Slow-Cooked Beef Bourguignon

If you’ve ever wanted to make a meal that makes you feel like you’re dining in a cozy bistro in the heart of France, then this Slow-Cooked Beef Bourguignon is the recipe for you. Picture tender chunks of beef, slowly simmered in a rich, red wine sauce with aromatics, vegetables, and a touch of herbs that bring deep, comforting flavors to life. As it cooks, your kitchen will be filled with the most mouthwatering aroma, drawing everyone in with the promise of something special. Whether you’re serving it for a weekend dinner or a special occasion, this dish is one that’ll have everyone asking for the recipe. The best part? It’s a slow-cooked dish, which means you can simply set it and forget it while it works its magic!

Why You’ll Love Slow-Cooked Beef Bourguignon

Here’s why this Beef Bourguignon will become a go-to recipe:

• Flavorful and Tender: The beef becomes so tender, it practically melts in your mouth, while the slow simmering process allows all the flavors to meld beautifully.
• Hearty and Comforting: It’s a perfect dish for those cooler evenings when you want something rich and satisfying. It’s the kind of meal that wraps you in warmth and comfort.
• Set it and Forget it: Throw everything into the slow cooker, and let it do all the hard work for you. It’s as simple as that.
• Perfect for Special Occasions: Whether you’re hosting a dinner party or celebrating a holiday, this dish feels like a fancy, celebratory meal without any of the stress.
• One-Pot Wonder: Everything is made in one pot, which means less mess and fewer dishes to clean up afterward—an added bonus!

Ingredients

This recipe calls for just a few key ingredients, but the slow-cooking process brings them all together to create magic:

• Beef Chuck Roast: The star of the show! Beef chuck roast is perfect for slow cooking because it becomes incredibly tender and flavorful after long, slow simmering.
• Red Wine: A full-bodied red wine (like Pinot Noir or Cabernet Sauvignon) adds depth to the sauce and enhances the flavor of the beef. Don’t worry; the alcohol will cook off, leaving just the rich, flavorful essence.
• Beef Broth: This creates the base of the sauce and adds richness to the dish.
• Carrots: Carrots bring a subtle sweetness and earthy flavor to balance the richness of the beef.
• Pearl Onions: Small onions that cook down beautifully and add a soft, sweet flavor to the dish.
• Mushrooms: Sautéed mushrooms give the dish an earthy depth and absorb all the savory flavors of the sauce.
• Garlic: Minced garlic adds aromatic complexity and enhances the overall flavor of the dish.
• Tomato Paste: Tomato paste adds a rich umami flavor and contributes to the depth of the sauce.
• Thyme and Bay Leaves: Fresh thyme and bay leaves give the sauce that signature herby fragrance that makes Beef Bourguignon feel so comforting.
• Bacon or Pancetta: Adds a smoky, salty note to the dish, enriching the flavor profile even more.
• Butter: Used to sauté the mushrooms and vegetables, creating a rich, flavorful base.
• Flour: For thickening the sauce and creating that luxurious, velvety texture.
• Salt and Pepper: Essential for seasoning the dish perfectly.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to dive in and let the slow-cooker work its magic? Let’s break it down step by step:

Step 1: Brown the Beef

Start by cutting the beef chuck roast into chunks. Heat a bit of olive oil in a large skillet over medium-high heat, then brown the beef pieces in batches. This step adds a delicious caramelized crust to the meat, which will deepen the flavor of the dish. Once browned, transfer the beef to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet, cook the bacon or pancetta until it crisps up, then remove it from the pan and set it aside. In the rendered fat, sauté the onions, garlic, and carrots until softened, about 5 minutes. Add in the tomato paste and cook for another minute, letting it deepen in flavor.

Step 3: Deglaze with Wine

Pour in the red wine to deglaze the pan, scraping up all the delicious bits stuck to the bottom. Let it simmer for about 2-3 minutes to reduce slightly.

Step 4: Add to Slow Cooker

Pour the wine and vegetable mixture into the slow cooker with the beef. Add the beef broth, thyme, bay leaves, and the crispy bacon. Stir everything together to combine.

Step 5: Slow Cook

Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the flavors have melded together beautifully.

Step 6: Sauté the Mushrooms

In the final 30 minutes of cooking, melt a bit of butter in a skillet and sauté the mushrooms until golden brown. Add them to the slow cooker and stir to combine.

