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Beef Bourguignon is a classic French dish that has captured the hearts and appetites of food lovers around the world. Originating from the Burgundy region, this hearty stew is celebrated for its rich flavors and tender beef, slow-cooked to perfection. The combination of beef, red wine, and aromatic herbs creates a comforting meal that is perfect for special occasions or cozy dinners at home.

Slow Cooker Hearty Beef Bourguignon

Discover the cozy warmth of Beef Bourguignon Delights, a classic French stew perfect for festive gatherings or intimate family dinners. This easy weeknight dinner showcases tender beef, rich red wine, and aromatic herbs, all simmered in a slow cooker for ultimate convenience and flavor. With its comforting depth, this recipe will impress your guests and warm your home. Try it tonight and enjoy a heartwarming meal that brings everyone together!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

1/4 cup all-purpose flour

4 slices of bacon, diced

2 tablespoons olive oil

1 large onion, diced

2 carrots, sliced

2 cloves garlic, minced

2 cups red wine (like Burgundy or Pinot Noir)

1 cup beef broth

2 tablespoons tomato paste

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

2 bay leaves

1 pound baby potatoes, halved

8 oz mushrooms, quartered

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

Brown the Beef: In a large bowl, season the beef cubes with salt and pepper. Sprinkle flour over the beef and toss until evenly coated. In a skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

    Sear the Beef: In the same skillet, brown the beef in batches for about 4-5 minutes on each side, ensuring a good caramelization. Transfer the browned beef to the slow cooker.

      Sauté Vegetables: In the same skillet, add olive oil if necessary, and sauté the diced onion and sliced carrots until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Deglaze the Pan: Pour the red wine into the skillet, scraping up browned bits from the bottom. Bring to a simmer and allow it to reduce by half, about 5-7 minutes.

          Combine Ingredients in Slow Cooker: Add the sautéed vegetables, reduced wine, beef broth, tomato paste, thyme, and bay leaves into the slow cooker with the beef. Toss in the crispy bacon and halved baby potatoes. Stir to combine.

            Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is fork-tender.

              Add Mushrooms: In the last 30 minutes of cooking, stir in the quartered mushrooms and adjust seasoning with additional salt and pepper if needed.

                Serve: Remove bay leaves before serving. Garnish with chopped fresh parsley and enjoy with crusty bread or over creamy mashed potatoes.

                  Prep Time: 20 minutes | Total Time: 9 hours | Servings: 6-8