Description
This Slow Cooker Beef Bourguignon is a comforting and flavorful French classic made easy with tender chuck beef, savory mushrooms, aromatic herbs, and a rich red wine braise. Perfect for a hearty dinner, this recipe uses a slow cooker to develop deep, complex flavors with minimal hands-on time.
Ingredients
Scale
Meat and Bacon
- 3 slices center cut bacon, chopped
- 1 1/2 pounds chuck beef, trimmed and cut into 1-inch cubes
Seasonings and Flour
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
Vegetables and Herbs
- 2 1/2 cups cremini mushrooms, halved or quartered
- 1 cup shallots, chopped
- 4 cloves garlic, sliced
- 1 1/2 cups carrots, cut into 1-inch pieces
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Liquids and Condiments
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
Instructions
- Render Bacon: Heat a large skillet over medium heat and cook the chopped bacon until crisp. Using a slotted spoon, transfer the bacon to the slow cooker. Remove most of the bacon fat from the skillet, leaving about 1 teaspoon for cooking the mushrooms.
- Prepare and Brown Beef: In a bowl, toss the beef cubes with flour, onion powder, 3/4 teaspoon kosher salt, and black pepper until evenly coated. Brown the beef in the skillet in two batches over medium heat until all sides are nicely seared. Transfer the browned beef to the slow cooker.
- Sauté Mushrooms and Aromatics: Add 1 teaspoon of reserved bacon fat, mushrooms, and remaining 1/4 teaspoon kosher salt to the skillet. Cook until mushrooms start to brown, about 4 to 5 minutes. Add chopped shallots and sliced garlic, cooking for another 2 to 3 minutes until fragrant and softened. Stir in tomato paste until fully combined, then transfer this mixture to the slow cooker.
- Add Liquids and Herbs: Pour the red wine and beef broth into the slow cooker, stirring everything gently to combine into a uniform mixture. Place the sprigs of fresh thyme and rosemary on top, followed by the carrot pieces.
- Cook Slowly: Cover and cook on low for 8 hours or on high for 4 to 6 hours, until the beef is tender and flavors melded. Remove the herb sprigs before serving.
Notes
- Use gluten-free flour as a substitute if you require a gluten-free version.
- Dry red wine adds depth of flavor but can be omitted for a non-alcoholic version, substituting additional beef broth.
- Brown the beef in batches to prevent overcrowding, ensuring better caramelization.
- Removing most of the bacon fat reduces greasiness but leaves enough to add flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
