Deep, savory, and impossibly comforting, Slow-Cooked Beef Bourguignon is the kind of meal that makes you want to put on cozy socks and gather your favorite people around the table. Inspired by the classic French dish, this recipe transforms humble ingredients into a rich, velvety stew that tastes like you spent all day in a Parisian kitchen. Each spoonful brings together tender beef, smoky bacon, sweet onions, mushrooms, and wine-infused broth in perfect harmony. If you’re looking for a dish that’s as impressive for company as it is rewarding on a quiet Sunday evening, this is the one to try.
Ingredients You’ll Need
This iconic French stew is built on simple yet essential ingredients, each playing a unique role in flavor and texture. Don’t skip or substitute without a good reason—the magic truly lies in how these elements come together.
- Beef chuck, 2 pounds: A richly marbled cut that becomes meltingly tender after hours of slow cooking.
- Salt, 1 teaspoon, and black pepper, ½ teaspoon: Just the right amount to draw out the flavors of the beef.
- Olive oil, 2 tablespoons: Helps build a luscious base during the browning process.
- Bacon, 6 ounces diced: Adds smoky depth—don’t skip this essential French touch!
- Large onion, 1 chopped: Boosts sweetness and body while creating a classic flavor foundation.
- Carrots, 2 sliced: Add color, sweetness, and just a touch of earthy flavor.
- Garlic cloves, 3 minced: The secret weapon for aromatic warmth.
- Tomato paste, 2 tablespoons: Richens the sauce with concentrated umami.
- All-purpose flour, 2 tablespoons: Thickens the stew and gives it that signature velvetiness.
- Red wine, 2 cups (such as Pinot Noir): Lends depth, complexity, and unmistakable French flair.
- Beef broth, 2 cups: Rounds out the sauce and intensifies the savory flavors.
- Fresh thyme, 1 tablespoon (or 1 teaspoon dried): Brings an herbaceous note that brightens the whole dish.
- Bay leaves, 2: Add traditional, subtle aromatics.
- Pearl onions, 8 ounces, peeled: Sweet little gems that soak up loads of flavor; substitute with shallots if needed.
- Cremini or white mushrooms, 10 ounces, halved: Bring earthiness and a meaty texture.
- Unsalted butter, 2 tablespoons: For browning the veggies and finishing with a touch of richness.
- Fresh parsley, for garnish (optional): Adds a pop of green and freshness right before serving.
How to Make Slow-Cooked Beef Bourguignon
Step 1: Season and Brown the Beef
Start by patting your beef chuck dry and seasoning generously with salt and pepper all over. Heat olive oil in a large skillet and work in batches to brown the beef cubes—don’t rush this step! Browning creates a flavor foundation for the whole stew, so take your time and avoid crowding the pan. Set each browned batch aside on a plate as you go.
Step 2: Sauté the Bacon, Onion, and Carrots
In the same skillet (no need to wash it!), cook the diced bacon until it’s irresistibly crisp. Remove the bacon bits with a slotted spoon and set aside. Next, add your chopped onion and sliced carrots to the bacon fat and sauté for about five minutes, scraping up those flavor-packed browned bits. The vegetables should soften and take on a golden hue.
Step 3: Layer in Garlic, Tomato Paste, and Flour
Stir minced garlic into the skillet and let it become fragrant, then add the tomato paste and cook for another minute. Sprinkle flour evenly over the vegetables, stirring well to coat everything—this ensures that your finished sauce will be deeply flavorful and thickened just right.
Step 4: Deglaze with Red Wine
Slow-Cooked Beef Bourguignon owes much of its signature character to the red wine. Gradually pour in the wine, stirring and scraping the pan’s bottom to dissolve every bit of flavor. Let the mixture simmer for a couple of minutes, letting the alcohol cook off and the sauce thicken slightly.
Step 5: Assemble and Cook Low and Slow
Transfer the wine mixture, browned beef, crispy bacon, and beef broth into your slow cooker. Add the fresh thyme and bay leaves. Cover and cook on low for eight hours—the long, gentle simmer transforms the beef into something truly special, incredibly tender and packed with flavor.
Step 6: Finish with Onions, Mushrooms, and Butter
About 30 minutes before serving, melt butter in a skillet and sauté your pearl onions and mushrooms. Once they’re caramelized and beautifully browned, stir them into the slow cooker for the final stretch. Their fresh, earthy flavors and bright color bring everything together.
Step 7: Taste, Discard Bay Leaves, and Garnish
Once everything is silky and your kitchen smells amazing, fish out the bay leaves and discard them. Taste for seasoning and sprinkle chopped fresh parsley over the finished Slow-Cooked Beef Bourguignon if you feel fancy.
