Irresistibly Easy Slow Cooked Beef Bourguignon Recipe

A classic Slow Cooked Beef Bourguignon that combines tender beef, vegetables, and a flavorful sauce for an effortless gourmet meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 8

Total Time 8 30

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3 pounds Beef Chuck Roast Cuts with good marbling preferred
4 ounces Bacon Can substitute with pancetta

For the Aromatics

2 medium Onions Yellow or white onions work best
3 cloves Garlic Fresh garlic is recommended

For the Liquid Base

1 bottle Red Wine Preferably Burgundy or Pinot Noir
2 cups Beef Broth Low-sodium preferred

For the Vegetables

4 medium Carrots Adds sweetness and texture
8 ounces Mushrooms Cremini or button mushrooms add flavor

For the Flavor Makers

2 tablespoons Tomato Paste Essential for a robust sauce
1 teaspoon Fresh Thyme Dried thyme can be used as a substitute
2 leaves Bay Leaves Remove before serving
to taste Salt Adjust according to preference
to taste Pepper Adjust according to preference

For Thickening

2 tablespoons All-Purpose Flour Cornstarch can be a gluten-free alternative

For Garnish

2 tablespoons Fresh Parsley Sprinkle before serving!

Equipment

Slow Cooker
Skillet

Method

Making the Beef Bourguignon

Prepare Ingredients: Cut the beef chuck roast into 1-inch cubes and season generously with salt and pepper. Chop onions, garlic, carrots, and mushrooms.
Sauté Bacon: Dice the bacon and sauté it in a skillet over medium heat for about 5-7 minutes until crispy. Transfer to slow cooker, leaving drippings.
Brown Beef: In the same skillet, add seasoned beef cubes in batches. Brown for 3-4 minutes on each side until golden. Transfer to slow cooker.
Sauté Aromatics: Use remaining drippings to cook onions and garlic, stirring for 3-4 minutes until translucent. Add to slow cooker.
Combine Ingredients: Add carrots, mushrooms, red wine, beef broth, tomato paste, thyme, and bay leaves to slow cooker. Mix well.
Slow Cook: Cover and cook on low for about 8 hours or high for 4 hours until beef is fork-tender.
Thicken Sauce: Mix all-purpose flour with some cooking liquid to form a slurry. Stir back into slow cooker to thicken sauce.
Serve: Remove bay leaves, adjust seasoning, garnish with parsley, and serve hot. Optionally serve over creamy mashed potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 750IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

Can be made ahead for deeper flavors. Store in an airtight container for up to 3 days or freeze for 3 months.

Tried this recipe?

Let us know how it was!