Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

This Slow Cooker Beef Bourguignon is a comforting, rich stew perfect for cozy evenings. Using a simple one-pour wine mixture streamlines the preparation without sacrificing traditional deep flavors. Let your slow cooker do the work while you enjoy tender beef and hearty vegetables in a luscious sauce.

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 kosher salt and 1/2 teaspoon of black pepper. Toss to coat and set aside while preparing the wine mixture.
2. Step 2: In a medium 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 will be your one mixture to 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 evenly to create a bed for the meat.
4. Step 4: Place the seasoned beef cubes on top of the vegetables in the slow cooker, spreading them out in a single layer as much as possible.
5. Step 5: Slowly pour the prepared wine and broth mixture evenly over the beef and vegetables, ensuring all the meat is moistened and nestled in the flavorful liquid.
6. Step 6: 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 are soft.
7. Step 7: About 20 minutes before serving, stir together the cornstarch and cold water to create a slurry. Gently mix the slurry into the slow cooker liquid. If desired, stir in the butter for added richness. Cover and cook on HIGH for another 15 to 20 minutes until the sauce thickens slightly.
8. Step 8: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if you like, alongside your favorite sides.

Tips & Variations

• For deeper flavor, brown the beef cubes in olive oil before adding them to the slow cooker.
• Use fresh thyme if available for a brighter herbal note.
• Add pearl onions for a classic touch and subtle sweetness.
• If you prefer a thicker sauce, increase the cornstarch to 3 tablespoons.
• Serve over mashed potatoes, egg noodles, or crusty bread to soak up the sauce.

Storage

Store leftover beef bourguignon in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Beef chuck is best for this recipe due to its marbling and tenderness after slow cooking. You can substitute with beef stew meat, but avoid lean cuts that may dry out.

Do I have to use wine in the recipe?

Red wine adds classic depth and flavor, but if you prefer, you can substitute with additional beef broth and a splash of balsamic vinegar or grape juice to mimic the acidity and sweetness.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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★★★★★

4.7 from 92 reviews

This Slow Cooker Beef Bourguignon is a hearty and comforting French classic made easy by slow cooking tender beef chuck with red wine, vegetables, and aromatic herbs. The one-pour wine mixture infuses the beef and vegetables with rich flavors as it simmers, resulting in melt-in-your-mouth tenderness. Thickened with a cornstarch slurry and enriched with butter, this dish is perfect for a cozy family meal or special occasion.

• 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: Main Course
• Method: Slow Cooking
• Cuisine: French

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided

Wine 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 beef chuck cubes in a large bowl, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss well to coat the meat evenly. Set aside while you prepare the liquid mixture.
2. Prepare the Wine Mixture: In a medium 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 fully combined and the tomato paste is dissolved.
3. Layer Vegetables in Slow Cooker: Spread the chopped onion, sliced carrots, and mushrooms evenly at the bottom of a 6-quart slow cooker to create a vegetable bed for the beef.
4. Add Beef to Slow Cooker: Arrange the seasoned beef cubes on top of the bed of vegetables in a single, even layer as much as possible.
5. Pour Wine Mixture Over Beef and Vegetables: Slowly drizzle the prepared wine and broth mixture evenly over the beef and vegetables, ensuring all pieces are moistened and nestled in the flavorful liquid.
6. Cook Low and Slow: 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 vegetables soften.
7. Thicken the Sauce: About 20 minutes before serving, whisk together cornstarch and cold water in a small bowl to form a slurry, then stir it gently into the slow cooker along with the butter if using. Cover and cook on HIGH for another 15-20 minutes until the sauce thickens slightly.
8. Adjust Seasoning and Serve: Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, sprinkle with fresh parsley if desired, and serve hot with your favorite sides.

Notes

• For richer flavor, brown the beef cubes in olive oil before placing them in the slow cooker, though this is optional.
• Use a full-bodied red wine like Pinot Noir or Merlot for best results.
• Low-sodium beef broth is preferred to control the salt level.
• If you prefer thicker sauce, you can add an additional cornstarch slurry after cooking and simmer briefly.
• Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.

Keywords: beef bourguignon, slow cooker beef stew, French beef stew, red wine beef stew, comfort food, slow cooker recipes, easy beef stew