Ingredients

2 lbs beef stew meat (cut into chunks)

6 slices of bacon (chopped)

1 onion (finely chopped)

2 carrots (peeled and sliced)

3 garlic cloves (minced)

1/4 cup all-purpose flour

2 cups red wine (such as burgundy)

2 cups beef broth

2 Tbsp. tomato paste

1 tsp. dried thyme

1 lb. small potatoes (halved)

8 oz. baby bella mushrooms (sliced)

Salt and pepper to taste

Chopped fresh parsley for garnish

Instructions

Step 1: In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.

Step 2: Season the beef chunks with salt and pepper, then dredge them in flour, shaking off any excess.

Step 3: In the same skillet with the bacon fat, brown the beef chunks on all sides. Work in batches to avoid overcrowding the skillet. Once browned, transfer the beef to the slow cooker.

Step 4: Add the chopped onion, sliced carrots, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.

Step 5: Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the skillet. Add the tomato paste and dried thyme. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.

Step 6: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is very tender.

Step 7: About 1 hour before the beef is done, add the halved potatoes and cremini mushrooms to the slow cooker. Continue cooking until the vegetables are tender.

Step 8: Once the beef and vegetables are cooked, skim off any excess fat from the surface of the sauce.

Step 9: Serve the slow cooker beef bourguignon garnished with the crispy bacon and chopped fresh parsley. This dish pairs well with crusty bread, mashed potatoes, or buttered noodles.

Tips & Variations

For a richer flavor, use a full-bodied red wine like Burgundy or Pinot Noir.

Substitute pearl onions for a sweeter bite and extra texture.

To thicken the sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Swap baby bella mushrooms with cremini or white button mushrooms if preferred.

For added depth, finish the dish with a splash of balsamic vinegar just before serving.

Storage

Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, adding a little broth if the sauce has thickened too much. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or brisket work well for slow cooking as they become tender and flavorful over time.

Do I have to use red wine?

While red wine adds authentic flavor, you can substitute with extra beef broth or grape juice in a pinch, though the depth of flavor will be somewhat different.