Slow Cooker Beef Borguignon (Beef Stew with Red Wine)

Slow Cooker Beef Borguignon (Beef Stew with Red Wine)

Beef Bourguignon is basically a beef stew cooked in red wine. Can you believe that it started out as a peasant dish and now the French are serving it as haut cuisine. Go figure! It’s believed that they originally used wine with their slow cooking to tenderize really tough cuts of meat. Through the years, the recipe has gone through subtle changes to perfect it into the Beef Borguignon we now know today!

Prep time: Around 30 minutes
Cooking Time:
Creates 6 to 8 servings

Ingredients

2 lbs stewing beef, fat trimmed and cut into 1 inch cubes
2 Tbsp olive oil
1 large onion, peeled and sliced
3 garlic cloves, peeled and minced
1/2 lb white mushrooms – rinse, take off stem and slice
2 cups dry red wine
1/2 cup beef stock
1 Tbsp tomato paste
1 Tbsp chopped fresh parsley
1 Tbsp thyme or herbes de provence
1 bay leaf
2 Tbsp cornstarch
2 Tbsp cold water
salt and pepper to taste
1.5 lbs steamed new potatoes or 2 cups cooked buttered egg noodles

Beef Borguignon Directions

Step 1 – Take 3 minutes to broil the beef.
Start by preheating the oven broiler. Next, line a broiler pan with aluminum foil and add your beef cubes. Broil 3 minutes on each side until its browned. Now add the beef to the slow cooker. Keep all the flavor in your dish by pouring in any juices that have collected in the pan.

Step 2 – Take 5 minutes to sautee the vegetables.
On medium heat, add olive oil in a skillet.  Add mushrooms, onion and garlic.  Cook and stir for 5 minutes or until  the mushrooms become soft and the onions,  translucent. Add this mixture to the slow cooker.

Step 3 – Add the rest of the ingredients to the slow cooker.
Stir in tomato paste, stock, wine, bay leaf, thyme and parsley.  Cook on Low for 8-10 hours or on High for 4-5 hours or until the beef is tender.

Step 4 – At the end of the cooking time, add cornstarch and cold water mixture.
At this point, if you’ve been cooking on Low, raise the heat to the High setting.  In a small cup, mix the cornstarch and cold water stir into your dish.  Cook for an extra 15-20 minutes or until you see the sauce thickening and bubbling.

Step 5 – Take out the bay leaf, and season with salt and pepper.  Serve the stew with steamed new potatoes or buttered egg noodles.

Beef Bourginon is one of my favorite beef stew recipes. I love the taste that the wine brings to the dish. If you enjoy this recipe here’s another that’s very similar. It’s the Beer in Beef Stew recipe.

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