Go Back
Slow Cooker Beef and Mushroom Bourguignon
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, halved
  • 4 ounces bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 cup dry red wine
  • 1.5 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour

Instructions
 

  • Place the chopped bacon in a large skillet over medium heat and cook until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pan.
  • Add the beef cubes to the skillet in batches. Brown on all sides, then transfer the beef to the slow cooker.
  • Add the diced onion and minced garlic to the same skillet. Cook for 3 minutes until the onion softens, then stir in the tomato paste and flour. Cook for 1 minute more.
  • Pour the red wine into the skillet and scrape up any browned bits. Let it simmer for 2 minutes, then transfer everything to the slow cooker.
  • Add the mushrooms, beef broth, thyme, bay leaves, cooked bacon, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 8 hours or on high for 5 hours until the beef is fork-tender. Remove the bay leaves before serving.

Notes

Brown the beef well before adding it to the slow cooker for deeper flavor in the final sauce. If the broth seems thin at the end, mix a little extra flour with cold water and stir it in during the last hour. Leftovers reheat nicely and often taste even better the next day.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet