Description
Slow-Cooked Beef Bourguignon is a rich, hearty French stew made with tender beef, mushrooms, onions, carrots, and a deep red wine sauce. The slow cooking process transforms the ingredients into a flavorful and comforting dish perfect for a cozy dinner. This recipe is a must-try for lovers of classic French cuisine!
Ingredients
Scale
For the Beef Bourguignon:
- 2 lbs (900g) beef chuck or stew meat, cut into 2-inch chunks
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups red wine (Burgundy or Pinot Noir works well)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon sugar (optional, for balancing acidity)
- 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
- 1 cup pearl onions (or frozen pearl onions, peeled)
- 1 cup button mushrooms, quartered (or cremini mushrooms)
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Thickening (optional, for a thicker sauce):
- 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
- 2 tablespoons butter
Instructions
- Brown the Beef:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the beef chunks with salt and pepper.
- Brown the beef in batches, ensuring each piece gets a nice sear on all sides. Remove the beef from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining olive oil. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the garlic and sliced carrots, cooking for another 2 minutes until fragrant.
- Deglaze and Prepare the Slow Cooker:
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Transfer the wine and vegetable mixture to a slow cooker. Add the beef broth, tomato paste, thyme, bay leaves, sugar (if using), and Worcestershire sauce. Stir to combine.
- Cook the Beef Bourguignon:
- Add the browned beef chunks into the slow cooker. Stir to coat the beef in the sauce.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors have melded together.
- Prepare the Pearl Onions and Mushrooms:
- About 30 minutes before serving, heat a large skillet over medium heat. Add the butter and sauté the pearl onions and mushrooms until golden and tender, about 5-7 minutes. Set aside.
- Finish the Stew:
- Once the beef is tender, remove the bay leaves. If you prefer a thicker sauce, whisk together the flour and a little cold water to form a slurry, then stir into the slow cooker. Let the stew cook on high for an additional 10-15 minutes until the sauce thickens.
- Stir in the sautéed pearl onions and mushrooms, then taste and adjust seasoning with salt and pepper.
- Serve:
- Serve the Beef Bourguignon hot, garnished with freshly chopped parsley. This dish pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.
Notes
- You can make this dish a day ahead. Let it cool to room temperature, refrigerate, and then reheat before serving. The flavors develop even further overnight!
- For a more intense flavor, you can marinate the beef in red wine and herbs for a few hours or overnight before cooking.
- This dish can also be made in a Dutch oven if you don’t have a slow cooker. Simply brown the beef, sauté the vegetables, and simmer on the stovetop on low heat for 2.5-3 hours.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (slow cooker on low) or 4-5 hours (slow cooker on high)
- Category: Main Dish, Stew, Comfort Food
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 400
- Sugar: 5
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg