If you have ever dreamed of a dish that perfectly blends deep, rich flavors with tender, melt-in-your-mouth beef, then you must try this Slow-Cooked Beef Bourguignon Recipe. This classic French stew is the ultimate comfort food, combining succulent chunks of beef with earthy mushrooms, sweet pearl onions, and a luscious red wine sauce that simmers gently over hours. It’s a dish that fills your kitchen with warmth and invites gathering around the table to savor every bite. Whether you’re cooking for family or friends, this Slow-Cooked Beef Bourguignon Recipe delivers every time with its vibrant taste and downright cozy feeling.
Ingredients You’ll Need
Creating an unforgettable Slow-Cooked Beef Bourguignon Recipe starts with a handful of simple, high-quality ingredients that each play a crucial role. From the tender beef chunks that form the hearty base to the fresh vegetables and aromatic herbs, every component works together to create a beautifully balanced stew bursting with flavor, texture, and color.
- 2 lbs beef chuck or stew meat: The star of the dish; choose well-marbled beef for tender, juicy results.
- 3 tablespoons olive oil: For browning the beef and sautéing the veggies, adding a lovely richness.
- Salt and freshly ground black pepper: Essential seasoning to enhance all the natural flavors.
- 1 onion, chopped: Adds sweetness and depth once softened and cooked down.
- 3 cloves garlic, minced: Gives a subtle yet fragrant kick that complements the beef beautifully.
- 2 carrots, peeled and sliced: Provides a touch of natural sweetness and lovely texture.
- 2 cups red wine: Burgundy or Pinot Noir work best to create that signature rich, fruity sauce.
- 2 cups beef broth: Builds savory depth and volume for the stew’s luscious liquid.
- 1 tablespoon tomato paste: Intensifies the sauce’s umami and adds a slight acidity.
- 2 teaspoons dried thyme: Offers an earthy, herbal note that’s classic in bourguignon.
- 2 bay leaves: Infuse gentle, aromatic complexity while slow-cooking.
- 1 teaspoon sugar (optional): Balances the acidity of wine and tomato paste if needed.
- 1 tablespoon Worcestershire sauce (optional): Adds an unexpected depth and savory boost.
- 1 cup pearl onions: Sweet, tender bursts of flavor that complement the beef exquisitely.
- 1 cup button or cremini mushrooms, quartered: Adds earthiness and a meaty texture contrast.
- 1 tablespoon fresh parsley, chopped: For a bright, fresh garnish to finish the dish.
- 2 tablespoons all-purpose flour (or cornstarch): To thicken the sauce to the perfect consistency.
- 2 tablespoons butter: Used to sauté the mushrooms and pearl onions for a rich flavor.
How to Make Slow-Cooked Beef Bourguignon Recipe
Step 1: Brown the Beef
The foundation of this Slow-Cooked Beef Bourguignon Recipe is searing your beef to perfection. Heat a tablespoon of olive oil in a large skillet until hot, then season your beef chunks generously with salt and freshly ground black pepper. Brown the meat in batches to ensure each piece develops a beautiful caramelized crust — this step locks in the juices and builds incredible flavor for the stew. Once browned, set the beef aside and get ready to sauté the vegetables.
Step 2: Sauté the Vegetables
Using the same skillet, add the remaining olive oil and toss in the chopped onion. Cook until softened and translucent, about 3 to 4 minutes. Then add the minced garlic and sliced carrots, cooking another couple of minutes until fragrant and just tender. This warm mixture provides a wonderful body and sweetness that will balance the richness of the beef and wine later on.
Step 3: Deglaze and Prepare the Slow Cooker
Pour in your red wine, scraping the skillet bottom with a wooden spoon to lift up all those delicious browned bits stuck around. Let the wine simmer for 2 to 3 minutes, reducing slightly to concentrate its flavor. Then carefully transfer this mixture into your slow cooker. Add the beef broth, tomato paste, dried thyme, bay leaves, sugar if using, and Worcestershire sauce for that subtle layer of depth. Give it a good stir to bring everything together.
