Easy Beef Bourguignon Recipe For Your Slow Cooker
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Description
Beef Bourguignon is a classic French dish that is rich, hearty, and perfect for a cold winter evening. It is traditionally made by simmering beef in red wine with vegetables like onions, carrots, and mushrooms. But making it can be a bit of a hassle since it requires a lot of cooking time and attention. However, with this easy beef bourguignon recipe for your slow cooker, you can enjoy all the deliciousness without the fuss.Prep time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 8 hours.Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (such as Burgundy)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots, peeled and sliced
- 8 ounces mushrooms, sliced
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Chopped fresh parsley, for garnish
Equipment
- Slow cooker
- Skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
Method
- Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes.
- Transfer the beef to the slow cooker.
- Lower the heat to medium and add the chopped onion to the skillet. Cook for 3-4 minutes, until softened.
- Add the minced garlic and cook for another minute.
- Add the beef broth, red wine, tomato paste, thyme, and bay leaf to the skillet. Stir to combine.
- Bring the mixture to a simmer and cook for 2-3 minutes.
- Pour the mixture over the beef in the slow cooker.
- Add the sliced carrots and mushrooms to the slow cooker. Season with salt and pepper to taste.
- Cover and cook on low for 8 hours.
- When the beef is tender and the vegetables are cooked through, remove the bay leaf.
- In a small bowl, mix together the flour and butter to form a paste.
- Stir the paste into the slow cooker and cook for an additional 30 minutes, until the sauce has thickened.
- Serve hot, garnished with chopped fresh parsley.
Notes
- If you want to make this recipe a day ahead, let it cool and store it in the refrigerator overnight. Reheat it in the slow cooker on low for 2-3 hours before serving.
- If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Nutrition Info
- Serving size: 1/6 of recipe
- Calories: 397
- Protein: 35g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 6g
Recipes FAQ
What kind of beef is best for beef bourguignon?
Chuck roast is the best cut of beef for this recipe as it becomes tender and flavorful after long, slow cooking. Other cuts that work well include brisket or round.Can I use a different type of wine?
While Burgundy is the traditional wine used in this recipe, you can use any dry red wine that you prefer.Can I make this recipe on the stovetop instead of the slow cooker?
Yes, you can make this recipe on the stovetop. Follow the same instructions for browning the beef and cooking the vegetables in a large, heavy-bottomed pot or Dutch oven. Add the beef broth, red wine, tomato paste, thyme, bay leaf, carrots, and mushrooms to the pot. Bring to a simmer, then reduce the heat to low and cook, covered, for 2-3 hours, or until the beef is tender. Add the flour and butter paste and cook for an additional 10-15 minutes to thicken the sauce.Recipe Tips
- Cutting the beef into 2-inch cubes will ensure that it cooks evenly and becomes tender.
- Browning the beef before adding it to the slow cooker is an important step as it adds flavor to the dish.
- Don't skip the step of making a flour and butter paste as it helps to thicken the sauce and gives it a rich, velvety texture.
- You can serve this dish over mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
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