Beef Bourguignon Slow Cooker: Effortless French Stew Recipe

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this Recipe

Ingredients:

• Beef: 2.5 lbs beef chuck, cut into 1-inch cubes
• Bacon: 6 slices thick-cut bacon, diced
• Onion: 1 large yellow onion, chopped
• Carrots: 2 large carrots, peeled and chopped
• Celery: 2 stalks celery, chopped
• Garlic: 4 cloves garlic, minced
• Tomato Paste: 2 tablespoons tomato paste
• All-Purpose Flour: 2 tablespoons all-purpose flour
• Red Wine: 3 cups dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon recommended)
• Beef Broth: 2 cups beef broth
• Thyme: 2 sprigs fresh thyme
• Bay Leaf: 1 bay leaf
• Mushrooms: 1 lb cremini mushrooms, quartered
• Pearl Onions: 1 cup frozen pearl onions, thawed
• Olive Oil: 2 tablespoons olive oil
• Salt: To taste
• Black Pepper: To taste
• Fresh Parsley: Chopped, for garnish (optional)

Preparing the Beef and Vegetables:

1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. This is crucial for getting a good sear, which adds depth of flavor to the bourguignon. Season the beef generously with salt and pepper. Don’t be shy!
2. Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. In batches (don’t overcrowd the pan!), sear the beef cubes on all sides until nicely browned. This step is essential for developing a rich, flavorful crust. Transfer the seared beef to a plate and set aside.
3. Cook the Bacon: In the same skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
4. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step builds a flavorful base for the stew.
5. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet. Cook for 1 minute more, stirring constantly, until fragrant. The tomato paste will deepen the flavor and add richness.
6. Dust with Flour: Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the stew.
7. Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. These browned bits are packed with flavor and will add complexity to the bourguignon. Bring the wine to a simmer and cook for 2-3 minutes to reduce slightly.

Assembling the Slow Cooker:

1. Combine Ingredients: Transfer the seared beef, cooked bacon, and the wine and vegetable mixture to your slow cooker.
2. Add Broth and Herbs: Pour in the beef broth. Add the fresh thyme sprigs and bay leaf.
3. Season and Stir: Stir everything together to combine. Taste and adjust seasoning with salt and pepper as needed. Remember that the flavors will intensify as the stew cooks.

Slow Cooking Process:

1. Slow Cook: Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork. The longer it cooks, the more tender the beef will become.
2. Add Mushrooms and Pearl Onions: During the last hour of cooking, add the quartered cremini mushrooms and thawed pearl onions to the slow cooker. This prevents them from becoming mushy.
3. Thicken the Sauce (Optional): If the sauce is too thin for your liking, you can thicken it using one of the following methods:
   • Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
   • Remove and Reduce: Carefully remove about 1 cup of the sauce from the slow cooker and transfer it to a saucepan. Bring the sauce to a simmer over medium heat and cook until it has reduced to your desired consistency. Return the reduced sauce to the slow cooker.
4. Remove Herbs: Before serving, remove the thyme sprigs and bay leaf from the slow cooker.

Serving:

1. Serve Hot: Serve the Beef Bourguignon hot over mashed potatoes, egg noodles, rice, or crusty bread.
2. Garnish: Garnish with chopped fresh parsley, if desired.

Tips for the Best Beef Bourguignon:

• Choose the Right Cut of Beef: Beef chuck is the best cut for Beef Bourguignon because it has a good amount of marbling, which renders down during the slow cooking process, resulting in tender and flavorful beef.
• Don’t Skip the Searing: Searing the beef is crucial for developing a rich, deep flavor. It creates a Maillard reaction, which is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
• Use Good Quality Red Wine: The red wine is a key ingredient in Beef Bourguignon, so it’s important to use a good quality wine that you would enjoy drinking. Burgundy, Pinot Noir, or Cabernet Sauvignon are all good choices.
• Low and Slow is Key: Slow cooking the Beef Bourguignon allows the flavors to meld together and the beef to become incredibly tender.
• Adjust Seasoning: Taste the Beef Bourguignon throughout the cooking process and adjust the seasoning as needed. Remember that the flavors will intensify as the stew cooks.
• Make it Ahead: Beef Bourguignon is even better the next day, as the flavors have had more time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
• Add Other Vegetables: Feel free to add other vegetables to your Beef Bourguignon, such as parsnips, turnips, or potatoes. Add them during the last hour of cooking so they don’t become mushy.
• Serve with a Side Salad: A simple green salad with a vinaigrette dressing is a great way to balance the richness of the Beef Bourguignon.

Variations:

• Beer Bourguignon: Substitute the red wine with a dark beer, such as a stout or porter, for a different flavor profile.
• Chicken Bourguignon: Use chicken thighs instead of beef chuck for a lighter version of the dish.
• Vegetarian Bourguignon: Use mushrooms and other vegetables instead of beef for a vegetarian version of the dish.

Conclusion:

So, there you have it! This Beef Bourguignon Slow Cooker recipe is truly a game-changer, and I genuinely believe it deserves a spot in your regular dinner rotation. Why? Because it delivers that classic, rich, and deeply satisfying Beef Bourguignon flavor we all crave, but with a fraction of the effort. The slow cooker does all the heavy lifting, transforming humble ingredients into a culinary masterpiece while you go about your day. It’s the perfect solution for busy weeknights or lazy weekends when you want a restaurant-quality meal without spending hours in the kitchen.

Beyond the ease of preparation, the depth of flavor is what truly sets this recipe apart. The slow cooking process allows the beef to become incredibly tender, practically melting in your mouth. The vegetables, infused with the rich wine sauce, become sweet and caramelized, adding another layer of complexity. And that sauce! Oh, that sauce! It’s a symphony of flavors – savory beef broth, earthy mushrooms, aromatic herbs, and the unmistakable tang of red wine. It’s the kind of sauce you’ll want to soak up with every last piece of bread.

But the beauty of this recipe lies not only in its deliciousness but also in its versatility. Feel free to experiment with different variations to suit your taste. For a richer flavor, try using a higher-quality red wine, such as a Burgundy or Pinot Noir. If you prefer a sweeter sauce, add a touch of brown sugar or balsamic vinegar. And if you’re feeling adventurous, try adding other vegetables, such as parsnips or turnips, for a heartier stew.

Serving Suggestions:

• Serve over creamy mashed potatoes for the ultimate comfort food experience.
• Pair with egg noodles or wide pasta for a more substantial meal.
• Serve with crusty bread for soaking up all that delicious sauce.
• Garnish with fresh parsley or thyme for a pop of color and flavor.

Variations:

• Add a tablespoon of tomato paste for a richer, more intense flavor.
• Substitute beef broth with bone broth for added nutrients and depth of flavor.
• Add a bay leaf or two for a subtle herbal aroma.
• For a vegetarian option, substitute the beef with hearty mushrooms and vegetable broth.

I’m confident that you’ll absolutely love this Beef Bourguignon Slow Cooker recipe. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of this classic dish. I promise you won’t be disappointed!

I’m so excited for you to try this recipe and would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!

Don’t forget to share this recipe with your friends and family who are looking for an easy and delicious way to enjoy Beef Bourguignon. They’ll thank you for it!