Step 4: Slow Cook the Beef Bourguignon
Return the browned beef chunks to the slow cooker, mixing them into your rich, flavorful liquid. Cover and set to cook on low for 7 to 8 hours or on high for 4 to 5 hours until your beef is fall-apart tender. This slow simmer allows the beef to soak up all the herbs, wine, and broth flavors while becoming incredibly juicy and soft — the hallmark of a perfect bourguignon.
Step 5: Sauté Pearl Onions and Mushrooms
About 30 minutes before serving, heat a skillet over medium heat and melt the butter. Add the pearl onions and mushrooms, sautéing them until golden and tender. This finishing touch adds delightful texture and an earthy sweetness that complements the stew’s richness beautifully. Set aside and keep warm until it’s time to combine.
Step 6: Finish the Stew
When your beef is tender and aromatic, remove the bay leaves from the slow cooker. If you prefer your sauce thicker, whisk the flour (or cornstarch) with a bit of cold water to make a smooth slurry, then stir it into the stew. Let it cook on high for another 10 to 15 minutes to achieve that luscious, luxurious sauce consistency. Stir in the sautéed mushrooms and pearl onions, then taste and adjust the seasoning with salt and pepper. Your Slow-Cooked Beef Bourguignon Recipe is now ready to be savored!
How to Serve Slow-Cooked Beef Bourguignon Recipe
Garnishes
A sprinkle of freshly chopped parsley not only brings a fresh, vibrant pop of color but also adds a bright herbal note that beautifully balances the stew’s deep, savory richness. It’s a simple touch that elevates the dish’s presentation and flavor.
Side Dishes
Classic pairings for Slow-Cooked Beef Bourguignon Recipe include creamy mashed potatoes, buttered egg noodles, or crusty French bread. These sides are perfect for soaking up the luscious wine sauce and bring the perfect texture contrasts to your meal. Roasted root vegetables also make for a hearty accompaniment if you want to add another layer of comfort.
Creative Ways to Present
Looking to impress? Serve this stew in individual mini cocottes or rustic ramekins, each garnished with a sprig of parsley and a side of garlic butter toasts. For a casual yet cozy dinner, scooping rich beef and sauce over a bed of buttery polenta offers a wonderful twist. The options for presenting this timeless dish are as inviting as the flavors themselves.
Make Ahead and Storage
Storing Leftovers
This Slow-Cooked Beef Bourguignon Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When properly chilled, the beef remains tender and the sauce retains that silky richness you love.
Freezing
If you want to keep this comforting dish around for longer, it freezes beautifully. Place your cooled beef bourguignon in freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When thawed, the texture and flavor are remarkably well-preserved, making it a fantastic make-ahead meal.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently in a saucepan over low heat, stirring occasionally until heated through. Avoid reheating on very high heat to keep the beef tender and sauce silky smooth. Alternatively, reheat portions in the microwave, stirring halfway for even warming.
FAQs
Can I use a different cut of beef for this Slow-Cooked Beef Bourguignon Recipe?
Absolutely! While beef chuck is preferred for its marbling and tenderness after slow cooking, other stew cuts like brisket or short ribs can also work well. Just ensure they are suitable for slow cooking and long braising times.
Is red wine mandatory for this recipe?
Red wine is essential for that authentic Slow-Cooked Beef Bourguignon Recipe flavor. However, if you prefer not to use alcohol, you can substitute with extra beef broth and a splash of red grape juice or cranberry juice to mimic the fruity acidity.
Can I make this recipe gluten-free?
Yes! Simply replace the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the sauce. Everything else in the recipe is naturally gluten-free, making it easy to adapt.
How long does it take to cook the beef until tender?
Cooking on low for 7 to 8 hours or on high for 4 to 5 hours yields tender, flavorful beef that falls apart easily. Slow and low is the key to achieving the best texture for this dish.
What can I serve besides mashed potatoes or noodles?
