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Beef Bourguignon

Slow Cooker Beef Bourguignon Recipe

4.95 from 78 votes
Make this melt-in-your-mouth Beef Bourguignon in the slow cooker simmered low and slow with mushrooms and carrots. It’s perfect for a cozy weeknight meal or an elegant weekend dinner party.
Prep Time: 15 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 35 minutes
Yield: 4 servings
Course: Dinner
Cuisine: French

Equipment

Ingredients

  • 3 slices center cut bacon (chopped)
  • 1 1/2 pounds chuck beef (trimmed, cut into 1-inch cubes)
  • 2 tablespoons all purpose flour (or gluten-free flour)
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt (divided)
  • ½ teaspoon black pepper
  • 2 ½ cups cremini mushrooms (halved or quartered depending the size)
  • 1 cup shallots (chopped)
  • 4 cloves garlic (sliced)
  • ¼ cup tomato paste
  • ½ cup dry red wine (*)
  • 1 ½ cups beef broth
  • 1 ½ cups carrots (cut in 1-inch pieces)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  • Heat a large skillet over medium heat & render bacon until crisp. Using a slotted spoon, transfer bacon to the slow cooker and remove most of the fat (nearly all of it), reserving the rest.
  • Toss beef in flour, onion powder, ¾ teaspoon salt and black pepper. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
  • Add 1 teaspoon of the reserved bacon fat, mushrooms and remaining ¼ teaspoon salt to the pan; cook until mushrooms begin to brown, 4 to 5 minutes. Add the shallots and garlic, cook until aromatic and soft; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to the slow cooker.
  • Add red wine and beef stock. Stir to create a homogenous liquid. Lay fresh herbs on top followed by the carrots.*
  • Cook on low 8 hours of high for 4 to 6 hours. Remove herbs before serving.

Video

Notes

*A dry red wine like merlot, pinot noir or cabernet sauvignon (or even a standard cooking wine) works. Consider that the dish will have tasting notes of the wine when choosing.
Makes 5 cups.
No Slow Cooker, No Problem!
Use a Dutch Oven or a heavy oven-safe pot and bake in a 375F preheated oven for 2 1/2 hours, (check to be sure it has enough liquid after 1 1/2 hours) until the meat and vegetables are tender.

Nutrition

Serving: 1¼ cups, Calories: 371kcal, Carbohydrates: 21.5g, Protein: 42g, Fat: 11.5g, Saturated Fat: 3.5g, Cholesterol: 105.5mg, Sodium: 936mg, Fiber: 4g, Sugar: 9g
- WW Points: 3