Go Back

Slow Cooker Beef Bourguignon Stew with Mushrooms

Slow cooker beef bourguignon stew with mushrooms cooks beef chuck, bacon, vegetables, and red wine low and slow until the beef is fork-tender. Browned cremini mushrooms and a thick, savory gravy finish this French-inspired stew.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours 25 minutes
Resting 10 minutes
Total Time 10 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz bacon diced
  • 3 tbsp vegetable oil divided
  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lb cremini mushrooms quartered
  • 1 bag (12 oz) pearl onions frozen, thawed
  • 4 carrots medium, cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 1.5 cups beef broth
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 3 tbsp all-purpose flour
  • 0.33 cup cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium heat, cook the bacon for 5 to 7 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a 6-quart slow cooker, leaving the drippings in the skillet.
  3. Season the beef with the kosher salt and black pepper.
  4. Add 1 tablespoon vegetable oil to the skillet and brown the beef in batches, turning to brown several sides, about 8 minutes per batch; transfer each batch to the slow cooker.
  5. Add 1 tablespoon vegetable oil to the skillet and cook the mushrooms for 6 to 8 minutes, stirring occasionally, until browned; transfer them to a plate to add later.
  6. Add the remaining 1 tablespoon vegetable oil, pearl onions, carrots, and garlic to the skillet and cook for 4 minutes, stirring occasionally.
  7. Stir in the tomato paste and cook for 1 minute.
  8. Pour in the wine, scraping up the browned bits, and simmer for 3 to 4 minutes.
  9. Pour the mixture into the slow cooker, then stir in the beef broth, thyme, and bay leaves.
  10. Cover and cook on LOW for 6 1/2 to 7 1/2 hours or HIGH for 3 to 4 hours, until the beef is nearly fork-tender.
  11. Stir in the browned mushrooms.
  12. Cover and cook on LOW for 1 to 1 1/2 hours or HIGH for 45 minutes to 1 hour, until the beef is fork-tender and has reached at least 145°F.
  13. Whisk the flour and cold water in a small bowl until smooth, then stir the mixture into the stew.
  14. Cover and cook on HIGH for 20 to 30 minutes, until the gravy thickens.
  15. Turn off the slow cooker and let the stew rest for 10 minutes.
  16. Remove and discard the thyme stems and bay leaves before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the skillet. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free option, replace the all-purpose flour with an equal amount of cornstarch and whisk it with the cold water.