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