Description
Ever dreamed of savoring a rich, French-inspired stew that fills your home with irresistible aromas without spending hours in the kitchen? Slow Cooker Beef Bourguignon is your ticket to culinary bliss! This classic dish transforms tender beef chuck into a melt-in-your-mouth masterpiece, simmered with red wine, earthy mushrooms, sweet carrots, and fragrant herbs
Ingredients
- Beef Chuck (2 lbs, cut into 1-inch cubes):
- Why it’s important: A well-marbled cut that becomes tender and flavorful when slow-cooked.
- Substitutions: Beef brisket, rump roast, or stew meat. For a leaner option, try sirloin (may be less tender).
- Red Wine (1 cup, Burgundy or Pinot Noir):
- Why it’s important: Adds rich, fruity depth and tenderizes the beef.
- Substitutions: Merlot, Cabernet Sauvignon, or non-alcoholic red wine. Use grape juice with 1 tbsp vinegar for alcohol-free.
- Beef Broth (2 cups):
- Why it’s important: Creates a savory base for the stew.
- Substitutions: Chicken or vegetable broth, or water with a bouillon cube.
- Onion (1 medium, chopped):
- Why it’s important: Provides a sweet, savory foundation.
- Substitutions: Shallots or leeks for a milder flavor.
- Garlic (4 cloves, minced):
- Why it’s important: Infuses the stew with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
- Carrots (2 cups, sliced):
- Why it’s important: Adds sweetness and hearty texture.
- Substitutions: Parsnips, turnips, or celery for variety.
- Mushrooms (2 cups, quartered):
- Why it’s important: Brings earthy, umami flavor and meaty texture.
- Substitutions: Cremini, shiitake, or button mushrooms. Omit or use zucchini for mushroom-free.
- Tomato Paste (2 tbsp):
- Why it’s important: Deepens the sauce with tangy, savory richness.
- Substitutions: ¼ cup crushed tomatoes or 1 tbsp ketchup in a pinch.
- Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, herbaceous notes.
- Substitutions: Fresh thyme (1 tbsp), rosemary, or herbes de Provence.
- Bay Leaf (1):
- Why it’s important: Infuses the stew with subtle, aromatic flavor.
- Substitutions: Omit or use a pinch of dried oregano.
- Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the beef and vegetables.
- Olive Oil (2 tbsp):
- Why it’s important: Browns the beef, adding depth and richness.
- Substitutions: Avocado oil, vegetable oil, or butter.
- Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and color.
- Substitutions: Chives, cilantro, or omit.
Tip: Choose a red wine you’d enjoy drinking for the best flavor, and use fresh, firm mushrooms to avoid a soggy texture.
Instructions
Step 1: Brown the Beef
- Pat 2 lbs beef chuck cubes dry with paper towels to ensure good browning.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the beef in batches (avoid overcrowding) and brown on all sides, about 4–5 minutes per batch. Transfer to the slow cooker.
- Tip: Don’t skip browning—it locks in flavor and creates a rich base for the stew.
Step 2: Sauté the Aromatics
- In the same skillet, reduce heat to medium. Add 1 chopped medium onion and 4 minced garlic cloves.
- Sauté for 3–4 minutes until softened and fragrant, scraping up the browned bits from the beef.
- Transfer the onion and garlic to the slow cooker.
- Tip: Add a splash of red wine to the skillet to deglaze, then pour into the slow cooker for extra flavor.
Step 3: Combine in the Slow Cooker
- Add 2 cups sliced carrots, 2 cups quartered mushrooms, 1 cup red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt and pepper to the slow cooker.
- Stir gently to combine all ingredients, ensuring the beef is mostly submerged.
- Tip: Cut vegetables into uniform sizes for even cooking.
Step 4: Cook
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the flavors have melded.
- Check at the lower end of the time to avoid overcooking, as slow cookers vary.
- Tip: If the sauce is too thin, remove the lid for the last 30 minutes on high to reduce, or mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 15 minutes.
Step 5: Serve
- Remove and discard the bay leaf.
- Taste and adjust salt and pepper as needed.
- Spoon the beef bourguignon into bowls, ensuring each serving gets beef, vegetables, and plenty of sauce.
- Garnish with chopped fresh parsley and serve with crusty bread or over mashed potatoes.
- Tip: Let the stew rest for 5–10 minutes before serving to allow flavors to settle.
