Slow Cooker Beef Bourguignon is a delicious slow-cooked beef stew made with juicy chunks of beef, sweet carrots, onions, mushrooms, and two types of wine. Fancy enough to feed a crowd, but easy enough to make during the week, this Slow Cooker Beef Bourguignon is a classic beef stew with a twist.
I don’t make beef often. It’s not that I don’t love the stuff. I do. I mean, my mom is from Iowa and my dad is from Illinois which practically guarantees that a kid will be raised on meat and (butter-filled) potatoes. However, at some point in my teenage years and early twenties, I phased out red meat. Between periods of being a vegetarian or vegan, I just stopped buying the stuff.
But sometimes a Mama just needs to make beef. And this (seriously) Best Ever Slow Cooker Beef Bourguignon is the absolute favorite in our house. Especially with my meat-loving 4-year old.
FACTS ABOUT BEEF BOURGUIGNON
- Beef Bourguignon originated in the Burgundy region of France.
- This beef stew was originally prepared with beef braised in red wine.
- Originally considered a “peasant dish”
- Wine was originally used to tenderize cuts of meat that would have otherwise been too tough to cook.
Read more on Wikipedia.
Slow Cooker Beef Bourguignon (Beef Stew)
- 3 tablespoon olive oil - divided
- 3 pounds lean chuck roast - cut into 1" cubes and patted dry
- salt + pepper
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 yellow onion - diced
- 5 cloves garlic - minced
- 3 cups red wine - I used pinot noir
- ½ cup sweet marsala wine
- 1 cup beef stock
- 4 tablespoon tomato paste
- 6 large carrots - chopped
- 20 ounces cremini mushrooms - halved
- 4 stalks celery - diced
- 15 oz diced tomatoes - 1 can
- ½ cup sun-dried tomatoes - chopped
- 10 ounces pearl onions
- fresh parsley - diced
- 1.5 tablespoon cornstarch mixed with 2 tablespoons water - to thicken
- Gently pat chuck roast dry and season generously with salt and pepper.
- Heat a large skillet over medium high heat and add 2 tablespoons olive oil to the pan. Add the chuck roast cubes to the skillet and cook each side for 3-4 minutes, or until lightly browned (no need to fully cook the meat, just brown the sides).
- Transfer seared chuck roast to the slow cooker.
- Tie the fresh thyme and rosemary bunches together using cooking string and place in the slow cooker on top of the chuck roast.
- Return the skillet to medium high heat and add the remaining tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes, or until onion are translucent and starting to soften. Add the garlic and sauté for one more minute.
- Transfer to the onions and garlic to the slow cooker.
- For a final time, return the skillet to medium heat. Add the red wine and use a wood spoon to gently scrape off any brown bits that may have stuck to the pan. Whisk in the marsala wine, beef broth and tomato paste. Heat just until mixture is warmed through- no need to boil.
- Add the chopped carrots, mushrooms, celery, canned tomatoes, and sun-dried tomatoes to the slow cooker and carefully pour the red wine mixture over the vegetables.
- Cook on low for 6-8 hours or on high for 4-5 hours.
- Approximately 15 minutes before serving, add the frozen pearl onions and stir in the cornstarch mixed with water (optional)*
- Garnish with fresh chopped flat leaf parsley.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)