Slow Cooker Beef Bourguignon
Transform your dinner routine with this hearty and elegant Slow Cooker Beef Bourguignon, a French-inspired classic made effortlessly in your crockpot. Tender chunks of beef chuck roast are slow-cooked in a rich, velvety sauce infused with dry red wine, beef broth, and aromatic herbs like thyme and bay leaves. A medley of vegetables—carrots, celery, mushrooms, and optional pearl onions—adds layers of flavor and texture to this luxurious stew. Perfect for busy weeknights or a cozy weekend meal, this dish requires minimal prep and delivers maximum flavor after eight hours of slow simmering. Serve it over creamy mashed potatoes, buttered noodles, or with crusty bread for a truly comforting and satisfying meal. Try this easy slow cooker dinner for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 4 medium carrots, sliced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 3 tablespoons flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme leaves, fresh or dried
- 2 bay leaves
- 8 ounces mushrooms, quartered
- 1 cup pearl onions (optional), peeled
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat dry with paper towels and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2–3 minutes per side. Transfer the browned beef to the slow cooker.
In the same skillet, add another tablespoon of olive oil. Sauté the diced onion, carrots, celery, and minced garlic for 4–5 minutes until softened and fragrant.
Sprinkle the vegetables with the flour and stir well to coat. Cook for 1–2 minutes, then slowly pour in the red wine, stirring constantly to deglaze the pan and scrape up browned bits.
Add the beef broth, tomato paste, thyme, and bay leaves to the skillet. Stir to combine and let this mixture simmer for 2–3 minutes.
Pour the wine and vegetable mixture over the beef in the slow cooker. Add the quartered mushrooms and optional peeled pearl onions.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and the sauce has thickened.
Once cooked, remove the bay leaves and adjust seasoning with additional salt if necessary.
Serve hot, garnished with chopped parsley, over mashed potatoes, buttered noodles, or crusty bread.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6271 mg | 273% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 43.3 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 472 mg | 36% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 6338 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
