Description

This Slow Cooker Beef Bourguignon is a hearty, comforting French stew featuring tender beef chuck simmered in red wine and beef broth with bacon, mushrooms, carrots, and baby potatoes. Perfect for an easy, hands-off meal that delivers rich flavors after hours of slow cooking.

Ingredients

Beef and Seasoning

2.5 lbs beef chuck, cut into 2-inch cubes
Salt and black pepper to taste
2 tablespoons olive oil

Vegetables and Aromatics

4 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, minced
4 large carrots, sliced
1 lb baby potatoes, halved
8 oz mushrooms, halved
Fresh parsley, for garnish

Liquids and Flavorings

3 tablespoons tomato paste
2 cups red wine (such as Pinot Noir or Burgundy)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves

Thickening (optional)

2 tablespoons cornstarch
2 tablespoons water

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Instructions

Season the Beef: Season the beef cubes generously with salt and black pepper to enhance their natural flavor.
Sear the Beef: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides until a deep crust forms, then transfer them to the slow cooker.
Cook Bacon and Onions: In the same skillet, cook the chopped bacon until crispy. Add the chopped onion and sauté until softened and translucent.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 to 2 minutes to develop their flavors.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the skillet bottom to incorporate all the flavors.
Combine Ingredients in Slow Cooker: Pour the wine mixture, beef broth, Worcestershire sauce, dried thyme, and bay leaves into the slow cooker with the beef. Add the sliced carrots, halved baby potatoes, and mushrooms. Stir gently to combine.
Slow Cook the Stew: Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the beef is tender and flavors have melded.
Thicken the Stew (Optional): If a thicker consistency is preferred, mix cornstarch with water to create a slurry and stir it into the slow cooker during the last 20 minutes of cooking.
Finish and Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve warm over mashed potatoes, noodles, or with crusty bread.

Notes

For the best flavor, use a good quality dry red wine like Pinot Noir or Burgundy.
Chopping the vegetables uniformly ensures even cooking.
You can substitute baby potatoes with pearl onions for a traditional touch.
Make sure to brown the beef well to develop rich depth in the stew.
If thickening is omitted, the stew will be more broth-like and lighter.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully.