Description
This Slow Cooker Beef Bourguignon is a comforting and rich dish that transforms tough cuts of beef into tender morsels. Perfect for a cozy weekend meal, it combines classic flavors with minimal effort.
Ingredients
- Beef Chuck Roast, cut into 1.5 to 2-inch cubes
- Thick-Cut Bacon, cut into lardons
- Non-Alcoholic Red Wine Substitute or beef broth combined with unsweetened cranberry or grape juice
- Pearl Onions
- Mushrooms (Cremini or Button), quartered or halved
- Carrots, sliced into thick rounds or chunks
- Garlic, minced
- Tomato Paste
- Beef Broth (Low Sodium)
- All-Purpose Flour
- Fresh Herbs (Thyme & Bay Leaf)
- Potatoes (Optional), diced waxy potatoes like Yukon Golds
Instructions
- Pat your beef chuck cubes thoroughly dry with paper towels and season them generously with salt and freshly ground black pepper. Cut your bacon into lardons, roughly chop your onion, and slice your carrots into thick rounds or chunks. Mince your garlic.
- In a large, heavy-bottomed skillet or Dutch oven, cook the bacon over medium heat until crispy, about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
- Increase the heat to medium-high. Working in batches, add the floured beef cubes to the hot bacon fat and sear on all sides until beautifully browned. Transfer the seared beef to your slow cooker.
- Reduce the heat to medium. Add the chopped onion and sliced carrots to the same skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute. Add the tomato paste and cook for 1-2 minutes.
- Pour in your non-alcoholic red wine substitute (or beef broth/juice mixture) into the skillet and scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the beef broth, fresh thyme sprigs, and bay leaf.
- Pour the entire contents of the skillet over the seared beef in the slow cooker and give everything a gentle stir to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is incredibly tender.
- About 1 to 1.5 hours before serving, add the pearl onions and mushrooms to the slow cooker. If adding potatoes, do so at this stage as well.
- Carefully remove the thyme sprigs and bay leaf. Taste the Bourguignon and adjust seasoning with salt and pepper as needed. If desired, make a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stir it into the hot stew, and cook for another 15-30 minutes on high until thickened. Serve hot, garnished with the reserved crispy bacon and a sprinkle of fresh chopped parsley.
- Prep Time: 30 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Browning the beef and rendering the bacon before slow cooking is crucial for developing deep flavors. Experiment with non-alcoholic alternatives to find one you enjoy, and remember that this dish tastes even better the next day.