This slow cooker beef bourguignon is my cozy, no-fuss take on the classic French stew. Instead of juggling a bunch of steps, you simply nestle raw beef chuck cubes into your slow cooker and drizzle one rich mixture of red wine, beef broth, tomato paste, thyme, and garlic right over the top. It cooks low and slow into a hearty winter meal that tastes like you fussed all afternoon, even though the slow cooker did most of the work. It’s perfect for busy days when you still want something special on the table.
Serve this beef bourguignon ladled over creamy mashed potatoes, buttered egg noodles, or a bed of steamed white rice to soak up all that flavorful sauce. A simple green salad or steamed green beans on the side keeps the meal balanced, and a warm loaf of crusty bread is wonderful for sopping up every last bit from the bowl. If you enjoy wine, pour a glass of the same red you used in the recipe to tie everything together.
Slow Cooker Beef Bourguignon with One-Pour Wine MixtureServings: 6
Ingredients
3 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
1 1/2 cups beef broth (low-sodium preferred)
3 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil (optional, for browning if desired)
1 large yellow onion, chopped
3 large carrots, peeled and sliced into 1/2-inch pieces
8 ounces cremini or white mushrooms, halved or quartered
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons unsalted butter (optional, for richness)
2 tablespoons chopped fresh parsley, for serving (optional)
Directions
Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Toss to coat and set aside while you prepare the mixture.
In a medium mixing bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper until the tomato paste is fully dissolved. This is your one mixture that will flavor the entire dish.
Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker, spreading them out in an even layer to create a bed for the meat.
Place the seasoned raw beef chuck cubes on top of the vegetables in the slow cooker, spreading them out but keeping them in a single layer as much as possible.
Slowly drizzle the prepared red wine and broth mixture evenly over the raw beef chuck and vegetables in the slow cooker, making sure all the meat gets moistened. It should look like the beef is just nestled in a flavorful bath.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the vegetables are soft.
About 20 minutes before serving, stir together the cornstarch and cold water in a small bowl to make a slurry. Gently stir the slurry into the slow cooker, mixing it into the cooking liquid. If using, stir in the butter for extra richness. Cover and cook on HIGH for another 15 to 20 minutes, or until the sauce has slightly thickened.
Taste the beef bourguignon and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, sprinkle with chopped fresh parsley if you like, and serve hot with your favorite side.
Variations & Tips
For picky eaters, you can cut the vegetables smaller so they blend into the sauce more, or reduce the mushrooms and add extra carrots instead. If your family isn’t used to cooking with wine, you can use 1 cup red wine and increase the beef broth to 2 cups for a milder flavor; it will still taste rich and cozy. For a browner, deeper flavor, you can optionally sear the beef cubes in 2 tablespoons of olive oil in a hot skillet before adding them to the slow cooker, but it’s not required for a good result. To make it a bit lighter, trim extra fat from the beef chuck and skim any fat that rises to the top before thickening the sauce. If you need it gluten-free, just be sure your broth and tomato paste are gluten-free and stick with the cornstarch slurry for thickening. Leftovers reheat beautifully and can even be tucked into baked potatoes or served over toasted bread for an easy next-day dinner.
