Best Ever Beef Bourguignon (beef stew)
Print Recipe
4.91 from 10 votes

SLOW COOKER BEEF BOURGUIGNON (BEEF STEW)

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.
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Main Course
Cuisine: American, French
Keyword: Beef Bourguignon, Beef Stew, beef stew with wine
Servings: 8 servings
Calories: 556kcal
Author: Jessica Randhawa

Ingredients

  • 3 tablespoons 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
  • 1/2 cup sweet marsala wine
  • 1 cup beef stock
  • 4 tablespoons tomato paste
  • 6 large carrots, chopped
  • 20 ounces cremini mushrooms, halved
  • 4 stalks celery, diced
  • 15 oz diced tomatoes, 1 can
  • 1/2 cup sun-dried tomatoes, chopped
  • 10 ounces pearl onions
  • fresh parsley, diced
  • 1.5 tablespoons cornstarch mixed with 2 tablespoons water, to thicken

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.

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.

Nutrition

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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.