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This is not Julia Child’s Beef Bourguignon. It’s way easier to make and tastes equally as good. Making it in the slow cooker ensures the beef turns out tender and juicy, and the sauce develops its flavors slowly.
Serve this meal to your family tonight, and I guarantee lots of smiles and compliments to the chef!
Ingredients For Slow Cooker Beef Bourguignon
- Light olive oil
- Boneless beef chuck
- Red wine
- Beef broth
- Tomato sauce
- Soy sauce
- Tomato paste
- Flour
- Garlic
- Dried thyme
- Bay leaves
- Carrots
- Potatoes
- Mushrooms
- Fresh parsley
How to Make Slow Cooker Beef Bourguignon
1. Season the beef cubes with salt and pepper.
2. Heat a large skillet over medium-high heat and add the olive oil. Place the meat cubes in the skillet and don’t touch them for one minute until they develop a niche brown color. Turn them over and brown them on all sides. You may have to do this in batches to not overcrowd the skillet. Transfer the beef cubes to the slow cooker.
3. Add the minced garlic to the same skillet and cook for 30 seconds. Pour in the red wine and deglaze the skillet. Let it simmer until reduced by half.
4. Pour in the beef broth, soy sauce, tomato sauce, and tomato paste. Slowly whisk in the flour and simmer for a couple of minutes until thick. Pour the sauce over the beef cubes in the slow cooker.
5. Throw in the carrots, potatoes, mushrooms, thyme, and bay leaves. Cook on low for 8-10 hours, or on high for 4-6. Check the seasoning and add more salt if needed. Serve with freshly chopped parsley on top.
Can I Freeze Beef Bourguignon?
Yes, Beef Bourguignon freezes well. Let your leftovers cool down completely, place them in an airtight container and freeze them for up to 3 months. To reheat these leftovers, let them thaw in the refrigerator overnight and reheat either in the microwave or in a saucepan on the stovetop.
What to Serve With Beef Bourguignon?
Beef Bourguignon is a full meal in itself. It has protein from the beef cubes, vegetables from the carrots and mushrooms, and carbohydrates from the potatoes.
If you want to serve something extra with your entree, try serving it over freshly cooked pasta or rice. They will absorb all that wonderful sauce. A thick slice of bread will serve that purpose as well.
It’s also a great idea to serve a side salad. The tanginess from the dressing will balance the heaviness of the meal.
Easier than Julia Child’s, this version of Beef Bourguignon is hassle-free and quick to prepare!
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Slow Cooker Beef Bourguignon
This is not Julia Child’s Beef Bourguignon. It’s way easier to make and tastes equally as good. Making it in the slow cooker ensures the beef turns out tender and juicy, and the sauce develops its flavors slowly
Ingredients
- 1 tbsp light olive oil
- 3 lb boneless beef chuck, cut into 1-inch cubes
- ½ tsp salt
- Freshly ground black pepper to taste
- 3 garlic cloves, minced
- ½ cup red cooking wine
- 2 cups beef broth
- 1 cup tomato sauce
- ¼ cup soy sauce
- 1 tbsp tomato paste
- ¼ cup flour
- 1 tsp dried thyme
- 2 bay leaves
- 5 medium carrots, sliced into 1-inch slices
- 1 lb potatoes, diced
- 8 oz white mushrooms, sliced
- Fresh parsley for garnish
Instructions
- Season the beef cubes with salt and pepper.
- Heat a large skillet over medium-high heat and add the olive oil. Place the meat cubes in the skillet and don’t touch them for one minute until they develop a niche brown color. Turn them over and brown them on all sides. You may have to do this in batches to not overcrowd the skillet. Transfer the beef cubes to the slow cooker.
- Add the minced garlic to the same skillet and cook for 30 seconds. Pour in the red wine and deglaze the skillet. Let it simmer until reduced by half.
- Pour in the beef broth, soy sauce, tomato sauce, and tomato paste. Slowly whisk in the flour and simmer for a couple of minutes until thick. Pour the sauce over the beef cubes in the slow cooker.
- Throw in the carrots, potatoes, mushrooms, thyme, and bay leaves. Give everything a stir and cook on low for 8-10 hours, or on high for 4-6. Check the seasoning and add more salt if needed. Serve with freshly chopped parsley on top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 610Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 225mgCarbohydrates: 30gFiber: 5gSugar: 5gProtein: 80g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.