Slow Cooker Beef Bourguignon

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Slow Cooker Beef Bourguignon

Introduction

Originating from the Burgundy region of France, Beef Bourguignon (Boeuf Bourguignon) is one of the most iconic French stews. Traditionally slow-cooked for hours, it marries chunks of beef with red wine, mushrooms, onions, carrots, and herbs, creating a deep, velvety flavor. Using a slow cooker brings convenience to this dish without sacrificing authenticity.

Ingredients (Serves 6–8)

For the Beef Stew

  • 3 lbs (1.5 kg) beef chuck or stewing beef, cut into 2-inch cubes
  • 3 tablespoons olive oil
  • 6 slices bacon, chopped
  • 4 carrots, sliced into chunks
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 3 cups beef broth
  • 2 ½ cups red wine (Burgundy, Pinot Noir, or Merlot)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)

For Finishing

  • 1 lb mushrooms, sliced
  • 1 tablespoon butter
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Beef

  1. Pat beef dry with paper towels (this helps it brown better).
  2. Heat olive oil in a skillet, add bacon, and cook until crisp. Transfer bacon to slow cooker.
  3. In the same skillet, brown beef cubes in batches until golden. Transfer to slow cooker.

Step 2: Build the Flavor Base

  1. In the same skillet, sauté onions, carrots, and garlic until softened (about 5 minutes).
  2. Stir in tomato paste and flour, cooking for 1–2 minutes to remove raw flour taste.
  3. Deglaze the pan with red wine, scraping up browned bits for flavor.
  4. Pour everything into the slow cooker.

Step 3: Slow Cook

  1. Add beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper to the slow cooker.
  2. Stir well, cover, and cook:
    • Low for 7–8 hours OR
    • High for 4–5 hours
      until beef is fork-tender.

Step 4: Finish the Dish

  1. About 30 minutes before serving, sauté mushrooms in butter until golden and add to the stew.
  2. Remove bay leaves and adjust seasoning.
  3. Garnish with fresh parsley before serving.

Methods

  • Browning beef first creates rich flavor.
  • Deglazing with wine lifts the fond (caramelized bits), essential for depth.
  • Slow cooking ensures the beef becomes tender while flavors meld beautifully.

History

Beef Bourguignon was originally a peasant dish in Burgundy, France, where wine was abundant. Farmers used cheaper cuts of beef and slow-cooked them in red wine to tenderize the meat and enhance its flavor. Over time, it became a culinary masterpiece, elevated by chefs like Julia Child, who introduced it worldwide.

Benefits

  • Nutrient-rich: Packed with protein, iron, and vitamins from beef and vegetables.
  • Comforting: Perfect for cold weather or family gatherings.
  • Make-ahead friendly: Tastes even better the next day as flavors deepen.
  • Versatile: Can be served with mashed potatoes, rice, pasta, or crusty bread.

Formation (Serving Ideas)

  • Ladle stew over creamy mashed potatoes.
  • Serve with buttered egg noodles or crusty baguette slices.
  • Pair with a glass of the same red wine used in cooking for a true French experience.

Conclusion

Slow Cooker Beef Bourguignon proves that elegance doesn’t need to be complicated. It brings together rustic tradition and fine dining in one dish. With every bite of tender beef, earthy mushrooms, and rich wine sauce, you’ll taste the warmth of French countryside cooking.

Lovers of This Recipe

  • Wine lovers who enjoy rich, hearty dishes.
  • Comfort food seekers who crave warmth and depth.
  • Families & dinner hosts looking for a crowd-pleasing meal.
  • Fans of French cuisine exploring timeless classics.

Final Thought

This dish is the ultimate blend of rustic comfort and refined flavor. With the slow cooker’s help, you can master a French classic at home, filling your kitchen with irresistible aromas and your table with unforgettable flavor.

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