Nothing beats a warm stew on a cold wintery night. Beef bourguignon combines melt in your mouth beef and tender vegetables with a rich sauce to create one of the coziest meals you can imagine.
This classic French dish is usually made on the stovetop or in the oven, but I’ve simplified it by using a slow cooker. You just need to brown the beef and bacon and then dump everything in the slow cooker. The result is a mouthwatering stew that is full of flavor and texture. You can serve this with some crusty bread or over noodles, rice, or mashed potatoes. It’s a hearty and satisfying meal that will warm you up on a cold day.
Storing and reheating leftovers
You can store the leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, thaw the frozen stew in the refrigerator overnight or in the microwave on the defrost setting. Then, transfer the stew to a pot and bring to a boil over medium-high heat, stirring occasionally. Alternatively, you can reheat the stew in the microwave in a microwave-safe dish, stirring every few minutes, until hot.
Slow Cooker Beef Bourguignon
- 6 quart slow cooker
- 4 strips of bacon, chopped
- 2 pounds beef chuck, cut into 1.5 inch pieces
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 cups dry red wine, such as Pinot Noir or Burgundy
- 3 cups of beef broth
- 1/4 cup of tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp of dried thyme
- 2 bay leaves
- 4 cloves garlic, minced
- 1 pound baby potatoes, halved
- 2 medium carrots, peeled and sliced
- 8 ounces mushrooms, sliced
- Fresh parsley, chopped, for garnish
- In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and set aside.
- Season the beef with salt and pepper. Heat the bacon fat in the same skillet over medium-high heat. Brown the beef on all sides, working in batches if needed. Transfer the beef to the slow cooker and sprinkle with the flour. Toss to coat.
- In a small bowl, whisk together the wine, beef broth, tomato paste, Worcestershire sauce, thyme, bay leaves, and garlic. Pour over the beef in the slow cooker. Add the bacon, potatoes, carrots, and mushrooms. Stir to combine.
- Cover and cook on low for 10 hours or on high for 5 hours, until the beef is tender.
- Discard the bay leaves. Sprinkle with parsley and serve.
- If you want a thicker, more gravy-like sauce, stir together 2 tbsp of cornstarch with 2 tbsp of cold water. Stir the mixture into the slow cooker for the last hour of cooking.
