Description
This Slow Cooker Beef Bourguignon is a hearty and flavorful French-inspired stew featuring tender chuck beef, smoky bacon, earthy mushrooms, and fresh herbs simmered low and slow to perfection. The rich broth is enhanced with red wine, tomato paste, and aromatic vegetables, making it an ideal comforting meal for any occasion.
Ingredients
Scale
Meat and Bacon
- 3 slices center cut bacon, chopped
- 1 1/2 pounds chuck beef, trimmed and cut into 1-inch cubes
Spices and Seasonings
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
Vegetables and Aromatics
- 2 1/2 cups cremini mushrooms, halved or quartered depending on size
- 1 cup shallots, chopped
- 4 cloves garlic, sliced
- 1 1/2 cups carrots, cut into 1-inch pieces
Liquids
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
- 1/4 cup tomato paste
Herbs
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Render bacon: Heat a large skillet over medium heat and cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon pieces to the slow cooker, then carefully remove and discard most of the bacon fat from the skillet, reserving a small amount for later use.
- Prepare and brown beef: In a bowl, toss the chuck beef cubes with flour, onion powder, 3/4 teaspoon of kosher salt, and black pepper until evenly coated. In batches to avoid overcrowding, brown the beef cubes on all sides in the skillet over medium heat, then transfer them to the slow cooker.
- Sauté mushrooms and aromatics: Add 1 teaspoon of the reserved bacon fat back to the skillet. Add the cremini mushrooms and sprinkle with the remaining 1/4 teaspoon kosher salt. Cook until the mushrooms start to brown, about 4 to 5 minutes. Add the chopped shallots and sliced garlic and cook for an additional 2 to 3 minutes until fragrant and softened. Stir in the tomato paste, mixing well to combine all flavors, then transfer this mixture to the slow cooker.
- Add liquids and herbs: Pour the dry red wine and beef broth into the slow cooker over the ingredients. Stir gently to combine into a homogenous liquid. Lay the sprigs of fresh thyme and rosemary on top, then add the carrot pieces as the final layer.
- Slow cook the stew: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 6 hours, until the beef is tender and the flavors have melded beautifully. Before serving, remove the herb sprigs and give the stew a gentle stir.
Notes
- You can substitute gluten-free flour to make the dish gluten-free.
- Dry red wine like Pinot Noir or Cabernet Sauvignon works best for authentic flavor.
- For thicker sauce, remove lid during the last hour of cooking to allow excess liquid to evaporate.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
- Serve with mashed potatoes, crusty bread, or buttered noodles for a complete meal.
