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
Scale
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.
