Description
A rich and hearty Slow Cooker Beef Bourguignon recipe that combines tender stewing beef, robust red wine, and a medley of vegetables slow-cooked to perfection, delivering deep French flavors with minimal effort.
Ingredients
Scale
Beef and Coating
- 2 pounds stewing beef, trimmed and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 pound small potatoes, halved
- 4 large carrots, chopped
- 1/2 pound mushrooms, quartered
- 1/2 cup frozen pearl onions
Liquids and Seasonings
- 4 tablespoons olive oil (divided)
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, for garnish
Instructions
- Prepare the Beef: Trim any excess fat from the stewing beef and cut it into 1-inch cubes to ensure even cooking and tenderness.
- Coat the Beef: In a large bowl, mix the all-purpose flour, salt, and black pepper. Add the beef cubes and toss until they are evenly coated with the flour mixture, which helps thicken the stew later.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for about 2-3 minutes on each side to develop flavor, then transfer them to the slow cooker.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic and chopped onion for about 3-4 minutes until softened and fragrant.
- Add Aromatics to Slow Cooker: Transfer the sautéed garlic and onion mixture into the slow cooker with the beef.
- Add Liquids and Seasonings: Pour the beef broth, red wine, and tomato paste into the slow cooker. Stir gently to combine. Add the dried thyme and bay leaves to infuse the stew with aromatic flavors.
- First Slow Cook: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the beef becomes tender.
- Add Vegetables: Add the halved potatoes, chopped carrots, quartered mushrooms, and frozen pearl onions to the slow cooker, distributing them evenly.
- Final Slow Cook: Cover and continue cooking on low for an additional 1-2 hours until the vegetables are tender and flavors meld.
- Finish and Serve: Discard the bay leaves. Taste and adjust seasoning with salt and pepper if necessary. Garnish with fresh parsley and serve the beef bourguignon hot, enjoying its rich and comforting flavor.
Notes
- For deeper flavor, use a dry red wine such as Pinot Noir or Burgundy.
- Browning the beef is crucial to develop rich flavor; don’t skip this step.
- If preferred, pearl onions can be used fresh and peeled instead of frozen.
- This stew tastes even better the next day after flavors have fully melded.
- Serve with crusty bread or over buttered noodles for a complete meal.
- You can substitute beef broth with vegetable broth if you want a lighter flavor, but the classic recipe uses beef broth.
