Description
This Slow Cooker Beef Bourguignon recipe transforms tender beef chuck roast and rich bacon into a savory, comforting classic French stew. Slow-cooked with mushrooms, pearl onions, carrots, and red wine, it delivers deep, hearty flavors perfect for a satisfying family meal.
Ingredients
Scale
Meat and Bacon
- 8 slices bacon
- 2 lb boneless beef chuck roast, cut into 1-inch pieces
Seasonings and Coatings
- ¼ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
Vegetables
- 8 oz sliced fresh mushrooms
- 1 cup pearl onions
- 2 cups sliced carrots
- 1 Tbsp minced garlic
Liquids and Other Ingredients
- 1 cup red wine
- 2 Tbsp tomato paste
- â…“ cup beef broth
Instructions
- Cook the bacon: In a large skillet over medium-high heat, cook the bacon slices until they become crispy. Remove them and drain on paper towels. Chop the bacon and refrigerate it for later use. Keep the bacon drippings in the skillet for searing the beef.
- Prepare and sear the beef: Cut the chuck roast into 1-inch pieces and toss them in a mixture of all-purpose flour, kosher salt, and black pepper to coat evenly. Add the beef pieces to the skillet with the reserved bacon drippings and sear over medium-high heat until the pieces start to brown, enhancing flavor.
- Sauté vegetables: Add the sliced mushrooms, pearl onions, and minced garlic to the skillet with the beef. Cook and stir for about two minutes to soften the vegetables and combine flavors before transferring to the slow cooker.
- Combine in slow cooker: Transfer the beef and vegetable mixture into the slow cooker. Add sliced carrots, dried thyme, red wine, tomato paste, and beef broth. Stir gently to combine all ingredients.
- Slow cook: Cover the slow cooker and cook the stew on HIGH heat for 6 to 8 hours, or until the beef becomes fork-tender and the flavors meld together.
- Final touches: Once cooked, stir in the chopped cooked bacon. Taste and adjust seasoning with kosher salt and black pepper as needed. Garnish with fresh parsley if desired before serving.
Notes
- For the best flavor, use a dry red wine such as Pinot Noir or Burgundy.
- If pearl onions are not available, small shallots or chopped white onions can be substituted.
- Make sure to sear the beef pieces well to develop a rich, deep flavor base.
- Brown the bacon slowly to render out fat and achieve crispiness without burning.
- You can prepare this dish a day ahead as the flavor improves after resting overnight.
- Serve over buttered noodles, mashed potatoes, or crusty bread for a complete meal.
