Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

This Slow Cooker Beef Bourguignon is a comforting classic made easy with a simple one-pour wine mixture. Tender beef and flavorful vegetables slowly cook together, creating a rich, hearty dish perfect for any cozy dinner.

Ingredients

• 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
• 1 1/2 cups beef broth (low-sodium preferred)
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil (optional, for browning if desired)
• 1 large yellow onion, chopped
• 3 large carrots, peeled and sliced into 1/2-inch pieces
• 8 ounces cremini or white mushrooms, halved or quartered
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons unsalted butter (optional, for richness)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Instructions

1. Step 1: Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Toss to coat and set aside while you prepare the mixture.
2. Step 2: In a medium mixing bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper until the tomato paste is fully dissolved. This is your one mixture that will flavor the entire dish.
3. Step 3: Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker, spreading them out in an even layer to create a bed for the meat.
4. Step 4: Place the seasoned raw beef chuck cubes on top of the vegetables in the slow cooker, spreading them out but keeping them in a single layer as much as possible.
5. Step 5: Slowly drizzle the prepared red wine and broth mixture evenly over the raw beef chuck and vegetables in the slow cooker, making sure all the meat gets moistened. It should look like the beef is just nestled in a flavorful bath.
6. Step 6: Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the vegetables are soft.
7. Step 7: About 20 minutes before serving, stir together the cornstarch and cold water in a small bowl to make a slurry. Gently stir the slurry into the slow cooker, mixing it into the cooking liquid. If using, stir in the butter for extra richness. Cover and cook on HIGH for another 15 to 20 minutes, or until the sauce has slightly thickened.
8. Step 8: Taste the beef bourguignon and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, sprinkle with chopped fresh parsley if you like, and serve hot with your favorite side.

Tips & Variations

• For deeper flavor, brown the beef cubes in olive oil on the stovetop before adding to the slow cooker.
• Use fresh thyme for a brighter herbal note, or substitute with rosemary if preferred.
• Add pearl onions along with the other vegetables for a traditional touch.
• Serve with mashed potatoes, crusty bread, or buttered noodles to soak up the rich sauce.

Storage

Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain sauce consistency. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without alcohol?

Yes, substitute the red wine with additional beef broth and a splash of balsamic vinegar to add depth, though the flavor will be less complex than with wine.

Do I need to brown the beef before slow cooking?

Browning the beef is optional but recommended for extra flavor and color. The slow cooker will still tenderize the meat if you skip this step.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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★★★★★

4.8 from 129 reviews

This Slow Cooker Beef Bourguignon recipe offers a rich and comforting French classic made easy with a single wine and broth mixture poured over tender beef chuck, vegetables, and herbs, slowly cooked to perfection. The result is a hearty, flavorful stew with melt-in-your-mouth beef and a luscious, thickened sauce.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 8 hours (low) or 4.5 hours (high)
• Total Time: 8 hours 20 minutes (low) or 4 hours 50 minutes (high)
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: French

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil (optional, for browning if desired)

Liquid Mixture

• 1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
• 1 1/2 cups beef broth (low-sodium preferred)
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)

Vegetables

• 1 large yellow onion, chopped
• 3 large carrots, peeled and sliced into 1/2-inch pieces
• 8 ounces cremini or white mushrooms, halved or quartered

Thickening and Finishing

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons unsalted butter (optional, for richness)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Instructions

1. Season the Beef: Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss well to coat all pieces evenly and set aside while preparing the cooking mixture.
2. Make the Cooking Mixture: In a medium mixing bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, and the remaining 1 teaspoon salt and 1/2 teaspoon black pepper until the tomato paste is fully dissolved. This one mixture will infuse the entire dish with flavor.
3. Prepare the Slow Cooker: Add the chopped onion, sliced carrots, and mushrooms into the bottom of a 6-quart slow cooker, spreading them out evenly to form a bed for the beef.
4. Add Beef to Slow Cooker: Place the seasoned beef cubes over the vegetable bed in a single even layer as much as possible to ensure even cooking.
5. Pour the Wine Mixture: Slowly drizzle the prepared wine and broth mixture evenly over the beef and vegetables, making sure all the meat is moistened thoroughly and nestled in the flavorful liquid.
6. Slow Cook: Cover the slow cooker and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the beef is very tender and the vegetables have softened completely.
7. Thicken the Sauce: About 20 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry. Stir this slurry gently into the slow cooker along with the butter if using, then cover and continue cooking on HIGH for another 15 to 20 minutes until the sauce thickens slightly.
8. Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle the beef bourguignon into bowls, sprinkle with chopped fresh parsley if desired, and serve hot with your favorite side dish.

Notes

• For deeper flavor, optionally brown the beef cubes in olive oil on the stovetop before adding to the slow cooker.
• Use a good quality dry red wine like Pinot Noir or Merlot to enhance the richness.
• Low-sodium beef broth helps control salt levels in the dish.
• The butter added at the end enriches the sauce and adds silkiness but can be omitted for a lighter version.
• This dish pairs beautifully with mashed potatoes, crusty bread, or buttered noodles.

Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Beef Stew, Slow Cooker Recipes, Comfort Food