously with salt and pepper.
2In 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.
3Add 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.
4Add 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.
5Deglaze 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

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

Nutrition Information

Calories: 750 kcal
Protein: 45 g
Fat: 40 g
Carbs: 40 g

Nutrient	Per serving
Calories	750 kcal
Protein	45 g
Fat	40 g
Carbs	40 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.