Beef Bourguignon (Slow Cooker) – Skinnytaste

Make this melt-in-your-mouth veal bourguignon in a slow cooker, braised and slow with mushrooms and carrots for comfort dinner idea.

Veal Bourguignon

If you’re looking for a comforting, elegant slow cooker dish, you’ll love this timeless Slow Cooker Beef Bourguignon. Traditional recipes often require hours of simmering in the oven, but making beef bourguignon in a slow cooker simplifies the process. By cooking low and slow, you achieve melt-in-your-mouth beef and a rich, deeply flavored sauce with minimal time and effort. If you want more pot ideastry mine slow cooker beef stew and slow cooker beef ramen.

Why this beef bourguignon recipe stands out

Many years ago I learned how to make this French classic in a cooking class. The magic of making veal bourguignon in a slow cooker eliminates the fuss without compromising on flavor. The low, slow heat ensures tender meat and allows the flavors to blend beautifully. This is a dish that impresses with little stress!

• Calming but impressive: It’s rustic and sophisticated, which makes it the best dinner ever for a cold night or special occasion.
• Comfortable: This easy slow cooker beef bourguignon means you can set it and forget it. Dinner will be ready and waiting after work or children’s activities.
• Dietary restrictions: Suitable for weight watchers, gluten free (if made with GF flour), high protein, without dairy products

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What is Beef Bourguignon?

Veal bourguignon, also known as boeuf bourguignon, is a classic French dish featuring tender beef stewed in a strong red wine sauce with carrots, onions, mushrooms and aromatic herbs. Originally a rustic dish, chefs like Julia Child have elevated this hearty recipe to culinary glory.

Ingredients you need

Red wine, bacon, garlic and herbs create a complex, savory dish that will have you coming back for seconds. See the exact measurements in the recipe card below.

• Bacon it adds richness, and cooking the mushrooms in a little bacon fat gives the dish a wonderful flavor.
• Beef Stew: The best cut for beef bourguignon is boneless roast beef. It’s cheap and stringy, but when cooked slow and slow, the results are tender and juicy.
• All purpose flour: Coat the beef in flour before baking to create a delicious crust.
• Seasoning: Onion powder, salt, pepper
• vegetables: Halve or quarter the crimini mushrooms, depending on their size, and cut the carrots into 1-inch pieces.
• Scents: Shallot and garlic
• Tomato puree deepens the flavor with its concentrated richness instead of using tomato sauce.
• Wine: Use a wine that you would enjoy drinking as the dish will have the flavor notes of the wine. Authentic French Beef Bourguignon usually uses Burgundy or Pinot Noir, but any dry red wine you like to drink will work.
• Beef Broth: The meat is cooked in broth, which prevents it from drying out.
• Herbs: Hearty herbs such as fresh sprigs of thyme and rosemary hold up well during the long cooking process.

How to make Beef Bourguignon in the Slow Cooker

The first half of this recipe is made in a pan on the stovetop, and yes, I promise it’s worth getting another pan dirty! Roasting the beef and vegetables enhances their flavor. Printing instructions are below on the recipe card.

1. Cook the bacon: Heat a pan over medium bacon and cook the bacon until crisp. Transfer to the slow cooker and skim off all but a few teaspoons of the bacon fat.
2. Brown the beef: Sprinkle the meat with flour and seasoning, then fry it on all sides in a pan. Transfer the beef to the pot.
3. Cook the mushrooms in the bacon fat and sprinkle with salt. Once they begin to brown, add the shallots and garlic, followed by the tomato puree. Add the vegetables to the slow cooker.
4. Slow cook the beef: Pour the red wine and stock into the pot and stir. Place the fresh herbs and carrots on top. Cook on low for 8 hours or high for 4 to 6 hours. Remove the herbs before serving and divide into bowls.

Variations

• Add pearl onions to the slow cooker with the carrots.
• Try different herbs like parsley or bay leaf.
• To make in Instant sweatfirst brown the meat, bacon and vegetables as described in the recipe, then cook on high pressure for 35 to 40 minutes until tender.

Pro tips for perfect beef bourguignon

• Vegetarian Variations: If you don’t like mushrooms or want to make the dish more hearty, add parsnips or potatoes. For the mushrooms, you can substitute porcini mushrooms.
• Wine matters: Wine is a major component in this recipe, so there’s really no substitute for it. If you don’t want to cook with alcohol, you can replace it with additional broth. However, the end result will taste different.
• Gluten-free beef bourguignon: Use gluten-free flour, e.g Cup4Cup.
• onions: Swap shallots for red onions.
• Onion Powder: Replace it with garlic powder.
• Herbs: If you only have 1 herb, that’s fine. Use whole rosemary or whole thyme.

What to serve with beef bourguignon

• Eat the stew with a loaf of crusty bread like French bread or a baguette to soak up the broth, or serve it mashed potatoes or egg noodles to make it more filling.
• Vegetable side dishes, try them with green beans or roasted broccoli.

Storage

Veal bourguignon is excellent for food preparation as leftovers reheat well.

• Refrigerate leftovers for 4 days.
• Freezing in an airtight container for 3 months.
• Reheating: Remove from the freezer and thaw in the refrigerator overnight, then reheat on the stove or in the microwave.

Frequently asked questions

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