Roasted root vegetables, creamy polenta, or even buttery pearl barley make excellent side options that pair wonderfully with the rich sauce and tender beef. Fresh green beans or a crisp salad can add a refreshing contrast.
Final Thoughts
This Slow-Cooked Beef Bourguignon Recipe is truly one of those dishes that warms your heart and delights your palate every time. With tender beef chunks soaked in a deep, flavorful sauce and complemented by sweet pearl onions and earthy mushrooms, it’s comfort food elevated to an art form. I encourage you to give this recipe a try — it’s perfect for weekends, family dinners, or anytime you want to treat yourself and your loved ones to something special. Trust me, once you’ve tasted this, it’ll be a go-to favorite for years to come.
Print
Slow-Cooked Beef Bourguignon Recipe
- Prep Time: 30 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 8 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Description
This Slow-Cooked Beef Bourguignon is a classic French stew featuring tender chunks of beef simmered in red wine and beef broth with aromatic vegetables. Enhanced with pearl onions and mushrooms sautéed to golden perfection, this hearty dish is perfect for slow cooking, allowing flavors to fully develop and the meat to become melt-in-your-mouth tender. Ideal for cozy dinners, it pairs wonderfully with mashed potatoes, crusty bread, or buttered noodles.
Ingredients
Beef and Seasoning
- 2 lbs (900g) beef chuck or stew meat, cut into 2-inch chunks
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 cup pearl onions (or frozen pearl onions, peeled)
- 1 cup button mushrooms, quartered (or cremini mushrooms)
Liquids and Flavorings
- 2 cups red wine (Burgundy or Pinot Noir works well)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
- 1 teaspoon sugar (optional, for balancing acidity)
Herbs and Spices
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped (for garnish)
Thickening and Cooking
- 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
- 2 tablespoons butter
Instructions
- Brown the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the beef chunks with salt and pepper. Brown the beef in batches, making sure each piece gets a nice sear on all sides. Remove the beef from the skillet and set aside to preserve the caramelization and flavor.
- Sauté the Vegetables: Using the same skillet, add the remaining olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Then add the minced garlic and sliced carrots, cooking for another 2 minutes until fragrant and slightly tender.
- Deglaze and Prepare the Slow Cooker: Pour the red wine into the skillet, scraping up browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly, concentrating the flavors. Transfer this wine and vegetable mixture to your slow cooker.
- Add Broth and Seasonings: To the slow cooker, add the beef broth, tomato paste, dried thyme, bay leaves, sugar (if using), and Worcestershire sauce. Stir everything together to combine the layers of flavor.
- Combine and Cook: Add the browned beef chunks into the slow cooker and stir to coat them well in the sauce mixture. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and flavors have melded beautifully.
- Sauté Pearl Onions and Mushrooms: About 30 minutes before serving, heat a large skillet over medium heat. Add the butter and sauté the pearl onions and mushrooms until they turn golden and tender, approximately 5-7 minutes. Remove from heat and set aside.
- Finish the Stew: Once the beef is tender, remove the bay leaves from the slow cooker. If you prefer a thicker sauce, whisk the flour with a little cold water to create a slurry and stir it into the stew. Cook on high for an additional 10-15 minutes to thicken the sauce.
- Add Vegetables and Adjust Seasoning: Stir in the sautéed pearl onions and mushrooms. Taste the stew and adjust seasoning with salt and pepper as needed.
- Serve: Serve the Beef Bourguignon hot, garnished with freshly chopped parsley. This dish pairs excellently with mashed potatoes, crusty bread, or buttered noodles for a comforting and elegant meal.
Notes
- You can substitute cornstarch for flour if a gluten-free version is desired.
- Choosing a good quality red wine like Burgundy or Pinot Noir will significantly enhance the stew’s flavor.
- For more depth, let the stew rest for a few hours or overnight in the fridge and reheat before serving to allow flavors to blend further.
- If pearl onions are unavailable fresh, frozen peeled pearl onions make a convenient substitute.
- Adjust the sugar according to the wine’s acidity to balance the flavor.
