Slow Cooker Beef Bourguignon From The Recipe Critic
Description
This slow cooker beef bourguignon is a classic French dish made of beef, carrots, mushrooms, and onions in a hearty red wine sauce. It’s a perfect dish to serve for a special occasion, or simply to enjoy on a weeknight. It’s also great to make in a slow cooker so you don’t have to worry about stirring or babysitting the pot. The Recipe Critic has perfected this recipe to make it foolproof and easy to make.
The beef is seared until it’s nice and browned, then simmered in a red wine sauce with carrots, mushrooms, and onions. The vegetables and beef are cooked until they are tender and the sauce is thick and flavorful. The dish is finished off with a bit of fresh parsley and a splash of Worcestershire sauce. The result is a rich, flavorful dish that is sure to please the whole family.
This beef bourguignon is a great way to impress your friends and family, and is sure to become a family favorite. It’s also great for meal prepping, as the leftovers reheat well and taste even better the next day.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
8 ounces mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 cups beef broth
2 cups dry red wine
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
2. Add the garlic, onion, carrots, mushrooms, thyme, oregano, pepper, and salt to the skillet. Cook, stirring frequently, until the vegetables are softened and lightly browned, about 5 minutes. Transfer the vegetables to the slow cooker.
3. Add the beef broth, red wine, tomato paste, and Worcestershire sauce to the slow cooker. Stir to combine.
4. Cover the slow cooker and cook on low heat for 8 hours, or until the beef is tender and the sauce is thickened.
5. In a small bowl, whisk together the cornstarch and cold water. Stir the mixture into the slow cooker, stirring until the sauce is thickened.
6. Stir in the fresh parsley and serve the beef bourguignon over mashed potatoes, egg noodles, or steamed rice.
Equipment
Large Skillet
Slow Cooker
Small Bowl
Notes
This recipe can easily be doubled to serve a larger crowd. You can also use pre-cut stew meat if you don’t have time to cut the beef cubes yourself.
If you don’t have a slow cooker, you can also make this recipe in the oven. Preheat the oven to 350°F and cook the beef and vegetables in a Dutch oven or large oven-safe pot for 2 hours, stirring occasionally. Then proceed with the rest of the recipe.
Nutrition
Calories: 438 kcal
Carbohydrates: 13g
Protein: 37g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 103mg
Sodium: 717mg
Potassium: 881mg
Fiber: 2g
Sugar: 4g
Vitamin A: 3800IU
Vitamin C: 7.2mg
Calcium: 48mg
Iron: 4.9mg
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