Slow Cooker Beef Bourguignon
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8 Servings
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Calories
481 kcal
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Course
Main Course
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Cuisine
French
Slow Cooker Beef Bourguignon
Description
The Slow Cooker Beef Bourguignon is a comforting stew that starts with seared chuck roast and bacon for a robust base. Cremini mushrooms, carrots, pearl onions, and fresh herbs such as thyme and bay leaf add layers of aromatics as the dish simmers in beef broth and red wine. This slow braising technique produces tender chunks of beef infused with the savory sauce.
The butter and flour combined towards the end of cooking help thicken the broth into a luscious gravy. Mushroom slices provide an earthy texture contrast, while pearl onions soften and sweeten. The crispy bacon added at the end lends a smoky, crisp bite.
This beef bourguignon makes a rich main dish suited for cooler days and pairs well with mashed potatoes or crusty bread to soak up the sauce. It's a satisfying meal that benefits from the long, slow cooking process to develop deep flavors.
Using concentrated beef broth such as Beef Better than Bouillon enhances the meatiness of the stew without additional seasoning. Reintroducing the remaining bacon at the end preserves its texture and flavor.
Ingredients
- 6 lices Bacon
- 3 lbs chuck roast
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper coarse ground
- 1 pound cremini mushroom cut in half
- 3 carrot peeled and cut into 1" chunks
- 4 cups beef broth *
- 3 tablespoons tomato paste
- 3 garlic minced, cloves
- 4-5 thyme fresh, stalks
- 1 bay leaf
- 1/2 pound pearl onions peeled, white
- 1 cup red wine
- 2 tablespoons butter unsalted
- 2 tablespoons flour
Instructions
- Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
- Cook the bacon until crisp, then remove.
- Season the beef with half the salt and the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
- Remove the beef from the pan and add in the mushrooms and lower the heat to medium high.
- Cook the mushrooms for 3 minutes, stir then cook another 3 minutes.
- Into the slow cooker add the mushrooms, carrots, half the bacon, broth*, second half of the salt, tomato paste, garlic, thyme, bay leaf, pearl onions and red wine.
- Cut the beef into 2 inch chunks and add it to the slow cooker.
- Stir all the ingredients until well mixed and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour or until thickened.
- Stir in the remaining fried bacon and enjoy!
Notes
- Using concentrated beef bouillon alongside broth enhances the stew's depth of flavor.
- Add fried bacon at the end to maintain its crisp texture and smoky taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 481kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 135mg | 45% |
| Sodium | 1078mg | 45% |
| Potassium | 1134mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4045IU | 81% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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