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Home » Soup » Stew » Best Slow Cooker Beef Bourguignon (Beef Stew)

Best Slow Cooker Beef Bourguignon (Beef Stew)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 28, 2017
4.84 from 18 votes


Last Updated October 14, 2020 | 7 Comments

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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.

Hearty, comforting stews are a favorite on The Forked Spoon and include recipes such as Persian Pomegranate and Walnut Stew, Hungarian Goulash, and Instant Pot Beef Stew.

A pot filled with meat and vegetables in a Beef Stew

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.

 

Best Ever Beef Bourguignon (beef stew)

Slow Cooker Beef Bourguignon (Beef Stew)

4.84 from 18 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Delicious slow cooked beef stew made with juicy chunks of beef, sweet carrots, onions, mushrooms, and two types of wine. Grab a slow cooker or a large pot, as this Beef Bourguignon is fancy enough to feed a crowd but easy enough to make during the week.
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Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins
Course Main Course
Cuisine American, French
Servings 8 servings
Calories 556 kcal

Ingredients
  

  • 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
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Instructions
 

  • 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.

Jessica's Notes

Cook Time: 5 hours High, 8 hours Low.
The cornstarch will thicken the broth, or gravy, of the stew. It is not a necessary step as it is purely personal preference.

Nutritional Information

Calories: 556kcal | Carbohydrates: 26g | Protein: 38g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 341mg | Potassium: 1760mg | Fiber: 4g | Sugar: 12g | Vitamin A: 8000IU | Vitamin C: 17.2mg | Calcium: 116mg | Iron: 6.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Beef Bourguignon, Beef Stew, beef stew with wine
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

363 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Pete says

    November 3, 2020 at 2:55 pm

    5 stars
    Loved the instant pot beef stew!!! The star anise added so much to the overall taste, i think its a must for this recipe!

    Reply
  2. Jeff says

    November 4, 2018 at 4:47 pm

    5 stars
    Great dish. I do like your recipes.

    Reply
  3. Hope says

    June 6, 2018 at 4:57 pm

    5 stars
    I do love a good beef bourguignon and this one looks mouth watering! Perfect comfort food!

    Reply
  4. Emily says

    June 6, 2018 at 4:33 pm

    5 stars
    This looks likes the perfect hearty meal and I can’t wait to make it for my family. I love that it is a slow cooker meal too.

    Reply
  5. Sonal says

    June 6, 2018 at 4:15 pm

    5 stars
    This is such a well written post! I simply loved it. You have added amazing value to the content. I am a vegetarian so beef is out for me but I enjoyed reading it. Absolutely loved the photos!

    Reply
  6. Kristine says

    June 6, 2018 at 4:09 pm

    5 stars
    Oh my gosh! This stew looks so tasty! We eat stew all year long here (in Arizona) because if we wait for the weather to cool off…well that day may never come! Pinning this one to try next time, thanks!

    Reply
  7. kim says

    June 6, 2018 at 3:10 pm

    5 stars
    What a fabulous Sunday dinner idea! Love how hearty and tasty this looks!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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