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–+ servings

Slow Cooker Beef Bourguignon

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A plate of beef stew with carrots and sauce served over mashed potatoes, placed on a striped napkin with a wooden spoon nearby.
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Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • 8 slices bacon cooked and crumbled
  • 3 pounds stew beef
  • 5 medium sliced carrots
  • 1 pound baby yellow potatoes sliced
  • 8 ounces sliced fresh mushrooms
  • 12 ounces frozen pearl onions
  • 1 cup red wine
  • 1 cup beef broth
  • 6 ounces tomato paste
  • 1 teaspoon sugar
  • 1 beef bouillon cube
  • 2 tablespoons worcestershire sauce
  • 3 garlic cloves minced
  • 3 tablespoons cornstarch
  • ½ tablespoon fresh thyme
  • Parsley for garnish

Instructions

  • Add the cooked bacon, uncooked stew beef, carrots, yellow potatoes, mushrooms, and pearl onions to your slow cooker.
  • Whisk together the wine, beef broth, tomato paste, sugar, beef bouillon cube, Worcestershire sauce, garlic, and cornstarch.
  • Add the liquid to the slow cooker, cover, and cook on low for 6-8 hours or high for 4-6 hours until the beef and veggies are tender.
  • Garnish with parsley and serve!

Notes

Tips, Tricks & Storage

  • Cook on Low: Use the low setting so the flavors meld gently over time and the beef doesn't dry out. Yes, it takes longer, but the longer cook time yields melt-in-your-mouth beef and perfectly tender veggies. If you realize it's overcooking, stir in extra broth or wine just before serving to bring moisture and gloss back to the sauce.
  • Don't Skip the Bacon: It adds depth and a richness that mimics slow-roasted flavor. If you don't have any on hand, adding Pancetta or Smoked Ham is an alternative, but it will slightly change the flavor.
  • Use a Whisk: Whisk the cornstarch into the broth and wine until smooth to avoid lumps. Do not add it directly to the slow cooker without mixing beforehand.
  • Bacon Bonus: If you cook your bacon in a skillet, deglaze the pan with a bit of wine, then pour that into the slow cooker flavor bomb!
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even better the next day. For longer storage, let the dish cool completely and freeze it in a sealed container for up to 3 months. When you're ready to enjoy it again, thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce and bring everything back to life.

Variations

While this recipe requires the right ingredients for a classic taste, it is somewhat flexible.
If mushrooms aren't your thing, swap them for zucchini for a different texture, or you could stir in a handful of frozen peas at the end of cooking for color.
Use whole baby carrots and uncut potatoes for a more rustic presentation. Use extra cornstarch, or mash a few potatoes right into the stew to thicken it naturally.
You could also replace half the wine with beef broth. For a more aromatic profile, add a splash of brandy or use a mix of fresh herbs, such as rosemary or a bay leaf, for a more traditional French flair.
Serve your Bourguignon over mashed potatoes, wide butter noodles, or creamy polenta to play up the flavor.

Substitutions

Red Wine → Extra Beef Broth + Splash of Balsamic Vinegar or Grape Juice
Add extra beef broth if you prefer to skip the wine entirely. Grape juice or a splash of balsamic vinegar can mimic some of the flavor.
Pearl Onions → Regular Yellow or Shallots
Dice yellow onions or shallots small and gently sauté them before adding so they soften properly.
Tomato Paste → Tomato Sauce or Ketchup
If you're out of tomato paste, use 1/2 cup of tomato sauce or. In a pinch you can use ketchup but reduce the sugar if you do.
Bacon → Pancetta or Smoked Ham
While the flavor will change slightly, it still holds a salty backbone if you don't have bacon.

Tips & Tricks

  • Don’t Skip the Bacon: It adds depth and a smoky richness that mimics slow-roasted flavor.
  • Use a Whisk: Fully whisk the cornstarch into the broth and wine to avoid lumps.
  • Low and Slow is Best: The longer cook time yields melt-in-your-mouth beef and perfectly tender veggies.
  • Deglaze Bonus (Optional): If you cook your bacon in a skillet, deglaze the pan with a bit of the wine and pour that into the slow cooker flavor bomb!
  • Garnish Wisely: A sprinkle of fresh parsley adds a pop of color and cuts through the richness.

Private Notes

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Servings: 4 servings
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