Ingredients
- Beef Chuck Roast (2 lbs / 900g): Cut into large chunks for slow cooking.
- Bacon or Pancetta (4 oz / 120g): Diced, for a smoky flavor base.
- Red Wine (2 cups / 500ml): Use a dry red wine like Pinot Noir or Burgundy.
- Beef Broth (1 cup / 250ml): Adds richness to the sauce.
- Carrots (2 large): Peeled and sliced into thick rounds.
- Mushrooms (8 oz / 225g): Sliced or quartered, added toward the end of cooking.
- Pearl Onions (8–10): Peeled, or substitute with chopped white onion.
- Tomato Paste (2 tbsp): For depth and umami.
- Garlic (3 cloves): Minced or crushed.
- Flour or Cornstarch (2 tbsp): For thickening the sauce.
- Bay Leaves (2): Adds herbal aroma.
- Thyme (1 tsp): Fresh or dried, for classic French flavor.
Optional Ingredients:
- Parsley (for garnish): Adds freshness.
- Potatoes (optional, for a one-pot meal): Cut into chunks.
- Cognac or Brandy (2 tbsp): Optional for deglazing, adds complexity.
Seasonings:
- Salt and Black Pepper: To taste.
- Olive Oil or Butter (2 tbsp): For searing the beef and sautéing vegetables.
These ingredients combine to create the perfect balance of hearty textures, bold flavors, and satisfying warmth that define beef bourguignon slow cooker.
Instructions
Step 1: Prepare the Ingredients
- Cut the beef chuck roast into large chunks (about 2 inches). Pat them dry with paper towels to help with browning.
- Dice the bacon or pancetta.
- Peel and chop the carrots, clean and slice the mushrooms, and peel the pearl onions (or dice a white onion if substituting).
Step 2: Sear the Beef
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear the beef chunks in batches until browned on all sides (2–3 minutes per side). Do not overcrowd the pan. Transfer the seared beef to the slow cooker.
- In the same skillet, cook the diced bacon until crispy, then add it to the slow cooker.
Step 3: Sauté Vegetables
- Using the same skillet, sauté the carrots and pearl onions for 3–4 minutes until slightly softened.
- Stir in the garlic and tomato paste and cook for another minute.
Step 4: Deglaze the Pan
- Pour in the red wine and scrape the bottom of the pan to loosen any browned bits.
- Simmer the wine for 2–3 minutes to reduce slightly.
Step 5: Assemble in the Slow Cooker
- Add the sautéed vegetables, reduced wine, and beef broth to the slow cooker.
- Stir in the bay leaves and thyme, and season with salt and pepper to taste.
Step 6: Cook Slowly
- Cover the slow cooker with its lid and cook:
- On low for 8–10 hours for the most tender results.
- Or on high for 4–6 hours if you’re short on time.
- Stir occasionally if possible to ensure even cooking.
Step 7: Add Mushrooms
- In the last hour of cooking, stir in the sliced mushrooms to keep them tender but not overcooked.
Step 8: Thicken the Sauce (Optional)
- If you prefer a thicker sauce, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water to form a slurry. Stir it into the slow cooker during the last 30 minutes of cooking.
Step 9: Serve and Enjoy
- Remove the bay leaves and garnish with fresh parsley if desired.
- Serve hot over mashed potatoes, egg noodles, or with crusty bread to soak up the sauce.
Pro Tips:
- For deeper flavor, marinate the beef in red wine and herbs overnight before cooking.
- Leftovers taste even better the next day, as the flavors continue to meld.
Nutrition
- Serving Size: 1 portion (based on 6 servings)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg