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Slow Cooker Beef Bourguignon

Slow cooker beef bourguignon combines browned beef chuck, bacon, red wine, mushrooms, and pearl onions in a rich French-inspired stew. The beef cooks until fork-tender, with a final slow-cooker stage for the tender vegetables.
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Prep Time 30 minutes
Cook Time 8 hours 45 minutes
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz bacon diced
  • 3 lb beef chuck boneless, cut into 1 1/2-inch pieces
  • 0.33 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion large, diced
  • 2 carrots cut into 1/2-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 1 cup beef broth
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 8 oz cremini mushrooms quartered
  • 1 bag (12 oz) pearl onions frozen, thawed

Equipment

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

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a 6-quart slow cooker, leaving the fat in the skillet.
  3. Toss the beef with the flour, kosher salt, and black pepper until evenly coated.
  4. Add the olive oil to the skillet and brown the beef in batches over medium-high heat for about 2 to 3 minutes per side.
  5. Transfer each batch of beef to the slow cooker.
  6. Add the onion and carrots to the skillet and cook over medium heat for 5 to 7 minutes, stirring, until softened.
  7. Stir in the garlic and tomato paste and cook for 1 minute.
  8. Pour in the wine and broth, scraping up the browned bits.
  9. Stir in the thyme and bay leaves, bring to a simmer, and cook for 2 minutes.
  10. Pour everything into the slow cooker.
  11. Cover and cook on LOW for 6 1/2 to 7 1/2 hours or HIGH for 3 to 4 hours, until the beef is nearly fork-tender.
  12. Stir in the mushrooms and pearl onions.
  13. 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.
  14. Remove and discard the thyme stems and bay leaves before serving.

Notes

For the best flavor, brown the beef in batches rather than crowding the skillet. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.