How to Serve Slow-Cooked Beef Bourguignon
Garnishes
A sprinkle of fresh parsley adds a fresh, herbal touch and a pop of color that makes this slow-cooked dish as beautiful as it is delicious. You could also drizzle a bit of extra buttery pan juice over each bowl for even more decadence—trust me, no one will complain!
Side Dishes
Slow-Cooked Beef Bourguignon practically begs to be served over buttery mashed potatoes, buttery noodles, or a hunk of fresh crusty bread—these sides soak up every last drop of the rich sauce. For something lighter, a crisp green salad or simple French green beans is the perfect counterpart.
Creative Ways to Present
You can serve this stew family-style in a big, rustic dish for everyone to dig into, or ladle it into individual bowls for a more refined presentation. For a fun twist, try piling the stew into little bread bowls or over creamy polenta cakes for an elegant dinner-party vibe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Slow-Cooked Beef Bourguignon (lucky you!), let it cool to room temperature. Store it in an airtight container in the refrigerator for up to four days. The flavors only deepen and improve overnight, making the next meal even more rewarding.
Freezing
This stew freezes beautifully, making it a fantastic make-ahead option. Simply cool the bourguignon completely and freeze in airtight containers or heavy-duty freezer bags for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the Slow-Cooked Beef Bourguignon in a covered pot over low heat, stirring occasionally until heated through. If it’s thickened too much in the fridge, just add a splash of beef broth or water until you reach your desired consistency.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is ideal thanks to its marbling and tenderness when slow-cooked, you can also use brisket or stewing beef if needed. The key is slow cooking—whatever cut you use will become deliciously tender given enough time.
Is it possible to make Slow-Cooked Beef Bourguignon without wine?
While the wine is traditional and provides depth, you can substitute with additional beef broth plus a tablespoon of balsamic vinegar for a bit of tang and richness. The result won’t be quite as classic, but it will still be absolutely delicious.
Can I prepare this dish on the stovetop or in the oven instead?
Yes! Simply follow the steps through deglazing and assembling, then simmer gently on the stovetop or bake (covered) at 325°F for about 3 hours, until the beef is fork-tender. The slow cooker is just a convenient way to make this French favorite nearly hands-off.
What kind of wine should I use for Slow-Cooked Beef Bourguignon?
Choose a dry, medium- to full-bodied red wine—Pinot Noir, Burgundy, or even Cabernet Sauvignon are all excellent choices. Avoid anything too sweet; the wine should be good enough to drink on its own.
How can I make this recipe gluten-free?
Substitute the all-purpose flour with your favorite gluten-free blend or use a tablespoon of cornstarch (mixed with a splash of water) to thicken the stew just before serving. The rest of the ingredients are naturally gluten-free, so this is an easy swap!
Final Thoughts
If you’re craving comfort with a touch of elegance, nothing beats homemade Slow-Cooked Beef Bourguignon. Each bowl is like a warm hug, full of rich flavors and cozy aromas. Share it with friends, serve it for family dinners, or just treat yourself—you absolutely deserve this classic French delight!
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Slow-Cooked Beef Bourguignon Recipe
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of this classic French dish with a modern twist. This Slow-Cooked Beef Bourguignon recipe is perfect for cozy family dinners or entertaining guests. Tender beef, hearty vegetables, and a savory red wine sauce come together in a slow cooker for a comforting and delicious meal.
Ingredients
For the Beef:
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Stew:
- 6 ounces bacon, diced
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups red wine (such as Pinot Noir)
- 2 cups beef broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 8 ounces pearl onions, peeled
- 10 ounces cremini or white mushrooms, halved
- 2 tablespoons unsalted butter
- Fresh parsley for garnish (optional)
Instructions
- Season the Beef: Season the beef with salt and pepper.
- Brown the Beef: In a large skillet, brown the beef in batches, then set aside.
- Cook the Bacon: Cook diced bacon until crispy, then remove and set aside.
- Sauté Vegetables: Add onion and carrots to the skillet, sauté for 5 minutes. Stir in garlic and tomato paste.
- Add Flour: Sprinkle in flour and stir to coat the vegetables.
- Deglaze: Gradually add red wine, scraping up any browned bits.
- Combine Ingredients: Transfer wine mixture, beef, bacon, and broth to a slow cooker. Add thyme and bay leaves.
- Cook: Cover and cook on low for 8 hours until beef is tender.
- Sauté Onions and Mushrooms: Brown pearl onions and mushrooms in butter, then add to the slow cooker.
- Serve: Discard bay leaves before serving. Garnish with parsley if desired.
Notes
- For a richer flavor, use a full-bodied red wine and refrigerate the stew overnight before serving.
- You can substitute pearl onions with chopped shallots if unavailable.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
