Print

Slow-Cooked Beef Bourguignon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting slow-cooked version of classic Beef Bourguignon, featuring tender chunks of beef simmered in a rich red wine and tomato sauce with carrots, potatoes, and mushrooms. Easy to prepare and deeply flavorful — perfect for cozy dinners or entertaining guests.

Ingredients

3 lbs boneless beef chuck, cut into 1-inch cubes

1 cup red cooking wine

2 cups chicken broth (or beef broth)

1/2 cup tomato sauce

1/4 cup soy sauce

1/4 cup flour

3 cloves garlic, minced

2 tbsp fresh thyme (or 2 tsp dried thyme)

5 medium carrots, sliced

1 lb baby potatoes

8 oz fresh mushrooms, sliced

Fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, toss the beef cubes with flour until evenly coated.
  2. Place the coated beef into the bottom of the slow cooker.
  3. Add sliced carrots, baby potatoes, and mushrooms on top of the beef.
  4. In a separate bowl, whisk together red wine, chicken broth, tomato sauce, soy sauce, garlic, and thyme. Pour over beef and vegetables.
  5. Stir gently to coat all ingredients with the sauce.
  6. Cover and cook on Low for 8–9 hours or on High for 4–5 hours, until beef is fork-tender and vegetables are soft.
  7. Taste and adjust seasoning, adding more salt or soy sauce if desired.
  8. Garnish with freshly chopped parsley before serving.

Notes

For deeper flavor, sear the beef before adding to the slow cooker.

Use beef broth for a richer base.

Add pearl onions or a tablespoon of tomato paste for traditional depth.

Thicken sauce by uncovering the slow cooker for the last 30 minutes or adding a cornstarch slurry.

Leftovers freeze well for up to 3 months.

Nutrition

Find it online: https://justsosavory.com/slow-cooked-beef-bourguignon/