Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

Slow Cooker Beef Bourguignon is a comforting and flavorful French-inspired stew made easy with a one-pour wine mixture. Tender beef cubes simmer with vegetables in rich red wine and broth, creating a deliciously hearty dish perfect for any cozy meal.

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.
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.
4. Step 4: Place the seasoned raw beef cubes on top of the vegetables in the slow cooker, spreading them out as evenly as possible in a single layer.
5. Step 5: Slowly drizzle the prepared wine and broth mixture evenly over the beef and vegetables, making sure all the meat is moistened.
6. Step 6: Cover 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 to make a slurry. Gently stir the slurry into the slow cooker liquid. If using, stir in the butter for extra 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 salt and pepper if needed. Serve hot garnished with chopped fresh parsley if desired.

Tips & Variations

• For deeper flavor, brown the beef cubes in olive oil before adding to the slow cooker, but this step is optional.
• If you prefer a thicker sauce, add more cornstarch slurry gradually until desired consistency is reached.
• Swap the carrots for pearl onions for a classic touch.
• Use fresh thyme for a brighter herb flavor, or dried thyme for convenience.
• Serve over mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors will deepen overnight, making this dish even more delicious the next day. It can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast is preferred for its tenderness and flavor after slow cooking, but you can also use brisket or short ribs cut into cubes. Avoid lean cuts as they may become dry.

Is it necessary to use wine in this recipe?

The wine adds essential depth and acidity to the dish, but if you prefer, you can substitute it with additional beef broth and a splash of balsamic vinegar or grape juice for some acidity.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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★★★★★

4.8 from 107 reviews

This Slow Cooker Beef Bourguignon is a comforting and hearty French-inspired stew featuring tender beef chuck roast simmered low and slow in a rich red wine and beef broth mixture with vegetables. Enhanced with garlic, thyme, and tomato paste, this dish develops deep flavors as it cooks. The easy one-pour wine mixture simplifies preparation, and a cornstarch slurry thickens the sauce to a luscious finish. Perfect for a cozy family dinner or special occasion, it’s a melt-in-your-mouth classic made effortlessly in the slow cooker.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 8 to 9 hours on LOW or 4 to 5 hours on HIGH
• Total Time: 8 hours 20 minutes to 9 hours 20 minutes (LOW) or 4 hours 20 minutes to 5 hours 20 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

Liquid and Flavorings

• 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)

Optional for Browning

• 2 tablespoons olive oil (optional, for browning if desired)

Instructions

1. Season the Beef: Place the beef chuck cubes in a large bowl. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat the meat evenly and set aside while preparing the wine 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, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper until the tomato paste is fully dissolved, creating a flavorful base for the stew.
3. Layer Vegetables: Add the chopped onion, sliced carrots, and mushrooms into the bottom of a 6-quart slow cooker. Spread them evenly to form a vegetable bed for the beef.
4. Add the Beef to Slow Cooker: Arrange the seasoned beef cubes on top of the vegetables, keeping the pieces in a single layer as much as possible to ensure even cooking.
5. Pour Wine Mixture: Slowly drizzle the prepared red wine and broth mixture over the beef and vegetables, making sure all the meat is moistened and nestled in the flavorful liquid.
6. Cook the Stew: 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. Thicken the Sauce: About 20 minutes before serving, mix cornstarch and cold water in a small bowl to make a slurry. Stir the slurry into the slow cooker along with the butter, if using, to enrich the sauce. Cover and cook on HIGH for an additional 15 to 20 minutes until the sauce has thickened slightly.
8. Final Seasoning and Serving: Taste the beef bourguignon and adjust seasoning with more salt or pepper if needed. Ladle into bowls, garnish with chopped fresh parsley if desired, and serve hot with your favorite sides.

Notes

• For deeper flavor, brown the beef cubes in olive oil over medium-high heat before adding them to the slow cooker, though this step is optional.
• This recipe works well with Pinot Noir or Merlot, but any dry red wine suitable for cooking can be used.
• If you prefer a thicker sauce, let it cook uncovered for the last 20 minutes after adding the slurry.
• Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
• Serve with mashed potatoes, egg noodles, or crusty bread to soak up the luscious sauce.

Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Beef Stew, Easy Beef Recipe, Slow Cooker Dinner