Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

Slow Cooker Beef Bourguignon is a comforting and flavorful French classic made easy with a simple one-pour wine and broth mixture. This hearty dish features tender beef, vegetables, and a rich sauce that develops beautifully over hours of slow cooking.

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)

Instructions

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: 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.
6. Step 6: 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.
7. Step 7: 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.
8. Step 8: 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.

Tips & Variations

• For deeper flavor, brown the beef cubes in olive oil before adding them to the slow cooker, though this step is optional.
• Use fresh thyme leaves if available for a brighter, herbaceous note instead of dried thyme.
• Add pearl onions along with the vegetables for a traditional touch.
• If you prefer a vegetarian version, substitute the beef with hearty mushrooms and use vegetable broth instead of beef broth.

Storage

Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stovetop or in the microwave until heated through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for this recipe?

While beef chuck is ideal for its tenderness and flavor after slow cooking, you can use other tough cuts like brisket or short ribs. Just be sure to adjust cooking times if needed for tenderness.

Do I have to use wine in this recipe?

Wine adds essential depth and richness to the flavor, but if you prefer, you can substitute it with additional beef broth combined with a tablespoon of balsamic vinegar or grape juice for acidity. The result will be less complex but still tasty.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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★★★★★

4.4 from 105 reviews

• Author: Simon
• Total Time: 8 hours 20 minutes (LOW) or 4 hours 50 minutes (HIGH)
• Yield: 6 servings 1x

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Description

This Slow Cooker Beef Bourguignon is a classic French-inspired stew featuring tender chunks of beef chuck roast simmered slowly in a savory red wine and beef broth mixture with aromatic herbs and vegetables. The dish is enriched with tomato paste, garlic, and thyme, then thickened into a luscious sauce before serving. Perfectly cooked in a slow cooker for effortless preparation, this comforting and elegant meal is ideal for cozy dinners and special occasions.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided

One-Pour Wine Mixture

• 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)
• 1 teaspoon kosher salt (remaining from divided)
• 1/2 teaspoon black pepper (remaining from divided)

Vegetables

• 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

Thickening and Finishing

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons unsalted butter (optional, for richness)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Optional for Browning

• 2 tablespoons olive oil (optional, for browning if desired)

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Instructions

1. Season the Beef: Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss well to coat evenly and set aside to rest while preparing the sauce mixture.
2. Prepare the Wine 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 mixture imparts the deep, rich flavor to the stew.
3. Layer Vegetables in Slow Cooker: Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker, spreading them out evenly to form a bed for the beef.
4. Add the Beef: Place the seasoned beef cubes evenly on top of the vegetables in a single layer as much as possible for even cooking.
5. Pour in Wine Mixture: Slowly drizzle the prepared wine and broth mixture over the beef and vegetables, ensuring all pieces are moistened and nestled in the flavorful liquid.
6. Slow Cook the Stew: 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 fork-tender and vegetables soften thoroughly.
7. Thicken the Sauce: About 20 minutes before serving, stir together the cornstarch and cold water in a small bowl to create a slurry. Gently stir this slurry into the slow cooker’s liquid to thicken the sauce. If desired, stir in the butter to add richness. Cover and cook on HIGH for another 15 to 20 minutes until the sauce slightly thickens.
8. Adjust Seasoning and Serve: Taste the stew and add additional salt and pepper if needed. Ladle the beef bourguignon into bowls, sprinkle with fresh parsley if using, and serve hot with your favorite side dish such as mashed potatoes or crusty bread.

Notes

• For extra depth of flavor, you can brown the beef cubes in olive oil in a skillet before adding them to the slow cooker, but this step is optional.
• Use a dry red wine like Pinot Noir or Merlot for the best taste; avoid sweet or cooking wines.
• Low-sodium beef broth helps control the salt level in the final dish.
• The slow cooker method produces tender meat but can be adapted for stovetop or oven braising with time adjustments.
• If you prefer a thicker sauce, increase cornstarch slightly but mix it well to avoid lumps.
• Serve with creamy mashed potatoes, buttered noodles, or crusty bread to soak up the delicious sauce.

• Prep Time: 20 minutes
• Cook Time: 8 hours (slow cooker LOW) or 4.5 hours (slow cooker HIGH)
• Category: Stew
• Method: Slow Cooking
• Cuisine: French

Keywords: beef bourguignon, slow cooker beef stew, French beef stew, red wine beef stew, comfort food, slow cooker recipes