Name: Slow-Cooked Beef Bourguignon Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: French
Ingredients: 2 pounds beef chuck, cut into 2-inch cubes; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 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)

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

Scale

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)

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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