Cozy Slow-Cooked Beef Bourguignon Recipe: A French Classic

My family’s cherished slow-cooked beef bourguignon brings French countryside comfort right to your kitchen table.

Rich aromas transform ordinary dinners into extraordinary culinary adventures.

Rustic ingredients dance together, creating layers of deep, complex flavors.

Hearty chunks of tender meat melt against silky vegetables and robust wine-infused sauce.

Traditional techniques from burgundy guide this classic dish’s preparation.

Each carefully simmered bite tells a story of generations of passionate cooking.

Come experience a meal that connects you with centuries of French culinary tradition.

Slow-Cooked Beef Bourguignon That Feels Like Fine Dining

Unlock Slow-Cooking Magic: Beef Bourguignon Delights

• Hands-Off Cooking: Slow cooker does all the work while you relax, transforming tough beef into melt-in-your-mouth tenderness without constant monitoring.
• Flavor-Packed Comfort: Marinating beef in red wine and layering ingredients creates rich, deep flavors that develop slowly, resulting in an incredibly sophisticated dish.
• Weekend Warrior Meal: Perfect for leisurely weekend cooking, this recipe allows busy home cooks to prepare a gourmet French classic with minimal active kitchen time.
• Crowd-Pleasing Elegance: Impresses dinner guests with restaurant-quality presentation while being surprisingly simple to execute, making it ideal for dinner parties or family gatherings.

Slow-Cooked Beef Bourguignon Full Ingredient Set

• Beef Cubes: Rich, tender meat that forms the heart of the stew, perfect for slow cooking and absorbing deep flavors.
• Bacon: Adds smoky depth and crispy texture, enhancing the overall richness of the dish.

• Red Wine: Essential for marinating and creating a complex, traditional French flavor profile.
• Beef Broth: Provides additional depth and moisture to the slow-cooked stew.
• Olive Oil: Helps with browning and adds a subtle fruity undertone.

• Onions, Pearl Onions: Sweet and soft base that adds natural sweetness and texture to the dish.
• Carrots: Brings earthy sweetness and nutritional value to the stew.
• Garlic: Provides a robust, aromatic foundation for the flavor.
• Tomato Paste: Adds richness and depth with a concentrated tomato flavor.

• Thyme: Classic herb that offers an earthy, slightly minty note.
• Bay Leaf: Provides a subtle herbal background flavor.
• Salt and Pepper: Essential for seasoning and balancing the overall taste.

• Flour: Helps thicken the sauce and create a smooth texture.
• Butter: Adds richness and helps sauté additional vegetables.
• Mushrooms: Brings an umami flavor and meaty texture to the dish.

• Fresh Parsley: Adds a fresh, bright finish and visual appeal.

Slow Cooking Beef Bourguignon the French Way

Step 1: Prepare Flavor Foundations

Mix beef cubes with red wine in a large bowl.

Cover and refrigerate for 4-8 hours to enhance deep, rich flavors.

The longer the marination, the more delicious the result.

Step 2: Build Delicious Base

Heat olive oil in a heavy skillet.

Cook bacon until crispy and golden.

Remove bacon and set aside.

Remove beef from marinade and pat dry.

Season generously with salt and pepper.

Brown beef in batches until each piece develops a beautiful caramel-colored crust.

Transfer to slow cooker.

Sauté onions and carrots in the same skillet until soft and slightly translucent.

Add garlic and tomato paste, stirring for one minute.

Sprinkle flour over vegetables, creating a thickening base that will give the sauce incredible richness.

Step 3: Create Liquid Magic

• Sautéed vegetables
• Crispy bacon
• Reserved marinade
• Beef broth
• Thyme sprigs
• Bay leaf

Stir ingredients gently to distribute flavors evenly.

Cook on low heat for 6-8 hours until beef becomes meltingly tender.

Step 4: Elevate with Final Touches

Melt butter in skillet.

Sauté pearl onions and mushrooms until beautifully caramelized.

Gently fold these golden vegetables into slow cooker.

Taste and adjust seasoning with salt and pepper.

Step 5: Present and Enjoy

Remove bay leaf and thyme sprigs.

Serve steaming hot over creamy mashed potatoes, tender egg noodles, or crusty artisan bread.

Garnish with fresh chopped parsley for bright color and fresh flavor.

Slow-Cooking Advice for a Rich, Rustic Bourguignon

• Choose a full-bodied red wine like Burgundy or Cabernet Sauvignon to enhance the beef's rich flavor profile and tenderize the meat effectively.
• Ensure beef cubes are completely dry before browning to achieve a beautiful caramelized exterior that locks in deep, savory flavors and prevents steaming.
• Cook bacon first to render its fat, which creates a delicious base for sautéing vegetables and adds smoky depth to the entire dish.
• Keep slow cooker heat low and steady to break down tough meat fibers gradually, resulting in meltingly tender beef that falls apart effortlessly.
• Add delicate vegetables like pearl onions and mushrooms closer to serving time to maintain their texture and prevent them from becoming mushy during long cooking.

Save Slow-Cooked Beef Bourguignon

• Store leftovers in airtight containers within 2 hours of cooking. Properly sealed, the beef bourguignon will stay fresh for 3-4 days in the refrigerator.
• Transfer cooled stew to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Label containers with date and contents.
• Slowly warm in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce seems too thick. Heat until steaming and reaching 165°F internal temperature.
• Place portion in microwave-safe dish, cover with lid or microwave-safe plastic wrap. Heat in 30-second intervals, stirring between each to distribute heat evenly. Check temperature before serving.

