Description
This Slow Cooker Beef Bourguignon is a simplified version of the French classic—tender beef, mushrooms, and carrots simmered in red wine and herbs for a rich, hearty stew. Perfect for a romantic dinner or cozy family meal, this dish delivers elegance with minimal effort.
Ingredients
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2 lbs beef chuck, cut into 1-inch cubes
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1 cup red wine (Burgundy or Pinot Noir)
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2 cups beef broth
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1 medium onion, chopped
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4 cloves garlic, minced
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2 cups carrots, sliced
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2 cups mushrooms, quartered
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2 tbsp tomato paste
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1 tsp dried thyme
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1 bay leaf
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Salt and pepper, to taste
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2 tbsp olive oil
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides; transfer to slow cooker.
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In the same skillet, sauté onion and garlic for 2–3 minutes until softened; add to slow cooker.
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Add carrots, mushrooms, wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir gently.
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Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is tender.
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Remove bay leaf, garnish with parsley, and serve with crusty bread, mashed potatoes, or noodles.
Notes
Browning the beef adds deeper flavor—don’t skip if possible.
Thicken sauce at the end with a cornstarch slurry if desired.
Use a wine you’d happily drink—its flavor carries through.
Add pearl onions or baby potatoes for a rustic variation.
Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner / Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: French