Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon ingredients

• 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
• 6 ounces thick-cut bacon, diced
• 2 medium yellow onions, chopped
• 3 medium carrots, peeled and thickly sliced
• 2 stalks celery stalks, thickly sliced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (e.g., Pinot Noir, Burgundy)
• 2 cups beef broth
• 1/4 cup all-purpose flour
• 2 count bay leaves
• 4 sprigs fresh thyme sprigs
• 1.5 tsp salt
• 1/2 tsp black pepper
• 8 ounces button mushrooms, quartered
• 10 ounces pearl onions, frozen (or fresh, peeled)
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil (if needed)

How to make Slow Cooker Beef Bourguignon

1. In a large, heavy-bottomed skillet or Dutch oven, cook 6 ounces diced bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to the slow cooker insert, leaving the rendered fat in the skillet.
2. Pat the 2.5 lbs beef chuck cubes dry with paper towels and season them with 1.5 tsp salt and 1/2 tsp black pepper. Working in batches if necessary to avoid overcrowding, sear the beef in the bacon fat over medium-high heat for 3-4 minutes per side, until deeply browned. Transfer the seared beef to the slow cooker.
3. To the same skillet, add 1 tbsp olive oil if needed. Add 2 chopped yellow onions, 3 sliced carrots, and 2 sliced celery stalks, cooking over medium heat for 5-7 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for another 1-2 minutes until fragrant.
4. Deglaze the skillet by pouring in 2 cups dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2-3 minutes to reduce slightly. Whisk in 1/4 cup all-purpose flour until no lumps remain, forming a thin roux.
5. Pour the contents of the skillet, including the wine mixture and vegetables, over the beef and bacon in the slow cooker. Add 2 cups beef broth, 2 bay leaves, and 4 fresh thyme sprigs.
6. Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 4-5 hours, until the beef is very tender.
7. During the last 30-60 minutes of cooking on LOW, or the last 15-30 minutes on HIGH, stir in 8 ounces quartered button mushrooms and 10 ounces frozen pearl onions. Continue cooking until the mushrooms are tender and the pearl onions are heated through.
8. Carefully remove and discard the bay leaves and thyme sprigs from the stew. Taste and adjust seasoning with additional salt and pepper if desired.
9. Ladle the rich beef bourguignon into bowls. Garnish each serving with 1/4 cup fresh chopped parsley before serving hot, perhaps with crusty bread or mashed potatoes.

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