Slow-Cooked Beef Bourguignon: A French Classic Worth the Wait

There’s something magical about coming home to the rich, tantalizing aroma of a dish that’s been simmering all day. Slow-Cooked Beef Bourguignon, a timeless French stew, is the perfect recipe for chilly nights, festive gatherings, or whenever you crave hearty comfort food. Whether you’re hosting an elegant dinner party or just want a soul-warming meal, this dish sets the tone for warmth, indulgence, and a touch of culinary sophistication.

The origins of this recipe trace back to the Burgundy region of France, where it was traditionally made by slow-cooking beef in local red wine with mushrooms, onions, and bacon. Inspired by the classics but tailored for modern kitchens, this version allows the slow cooker to do the heavy lifting, delivering deep flavor with minimal fuss.

Why You’ll Love This Recipe

• Rich, Deep Flavor: The combination of red wine, herbs, and slow cooking creates layers of flavor that intensify over time.

• Effortless Elegance: It’s a dish that looks and tastes like it took all day (because it did), but it requires little hands-on time.

• Perfect for Make-Ahead: Tastes even better the next day, making it an ideal option for prepping ahead.

• Crowd-Pleaser: Whether for a family meal or a dinner party, this dish never fails to impress.

Ingredients You’ll Need

This recipe uses classic French ingredients that come together to form a decadent, deeply savory stew. Here’s what you’ll need:

Main Ingredients

• 2.5 to 3 pounds beef chuck, cut into 1.5-inch cubes

• Salt and freshly ground black pepper, to taste

• 3 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 6 ounces bacon, diced

• 1 large yellow onion, chopped

• 2 carrots, sliced

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 2 cups red wine (preferably Burgundy or Pinot Noir)

• 2 cups beef stock (low sodium)

• 2 teaspoons fresh thyme (or 1 tsp dried)

• 1 bay leaf

Vegetables and Garnish

• 1 pound pearl onions, peeled (frozen is fine)

• 1 pound cremini or white mushrooms, quartered

• 2 tablespoons unsalted butter

• Fresh parsley, chopped (for garnish)

Recommended Equipment

• Large skillet or Dutch oven (for browning)

• 6-quart slow cooker

• Slotted spoon

• Wooden spoon

• Sharp knife and cutting board

Step-by-Step Instructions

1. Brown the Beef

Season the beef cubes with salt and pepper, then lightly coat them with flour. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Transfer the seared beef to the slow cooker.

2. Sauté the Bacon and Vegetables

In the same skillet, cook the bacon until it renders and crisps. Remove with a slotted spoon and add it to the slow cooker. Use the bacon fat to sauté the chopped onion and carrots until softened (about 5-6 minutes). Add garlic and tomato paste; cook for another minute. Pour in the red wine, scraping up the browned bits from the pan, and simmer for 5 minutes.

3. Build the Stew in the Slow Cooker

Pour the wine mixture into the slow cooker over the beef and bacon. Add the beef stock, thyme, and bay leaf. Stir everything together, cover, and cook on low for 7-8 hours or on high for 4-5 hours.

4. Add Mushrooms and Onions

About 30 minutes before the end of cooking, melt butter in a skillet and sauté the pearl onions and mushrooms until golden brown. Add them to the slow cooker, stir gently, and finish cooking.

5. Final Touches

Before serving, remove the bay leaf and check seasoning. Add salt and pepper as needed. The sauce should be thick enough to coat the back of a spoon. If too thin, simmer uncovered for 15-20 minutes or thicken with a cornstarch slurry.

How to Serve Beef Bourguignon

This dish is traditionally served over:

• Creamy mashed potatoes

• Buttered egg noodles

• Crusty French bread

• Steamed rice

Garnish with fresh parsley and pair with a glass of red wine for an elevated dining experience.

Tips for the Best Beef Bourguignon

• Use the Right Cut of Beef: Chuck roast works best for slow cooking, becoming incredibly tender.

• Don’t Skip Browning: Searing the beef and sautéing the veggies builds foundational flavor.

• Choose Good Wine: Pick a dry red wine you’d enjoy drinking. It doesn’t have to be expensive, but quality matters.

• Make Ahead: Like many stews, this one tastes better the next day. Store in the fridge and gently reheat before serving.

• Freeze Friendly: Freeze leftovers in airtight containers for up to 3 months.

Variations and Substitutions

• Vegetarian Version: Use hearty vegetables like mushrooms, carrots, and potatoes. Substitute wine and broth with vegetable-based alternatives.

• Gluten-Free: Use cornstarch instead of flour and ensure your broth is gluten-free.

• Stovetop or Oven Method: Don’t have a slow cooker? Simmer on the stovetop or bake in a Dutch oven at 325°F for 2.5 to 3 hours.

Wine Pairing Suggestions

Beef Bourguignon begs for a glass of red wine. Try:

• Pinot Noir

• Merlot

• Cabernet Sauvignon

• Côtes du Rhône

Look for wines with moderate tannins and good acidity to complement the richness of the dish.

Storage and Reheating Instructions

• Refrigerator: Store in a sealed container for up to 4 days.

• Freezer: Freeze in individual portions for up to 3 months.

• Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed.

Common Questions About Beef Bourguignon

Can I make it ahead of time?

Absolutely. In fact, the flavors develop beautifully after a night in the fridge.

What’s the best cut of meat to use?

Beef chuck roast is ideal due to its marbling and tenderness after slow cooking.

Can I skip the wine?

While wine is traditional and adds depth, you can substitute with extra beef broth and a tablespoon of balsamic vinegar for acidity.

Do I have to use pearl onions?

Not necessarily. While they add a classic touch, you can substitute with chopped regular onions if needed.

Print