Slow Cooker Beef Bourguignon

Ingredients

• 900 g Beef Stew Meat (cut into 2‑inch cubes)
• 6 slices Bacon (diced)
• 1 large Red Onion (peeled and diced)
• 3 medium Potatoes (peeled and cut into large chunks)
• 2 medium Carrots (peeled and sliced)
• 200 g Mushrooms (cleaned and quartered)
• 3 cloves Garlic (minced)
• 3 tbsp All-Purpose Flour (for coating beef)
• 1 tbsp Tomato Paste
• 750 ml Red Wine (full bottle, dry)
• 240 ml Beef Stock (or 1 cup)
• 1 cube Beef Bouillon Cube (dissolved in 1 cup water)
• 60 ml Oyster Sauce (1/4 cup)
• 1 tsp Dried Thyme
• 2 Bay Leaves
• 2 tbsp Corn Flour (mixed with equal water to form slurry)
• 2 tbsp Parsley (fresh, chopped for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables & Bacon

   Dice the red onion, potatoes, carrots, and mushrooms into bite‑size pieces. Mince the garlic and dice the bacon into small cubes.

   Time: PT15M

2. Season and Flour Beef

   Generously season the beef cubes with salt and pepper, then toss them in 3 tbsp of all‑purpose flour, shaking off excess.

   Time: PT5M

3. Render Bacon

   In a large skillet over medium‑high heat, cook the diced bacon until crisp. Remove with a slotted spoon, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: Medium‑high

4. Sear Beef

   Increase the heat to medium‑high and add the flour‑coated beef to the skillet. Brown the pieces on all sides, working in batches if necessary.

   Time: PT5M

   Temperature: Medium‑high

5. Sauté Onions & Garlic

   Add the diced red onion to the pan and sauté until translucent, about 3 minutes. Then add the minced garlic and cook another minute.

   Time: PT3M

   Temperature: Medium

6. Add Tomato Paste and Deglaze

   Stir in 1 tbsp tomato paste, cooking for 1 minute. Pour in the entire bottle of red wine, scraping up the browned bits (fond) from the bottom of the pan. Let the wine reduce slightly, about 3 minutes.

   Time: PT5M

   Temperature: Medium

7. Transfer to Slow Cooker

   Place the seared beef, rendered bacon, sautéed onions, garlic, and all prepared vegetables into the slow cooker. Add the beef stock, dissolved bouillon cube, oyster sauce, thyme, bay leaves, and the remaining red wine.

   Time: PT5M

8. Slow Cook

   Cover and cook on the LOW setting for 7 hours, or until the beef is fork‑tender.

   Time: PT7H

   Temperature: Low (≈190°F / 88°C)

9. Thicken the Gravy

   In a small bowl, mix 2 tbsp corn flour with an equal amount of cold water to form a slurry. Stir the slurry into the hot sauce in the slow cooker, replace the lid, and cook on HIGH for 10 minutes until thickened.

   Time: PT10M

   Temperature: High (≈200°F / 93°C)

10. Finish & Serve

    Remove bay leaves, taste and adjust seasoning. Sprinkle chopped parsley over each serving for color and freshness. Serve hot with crusty bread or over mashed potatoes.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

30 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Stew Meat: Chuck roast, cut into cubes
• Instead of Bacon: Smoked pancetta, Turkey bacon
• Instead of Red Onion: Yellow onion, Sweet onion
• Instead of Potatoes: Yukon Gold potatoes, Russet potatoes
• Instead of Carrots: Parsnips, Turnips
• Instead of Mushrooms: Cremini mushrooms, Button mushrooms
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of All-Purpose Flour: Cornstarch (for gluten‑free)
• Instead of Tomato Paste: Tomato purée (1 tbsp)
• Instead of Red Wine: Beef broth + 1 tbsp red wine vinegar
• Instead of Beef Stock: Homemade beef broth, Chicken stock
• Instead of Beef Bouillon Cube: Beef powder (1 tbsp)
• Instead of Oyster Sauce: Soy sauce (1 tbsp) + a pinch sugar
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Bay Leaves: Fresh thyme sprig
• Instead of Corn Flour: All‑purpose flour slurry
• Instead of Parsley: Fresh chives

Equipment Needed

• Slow Cooker
• Large Skillet or Frying Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Small Bowl
• Ladle (optional)

Critical Steps — Do Not Skip

• Rendering bacon to create flavorful fat.
• Searing the beef to develop a deep brown crust.
• Deglazing with red wine to lift fond.
• Slow cooking for 7 hours on low for tenderness.
• Thickening the gravy with a corn‑flour slurry.

Chef Tips from the Video

• Use a dry red wine with good acidity; it brightens the sauce.
• Add a splash of balsamic vinegar at the end for a subtle depth.
• For extra richness, stir in a tablespoon of butter just before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Sear the beef and render the bacon a day ahead; refrigerate and add to the slow cooker when ready.
• The sauce thickens further after cooling; reheat gently and adjust consistency with extra broth if needed.
• Portion and freeze leftovers for quick weekday meals.

Frequently Asked Questions