Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe
This Slow Cooker Beef Bourguignon is a comforting and flavorful French classic made easy with a one-pour wine and broth mixture. Tender beef chuck, aromatic vegetables, and a rich red wine sauce are slow-cooked to perfection, creating a hearty meal that’s perfect for cozy dinners. The dish is enhanced by simmering in a blend of Pinot Noir or Merlot, beef broth, and savory herbs, then thickened with a cornstarch slurry for a luscious finish.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- 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)
- 1 teaspoon kosher salt (remaining from above)
- 1/2 teaspoon black pepper (remaining from above)
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
- Season the Beef: Place the raw beef chuck cubes in a large bowl. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to coat evenly and set aside while preparing the sauce mixture.
- Make the Wine Mixture: In a medium mixing bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until the tomato paste is fully dissolved, creating a flavorful one-pour mixture for the dish.
- Prepare Vegetables in Slow Cooker: Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker. Spread them out evenly to form a vegetable bed.
- Layer the Beef: Place the seasoned beef cubes atop the vegetable layer in a single, even layer if possible, ensuring they are nestled well for even cooking.
- Add the Wine Mixture: Slowly drizzle the prepared red wine and broth mixture evenly over the beef and vegetables, making sure all the meat is moistened and immersed in the flavorful liquid.
- Slow Cook: 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 have softened nicely.
- Thicken the Sauce: About 20 minutes before serving, mix the cornstarch and cold water in a small bowl to form a slurry. Gently stir this slurry into the slow cooker contents to thicken the sauce. If using, add the butter now for added richness. Cover and cook on HIGH for an additional 15 to 20 minutes until the sauce has slightly thickened.
- Season and Serve: Taste the beef bourguignon and adjust seasoning with salt and pepper as needed. Ladle the stew into bowls, sprinkle with chopped fresh parsley if desired, and serve hot with your favorite sides.
Notes
- Optional browning of the beef in olive oil prior to slow cooking can add extra flavor but is not necessary.
- Using low-sodium beef broth helps control sodium content, adjust salt accordingly.
- For richer flavor, a splash of brandy or cognac can be added to the wine mixture.
- The dish pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
- Leftovers keep well refrigerated for up to 3 days and flavors deepen overnight.
Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Beef Stew, Red Wine Beef Stew, Comfort Food, Slow Cooker Recipes
