Description
This Slow Cooker Beef Bourguignon is a classic French-inspired stew featuring tender chunks of beef chuck, crispy bacon, colorful baby potatoes, fresh mushrooms, and carrots all simmered slowly in a rich red wine and tomato sauce infused with garlic and thyme. Perfect for an effortless, hearty meal, this recipe utilizes slow cooking to develop deep, comforting flavors that melt in your mouth.
Ingredients
Meats and Protein
- 5 slices diced bacon
- 3 pounds boneless beef chuck pieces (cut to 1 inch cubes)
Liquids and Sauces
- 1 cup red cooking wine
- 2 cups chicken broth
- ½ cup tomato sauce
- ¼ cup soy sauce
Vegetables and Herbs
- 3 minced garlic cloves
- 2 tablespoons minced thyme
- 5 medium sliced carrots
- 1 pound baby potatoes (tri-color recommended)
- 8 ounces sliced fresh mushrooms
- fresh chopped parsley for garnish
Others
- ¼ cup flour
Instructions
- Cook the Bacon: In a large skillet over medium-high heat, cook 5 slices of diced bacon for 5-7 minutes or until crisp. Remove the bacon with a slotted spoon and transfer it to the slow cooker, leaving the bacon fat in the skillet.
- Brown the Beef: Season 3 pounds of boneless beef chuck cubes generously with salt and pepper. Add the beef pieces to the skillet and brown them on all sides for 2-3 minutes per side, allowing a flavorful crust to form. Once browned, transfer the beef to the slow cooker.
- Prepare the Sauce: Pour 1 cup of red cooking wine into the skillet to deglaze it, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce slightly for about 3-5 minutes. Gradually add 2 cups of chicken broth, ½ cup tomato sauce, and ¼ cup soy sauce, stirring well. Slowly whisk in ¼ cup flour to thicken the sauce and remove from heat.
- Add Sauce and Vegetables to Slow Cooker: Pour the prepared sauce over the beef and bacon in the slow cooker. Add 3 minced garlic cloves, 2 tablespoons of minced thyme, 5 sliced medium carrots, 1 pound of baby potatoes, and 8 ounces of sliced fresh mushrooms to the slow cooker. Stir gently to combine all ingredients.
- Slow Cook the Stew: Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 6 hours. The beef should be tender and the flavors fully developed when done.
- Finish and Serve: Before serving, garnish the stew with fresh chopped parsley. Serve hot, ideally alongside creamy mashed potatoes to soak up the delicious sauce.
Notes
- For best flavor, use a good quality red cooking wine, such as Burgundy or Pinot Noir.
- You can substitute chicken broth with beef broth for a richer taste.
- If you prefer a thicker sauce, you can mix an additional tablespoon of flour with some water to make a slurry and stir into the slow cooker during the last hour.
- Be sure to brown the beef thoroughly to maximize flavor development.
- This stew improves in flavor if made a day ahead and refrigerated, allowing the ingredients to meld.
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
