Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

This Slow Cooker Beef Bourguignon is a comforting, rich stew that melds tender beef with a flavorful wine and vegetable broth. Using a simple one-pour wine mixture, it’s easy to prepare and perfect for a hearty meal after a busy day.

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 cubes in a large bowl and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss well and set aside.
2. Step 2: In a medium bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, the remaining 1 teaspoon salt, and 1/2 teaspoon pepper until the tomato paste dissolves.
3. Step 3: Spread the chopped onion, sliced carrots, and mushrooms evenly in the bottom of a 6-quart slow cooker.
4. Step 4: Arrange the seasoned beef cubes on top of the vegetables in a single layer as much as possible.
5. Step 5: Slowly pour the wine and broth mixture over the beef and vegetables, ensuring the meat is evenly moistened.
6. Step 6: Cover the slow cooker and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until beef is tender and vegetables are soft.
7. Step 7: About 20 minutes before serving, mix 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 another 15 to 20 minutes until the sauce thickens slightly.
8. Step 8: Taste and adjust seasoning with additional 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.
• Try using different dried herbs like rosemary or bay leaves for a twist on the classic thyme flavor.
• Serve with creamy mashed potatoes or crusty bread to soak up the rich sauce.

Storage

Store any 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. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the wine in this recipe?

While wine adds a depth of flavor typical in Beef Bourguignon, you can substitute with more beef broth and a splash of balsamic vinegar for acidity if you prefer a non-alcoholic version.

Is it necessary to brown the beef before slow cooking?

Browning the beef enhances the flavor and appearance, but it’s optional. The slow cooker will still tenderize the meat without browning if you’re short on time.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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★★★★★

4.8 from 83 reviews

This Slow Cooker Beef Bourguignon is a comforting and hearty French-inspired stew featuring tender beef chuck slow-cooked in a rich, flavorful mixture of red wine, beef broth, tomato paste, garlic, and herbs. Enhanced with onions, carrots, and mushrooms, this easy one-pot meal develops deep, savory flavors over several hours, perfect for a satisfying dinner.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 8 to 9 hours (LOW) or 4 to 5 hours (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 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: French

Ingredients

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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)

Optional for Browning

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

Instructions

1. Season the beef: Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss well to coat the meat evenly and set aside while preparing the flavor 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, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper until the tomato paste is fully dissolved, creating a flavorful cooking liquid.
3. Layer vegetables in slow cooker: Spread the chopped onion, sliced carrots, and mushrooms evenly on the bottom of a 6-quart slow cooker, forming a flavorful vegetable bed for the meat.
4. Add beef to slow cooker: Place the seasoned beef cubes on top of the vegetables, arranging them in a single layer as much as possible to ensure even cooking.
5. Pour in the cooking liquid: Slowly drizzle the prepared red wine and beef broth mixture evenly over the beef and vegetables so all meat pieces are moistened and nestled in the flavorful bath.
6. Slow cook the stew: Cover the slow cooker 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 vegetables are soft.
7. Thicken the sauce: About 20 minutes before serving, mix cornstarch and cold water in a small bowl to create a slurry. Stir this mixture gently into the slow cooker, then add butter if using, for extra richness. Cover and cook on HIGH for an additional 15 to 20 minutes or until the sauce thickens slightly.
8. Adjust seasoning and serve: Taste the beef bourguignon and add salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley if desired. Serve hot alongside your favorite sides.

Notes

• You can optionally brown the beef cubes in olive oil over medium-high heat before adding to the slow cooker to deepen the flavor and color of the dish.
• Using low-sodium beef broth helps control the saltiness of the stew.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a richer stew, don’t skip the butter added during the thickening step.
• Pair this dish with crusty bread, mashed potatoes, or buttered noodles for a complete meal.

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