Go Back
+ servings
Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon: Ultimate Comfort Food Delight

Experience the warmth of Slow Cooker Beef Bourguignon, a hearty French stew perfect for chilly evenings.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 550

Ingredients
  

For the Stew
  • 6 oz Diced Bacon Use pancetta as a substitute for a richer taste.
  • 2 lbs Boneless Beef Chuck Pieces Cut into 1-inch cubes for even cooking.
  • 2 cups Red Cooking Wine Any dry red wine can be substituted.
  • 2 cups Chicken Broth Beef broth can be used for a richer flavor.
  • 1 cup Tomato Sauce Tomato paste can be used for a more concentrated flavor.
  • 2 tbsp Soy Sauce Reduced-sodium soy sauce works for a lighter option.
  • 3 tbsp Flour Cornstarch can be used as a gluten-free thickener.
  • 3 cloves Minced Garlic Fresh garlic is recommended.
  • 1 tbsp Minced Thyme Dried thyme is a possible substitute.
  • 3 medium Sliced Carrots Any root vegetable can be swapped.
  • 1 lbs Baby Potatoes Other small potatoes like Yukon Golds can be used.
  • 8 oz Sliced Fresh Mushrooms Any variety of mushrooms can be used.
  • 1/4 cup Fresh Chopped Parsley Optional; chives can be used for a different flavor.

Equipment

  • Slow Cooker
  • Skillet
  • whisk

Method
 

Preparation
  1. Cook the Bacon: In a large skillet, cook the diced bacon over medium-high heat until crispy, about 5-7 minutes.
  2. Sear the Beef: Season the boneless beef chuck pieces with salt and pepper. Sear in the bacon drippings until browned on all sides, about 2-3 minutes each side. Transfer the beef to the slow cooker.
  3. Deglaze the Skillet: Pour the red cooking wine into the skillet to deglaze, scraping up any browned bits. Simmer briefly, then add chicken broth, tomato sauce, soy sauce, and flour. Whisk until well combined.
  4. Combine Ingredients: Pour the sauce mixture over the beef in the slow cooker. Add minced garlic, minced thyme, sliced carrots, baby potatoes, and sliced fresh mushrooms. Stir gently to combine.
  5. Cook the Stew: Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6 hours until the beef is tender.
  6. Garnish and Serve: Before serving, garnish with fresh chopped parsley. Serve with creamy mashed potatoes or crusty bread.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 35gProtein: 40gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

The stew can be stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw overnight before reheating.

Tried this recipe?

Let us know how it was!