Slow-Cooked Beef Bourguignon Sides

• Perfectly Paired Wine Selection: Choose a robust Burgundy red wine like Pinot Noir, matching the recipe's origin and complementing the rich beef flavors with its earthy undertones and balanced acidity.
• Bread Companion: Select a rustic French baguette or crusty sourdough to soak up the delicious sauce, providing a perfect textural contrast and additional flavor absorption.
• Vegetable Side Harmony: Roast green beans with garlic and almonds as a light, crisp accompaniment that cuts through the meat's richness while adding fresh, vibrant notes to the plate.
• Dessert Finale: Conclude the meal with a classic French apple tart or crème brûlée, offering a sweet counterpoint to the savory main course and maintaining the French culinary theme.

Beef Bourguignon with Wine and Herb Options

• Lamb Bourguignon: Replace beef with tender lamb shoulder, creating a rich Mediterranean-inspired version with slightly gamier flavor profile.
• Vegetarian Bourguignon: Substitute beef with meaty portobello mushrooms, lentils, and root vegetables, maintaining the classic wine-braised technique.
• Low-Carb Keto Version: Use cauliflower mash instead of traditional sides, reduce onions, and ensure all ingredients are high-fat and low-carbohydrate compatible.
• Gluten-Free Adaptation: Replace wheat flour with cornstarch or arrowroot powder for thickening, use gluten-free bacon, and verify all ingredients are certified gluten-free.

FAQs

• What is the purpose of marinating the beef in red wine?

Marinating the beef in red wine helps tenderize the meat, infuse it with rich flavor, and break down tough muscle fibers, resulting in a more succulent and delicious dish.

• Why do I need to brown the beef before slow cooking?

Browning the beef creates a delicious caramelized crust and develops deep, complex flavors through the Maillard reaction, which adds depth and richness to the final dish.

• Can I substitute the type of wine used in the recipe?

While red Burgundy wine is traditional, you can use other dry red wines like Cabernet Sauvignon or Pinot Noir that have similar robust characteristics and complement the beef’s flavor.

• How do I know when the beef is perfectly tender?

The beef is ready when it easily falls apart with a fork and can be cut with minimal effort, typically after 6-8 hours of slow cooking on low heat.

Slow-Cooked Beef Bourguignon Recipe

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4.6 from 17 reviews

• Total Time: 8 hours 30 minutes
• Yield: 6 1x

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Description

Rich, hearty Beef Bourguignon emerges as a classic French culinary masterpiece, simmering with deep layers of flavor from tender beef braised in robust red wine. Wine-soaked meat melts effortlessly, inviting you to savor each luxurious, comforting spoonful of this timeless rustic dish.

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Ingredients

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Meat and Protein:

• 2.5 pounds (1.2 kg) beef chuck or brisket, cut into 2-inch cubes
• 4 slices bacon, diced

Vegetables and Aromatics:

• 2 medium onions, diced
• 3 carrots, peeled and chopped into large chunks
• 3 cloves garlic, minced
• 8 ounces (225 g) pearl onions, peeled
• 8 ounces (225 g) button mushrooms, halved

Liquids, Herbs, and Seasonings:

• 2 cups (500 ml) dry red wine (like Pinot Noir or Burgundy)
• 2.5 cups (625 ml) beef broth
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 2 tablespoons butter
• Salt and pepper to taste

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Instructions

1. Prepare the beef by immersing cubes in red wine within a spacious container. Refrigerate for a minimum of 4 hours, allowing flavors to thoroughly penetrate the meat.
2. Render bacon in a heavy skillet until crisp and golden. Transfer the bacon to a separate plate, preserving the rendered fat.
3. Extract beef from the marinade, meticulously patting each piece dry. Season generously with salt and ground pepper.
4. Sear beef chunks in the bacon-infused skillet, creating a rich caramelized exterior. Work in multiple batches to ensure proper browning. Transfer browned meat directly into the slow cooker.
5. Introduce chopped onions and carrots into the skillet, sautéing until they soften and develop a translucent appearance. Incorporate minced garlic and tomato paste, stirring continuously for one minute to release aromatics.
6. Dust vegetables with flour, mixing thoroughly to create a light coating. Toast the flour briefly to eliminate raw flavor and enhance thickness.
7. Consolidate all prepared ingredients in the slow cooker. Pour reserved marinade, beef broth, thyme, and bay leaf into the vessel. Gently integrate components.
8. Set slow cooker to low, allowing the stew to simmer and develop complex flavors for 6-8 hours until meat becomes extraordinarily tender.
9. During the final thirty minutes, caramelize pearl onions and mushrooms in butter until they acquire a rich, golden complexion.
10. Incorporate sautéed onions and mushrooms into the slow cooker. Taste and adjust seasoning as needed.
11. Discard bay leaf and thyme sprigs before serving. Present the robust stew atop mashed potatoes, accompanied by fresh parsley garnish.

Notes

• Enhance the wine’s impact by selecting a full-bodied Burgundy or Pinot Noir with robust flavor profiles for deeper marination complexity.
• Pat beef cubes completely dry before browning to ensure perfect caramelization and develop rich, golden-brown exterior without steaming.
• Consider reducing cooking time to 4-5 hours on high heat if you’re short on preparation time, maintaining meat tenderness and flavor integrity.
• Transform this classic dish into a gluten-free version by substituting regular flour with cornstarch or alternative gluten-free thickening agents during vegetable preparation stage.

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg