This slow cooker beef bourguignon is my cozy, no-fuss take on the classic French stew. Instead of juggling a bunch of steps, you simply nestle raw beef chuck cubes into your slow cooker and drizzle one rich mixture of red wine, beef broth, tomato paste, thyme, and garlic right over the top. It cooks low and slow into a hearty winter meal that tastes like you fussed all afternoon, even though the slow cooker did most of the work. It’s perfect for busy days when you still want something special on the table.
Serve this beef bourguignon ladled over creamy mashed potatoes, buttered egg noodles, or a bed of steamed white rice to soak up all that flavorful sauce. A simple green salad or steamed green beans on the side keeps the meal balanced, and a warm loaf of crusty bread is wonderful for sopping up every last bit from the bowl. If you enjoy wine, pour a glass of the same red you used in the recipe to tie everything together.
Slow Cooker Beef Bourguignon with One-Pour Wine Mixture
Ingredients
3 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
1 1/2 cups beef broth (low-sodium preferred)
3 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil (optional, for browning if desired)
1 large yellow onion, chopped
3 large carrots, peeled and sliced into 1/2-inch pieces
8 ounces cremini or white mushrooms, halved or quartered
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons unsalted butter (optional, for richness)
2 tablespoons chopped fresh parsley, for serving (optional)
1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
1 1/2 cups beef broth (low-sodium preferred)
3 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil (optional, for browning if desired)
1 large yellow onion, chopped
3 large carrots, peeled and sliced into 1/2-inch pieces
8 ounces cremini or white mushrooms, halved or quartered
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons unsalted butter (optional, for richness)
2 tablespoons chopped fresh parsley, for serving (optional)
Directions
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