Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe
A classic Slow Cooker Beef Bourguignon recipe featuring tender beef chuck simmered slowly with red wine, beef broth, garlic, and aromatic herbs, enhanced by a rich tomato paste-infused broth. Vegetables like carrots, onions, and mushrooms provide depth, creating a comforting and hearty dish perfect for cozy meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Ingredients
Scale
Meat and Seasonings
- 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 (optional, for serving)
Optional Browning
- 2 tablespoons olive oil (optional, for browning if desired)
Instructions
- Season the Beef: Place the beef chuck cubes in a large bowl and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss thoroughly to coat all pieces evenly and set aside while assembling the other ingredients.
- Prepare the Wine Mixture: In a medium bowl or large measuring cup, whisk together the dry red wine, beef broth, tomato paste, minced garlic, thyme, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until the tomato paste is fully dissolved, creating a flavorful liquid base for the stew.
- Layer Vegetables: Add the chopped onion, sliced carrots, and mushrooms into the bottom of a 6-quart slow cooker, spreading them evenly to form a vegetable bed for the beef.
- Add the Beef: Place the seasoned raw beef cubes on top of the vegetables, arranging them in a single layer as much as possible to ensure even cooking.
- Pour the Wine Mixture: Slowly drizzle the prepared red wine and broth mixture over the beef and vegetables, making sure all beef pieces are moistened and submerged partially in the flavorful liquid.
- Cook Low and Slow: Cover the slow cooker with its 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 and flavorful.
- Thicken the Sauce: About 20 minutes before serving, mix cornstarch and cold water in a small bowl to form a slurry. Stir the slurry gently into the slow cooker, optionally add butter for extra richness, cover again, and cook on HIGH for another 15 to 20 minutes until the sauce thickens slightly.
- Final Seasoning and Serve: Taste the beef bourguignon and adjust seasoning with additional salt and pepper if necessary. Serve hot, sprinkled with fresh chopped parsley if desired, alongside your favorite sides.
Notes
- For deeper flavor, brown the beef cubes in olive oil using a skillet before placing in the slow cooker, though this step is optional.
- Use a full-bodied dry red wine like Pinot Noir or Merlot to complement the beef’s richness.
- Low-sodium beef broth helps control the saltiness, allowing better seasoning adjustment at the end.
- The slow cooker method ensures tender beef but requires time; plan accordingly.
- The cornstarch slurry is essential for thickening the sauce to the perfect consistency.
- Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.
Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Slow Cooker Recipe, Comfort Food, Red Wine Beef Stew
