Of course. Slow Cooker Beef Bourguignon is the ultimate comfort food, transformed into a convenient, hands-off masterpiece. The slow cooker is perfect for this dish, as it gently tenderizes the beef and melds the rich, complex flavors together over hours.
Here is a detailed, reliable recipe that will fill your home with an incredible aroma.
The Ultimate Slow Cooker Beef Bourguignon
This recipe includes a crucial stovetop step (see Quick Tip below for a truly “dump-and-go” alternative). Searing the meat and sautéing the vegetables first adds a deep, foundational flavor that is worth the extra effort.
Ingredients
For the Beef & Marinade:
· 3 lbs beef chuck roast, cut into 2-inch cubes
· 2 cups dry red wine (e.g., Pinot Noir, Burgundy, or a Cabernet Sauvignon)
· 2 tablespoons olive oil
· Salt and freshly ground black pepper
For the Aromatics:
· 6 oz pancetta or thick-cut bacon, diced
· 1 large yellow onion, finely chopped
· 2 large carrots, peeled and diced
· 4 cloves garlic, minced
For the Stew:
· 2 tablespoons tomato paste
· 3 tablespoons all-purpose flour
· 2 cups beef stock (low sodium preferred)
· 1 tablespoon fresh thyme leaves (or 1 tsp dried)
· 2 bay leaves
· 1 tsp black peppercorns
For the Mushrooms & Onions (added later):
· 10 oz pearl onions, peeled (frozen work great!)
· 8 oz cremini mushrooms, quartered
For Serving:
· Chopped fresh parsley
· Mashed potatoes, egg noodles, or crusty bread
Instructions
- Marinate the Beef (Optional but Recommended – can do overnight):
· Place the cubed beef in a large bowl or zip-top bag. Pour the red wine over it, ensuring it’s mostly submerged. Cover and refrigerate for at least 2 hours, or ideally overnight.
- Brown the Meat & Aromatics:
· Remove the beef from the wine, pat it very dry with paper towels (this is key for browning). RESERVE THE WINE. Season the beef generously with salt and pepper.
· In a large skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the pancetta or bacon and cook until crispy. Remove with a slotted spoon and place directly into the slow cooker.
· Working in batches, sear the beef cubes in the hot fat until browned on all sides. Don’t crowd the pan. Transfer the browned beef to the slow cooker.
· Add the chopped onion and carrots to the same skillet. Sauté for 5-7 minutes until softened. Add the garlic and tomato paste and cook for 1 more minute until fragrant.
- Build the Sauce:
· Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute to cook off the raw flour taste.
· Slowly pour in the reserved red wine and the beef stock, scraping the bottom of the pan with a wooden spoon to release all the browned bits (this is flavor!).
· Bring to a simmer until the sauce slightly thickens. Pour this entire mixture over the beef in the slow cooker.
- Slow Cook:
· Add the thyme, bay leaves, and peppercorns to the slow cooker. Stir everything to combine.
· Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef should be fork-tender.
- Add Final Ingredients:
· About 30-45 minutes before serving, sauté the mushrooms and pearl onions in a separate skillet with a little butter or oil until golden brown. This step prevents them from becoming mushy.
· Stir them into the stew for the last 30 minutes of cooking.
- Serve:
· Discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
· Serve garnished with fresh parsley over a bed of creamy mashed potatoes, egg noodles, or with crusty bread to soak up the incredible sauce.
Crucial Tips for Success
· Don’t Skip the Sear: Browning the meat creates the Maillard reaction, which builds a deep, rich flavor base that you cannot achieve by simply adding raw ingredients to the slow cooker.
· Pat the Meat Dry: This is the secret to a good sear. Wet meat steams instead of browns.
· Use the Right Wine: Cook with a wine you would actually drink. If it tastes bad in the glass, it will taste bad in your stew.
· Don’t Overcook the Mushrooms: Adding them at the end preserves their texture and earthy flavor. If you add them at the beginning, they will disintegrate.
· Finishing Touch: For a restaurant-quality finish, you can skim any excess fat from the surface of the stew before serving. For a richer, glossier sauce, stir in a tablespoon of butter at the very end.
Quick Tip: The “Dump-and-Go” Shortcut
If you truly must skip the stovetop step:
- Place the raw, un-browned beef cubes in the slow cooker.
- Whisk the flour with ¼ cup of beef stock until smooth to make a slurry, then add it to the cooker (this prevents lumps).
- Add all other stew ingredients except the mushrooms and pearl onions.
- Cook as directed. The flavor will be less deep but will still be delicious.
This dish is well worth the effort. The long, slow cooking process transforms simple ingredients into an elegant and deeply satisfying classic. Enjoy