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Beef Bourguignon served in a bowl ready to eat
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Slow Cooker Beef Bourguignon

A slow cooking savory stew that makes a perfect cozy winter nights dinner!
Course Dinner, slow cooker
Cuisine French, slow cooker
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 8
Calories 436kcal
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