Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

Introduction

Slow Cooker Beef Bourguignon is a comforting, rich stew that transforms simple ingredients into a deeply flavorful meal. Using a one-pour wine mixture simplifies the process while delivering classic French flavors. It’s perfect for a cozy dinner with minimal hands-on time.

Ingredients

• 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
• 1 1/2 cups beef broth (low-sodium preferred)
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil (optional, for browning if desired)
• 1 large yellow onion, chopped
• 3 large carrots, peeled and sliced into 1/2-inch pieces
• 8 ounces cremini or white mushrooms, halved or quartered
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons unsalted butter (optional, for richness)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Instructions

1. Step 1: Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Toss to coat and set aside.
2. Step 2: In a medium mixing bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper until the tomato paste is fully dissolved. This is your one mixture that will flavor the entire dish.
3. Step 3: Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker, spreading them evenly to create a bed for the meat.
4. Step 4: Place the seasoned raw beef chuck cubes on top of the vegetables in the slow cooker, keeping them in a single layer as much as possible.
5. Step 5: Slowly drizzle the prepared red wine and broth mixture evenly over the beef and vegetables, making sure all the meat is moistened.
6. Step 6: Cover with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is tender and the vegetables are soft.
7. Step 7: About 20 minutes before serving, mix the cornstarch and cold water in a small bowl to make a slurry. Stir the slurry into the slow cooker liquids. If desired, stir in butter for extra richness. Cover and cook on HIGH for 15 to 20 minutes until the sauce thickens slightly.
8. Step 8: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped parsley if you like.

Tips & Variations

• For deeper flavor, brown the beef cubes in olive oil before adding them to the slow cooker.
• You can substitute cremini mushrooms with button mushrooms or omit if preferred.
• Fresh thyme adds a brighter flavor, but dried thyme works just as well and is more convenient.
• Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.

Storage

Cool leftover beef bourguignon completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Beef chuck is ideal for slow cooking due to its marbling and tenderness after long cooking. You can use brisket or short ribs, but adjust cooking times as needed for tenderness.

Is it necessary to brown the beef first?

Browning adds flavor and color, but it’s optional. If you’re short on time, you can skip this step and still get a delicious result thanks to the slow cooker.

Slow Cooker Beef Bourguignon with One-Pour Wine Mixture Recipe

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5 from 98 reviews

This Slow Cooker Beef Bourguignon is a rich, comforting French stew made with tender beef chuck, aromatic vegetables, and a flavorful one-pour wine mixture. Slow cooked to perfection, the dish features succulent meat infused with red wine, beef broth, tomato paste, garlic, and thyme, all thickened into a luscious sauce. Ideal for a cozy meal, it requires minimal hands-on time and delivers deep, hearty flavors in every bite.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Total Time: 8 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: French

Ingredients

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Beef and Seasoning

• 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons olive oil (optional, for browning if desired)

One-Pour Wine Mixture

• 1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
• 1 1/2 cups beef broth (low-sodium preferred)
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon kosher salt (remaining)
• 1/2 teaspoon black pepper (remaining)

Vegetables

• 1 large yellow onion, chopped
• 3 large carrots, peeled and sliced into 1/2-inch pieces
• 8 ounces cremini or white mushrooms, halved or quartered

Thickening and Finishing

• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons unsalted butter (optional, for richness)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Instructions

1. Season the Beef: Place the beef chuck cubes in a large bowl. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the meat well to evenly coat with the seasoning, and set aside while preparing the other components.
2. Prepare the Wine Mixture: In a medium bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk thoroughly until the tomato paste is fully dissolved, forming a flavorful one-pour mixture for the stew.
3. Layer Vegetables in Slow Cooker: Spread the chopped onion, sliced carrots, and mushrooms evenly at the bottom of a 6-quart slow cooker to create a vegetable bed that will cook and flavor the beef.
4. Add Beef to Slow Cooker: Arrange the seasoned beef cubes on top of the bed of vegetables, trying to keep the pieces in a single layer as much as possible for even cooking.
5. Pour Wine Mixture Over: Slowly drizzle the prepared wine and broth mixture over the beef and vegetables, ensuring all meat is coated and nestled in the flavorful liquid base.
6. Slow Cook the Stew: Cover the slow cooker with its lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the vegetables are soft and fully cooked.
7. Thicken the Sauce: About 20 minutes before serving, mix cornstarch and cold water in a small bowl until smooth to make a slurry. Stir this slurry gently into the slow cooker, mixing it well into the cooking liquid. Add butter if using for extra richness. Cover and cook on HIGH for another 15 to 20 minutes until the sauce thickens slightly.
8. Final Seasoning and Serving: Taste the dish and adjust salt and pepper if needed. Serve the beef bourguignon hot, garnished with chopped fresh parsley if desired, alongside your favorite sides for a complete meal.

Notes

• For more depth of flavor, brown the beef cubes in olive oil in a skillet before adding them to the slow cooker, though this step is optional.
• Use a full-bodied dry red wine like Pinot Noir or Merlot to complement the beef’s richness.
• This dish pairs beautifully with mashed potatoes, crusty bread, or buttered egg noodles.
• Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
• Adjust the thickness of the sauce by modulating the amount of cornstarch slurry added.

Keywords: Beef Bourguignon, Slow Cooker Beef Stew, French Beef Stew, Slow Cooker Recipes, Comfort Food, Red Wine Stew