Description
This Slow Cooker Beef Bourguignon is the ultimate comfort food perfect for a weekend meal. Tender beef chuck cubes are slowly cooked with bacon, pearl onions, mushrooms, carrots, and a rich non-alcoholic red wine substitute, creating a flavorful and hearty stew that’s easy to prepare and deeply satisfying.
Ingredients
Scale
Main Ingredients
- 2 lbs Beef Chuck Roast, cut into 1.5 to 2-inch cubes
- 6 oz Thick-Cut Bacon, cut into lardons
- 3 cups Non-Alcoholic Red Wine Substitute (or beef broth combined with 1/2 cup unsweetened cranberry or grape juice)
- 20 Pearl Onions, peeled
- 10 oz Mushrooms (Cremini or Button), quartered or halved
- 3 large Carrots, sliced into thick rounds or chunks
- 4 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 2 cups Low Sodium Beef Broth
- 2 tbsp All-Purpose Flour
- 3 sprigs Fresh Thyme
- 1 Bay Leaf
- Optional: 2 cups diced Yukon Gold Potatoes
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Prepare Ingredients: Pat the beef chuck cubes dry with paper towels and season generously with salt and freshly ground black pepper. Cut bacon into lardons, roughly chop onions, slice carrots into thick chunks, and mince garlic.
- Cook Bacon: In a large heavy-bottomed skillet or Dutch oven, cook the bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the skillet.
- Sear Beef: Increase heat to medium-high. Toss beef cubes in flour to coat evenly. Working in batches, sear beef cubes in the hot bacon fat until browned on all sides. Transfer seared beef to the slow cooker.
- Sauté Vegetables: Reduce heat to medium. Add chopped onions and carrots to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic, cooking for an additional minute, then add tomato paste and cook for 1-2 minutes to deepen flavor.
- Deglaze and Combine Liquids: Pour in non-alcoholic red wine substitute (or beef broth/juice mixture) and scrape up browned bits from the bottom. Bring to a simmer. Stir in beef broth, thyme sprigs, and bay leaf.
- Transfer to Slow Cooker: Pour skillet contents over the seared beef in the slow cooker and stir gently to combine all ingredients.
- Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is very tender.
- Add Vegetables: About 1 to 1.5 hours before serving, add pearl onions, mushrooms, and optional diced potatoes to the slow cooker.
- Finish and Adjust: Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper as needed.
- Optional Thickening: To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir into stew and cook on high for 15-30 minutes until thickened.
- Serve: Serve hot, garnished with reserved crispy bacon and fresh chopped parsley.
Notes
- Using a non-alcoholic red wine substitute maintains the rich flavor while keeping the dish alcohol-free.
- For best texture, do not add pearl onions, mushrooms, or potatoes at the beginning to prevent them from overcooking.
- You can substitute Yukon Gold potatoes with any waxy potato variety for the best consistency.
- Make sure to dry the beef well before searing to achieve a brown crust and richer flavor.
- The optional slurry helps thicken the sauce without changing the flavor profile.
