Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

Slow Cooker Beef Bourguignon is a comforting classic French stew made easy with a one-pour wine mixture. Tender beef, hearty vegetables, and rich flavors meld together perfectly over hours in the slow cooker, delivering a delicious meal with minimal effort.

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 well to coat and set aside while you prepare the 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.
3. Step 3: Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker, spreading evenly to form a vegetable bed.
4. Step 4: Place the seasoned beef cubes on top of the vegetables, arranging in a single layer as much as possible.
5. Step 5: Slowly pour the prepared wine and broth mixture over the beef and vegetables, ensuring all meat pieces are moistened.
6. Step 6: Cover 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, mix the cornstarch and cold water in a small bowl to form a slurry. Stir this into the slow cooker along with the butter if using. Cover and cook on HIGH for 15 to 20 minutes until the sauce thickens slightly.
8. Step 8: Taste and adjust seasoning with salt and pepper as needed. Serve hot, sprinkled with fresh parsley if desired.

Tips & Variations

• Browning the beef in olive oil before adding to the slow cooker adds extra depth of flavor but is optional for convenience.
• Use fresh thyme for a brighter herb flavor if you have it on hand.
• Serve over buttered noodles, mashed potatoes, or crusty bread to soak up the rich sauce.
• For a thicker sauce, add the cornstarch slurry gradually and cook until desired consistency is reached.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, beef chuck roast is ideal for slow cooking due to its marbling and tenderness, but you can also use stew beef or brisket. Avoid lean cuts as they can become tough.

Do I need to brown the beef before slow cooking?

Browning the beef adds richer flavor and color but is not necessary. You can skip this step for a simpler preparation.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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★★★★★

4.9 from 103 reviews

This Slow Cooker Beef Bourguignon is a comforting and rich French stew made with tender beef chuck slow-cooked in a flavorful mixture of red wine, beef broth, tomato paste, garlic, and herbs. Enhanced with carrots, mushrooms, and onions, this one-pot meal offers deep, savory flavors and melts in your mouth tenderness. Utilizing a single wine and broth mixture poured over the ingredients, it simplifies the traditional cooking process while delivering authentic taste. Perfect for a cozy dinner, it’s easy to prepare ahead and slow-cooked for ultimate convenience.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 50 minutes
• 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

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

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 evenly coat. Set aside to allow the flavors to penetrate while you prepare the other ingredients.
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 pepper until the tomato paste is completely dissolved. This flavorful liquid will cook all the ingredients together in the slow cooker.
3. Layer Vegetables in Slow Cooker: Spread chopped onion, sliced carrots, and mushrooms evenly in the bottom of a 6-quart slow cooker. This creates a savory bed that supports the beef and infuses the stew with flavor.
4. Add Beef on Top of Vegetables: Place the seasoned beef cubes over the vegetable layer in a single layer as much as possible for even cooking and flavor distribution.
5. Pour the Wine Mixture: Slowly drizzle the prepared wine and broth mixture evenly over the beef and vegetables, ensuring all pieces are moistened. The beef should appear nestled in a flavorful bath.
6. Cook the Stew: Cover with the slow cooker lid and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the beef is tender and vegetables are soft.
7. Thicken the Sauce: About 20 minutes before serving, mix cornstarch and cold water to create a slurry. Stir this into the slow cooker along with the butter, if using, and cook on HIGH for another 15 to 20 minutes, allowing the sauce to thicken gently.
8. Final Seasoning and Serve: Taste the stew and adjust with additional salt and pepper as needed. Ladle into bowls and sprinkle with chopped fresh parsley if desired. Serve hot with your favorite side dish for a hearty meal.

Notes

• For extra depth of flavor, you can brown the beef cubes in olive oil in a skillet before adding them to the slow cooker.
• Use a full-bodied red wine like Pinot Noir or Merlot for best results; avoid cooking wines or overly sweet varieties.
• If you prefer a thicker sauce, you can use slightly more cornstarch slurry, but add gradually to avoid over-thickening.
• This recipe pairs wonderfully with mashed potatoes, crusty bread, or buttered egg noodles.
• If using fresh thyme, tie the sprigs together with kitchen twine for easier removal after cooking.

Keywords: Beef Bourguignon, Slow Cooker, French Stew, Red Wine Beef Stew, Comfort Food