Slow Cooker Beef Bourguignon

Beef chuck, red wine, carrots, mushrooms, and onion slow-cooked with thyme until tender in a rich French-style sauce.

Prep: 30 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2 lb beef chuck
• 2 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoon olive oil
• 1 large yellow onion
• 4 medium carrots
• 8 oz cremini mushrooms
• 3 cloves garlic
• 2 tablespoon tomato paste
• 2 cups dry red wine
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 tablespoon cornstarch

Cooking instructions

1. Cut the beef into 2-inch cubes. Season evenly with salt and pepper. Chop the onion, slice the carrots, halve the mushrooms, and mince the garlic. (about 15 min)
2. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on several sides, about 2 minutes per side. Transfer it to the slow cooker. (about 12 min) — Medium-high heat
3. Add the onion and carrots to the skillet. Cook until the onion begins to soften, about 4 minutes. Stir in the garlic and tomato paste and cook for 1 minute. (about 5 min) — Medium heat
4. Pour the wine into the skillet and scrape up the browned bits. Simmer for 3 minutes, then pour the mixture into the slow cooker. (about 3 min) — Simmering
5. Add the mushrooms, broth, thyme, and bay leaf to the slow cooker. Stir, cover, and cook on LOW for 7 to 8 hours, until the beef is fork-tender and reaches at least 145°F, followed by a 3-minute rest. (about 480 min) — LOW
6. Transfer the beef and vegetables to a serving bowl. Strain the cooking liquid into a saucepan if a smoother sauce is desired, or leave it as is. Simmer uncovered until slightly reduced, about 5 to 10 minutes. For a thicker sauce, whisk the cornstarch with 2 tablespoons cold water, stir it into the simmering liquid, and cook until thickened. (about 10 min) — Simmering
7. Return the sauce to the beef and vegetables and serve hot. (about 2 min)