Of course! Slow Cooker Beef Bourguignon transforms the classic French dish into an accessible, make-ahead meal that’s perfect for a cozy dinner. The slow cooker does an excellent job of tenderizing the beef and melding the rich, complex flavors.
Here is a detailed recipe and guide.
Slow Cooker Beef Bourguignon
This recipe simplifies the traditional method without sacrificing the deep, luxurious flavor of the original.
Prep Time: 30 minutes Cook Time: 8-9 hours on LOW or 5-6 hours on HIGH Serves: 6
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Ingredients
For the Beef & Marinade (Optional but Recommended):
· 3 lbs (1.4 kg) beef chuck roast, cut into 2-inch cubes
· 1 ½ cups dry red wine (e.g., Pinot Noir, Burgundy, or a Cabernet Sauvignon)
· 2 tablespoons olive oil
· 4 cloves garlic, minced
· 1 tablespoon tomato paste
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· 1 bay leaf
· ½ teaspoon black pepper
For the Slow Cooker:
· 6 oz (170g) bacon, chopped
· 1 large yellow onion, chopped
· 2 large carrots, peeled and cut into 1-inch chunks
· 8 oz (225g) cremini mushrooms, halved or quartered if large
· 2 tablespoons all-purpose flour
· 2 cups beef stock
· 1 tablespoon tomato paste
· 10-12 pearl onions, peeled (fresh or frozen)
For the Finishing Touch (Beurre Manié):
· 2 tablespoons softened butter
· 2 tablespoons all-purpose flour
For Serving:
· Chopped fresh parsley
· Mashed potatoes, egg noodles, or crusty bread
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Instructions
Step 1: Marinate the Beef (Optional)
· In a large bowl, combine the cubed beef, red wine, minced garlic, 1 tbsp tomato paste, thyme, and bay leaf. Cover and refrigerate for at least 2 hours, or ideally overnight. If short on time, you can skip this step, but it deepens the flavor significantly.
Step 2: Sear the Beef & Bacon
1. Remove the beef from the marinade (if used) and pat it very dry with paper towels. This is crucial for getting a good sear. Reserve the marinade liquid.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and place directly into the slow cooker.
3. In the same skillet with the bacon fat, working in batches, sear the beef cubes on all sides until deeply browned. Don’t overcrowd the pan. Transfer the seared beef to the slow cooker.
Step 3: Sauté the Aromatics
· In the same skillet, add the chopped onion and carrot chunks. Cook for 4-5 minutes until the onions are softened. Add the mushrooms and cook for another 4-5 minutes until they release their moisture and brown.
· Sprinkle the 2 tablespoons of flour over the vegetables and cook for 1 minute, stirring constantly.
· Pour in the reserved marinade liquid (or 1 ½ cups of fresh red wine) and the beef stock. Scrape the bottom of the pan with a wooden spoon to release all the browned bits (this is flavor!).
· Stir in the 1 tablespoon of tomato paste and bring to a simmer. Let it simmer for 2-3 minutes until it slightly thickens.
Step 4: Combine in the Slow Cooker
· Pour the entire contents of the skillet over the beef and bacon in the slow cooker. Add the pearl onions and stir everything to combine.
Step 5: Slow Cook
· Cover and cook on LOW for 8-9 hours or on HIGH for 5-6 hours. The beef is done when it is fork-tender.
Step 6: Thicken the Sauce
1. About 30 minutes before serving, prepare the beurre manié: in a small bowl, mash the softened butter and flour together with a fork until it forms a smooth paste.
2. Remove the lid from the slow cooker. Scoop out about a cup of the hot cooking liquid and whisk it into the butter-flour paste until smooth.
3. Stir this mixture back into the slow cooker. Add the remaining 2 tablespoons of tomato paste if desired for extra richness and color.
4. Cover and cook on HIGH for another 20-30 minutes until the sauce has thickened. Season generously with salt and pepper to taste.
Step 7: Serve
· Discard the bay leaf. Serve the Beef Bourguignon hot over mashed potatoes, egg noodles, or with crusty bread to soak up the incredible sauce. Garnish with fresh chopped parsley.
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Success Tips & Notes
· The Wine: Use a wine you would enjoy drinking. Avoid “cooking wine” as it is loaded with salt. A good Pinot Noir is traditional.
· Don’t Skip the Sear: Searing the beef creates a Maillard reaction, which builds a foundational depth of flavor that you can’t get from just slow cooking.
· Pearl Onions: Peeling fresh pearl onions can be tedious. To make it easier, blanch them in boiling water for 2 minutes, then transfer to an ice bath. The skins will slip right off. Using frozen pre-peeled pearl onions is a perfect time-saver.
· Marinating: While optional, marinating the beef in wine is a hallmark of the authentic dish and is highly recommended for the most complex flavor.
· Make-Ahead: This dish tastes even better the next day. Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
· Freezing: It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy your incredibly flavorful and comforting homemade Beef Bourguignon