There are few dishes as comforting and iconic as a classic Boeuf Bourguignon. This hearty French beef stew, famously introduced to American kitchens by Julia Child, is the epitome of rustic elegance. While it sounds fancy, my version simplifies the process by using a slow cooker, allowing the flavors of tender beef, smoky bacon, rich red wine, and earthy mushrooms to meld into a masterpiece with minimal effort. It’s a soul-warming meal perfect for a chilly evening. To keep things low-carb, I love serving this over a creamy cauliflower mash or zucchini noodles, soaking up every last drop of the incredible sauce.
Ingredients
• 1 medium onion, sliced
• 8 slices sugar-free bacon
• 2.5 lbs / 1.1 kg boneless beef chuck roast, cut into 1-inch cubes
• 1 cup / 240 ml beef broth
• 6 tbsp / 85 g butter
• 1 lb / 450 g white button mushrooms, sliced
• 2 tbsp tomato paste
• 2 garlic cloves, minced
• 0.5 tsp dried thyme
• 15 fresh pearl onions, peeled (approx. 3.5 oz / 100 g)
• 0.5 cup / 120 ml Burgundy or other dry red wine
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
Instructions
1. Layer the sliced onion on the bottom of a large slow cooker.
2. In a large skillet over medium-high heat, cook the bacon until crisp, about 6-10 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet. Working in batches to avoid overcrowding, sear the beef cubes in the bacon fat until well-browned on all sides. Transfer the browned beef to the slow cooker.
3. Pour the beef broth into the hot skillet to deglaze, scraping up any flavorful browned bits from the bottom of the pan. Bring to a boil, then carefully pour this liquid over the beef in the slow cooker.
4. Crumble or chop the cooked bacon and add it to the slow cooker.
5. Melt the butter in the same skillet over medium-high heat. Add the sliced mushrooms and cook, stirring often, until they have released their liquid and started to brown, about 5 minutes. Add the cooked mushrooms to the slow cooker.
6. Stir the tomato paste, minced garlic, dried thyme, peeled pearl onions, and red wine into the slow cooker. Season with salt and pepper and stir gently to combine all .
7. Cover and cook on the LOW setting for 6 to 8 hours, or until the beef is fork-tender.
Nutritional Information
• PER SERVING: 695 CALORIES ★ FAT 54 G (70%) ★ NET CARBS 7 G (4%) ★ PROTEIN 43 G (25%)
Pro Tips
• Don’t skip searing the beef! This step is crucial for developing the deep, rich flavor that makes this dish so incredible.
• To easily peel pearl onions, blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. The skins will slip right off.
• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water (or 1/2 tsp xanthan gum for a keto option) and stir it into the slow cooker during the last 30 minutes of cooking.
• This stew tastes even better the next day as the flavors have more time to meld. It’s the perfect make-ahead meal for a dinner party or busy week.
FAQ
Q: What kind of beef is best for this slow cooker recipe
A: This recipe calls for boneless beef chuck roast cut into 1-inch cubes. It’s an ideal cut for slow cooking as it becomes incredibly tender and flavorful over several hours.
Q: Do I really need to sear the beef before slow cooking
A: Yes, searing the beef is a crucial step that should not be skipped. This process creates a deep, rich flavor base (through the Maillard reaction) that is essential for a classic Boeuf Bourguignon.
Q: How can I thicken the sauce for this Boeuf Bourguignon
A: For a thicker sauce, you can stir in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking. For a keto-friendly option, use 1/2 teaspoon of xanthan gum.
Q: What can I serve with this low-carb Boeuf Bourguignon
A: To keep the meal low-carb and keto-friendly, this stew is excellent served over a creamy cauliflower mash or with zucchini noodles. Both are perfect for soaking up the rich, savory sauce.
