Name: Slow Cooker Beef Bourguignon
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: French
Ingredients: 6 slices thick-cut bacon, chopped (optional); 3 lb beef chuck roast, cut into 1½-inch cubes, patted dry; 1½ teaspoons kosher salt, divided (plus more to taste); 1 teaspoon freshly ground black pepper, divided; 2 tablespoons all-purpose flour (or 1½ tablespoons cornstarch for gluten-free); 1 large yellow onion, chopped; 3 carrots, cut into 1-inch chunks (about 2 cups); 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine (e.g., Burgundy/Pinot Noir); 2 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce (optional); 1 teaspoon balsamic vinegar (optional); 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 1 bay leaf; 8 ounces cremini or baby bella mushrooms, quartered; 1 tablespoon unsalted butter or olive oil (for sautéing mushrooms); 1 cup frozen pearl onions, thawed and drained (optional); 2 tablespoons chopped fresh parsley, for garnish

Description

A rich and comforting slow cooker beef bourguignon featuring seared chuck roast, bacon, carrots, mushrooms, and a wine-broth reduction. This French-inspired stew simmers to fork-tender perfection and finishes with silky mushrooms and fresh herbs.

Ingredients

6 slices thick-cut bacon, chopped (optional)

3 lb beef chuck roast, cut into 1½-inch cubes, patted dry

1½ teaspoons kosher salt, divided (plus more to taste)

1 teaspoon freshly ground black pepper, divided

2 tablespoons all-purpose flour (or 1½ tablespoons cornstarch for gluten-free)

1 large yellow onion, chopped

3 carrots, cut into 1-inch chunks (about 2 cups)

4 cloves garlic, minced

2 tablespoons tomato paste

2 cups dry red wine (e.g., Burgundy/Pinot Noir)

2 cups low-sodium beef broth

1 tablespoon Worcestershire sauce (optional)

1 teaspoon balsamic vinegar (optional)

4 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 bay leaf

8 ounces cremini or baby bella mushrooms, quartered

1 tablespoon unsalted butter or olive oil (for sautéing mushrooms)

1 cup frozen pearl onions, thawed and drained (optional)

2 tablespoons chopped fresh parsley, for garnish

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Instructions

Crisp bacon in a large skillet over medium heat; transfer to slow cooker with a spoonful of drippings. Leave about 1 tablespoon of fat in pan.
Season beef with 1 teaspoon salt and ½ teaspoon pepper; dust with flour. Brown in batches over medium-high heat, 2–3 minutes per side. Add to slow cooker.
In same skillet, cook onion and carrots for 3–4 minutes, scraping browned bits. Add garlic for 30 seconds, then tomato paste for 1 minute.
Pour in red wine; simmer 2–3 minutes. Add beef broth, Worcestershire, and balsamic; bring to a simmer, then pour into slow cooker. Add thyme, bay leaf, and bacon.
Cover and cook on Low for 8–9 hours or High for 4–5 hours, until beef is fork-tender.
About 30 minutes before serving, sauté mushrooms in butter until browned. Stir mushrooms and pearl onions into the slow cooker. Thicken sauce if needed by removing lid or adding cornstarch slurry.
Remove thyme stems and bay leaf. Adjust seasoning, garnish with parsley, and serve over mashed potatoes, noodles, or bread.

Notes

Use chuck roast for the best texture and flavor.

Brown at least one batch of beef if short on time—it adds essential flavor.

For gluten-free, use cornstarch instead of flour and check condiments.

Mushrooms stay best if added at the end after browning separately.

Freezes well without potatoes; reheat gently to retain texture.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: French

Nutrition

Serving Size: 1.5 cups
Calories: 540
Sugar: 6g
Sodium: 710mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 14g
Fiber: 3g
Protein: 42g
Cholesterol: 135mg