Description
Beef Bourguignon has always sounded like one of those fancy French dishes that you’d only find at a fine restaurant. But when I discovered that it could be made in a slow cooker, everything changed. Suddenly, this elegant, wine-infused stew became something I could prepare in my own kitchen with very little effort
Ingredients
2 lbs beef chuck, cut into 1-inch cubes
1 cup red wine (Burgundy or Pinot Noir)
2 cups beef broth
1 medium onion, chopped
4 cloves garlic, minced
2 cups carrots, sliced
2 cups mushrooms, quartered
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, for garnish
Instructions
Step 1: Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches and sear them until browned on all sides.
Don’t overcrowd the pan—browning in batches ensures better caramelization. Once browned, transfer the beef to the slow cooker.
Step 2: Sauté the Aromatics
In the same skillet, add a little more oil if needed. Add the chopped onions and garlic and cook for 2–3 minutes until softened and fragrant.
Scrape up any browned bits from the pan—they carry a ton of flavor. Transfer the mixture to the slow cooker.
Step 3: Add the Veggies and Liquid
Add the sliced carrots and quartered mushrooms to the slow cooker.
Pour in the red wine and beef broth. Stir in the tomato paste, dried thyme, salt, pepper, and drop in the bay leaf.
Step 4: Cook Low and Slow
Stir everything together gently. Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours.
You’ll know it’s ready when the beef is fork-tender and the vegetables are perfectly soft.
Step 5: Finish and Serve
Remove the bay leaf before serving.
Garnish with chopped fresh parsley for a pop of color and brightness.
Serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up all that amazing sauce
