Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
