Slow Cooker Beef Bourguignon

 Slow Cooker Beef Bourguignon – Easy French Comfort Food.  Hearty and comforting and filled with simple ingredients like beef, potatoes, carrots and onion all cooked up in a beefy red wine gravy.

What is Beef Bourguignon? –

• This easy beef french stew was made famous by Julia Childs.  Braised beef, potatoes, carrots, mushrooms and onions cooked slowly in beef stock and red wine.  The slow cooker is the perfect vehicle for this hearty beef stew.  Come home to a delicious meal any day of the week!

Ingredients for this Easy Beef Stew –

• Beef Chuck Roast – about 2 to 2 1/2 pounds
• Carrots – keep the carrots large to withstand the long cooking time.
• Baby potataoes (yellow or red) – if they are ver large baby potatoes cut in half otherwise leave whole
• Pearl onions – usually found frozen, or regular yellow onions cut in large piece.
• Mushrooms– we like cremini.
• Beef Stock – low sodium
• Tomato Paste
• Worcestershire sauce 
• Red Wine
• Fresh or dried Thyme

Tips to make  Slow Cooker Beef Bourguignon –

• Sear the beef before tossing in the slow cooker.  Toss the beef in flour.  Heat olive oil and butter in large skillet and sear 3-4 minutes on each side.  You may need to do this in two batches.
• Use a good red wine.     It doesn’t have to be an expensive bottle, there are plenty of good Cabs, Pinot’s and Merlots out there for 10 bucks.
• Use baby red or white potatoes – use them whole if possible.  This keeps them stable during the long cooking time.
• Cut the carrots in large pieces – this will help withstand the long cooking time.
• Be patient.  This doesn’t come together until the last hour.  If you taste it early and it tastes too much like wine…don’t panic!  Put the lid on, walk away and wait.  I promise you wonderful things are about to happen.

 Why you will love this recipe –

• Easy on the cook as it uses the slow cooker.  No watching the pot.
• Comforting and hearty.  Will feed a large family for several meals.
• No fancy technique – just simple and hearty food.
• Great for meal prep and parties!

What to serve with Beef Bourguignon –

We like to keep this typical Frenchy style and serve it simple –

• Crusty French Bread
• Simple Green Salad

LET’S EAT!

Kathi and Rachel

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Slow Cooker Beef Bourguignon

A slow cooking savory stew that makes a perfect cozy winter nights dinner!

4.80 from 5 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 30 minutes minutes

Servings: 8

Author: Kathi & Rachel

Ingredients

• 2 1/12 pounds Chuck Roast - cut into 2 inch pieces
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup all purpose flour
• 1 pound cremini mushrooms quartered
• 4-5 cloves large garlic chopped
• 1 12 oz bag frozen pearl onions or one large yellow onion cut in large pieces
• 2 cups carrots cut into thirds
• 1 1/2 pounds small red or white potatoes left whole
• 1 6 oz can tomato paste
• 1 tablespoon worcestershire sauce
• 2 cups good red wine cabernet, merlot, pinot noir all work well.
• 2 cups beef stock
• 2 teaspoons dried thyme or a handful of fresh
• 1 teaspoons salt this will vary depending on the sodium content of your stock
• 1/2 teaspoon pepper

Instructions

• Heat large skillet on medium high heat. Add 1 tablespoon each oil and butter to the skillet.
• Toss cubed beef with 1/4 cup of flour. Add coated beef to skillet turning after a few minutes until all beef is nicely brown. (you may have to do this in two batches). Add seared beef to a 6 quart Slow Cooker.
• Melt one tablespoon olive oil and butter to the hot skillet. Add mushrooms and garlic to the pan. Saute until mushrooms are slightly tender scraping up any bits of the pan. Add to the slow cooker.
• Add remaining ingredients to slow cooker: Pearl onions, carrots, potatoes, tomato paste, worcestershire, wine, beef stock and the thyme.
• Give a good stir. Put the lid on. Set on low for 5-6 hours or high for 3-4 hours.

  The stew is done with the beef is soft and the potatoes and carrots are tender.
• Taste for seasoning when done. More salt? Pepper?
• If you want it thicker, mix two tablespoons flour with a half cup beef stock. Add to hot stew and continue to cook for 10 minutes.
• Serve with crusty french bread and a simple green salad if desired.
• Store in the refrigerator for up to 4 days and freeze for up to 3 months.

Notes

I used a 6 quart slow cooker and it fills it up!

Nutrition

Calories: 436kcal | Carbohydrates: 30g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 769mg | Potassium: 1559mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5785IU | Vitamin C: 23.3mg | Calcium: 94mg | Iron: 7mg