Indulge in Comfort with Slow Cooker Beef Bourguignon

Discovering Comfort in a Bowl: My Journey with Beef Bourguignon

There’s something magical about food that connects not just our taste buds but also our memories. The first time I tasted Beef Bourguignon, a dish steeped in French tradition, was at a quaint bistro in the heart of Paris. The rich aroma wafting from the bubbling pot hinted at something extraordinary, and the moment I took a bite, the tender beef and harmonious blend of wine and vegetables transported me to warmer, cozier times. Since then, I’ve endeavored to recreate that comfort, and over the years, I’ve refined my approach to this beloved classic using the slow cooker.

The Ingredients That Make It Sing

To bring this dream-like dish to life, we need some essential components that work together seamlessly:

• 2 pounds Beef Chuck Roast (cut into 1-inch cubes)
• 6 ounces Bacon (you can substitute with pancetta for a slightly different flavor)
• 2 medium Onions (yellow or white will do)
• 3 cloves Fresh Garlic
• 1 bottle Red Wine (a Burgundy or Pinot Noir works best)
• 2 cups Beef Broth (opt for low-sodium if you’re watching your salt)
• 4 medium Carrots (chopped)
• 8 ounces Mushrooms (Cremini or button are great choices)
• 2 tablespoons Tomato Paste
• 1 teaspoon Fresh Thyme (if using dried thyme, go for a 3:1 ratio)
• 2 Bay Leaves (remember to remove before serving)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Pepper (also adjustable)
• 2 tablespoons All-Purpose Flour (or cornstarch for a gluten-free substitute)
• 2 tablespoons Fresh Parsley (chopped, for serving)

These ingredients each bring their own unique character to the dish, creating layers of flavor that are truly satisfying!

Why Slow Cooking Will Become Your Best Friend

One of the highlights of Beef Bourguignon is its deep, intense flavor, but the traditional way of making it can be quite time-consuming. Enter the slow cooker – your time-saving helper! Instead of hovering over the stove, you can set it and forget it. The slow cooker allows flavors to meld beautifully over time, resulting in a dish that is rich and comforting without keeping you chained to your kitchen.

Let’s Get Cooking: A Flavorful Expedition

1. Searing the Meat: Start by preheating your slow cooker on the low setting. In a large skillet over medium-high heat, cook the diced bacon until crispy. Remove it from the pan and let it drain on a paper towel-lined plate. Next, in the rendered bacon fat, sear the beef cubes in batches until browned on all sides. This step is crucial as it caramelizes the meat, laying the foundation for a rich and flavorful sauce.

2. Introducing the Aromatics: After the beef is seared, add the chopped onions to the skillet. Sauté them in the remaining fat until softened and slightly caramelized. Add minced garlic and cook until fragrant, about a minute.

3. Building Flavor: Stir in the tomato paste, scraping up any brown bits from the bottom of the pan. Pour in the red wine to deglaze the skillet, allowing it to simmer for a few minutes. This step enhances the overall taste profile, enriching the stew.

4. Slow Cooker Setup: Transfer the beef and onion mixture to the slow cooker. Add the carrots, mushrooms, beef broth, thyme, and bay leaves to the pot. Sprinkle in the salt and pepper, ensuring everything is well mixed.

5. The Waiting Game: Cover the slow cooker and let it work its magic on low for about 8 hours or until the meat is fork-tender.

6. Thickening the Sauce: If you prefer a thicker sauce, about 30 minutes before the cooking time ends, mix flour with a bit of water to create a slurry and stir it into the stew. Let it cook a little longer, and you’ll have the perfect, luscious gravy.

7. Serving Perfection: When it’s time to serve, remove the bay leaves and garnish with fresh chopped parsley.

Beyond the Basics: Tips for Elevating Your Dish

• If you’re in need of a flavor boost, feel free to throw in some pearl onions or a splash of brandy during the cooking process for added depth.
• Want more vegetables? Add fresh peas or green beans shortly before serving for some color and crunch.
• Don’t skimp on the wine! Using a bottle you actually enjoy drinking will make a difference in your final dish.

What Pairs Beautifully with Beef Bourguignon?

Traditionally, this richly flavored dish pairs wonderfully with a side of crusty French bread. The bread serves as the perfect vessel to soak up the glorious sauce. Alternatively, creamy mashed potatoes or buttery egg noodles create a comforting base, allowing the stew’s full flavors to shine.

The Power of Leftovers

If you find yourself with leftovers (which is often the best part!), they store beautifully in an airtight container in the fridge for up to four days. This dish’s flavors continue to deepen, making the second day almost as good as the first! Reheat gently on the stovetop or in the microwave, adding a splash of broth to maintain moisture.

The Final Taste Test

How will you know when your Beef Bourguignon is done? Look for the beef to be incredibly tender, practically melting in your mouth. The vegetables should still maintain their shape but be infused with the deep, aromatic broth that surrounds them.

A Bowl of Love

For me, making Beef Bourguignon in a slow cooker has transformed not just my cooking routine, but also how I connect with the comforting essence of food. As the warm, inviting aromas fill the kitchen, I’m reminded of that charming Parisian bistro and the warmth of culinary tradition. This dish is more than just a recipe; it’s a heartfelt way to indulge in comfort, one slow-cooked bowl at a time. So, grab your slow cooker, and let’s make some magic happen in the kitchen!

Beef Bourguignon

A rich and comforting French stew made with tender beef, aromatic vegetables, and a delicious red wine sauce, perfected in a slow cooker.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds Beef Chuck Roast (cut into 1-inch cubes)
• 6 ounces Bacon (can substitute with pancetta) Slightly different flavor
• 2 medium Onions (yellow or white) For sautéing
• 3 cloves Fresh Garlic Minced
• 1 bottle Red Wine (a Burgundy or Pinot Noir) Best for flavor
• 2 cups Beef Broth Opt for low-sodium if watching salt
• 4 medium Carrots (chopped)
• 8 ounces Mushrooms (Cremini or button)
• 2 tablespoons Tomato Paste
• 1 teaspoon Fresh Thyme If using dried thyme, use a 3:1 ratio
• 2 Bay Leaves Remember to remove before serving
• 1 teaspoon Salt Adjust to taste
• 1 teaspoon Pepper Also adjustable
• 2 tablespoons All-Purpose Flour Or cornstarch for gluten-free substitute
• 2 tablespoons Fresh Parsley (chopped) For serving

Method

 

Preparation

1. Preheat your slow cooker on the low setting.
2. In a large skillet over medium-high heat, cook the diced bacon until crispy. Remove it from the pan and let it drain on a paper towel-lined plate.
3. In the rendered bacon fat, sear the beef cubes in batches until browned on all sides.
4. Sauté the chopped onions in the remaining fat until softened and slightly caramelized, then add minced garlic and cook until fragrant.
5. Stir in the tomato paste, scraping up any brown bits from the bottom of the pan.
6. Pour in the red wine to deglaze the skillet and allow it to simmer for a few minutes.

Cooking

1. Transfer the beef and onion mixture to the slow cooker.
2. Add the carrots, mushrooms, beef broth, thyme, and bay leaves to the pot, and sprinkle in salt and pepper.
3. Cover the slow cooker and let it cook on low for about 8 hours or until the meat is fork-tender.
4. If a thicker sauce is desired, about 30 minutes before the cooking time ends, mix flour with water to create a slurry and stir it into the stew.

Serving

1. Remove the bay leaves before serving and garnish with chopped parsley.

Notes

Feel free to add pearl onions or a splash of brandy for added depth. For more veggies, add fresh peas or green beans shortly before serving. Use a wine you enjoy drinking for the best flavor.