Step 7: Final Touches

Once the beef is tender and the sauce is rich and flavorful, taste and adjust the seasoning with salt and pepper as needed. You can also remove the thyme stems and bay leaves at this point.

Step 8: Serve

Serve the Beef Bourguignon over mashed potatoes, buttered noodles, or rice for a complete and comforting meal. Garnish with fresh parsley, if desired.

Nutrition Facts

Here’s an approximate breakdown for one serving of Slow-Cooked Beef Bourguignon:

• Servings: 6
• Calories per serving: 550 calories
• Total Fat: 30g
  • Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 800mg
• Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 5g
• Protein: 55g
• Vitamin A: 70%
• Vitamin C: 15%
• Calcium: 6%
• Iron: 25%

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (slow cooker)
• Total Time: 6 hours 15 minutes – 8 hours 15 minutes

How to Serve Slow-Cooked Beef Bourguignon

This dish is hearty enough to stand on its own, but here are a few ways to elevate the meal:

• Mashed Potatoes: The creamy texture of mashed potatoes pairs perfectly with the rich sauce from the Beef Bourguignon.
• Buttered Noodles: Soft egg noodles with a bit of butter and parsley are a classic accompaniment.
• Crusty Bread: Serve with a loaf of warm, crusty bread to soak up the savory sauce.
• Green Vegetables: A side of steamed green beans or sautéed spinach will add a fresh, vibrant element to the meal.

Additional Tips

• Make it Ahead: Beef Bourguignon actually tastes even better the next day, as the flavors continue to develop. You can make it ahead and store it in the fridge for up to 3 days.
• Freeze Leftovers: This dish freezes beautifully. Just store it in an airtight container and freeze for up to 3 months. Reheat gently on the stovetop.
• Use Quality Wine: The wine plays a crucial role in flavor, so opt for a good quality red wine that you enjoy drinking. It doesn’t need to be expensive, but it should be full-bodied.
• Vegetable Variations: Feel free to add additional vegetables like parsnips or potatoes to the slow cooker for a heartier meal.

FAQ Section

Q1: Can I use a different cut of beef?

A1: Yes! You can use other cuts like brisket or round, but beef chuck roast is ideal because it becomes incredibly tender when slow-cooked.

Q2: Do I have to use wine?

A2: While wine gives the dish its signature flavor, you can substitute it with additional beef broth or a non-alcoholic wine alternative. The richness may be slightly different, but still delicious!

Q3: Can I make Beef Bourguignon without a slow cooker?

A3: Absolutely! You can make it on the stovetop by simmering everything in a large pot over low heat for 2-3 hours, or in the oven at 325°F for 2-3 hours.

Q4: Can I prepare this dish the night before?

A4: Yes! You can prep everything the night before and store it in the fridge. Just pop it into the slow cooker the next day and cook as directed.

Q5: How do I thicken the sauce?

A5: If you find the sauce too thin, you can whisk in a slurry of cornstarch and water, or simply simmer the sauce uncovered for the last 30 minutes to reduce it.

Q6: Can I skip the bacon?

A6: The bacon adds flavor, but if you prefer to skip it, you can. The dish will still be delicious, just with a slightly different taste profile.

Q7: What wine should I use for Beef Bourguignon?

A7: A dry, full-bodied red wine like Pinot Noir, Merlot, or Cabernet Sauvignon is ideal. Avoid sweet wines, as they won’t provide the depth of flavor needed for this dish.

Q8: Can I make this dish with chicken?

A8: While Beef Bourguignon is traditionally made with beef, you can try a variation with chicken thighs, though the cooking time will be much shorter.

Q9: Can I add more vegetables to the dish?

A9: Yes! Root vegetables like parsnips, turnips, or potatoes would work beautifully in this dish. Just add them in with the carrots.

Q10: How do I store leftovers?

A10: Store leftover Beef Bourguignon in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove when ready to serve.

Conclusion

Slow-Cooked Beef Bourguignon is the kind of dish that makes you feel like you’ve spent hours slaving away in the kitchen, but with the ease of a slow cooker! It’s rich, flavorful, and so tender it practically melts in your mouth. Whether you’re serving it for a special occasion or enjoying it as a comforting weekend meal, this recipe is sure to become a favorite. Every bite is packed with savory goodness, and the best part is the smell that fills your kitchen while it cooks—guaranteed to make your mouth water.

Print