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Slow Cooker Beef Bourguignon

Slow cooker beef bourguignon cooks beef chuck, bacon, and vegetables in dry red wine until fork-tender. The long, slow cook creates a rich gravy with tender mushrooms and pearl onions.
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Prep Time 30 minutes
Cook Time 9 hours 30 minutes
Total Time 10 hours
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz bacon diced
  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 carrots medium, peeled and cut into 1-inch pieces
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 2 cups dry red wine
  • 1.5 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz cremini mushrooms quartered
  • 1 bag (12 oz) frozen pearl onions

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the diced bacon in a 12-inch skillet over medium heat for 6 to 8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a 6-quart slow cooker, leaving about 1 tablespoon of drippings in the skillet.
  3. Pat the beef chuck dry and season it with the kosher salt and black pepper.
  4. Heat the vegetable oil in the skillet over medium-high heat and brown the beef in batches for 3 to 4 minutes per side.
  5. Transfer each batch of browned beef to the slow cooker.
  6. Add the carrots and yellow onion to the skillet and cook over medium heat for 5 minutes, stirring occasionally.
  7. Stir in the garlic and tomato paste and cook for 1 minute.
  8. Sprinkle in the all-purpose flour and stir for another minute.
  9. Pour the dry red wine into the skillet, scrape up the browned bits, and simmer for 3 to 4 minutes.
  10. Stir in the beef broth, dried thyme, and bay leaf, then pour the mixture over the beef and bacon in the slow cooker.
  11. Cover and cook on LOW for 7 to 8 hours or HIGH for 3 1/2 to 4 hours, until the beef is nearly fork-tender.
  12. Stir in the cremini mushrooms and frozen pearl onions, cover, and cook on LOW for 1 to 1 1/2 hours or HIGH for 45 to 60 minutes, until the beef is fork-tender and the vegetables are tender.
  13. Remove the bay leaf before serving.

Notes

For the best texture, brown the beef in batches rather than crowding the skillet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free flour blend in place of the all-purpose flour.