Description
This Slow Cooker Beef Bourguignon is the ultimate weekend comfort meal featuring tender beef chuck cubes slow-cooked with smoky bacon, aromatic herbs, and a rich, non-alcoholic red wine substitute. Enhanced with comforting vegetables like pearl onions, mushrooms, carrots, and optional potatoes, this hearty stew delivers deep French-inspired flavors with minimal hands-on time, perfect for cozy dinners.
Ingredients
Scale
Meat & Protein
- 2 lbs Beef Chuck Roast, cut into 1.5 to 2-inch cubes
- 6 oz Thick-Cut Bacon, cut into lardons
Vegetables
- 1 cup Pearl Onions, peeled
- 8 oz Mushrooms (Cremini or Button), quartered or halved
- 3 Carrots, sliced into thick rounds or chunks
- 3 cloves Garlic, minced
- 1 medium Onion, roughly chopped
- Optional: 2 cups diced Yukon Gold Potatoes
Liquids & Broth
- 2 cups Non-Alcoholic Red Wine Substitute (or beef broth combined with 1/2 cup unsweetened cranberry or grape juice)
- 2 cups Low Sodium Beef Broth
Pantry & Herbs
- 2 tbsp Tomato Paste
- 2 tbsp All-Purpose Flour
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- Salt and freshly ground black pepper, to taste
- Optional: 1 tbsp Cornstarch mixed with 2 tbsp cold water (for slurry)
- Fresh chopped parsley, for garnish
Instructions
- Prepare Ingredients: Pat the beef chuck cubes dry with paper towels and season generously with salt and freshly ground black pepper. Cut the bacon into lardons, roughly chop the onion, slice the carrots into thick rounds or chunks, and mince the garlic.
- Cook Bacon: In a large heavy-bottomed skillet or Dutch oven over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels, keeping the rendered fat in the pan.
- Sear Beef: Increase heat to medium-high. Toss the beef cubes in all-purpose flour coating evenly. Working in batches, sear the floured beef in the hot bacon fat until browned on all sides. Transfer the seared beef to the slow cooker.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion and sliced carrots to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute. Add tomato paste and cook 1-2 minutes to develop flavor.
- Deglaze Pan: Pour in the non-alcoholic red wine substitute (or beef broth with juice mixture) and scrape up brown bits from the pan. Bring to a simmer, then add the beef broth, fresh thyme, and bay leaf.
- Combine and Cook: Pour the skillet mixture over the seared beef in the slow cooker and stir gently to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender.
- Add Final Vegetables: About 1 to 1.5 hours before serving, add pearl onions, mushrooms, and optional potatoes to the slow cooker.
- Finish and Thicken: Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. If desired, create a slurry by mixing cornstarch with cold water, stir into stew and cook on high for 15-30 minutes until thickened.
- Serve: Ladle into bowls, garnish with reserved crispy bacon and fresh chopped parsley. Serve hot for a comforting, hearty meal.
Notes
- Using a non-alcoholic red wine substitute keeps the recipe family-friendly and suitable for all ages.
- Searing the beef before slow cooking locks in flavor and improves texture.
- Adding potatoes at the end prevents them from becoming mushy during long cooking.
- The optional slurry helps thicken the stew if you prefer a richer sauce.
- Make sure to thoroughly dry the beef cubes before flouring to get a good sear.
- Fresh thyme and bay leaf provide authentic French flavors but can be omitted in a pinch.
