A Taste of France, Made Effortlessly Simple
Dreaming of a trip to the French countryside? This Slow Cooker Beef Bourguignon brings that dream right to your kitchen. Don’t let the fancy name fool you; this is comfort food at its most elegant and surprisingly simple. We’re talking fall-apart tender beef, swimming in a luxuriously rich and earthy red wine sauce, all slow-cooked to perfection with minimal effort. It’s the kind of meal that fills your home with an incredible aroma and makes any evening feel special. Serve it over creamy mash or with crisp green beans for a truly unforgettable dinner.
MAKES: 6 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 4 to 5 hours
Ingredients
• Bouquet Garni
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 tsp whole peppercorns
• 3 whole cloves
• 3 bay leaves
• Stew
• 2 lbs / 900 g beef chuck steak or brisket
• 3 tbsp / 45 g ghee, divided
• 1 medium white onion, chopped
• 3 cloves garlic, crushed
• 1 medium carrot, sliced
• 1 bottle / 750 ml dry red wine, such as Burgundy
• 1 tbsp / 15 g unsweetened tomato paste
• 8 slices / 240 g bacon
• 4 cups / 300 g sliced white mushrooms
• Fine sea salt and black pepper, to taste
Instructions
1. Prepare the bouquet garni by placing the parsley, thyme, peppercorns, cloves, and bay leaves in a piece of cheesecloth and tying it securely with kitchen string.
2. Cut the beef into 2-inch chunks and season generously with salt and pepper. In a large Dutch oven or heavy-based pot, heat 2 tablespoons of ghee over medium-high heat.
3. Working in batches to avoid overcrowding the pan, sear the beef until golden brown on all sides, about 5-7 minutes per batch. Transfer the seared beef to your slow cooker.
4. Reduce the heat to medium. Add the chopped onion, crushed garlic, and sliced carrot to the same pot, cooking for 3-4 minutes until softened.
5. Pour in the red wine and add the tomato paste. Bring to a simmer, using a spatula to scrape up any browned bits from the bottom of the pot. This is where the flavor is!
6. Carefully pour the wine mixture over the beef in the slow cooker. Add the prepared bouquet garni. Cover and cook on high for 4 to 5 hours, or on low for 8 hours, until the beef is tender.
7. Shortly before serving, heat the remaining 1 tablespoon of ghee in a skillet over medium heat. Cook the bacon until crisp, about 5 minutes. Add the sliced mushrooms and cook for another 4-5 minutes until browned and tender.
8. Remove and discard the bouquet garni from the stew. Stir the cooked bacon and mushrooms into the slow cooker. Season with additional salt to taste and serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 678 kcal
• Fat: 45 g
• Total Carbs: 8.3 g
• Fiber: 1.4 g
• Net Carbs: 6.9 g
• Protein: 36.7 g
Pro Tips
• Don’t skip searing the beef! This step creates a deep, caramelized crust that builds a massive foundation of flavor for the final stew.
• Use a wine you would enjoy drinking. A dry red like a Burgundy, Pinot Noir, or Merlot works best. The alcohol cooks off, leaving behind a rich, complex flavor.
• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the slow cooker during the last 30 minutes of cooking.
• This dish tastes even better the next day! The flavors have more time to meld and deepen. Gently reheat on the stovetop before serving.
FAQ
Q: What is the best red wine for Beef Bourguignon
A: The recipe recommends a dry red wine you would enjoy drinking, such as a Burgundy, Pinot Noir, or Merlot. The alcohol cooks off, leaving a rich, complex flavor.
Q: Do I really need to sear the beef first
A: Yes, this step is crucial. Searing the beef creates a deep, caramelized crust that builds a massive foundation of flavor for the final stew. Do not skip this step for the best results.
Q: How can I make the Beef Bourguignon sauce thicker
A: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking.
Q: Can I make this recipe ahead of time
A: Absolutely. This dish tastes even better the next day because the flavors have more time to meld and deepen. Simply reheat it gently on the stovetop before serving.
