Slow Cooker Beef Bourguignon
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
651 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Bourguignon
Description
This Slow Cooker Beef Bourguignon begins by crisping bacon and browning beef coated in flour to develop a caramelized surface. The beef and bacon are combined with carrots, onions, mushrooms, garlic, thyme, bay leaves, red wine, beef broth blended with tomato paste, and slow-cooked for several hours. The long cooking time softens the beef until tender while melding flavors of meat, vegetables, and herbs into a cohesive stew.
The resulting dish is deeply savory with a balanced richness from wine and tomato paste, complemented by the subtle herbaceousness of thyme and freshness of parsley served on top. The beef is fork-tender, and the mushrooms add earthiness while the vegetables contribute softness.
Serve this bourguignon as a hearty main course, pairing well with mashed potatoes, crusty bread, or buttered noodles to soak up the sauce. It's excellent for making ahead as flavors intensify after resting.
Leftovers keep well refrigerated for 4-5 days in an airtight container. Diced chuck roast may be substituted with stew or arm roast meat for similar results.
Ingredients
- 6 lices Bacon
- 3 lbs chuck roast cut into 1 inch pieces
- 2 Tbsp flour
- 3 carrot peeled and cut into large pieces, large
- 1/2 white onion diced
- 8 oz mushroom sliced
- 2 Tbsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp thyme dried
- 2 bay leaf
- 3 cups red wine or cooking wine
- 2 cups beef broth
- 2 Tbsp tomato paste
- 2 Tbsp parsley chopped, fresh
Instructions
- Sauté the bacon in a large skillet over medium heat until the bacon is cooked through and crispy. Remove the bacon from the skillet to a separate dish and leave the bacon grease in the skillet.
- Coat the beef in the flour and then add the beef to the skillet and sauté on medium high heat to brown the beef (cook approximately 5 minutes). Note: You may have to cook in batches based on the size of your skillet. Once the beef is browned, remove the beef to the same dish as the bacon.
- Chop the bacon into smaller pieces. Add the beef, bacon, onions, carrots, red wine, thyme, mushrooms, garlic and bay leaves to a 6 quart crock pot. Whisk the tomato paste into the beef broth and pour this mixture over the ingredients in the crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the bay leaves and serve topped with the fresh parsley and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Use diced chuck roast or substitute with stew meat or diced arm roast as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 13g | 4% |
| Protein | 50g | 100% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 171mg | 57% |
| Sodium | 1086mg | 45% |
| Potassium | 1304mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5336IU | 107% |
| Vitamin C | 7mg | 8% |
| Calcium | 80mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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