Slow Cooker Beef Bourguignon features incredibly tender beef braised in a flavorful red burgundy wine sauce with onions, carrots, garlic, and herbs. Serve this warm, hearty, comforting dish over mashed potatoes topped with sauteed mushrooms and shallots and crispy bacon.
Course Main Course
Cuisine English, French
Prep Time 20 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Servings 8servings
Calories 524kcal
Author Michelle
Ingredients
3poundsstewing beefcut into 2-inch chunks
2large carrotssliced
2celery ribschopped
3tablespoonsbutter
2large sweet onionsdiced
5garlic clovesminced
3tablespoonsflour
2tablespoonstomato paste
1tablespoonsbeef base
2cupsbeef stock
3cupsred wine
1teaspoonfresh thyme
2bay leaves
8ouncesbaconroughly chopped
8ounceswhole white mushroomsquartered
2shallotsthinly sliced
¼teaspoongarlic powder
Salt and black pepper to taste
Instructions
Add beef, carrot, and celery to a large 6-quart slow cooker. Set aside.
Meanwhile, in a large saucepan over medium heat, melt butter.
To the butter, add onion and saute over medium heat, until tender and translucent.
Add garlic. Continue sauteeing until fragrant, about 2 additional minutes.
Stir in flour until well combined.
Add tomato paste and beef base and stir again into a paste.
Slowly begin adding beef stock, about ¼ cup at a time, stirring constantly to avoid lumps.
Pour in red wine and thyme. Stir to combine.
Bring wine mixture to a boil. Reduce heat and simmer for about 15 to 20 minutes, until sauce is slightly thickened. Remove from heat.
Pour mixture over beef and vegetables. Place bay leaves on top.
Cover and cook on low for 6-7 hours.
At about 6-7 hours, remove lid, remove bay leaves, and turn heat to high for about 30-60 minutes.
Meanwhile in a large skillet, cook bacon over medium heat until cooked through and crispy. Remove bacon to a paper-towel-lined plate, leaving drippings in the pot.
To the bacon drippings, add mushrooms, shallots, and garlic powder, and saute until mushrooms are tender.
Once tender, add mushroom mixture and reserved bacon to the slow cooker with the beef mixture and stir to combine. (or reserve to sprinkle on top) Continue cooking for the remaining time (of the 30-60 minutes in step 12)
Serve warm with mashed potatoes or crusty bread.
Video
Notes
Nutrition Facts do not included mashed potatoes.
Beef base: I use Better than Bouillon brand. You can also use 1 teaspoon of beef bouillon or 1 cube crushed.
Gluten Free: Use gluten free measure-for-measure flour instead of all purpose flour.
Dairy Free: Use olive oil, avocado oil, or coconut oil instead of butter.
Make Ahead: This recipe can be made up to 3 days ahead of time and reheated in a large pot on the stovetop when ready to serve.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat a large batch on the stovetop or in individual servings in the microwave.
Freezer: This recipe can be frozen before or after slow cooking. I do not recommend freezing the mushroom/shallot topping either way. To cook or serve, thaw overnight in the refrigerator. See full directions in the article.