Slow Cooker Beef Bourguignon

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MY BEST TIPS

I’ve made this stew so many times, and here’s what I’ve learned:

  • Brown the meat! I know it’s tempting to skip this step and just throw everything in the slow cooker, but those few extra minutes make the stew taste SO much better.
  • Cut veggies BIG – Like, bigger than you think. They’ll shrink as they cook.
  • Check your slow cooker – Some run hotter than others. If yours cooks hot, check it after 6 hours.
  • Make it a day ahead – This stew actually tastes even better the next day after all the flavors mix together in the fridge overnight.

QUESTIONS PEOPLE ASK ME

“Can I skip the wine?” You can, but it won’t have that special bourguignon flavor. If you need to skip it, use more beef broth and add a splash of balsamic vinegar for some of that tangy flavor.

“Does it freeze well?” Yes! This is one of those meals that freezes perfectly. I often make a double batch and freeze half for busy weeknights.

“Can I add other veggies?” Sure! Sometimes I add celery or pearl onions. Just make sure anything you add can handle long cooking times.

“My sauce is too thin – help!” No problem! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir this into the hot stew about 30 minutes before serving. It’ll thicken right up!

STORING LEFTOVERS

If you’re lucky enough to have leftovers (we rarely do!), here’s how to keep them:

In the fridge: Put it in containers with lids and it’ll keep for 3-4 days.

In the freezer: Put portions in freezer bags or containers and freeze up to 3 months.

Reheating: You can microwave it, but it’s even better warmed up slowly on the stove.

Ingredients

  • 5 slices bacon chopped up
  • 3 pounds beef chuck roast cut into big 1-inch chunks
  • Salt and pepper
  • 1 cup red cooking wine
  • 2 cups broth chicken or beef
  • ½ cup tomato sauce
  • ¼ cup soy sauce
  • ¼ cup flour
  • 3 cloves garlic chopped small
  • 2 tablespoons fresh thyme or 2 teaspoons dried
  • 5 carrots cut into big chunks
  • 1 pound baby potatoes left whole
  • 8 ounces mushrooms cut in half
  • Fresh parsley for sprinkling on top optional

Instructions

  • Cook the chopped bacon in a big pan until crispy. Put the bacon in your slow cooker.
  • Sprinkle the beef chunks with salt and pepper. Cook them in the same pan with the bacon grease until they’re brown on all sides (about 2-3 minutes per side). Put the browned beef in the slow cooker.
  • Pour the wine into the hot pan and scrape all the brown bits off the bottom with a wooden spoon. Let it bubble for a minute, then pour in the broth, tomato sauce, and soy sauce. Stir in the flour. Pour this sauce into your slow cooker.
  • Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Stir everything together.
  • Cover and cook on LOW for 8 hours or until the meat is super tender.
  • Taste and add more salt and pepper if needed. Sprinkle with parsley if you want it to look fancy!
  • Serve in bowls, over mashed potatoes, or with crusty bread for dipping.

Notes

  • Use a wooden spoon to scrape the pan when you add the wine – those brown bits have tons of flavor!
  • This tastes even better the next day, so don’t worry about making it ahead.
  • If you want it even thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end.
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