Beef chunks simmered in red wine in a slow cooker create a melt-in-your-mouth stew. This crockpot version of the classic French Beef Burgundy (Boeuf Bourguignon) can be started in the morning and enjoyed for dinner.
There’s a chill in the air — the past few days have cooled down and leaves are falling, so autumn is here. I love this season for its colors and for the comforting, aromatic dishes that come with it.
I grew up in a country with only two seasons — wet and dry — and temperatures that stay high most of the year. There, grilling is common year-round and ovens are rarely used unless you have air conditioning. Living in the U.S., I love how each season brings different foods and cooking styles. Autumn inspires warm, comforting meals, and for my family that often means a hearty stew.
This classic French beef stew is one of our favorites. I’ve made it many times, and for this slow cooker version I added carrots and potatoes to the usual mushrooms and onions for a full, satisfying one-pot meal.
When making Beef Burgundy (or similar stews), one important ingredient is the bouquet garni. It sounds fancy, but it’s simply a bundle of herbs — typically thyme, bay leaf, and parsley — tied together when fresh, or placed in a small sachet if dried. If using fresh herbs, add them near the end of cooking; if using dried herbs in a sachet, add them at the start with the beef.
Using a good-quality red wine (one you would drink, not a cooking wine) makes a noticeable difference. Any leftover wine can be enjoyed with the meal.
Below are notes on ingredients and a straightforward slow cooker method so you can make this classic with minimal fuss.
NOTES ON INGREDIENTS FOR Slow Cooker Beef Burgundy (Boeuf Bourguignon)
By: Manila Spoon
Published: 09/17/2016
Beef chunks simmered in red wine in a slow cooker result in a tender, flavorful stew. This crockpot adaptation of Beef Burgundy is ideal for busy days — prep in the morning and serve in the evening.
- Stewing beef (preferably chuck roast or chuck steak) — choose marbled beef or a cut with some fat for richer flavor.
- Olive oil or frying oil of choice.
- Bacon strips — adds depth and richness; use natural nitrite-free if possible.
- Onions — yellow onions or pearl onions for a sweeter tang.
- Garlic cloves — peeled and crushed.
- Carrots — sliced to match beef cube size.
- Red potatoes — they hold their shape well when cooked.
- Bouquet garni — fresh (tied bundle) or dried in a sachet; typically thyme, bay leaf, and parsley.
- Red wine — use a drinkable quality red wine, not cooking wine.
- Mushrooms — chopped (baby Bella or similar).
- Salt and pepper, to taste.
How to Make Slow Cooker Beef Burgundy (Boeuf Bourguignon)
Liberally season the beef cubes with salt and pepper. Heat oil in a deep pan or large skillet and brown the beef in batches so it sears evenly without overcrowding. Transfer browned pieces to a platter as you go — searing builds flavor.
In the same pan, brown the bacon to render its fat. Add the onions and garlic and sauté briefly with the bacon, scraping up the browned bits from the bottom of the pan. Pour in the red wine and deglaze the pan, loosening the flavorful fond.
Transfer the sautéed onions, garlic, bacon (and any pan juices) to the slow cooker. Add the seared beef cubes, sliced carrots, and potatoes. Add the bouquet garni — if using dried herbs in a sachet, place them in now; if using fresh, plan to add toward the end. Stir gently, cover, and cook on high for 4 hours or low for about 8 hours, until the beef is tender.
When the beef is tender, stir in the sliced mushrooms and add fresh herbs or the fresh bouquet garni if you prefer. Continue cooking for another 30–60 minutes, until the mushrooms are tender and flavors meld.
Remove the bouquet garni before serving. Serve the stew on its own, over mashed potatoes, or with rice for a comforting meal.
Yield: 6–8 servings
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Tags: French, Stew, Beef, Slow Cooker, Fall, Winter, Comfort Food
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Slow Cooker Beef Burgundy (Boeuf Bourguignon)
Manila Spoon
15 mins
8 hrs
Dinner, Main Course
French
6
Ingredients
- 1 kilo (2.2 lbs) stewing beef (pref. chuck roast or chuck steak), cubed
- 2 tbsp olive oil, or as needed
- 4 bacon strips, sliced
- 2 medium onions or 1 pack pearl onions, peeled (slice if using regular onions)
- 3 garlic cloves, peeled and crushed
- 1 1/3 cup dry red wine (use a wine you would drink)
- 1 1/2 cups carrots, sliced (similar size to beef cubes)
- 1 1/2 cups red potatoes, sliced (similar size to beef cubes)
- 1 bouquet garni (fresh or dried in a sachet: thyme, bay leaf, parsley)
- 8 oz brown mushrooms, chopped (baby Bella)
- Salt and pepper, to taste
Instructions
- Season the beef cubes generously with salt and pepper. Heat oil in a deep pan or skillet and brown the beef in batches to avoid overcrowding. Transfer browned pieces to a platter.
- In the same pan, brown the bacon to render fat. Add onions and garlic and sauté briefly, scraping up browned bits. Pour in the red wine and deglaze the pan.
- Transfer the sautéed mixture to the slow cooker. Add the seared beef, carrots, potatoes, and bouquet garni (use a sachet for dried herbs or add fresh herbs later). Stir, cover, and cook on high for 4 hours or low for about 8 hours, until beef is tender.
- When beef is tender, add mushrooms and fresh herbs if using. Cook another 30–60 minutes until mushrooms are tender.
- Remove bouquet garni, transfer to a serving dish, and enjoy with rice or mashed potatoes.
Notes
Use marbled beef or a cut with some fat for a richer stew. Searing the beef adds depth of flavor and is worth the extra step. If short on time, at minimum cook the bacon and add it along with its drippings to boost flavor.
Pearl onions add a sweet-tangy note; if using them, blanch in boiling water for 3 minutes, cool in ice water, and push out the skins from the root end for easy peeling.
Choose a quality red wine you enjoy drinking — it will enhance the final flavor. Any leftover wine makes a nice accompaniment to the meal.