Slow Cooker Beef Bourguignon Recipe

Slow Cooker Beef Bourguignon, often called Julia Child's boeuf bourguignon is a great slow cooking tender beef recipe filled with hearty vegetables.

Prep Time15

Cook Time8 30

Total Time8 45

Course: Main Course

Cuisine: American

Keyword: beef bourguignon, slow cooker beef, Slow Cooker Beef Bourguignon

Servings:

Calories: 540kcal

Equipment

Ingredients

6 slices thick cut bacon diced
3 pounds beef stew meat
2 yellow onions roughly chopped
4 large carrots sliced
16 ounces sliced cremini mushrooms
4 garlic cloves minced
3 Tablespoons chopped thyme
2 cups red wine* (or beef broth)
2 Tablespoons tomato paste
2 cups beef broth (plus more if needed**)
2 bay leaves
1½ Tablespoons cornstarch
1½ Tablespoons water
salt and pepper, to taste
chopped fresh parsley to garnish

Instructions

Cook the bacon. In a large skillet over medium heat, cook the bacon until it's crispy. Remove the bacon with a slotted spoon and place it in the slow cooker.
Brown the beef. Turn the heat to medium-high and add the beef stew meat to the skillet with the bacon fat. Brown the meat on all sides. Use a slotted spoon to transfer the beef to the slow cooker.
Saute the veggies. Add the onions and carrots to the skillet and saute until the onions are translucent. Add the mushrooms, garlic, and thyme. Saute until the mushrooms are golden brown.
Deglaze. Whisk together the red wine and tomato paste until smooth and add the mixture to the skillet. Bring the mixture to a boil and cook for 5 minutes.
Load the slow cooker. Add the contents of the skillet to the slow cooker along with the beef broth and bay leaves. Stir everything together
Cook. Seal the slow cooker and cook on low for 8 hours.
Thicken. 30 minutes before the cooking time is up, whisk together the cornstarch and the water and stir it into the stew to thicken the sauce.
Taste. Taste the stew and season with salt and pepper if needed.
Serve. Serve warm in bowls garnished with fresh parsley.

Notes

*On wine. If you would like to leave out the wine for a non-alcoholic version of this traditional stew, feel free to sub in an equal amount of beef broth instead. Do note that the alcohol in the wine will cook off before it makes it to your bowl. So I suggest keeping it in if you can. It adds such a nice flavor.

**On beef broth. You want the beef to be just barely covered with liquid. If you need to add a little extra broth to make that happen, feel free.

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