Slow Cooker Beef Bourguignon
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs 20 mins
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Total Time
6 hrs 40 mins
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Servings
8 servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
French
Slow Cooker Beef Bourguignon
Description
The dish begins by cubing a chuck roast or similar beef cut and crisping thick-cut bacon. Onions, carrots, and celery are sautéed in reserved bacon grease before being layered in the slow cooker. The beef is browned in batches to develop a golden crust, which enhances flavor, then added along with crumbled bacon. A dry red wine is reduced to concentrate its flavor before being poured into the slow cooker along with beef broth, salt, and dried thyme. The slow cooker gently braises the mixture until the beef is tender and the flavors have blended.
This approach creates a stew with tender, flavorful meat and soft vegetables soaked in a savory, wine-infused broth. The thyme and bacon provide an herby and smoky underpinning. Browning the meat before slow cooking encourages better texture and richer taste. The combination of aromatics and wine delivers a mellow acidity balanced by the hearty broth base.
Serving this beef bourguignon alongside mashed potatoes, crusty bread, or polenta highlights the rich sauce and provides a comforting meal. The recipe is flexible with beef cuts such as rump roast or stew meat, and salt levels can be adjusted as needed.
Use similar cuts like rump roast or stew meat if chuck roast is unavailable.Adjust salt as desired; 1/2 teaspoon thyme or 1/2 teaspoon table salt are acceptable.Brown beef in batches to avoid steaming and ensure good caramelization.
Ingredients
- 2 ½ - 3 pounds chuck roast or similar cut
- 4 lices Bacon thick cut
- 1 cup white onion diced, or yellow onion
- 1 ½ cups carrot peeled and diced
- 1 ½ cups celery diced
- 2 cups red wine dry
- 1 teaspoon kosher salt
- 1/2 teaspoon thyme dried
- 2 cups beef broth reduced-sodium
Instructions
- Cut beef into 1-inch cubes. Set aside.
- In a large skillet, cook the bacon until crisp.
- Remove bacon to a paper towel-lined plate.
- Drain the bacon grease, reserving 2 tablespoons of bacon grease.
- Return 1 tablespoon bacon grease to the now-empty skillet.
- Add the onion, carrot, and celery.
- Cook until vegetables have softened, about 4-5 minutes.
- Remove the vegetables to the bottom of the slow cooker insert.
- Return remaining 1 tablespoon bacon grease to now-empty skillet.
- Working in batches, brown the beef until golden brown. Don't crowd the beef or it will steam, not brown.
- Remove the beef to the slow cooker insert.
- Crumble the cooked bacon over the top of the beef in the slow cooker.
- Pour the wine into the now-empty skillet.
- Cook over medium-high heat until the wine has reduced by half, about 3-5 minutes.
- Pour the reduced wine into the slow cooker insert.
- Sprinkle the salt and thyme over the beef in the slow cooker.
- Pour the beef broth around the beef in the slow cooker.
- Cover and cook on LOW for 6-8 hours.
Notes
- Chuck roast, rump roast, or stew meat can be used; choose well-marbled cuts for best flavor and tenderness.
- Salt quantity can be adjusted; 1/2 teaspoon table salt works as a substitute for kosher salt.
- Browning beef in batches prevents overcrowding, helping achieve a good sear instead of steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 586kcal | 29% |
| Carbohydrates | 7g | 2% |
| Protein | 73g | 146% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 205mg | 68% |
| Sodium | 727mg | 30% |
| Potassium | 1374mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4101IU | 82% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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