Description
A rich and hearty French-style beef stew slow-cooked with red wine, tender beef, and fresh vegetables.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 slices bacon (optional)
- 3 carrots, sliced
- 1 yellow onion, chopped or pearl onions
- 4 cloves garlic, minced
- 8 oz mushrooms (cremini or button)
- 1 bottle dry red wine (pinot noir recommended)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp flour (or cornstarch for thickening)
- 1 bay leaf
- 1 tsp dried thyme (or fresh)
- Salt and pepper to taste
- Optional: splash of balsamic or a pinch of sugar
Instructions
- Brown the bacon in a skillet until crisp, then scoop out, leaving some fat in the pan.
- In batches, brown the beef, seasoning with salt and pepper. Do not overcrowd the pan.
- Soften the onion and garlic for 1-2 minutes in the same pan. Stir in the tomato paste.
- Pour in the red wine and scrape up the brown bits from the skillet.
- Add the beef, bacon, carrots, onions, herbs, broth, and wine mixture to the slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
- Add mushrooms during the last hour for a firmer texture or at the beginning for softer mushrooms.
- If needed, thicken the sauce using a flour or cornstarch slurry and cook for an additional 15-20 minutes.
- Taste and adjust seasonings before serving.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Thicken sauce upon reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
Keywords: beef bourguignon, slow cooker, stew, French cuisine, comfort food