Slow Cooker Beef Bourguignon
Tender beef and vegetables slow-simmered in red wine—French bistro flavors with slow cooker ease.
6
servings20
minutes8
hours450
kcal8
hours20
minutesIngredients
2 lbs beef chuck, cut into 1-inch cubes
1 cup red wine
2 cups beef broth
2 carrots, sliced
1 yellow onion, chopped
4 cloves garlic, minced
1 tbsp tomato paste
2 tsp thyme
3 bay leaves
0.25 cup all-purpose flour
0.5 tsp salt
0.25 tsp black pepper
2 tbsp vegetable oil
0.5 lb mushrooms, halved
4 tbsp butter
Directions
- Season the beef cubes with salt and pepper. Lightly coat them in flour, shaking off any excess.
- Heat oil in a large pan over medium-high heat. Sear the beef cubes until browned on all sides.
- Transfer the browned beef to the slow cooker. Add carrots, onion, garlic, mushrooms, and bay leaves.
- In the pan, add butter, tomato paste, and red wine. Scrape up any browned bits, then pour into the slow cooker.
- Add beef broth and thyme to the slow cooker. Stir to combine all the ingredients well.
- Cover and cook on low for about 8 hours or until the beef and vegetables are tender.
- Before serving, remove bay leaves and season with additional salt and pepper to taste.
Nutrition Facts
- Total number of serves: 4
- Calories: 480kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Slow Cooker Beef Bourguignon brings Parisian bistro sophistication to your kitchen without the fuss. Tender beef chuck melts into a rich red wine sauce alongside earthy mushrooms and sweet carrots, all developing deep, complex flavors during eight hours of gentle cooking. This hands-off approach to the French classic lets you enjoy all the elegance with none of the effort. Pour the same red wine you cook with—a hearty Burgundy or Côtes du Rhône—to mirror the dish’s wine-braised richness.
