Beef Bourguignon is a classic French dish that has found its way into the hearts and homes of many, including those of us here in the Midwest. This slow-cooked version brings the rich flavors of Burgundy wine and tender beef to your table with the ease of a slow cooker. It's the kind of meal that fills the house with warmth and nostalgia, reminiscent of Sunday dinners with family gathered around. The addition of potatoes makes it a complete, hearty meal perfect for chilly evenings.
This dish pairs beautifully with a side of crusty bread to soak up the savory sauce. A simple green salad with a light vinaigrette can add a refreshing contrast to the richness of the beef bourguignon. For a touch of brightness, consider serving with steamed green beans or peas. A glass of the same red wine used in the dish can also complement the flavors wonderfully.
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Slow Cooker Beef Bourguignon with Potatoes
Servings: 6
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons olive oil
4 carrots, sliced into 1/2-inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1 pound baby potatoes, halved
2 tablespoons all-purpose flour
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
2 tablespoons olive oil
4 carrots, sliced into 1/2-inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups red wine (such as Burgundy or Pinot Noir)
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1 pound baby potatoes, halved
2 tablespoons all-purpose flour
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Directions
Season the beef cubes with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, transferring to the slow cooker as they are done.
In the same skillet, add carrots and onion. Cook until the onion is translucent, then add garlic and cook for another minute.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes.
Transfer the wine and vegetable mixture to the slow cooker.
Add beef broth, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
Add the halved baby potatoes to the slow cooker.
Cover and cook on low for 8-10 hours, or until the beef is tender.
About 30 minutes before serving, mix the flour and butter to form a paste. Stir it into the slow cooker to thicken the sauce.
Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot, garnished with fresh parsley.
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Variations & Tips
For a different twist, you can add mushrooms to the dish for an earthy flavor. If you prefer a thicker sauce, you can increase the amount of flour and butter paste. For a lighter version, substitute some of the red wine with additional beef broth. If you don't have baby potatoes, regular potatoes cut into chunks will work just as well. For a gluten-free option, use cornstarch instead of flour to thicken the sauce.