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The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.
Ingredients
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- 2 medium onions, quartered
- 2 pounds beef stew meat
- 1 (750 milliliter) bottle red wine
- 6 carrots, chopped into large chunks
- 3 sprigs fresh thyme
- 2 large bay leaves
- salt and freshly ground black pepper to taste
Directions
Step 1
Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
Step 2
Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
Step 3
Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
Step 4
Place the lid on the slow cooker and cook on Low for 6 to 8 hours.
Recipe Tip
If sauce is too thin after cooking, simmer uncovered in the slow cooker until reduced. You can also thicken sauce using 1 to 2 tablespoons flour; mix 1/4 cup sauce with flour in a small bowl until no lumps remain, then whisk into the slow cooker and simmer for 1 to 2 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 453 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat8g | 40% |
| Cholesterol95mg | 32% |
| Sodium151mg | 7% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber2g | 9% |
| Total Sugars5g | |
| Protein29g | |
| Vitamin C7mg | 34% |
| Calcium49mg | 4% |
| Iron4mg | 21% |
| Potassium740mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I made this for my husband and myself. It was fabulous!! I did substitute red grape juice for the wine.
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Loved this recipe! Didn’t change anything and my husband the picky eater even loved it! I have a bottle of wine and another pack of beef stew ready to make it again!
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Absolutely terrific! Only thing I did differently was to omit the thyme because I’m not a fan of this herb. Left everything else the same. I was a little worried about using an entire bottle of wine, and no beef broth or bullion. But so glad I stayed true to the recipe. Thickened with a bit of cornstarch. It was perfect. Will make again for sure.
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It is a good recipe but I am wondering why everything is cooked in a skillet then transferred to the slow cooker. I make it in my Dutch oven on the stove top. Cook it for the same amount of time, start to finish in the same pot. Seem easier to me. Just saying …
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Love it!
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I find it?s very greasy due to not flouring the meat to brown.
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I made this overnight and when I came downstairs this morning, my kitchen smelled amazing! It’s raining and a bit chilly so it was the perfect thing to make. We had it for lunch and it was absolutely delicious. The only “change” I made was I added some frozen peas about 30 minutes before we ate.
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So sorry but it lacked flavor.
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Delicious recipe! Even my picky eaters liked it and they wanted second servings! Very easy to make.
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Very one note the wine was extremely overpowering even after 7 hours of cooking. I added sugar tomato paste and extra salt and it helped. Perhaps I just prefer beef based recipes
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Would have been excellent if I had not used Vidalia onions. Too sweet and no onion flavor. I?m learning that Vidalia onions are not for cooking. Will make it again using a yellow cooking onion!
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Was very good, I only had I/3 the amount of beef called for in the recipe so I cut the proportions down by 1/3 turned out very good
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I really wanted to love this. Especially after reading all of the great reviews. I found this to be VERY bland. It really needed help to impart flavor. I added garlic, Worcestershire, garlic and onion powders, and would have added bouillon if I had thought of it earlier. I doubt I will make it again.
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This recipe was different than what I?m used to and that is what enticed me to try it. Not sorry I did! Followed recipe as written and served over a boat of mashed potatoes. The wife and I both loved it and will stash this recipe in our ?do it again? box. So good I forgot to take a picture
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that is a lot of wine and if I cut back on the cooking time, the meat is less dry.
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Very one demential. Definitely needed more flavor, I?d use half the wine and use bone broth, more spice rosemary, and garlic.
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Won?t be making this again. It was not good. It was not bad. It was just blah. I have a beef braised in beer with onions that is a crockpot recipe which is 10X better.
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Super easy! The house smells great! Delicious!! I may add mushrooms next time.
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Everyone loved this beef stew recipe. I cut the meat down to 1 lb for 3 people (prices of meat are very high lately) and they still loved it. I think browning the beef without using flour coating resulted in the very tender and tasty beef morsels. It only needed 2 hours on low and 2 hours on high to finish.
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This was outstanding dish. followed the recipe but made a few modifications. Used pasta instead of rice, Meat cut was brisket. I used a Pinor Noir (and added some beef broth) This could be an old standby right here. The beef was absolutely melt in your mouth tender.
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Ok. I?ve made this twice in two days. As written, it?s a 3 or 4 star recipe. With a few changes, as also mentioned by other reviewers it?s a TOTAL 5 star recipe!!! To cap off the 5 stars, it?s both unique and accessible to the more picky eaters. Win. Win. WIN! Because I never would have thought of this combination of ingredients, and I LOVE the flavor so much, I?m giving it 5 stars, anyway for originality.
1. We?re a no alcohol family.
Substitute 1/2 can of purple grape juice concentrate plus 1/2 cup balsamic vinegar, a couple of splashes of worchestershire sauce, plus 3 cups water. That really is the winning combination for depth of flavor.2. It was pretty bland as written. Add 2 T powdered/granulated beef bouillon.
3. I also added another sprig and a half of thyme.
4. Slow cooking doesn?t allow the liquid to boil down/boil off so the sauce never does thicken. Just go ahead and stir 1/3 cup flour into the carrots from the very start so that you don?t have to mess with thickening when everyone is already hungry.
I was so surprised how much we loved this recipe, and am truly hoping others try it so they can find a new recipe to love.
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Made this recipe as written, using a medium-bodied cabernet. The wine flavor was far too strong, so I added 3 packs of no-sodium beef bouillon, but it wasn?t enough to salvage it. It never cooked down and remained watery. I didn?t want to add the amount of flour it would have taken to thicken it. I was not at all pleased with this recipe.
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Very good recipe for stew meat, robust flavor and very easy to make. I did add 2T corn starch mixed in a tad of water to thicken the sauce near the end. Served over mashed potatoes. Excellent
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Perfect slow cooker recipe. Prepped it and let it sit in the refrigerator overnight. I wouldn’t change a thing about the ingredients. The carrots were done after 3 hours in the pot so next time I will wait to put them in until the last 3 hours. This time I took them out and let them stay in the refrigerator until the stew finished.
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Pretty disappointing. Lacks the spices I enjoy. I stayed true to the recipe because it sounded so good. Also, I had to deglaze my fry pan twice as I browned my beef in four batches and deglazed after batch two and batch four. Pan would have burnt had I waited. I Used Shiraz but if I try this again, I’ll use something a little sweeter. This was screaming for some garlic.
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I followed the directions precisely and while easy to prepare, both my husband and I thought it was bland. We agreed it was a waste of a good bottle of wine!
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loved it and will make it again. I had to use top sirloin because there was no stew meant. Delicious and tender. I also added green peppers , mushrooms, celery and onions. I saut?ed the veggies and added them at the very end. yummy
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This recipe needs mushrooms. That’s the original recipe from Julia Childs.
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I have made this recipe twice; the first time, strictly according to the recipe. It was good, but slightly bland- but the meat was flavorful and super tender. The second time, I sliced the onions finer and caramelized them before adding to the CrockPot. I also added a healthy amount of Worcestershire sauce, and a generous amount of freshly ground pepper and a teaspoon of Himalayan salt. I thickened it with a tablespoon of baking soda 30 minutes before serving and it was perfect!
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Was very good both times I have made it. I do not put in the bay leaves though.
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