Master the art of French comfort food with this easy Slow Cooker Beef Bourguignon. Tender beef, rich red wine sauce, and earthy veggies. Perfect for busy days!
Slow Cooker Beef Bourguignon
The ultimate French comfort classic made easy. Tender beef, rich red wine sauce, and earthy mushrooms—slow-cooked until it melts in your mouth.
- 1.5 kg Beef Chuck: Cut into 2-inch cubes (Pat dry for better searing).
- 150 g Bacon Lardons: For that essential smoky depth. vulputate enim nulla aliquet.
- 2 tbsp All-purpose Flour: To thicken the glossy sauce.
- Tincidunt id aliquet risus feugiat in.
In a large skillet over medium-high heat, fry the bacon until crispy. Remove and keep the fat. Toss beef cubes in flour, salt, and pepper. Sear the beef in batches until deeply browned on all sides.
Sear the Beef (Crucial Step)
- Augue interdum velit euismod in pellentesque
- Massa placerat duis ultricies lacus
- Magna etiam tempor orci eu lobortis
u003cliu003eLibero justo laoreet sit amet cursus sit amet dictum sit. Elementum tempus egestas sed sed risus. Cursus sit amet dictum sit amet justo donec enim. u003c/liu003eu003cliu003eAmet consectetur adipiscing elit pellentesque habitant morbi tristique senectus et. Orci ac auctor augue mauris augue neque gravida in. Accumsan sit amet nulla facilisi.u003c/liu003e
👨🍳 Instructions (WP Recipe Maker Steps)
1. Sear the Beef (Crucial Step)
In a large skillet over medium-high heat, fry the bacon until crispy. Remove and keep the fat. Toss beef cubes in flour, salt, and pepper. Sear the beef in batches until deeply browned on all sides.
Tip: This creates the “fond” which adds incredible flavor to the slow cooker.
2. Sauté the Veggies
In the same skillet, add the onions and carrots. Cook for 3-5 minutes. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
3. Deglaze the Pan
Pour half of the red wine into the skillet, scraping up all the brown bits from the bottom. This is where the magic happens!
4. Slow Cook
Transfer the beef, bacon, and skillet veggies into your slow cooker. Add the remaining wine, beef broth, pearl onions, mushrooms, and the bouquet garni.
5. Time to Wait
Cover and cook on LOW for 8 hours or HIGH for 4 hours. The beef should be “fork-tender” and the sauce rich and dark.
6. Final Touch
Remove the herb sprigs. Taste and adjust seasoning. Serve over creamy mashed potatoes or with a crusty baguette.
