Classic Slow Cooker Beef Bourguignon Tips, FAQ & printable recipe

Tips for success

For a slightly thicker sauce, consider whisking a small amount of cornstarch mixed with cold water into the liquid during the final 30 minutes of cooking. This will give the stew a more polished, restaurant-style appearance. Ensure you stir it gently to avoid breaking up the tender beef cubes.

If you find the sauce is too thin after the cooking time, you can carefully remove the beef and carrots with a slotted spoon and simmer the remaining liquid in a saucepan over medium-high heat until it reduces to your desired consistency. This simple step can significantly enhance the intensity of the flavor and the final mouthfeel of the dish.

Variations

• Mushroom Infusion: Add 8 ounces of quartered cremini mushrooms during the final hour of cooking for an earthy flavor boost and added texture. The mushrooms absorb the red wine sauce beautifully.
• Pearl Onion Addition: Incorporate 1 cup of peeled pearl onions at the beginning of the cooking process. Their natural sweetness complements the savory beef and provides a classic visual appeal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat gently on the stovetop over medium-low heat until steaming hot throughout.

Cool any leftovers for no more than 2 hours before transferring them to an airtight container. Once cooled, place the container in the coldest part of the refrigerator.

Properly stored, the stew will remain flavorful and safe to eat for up to three days. Ensure the container is sealed tightly to prevent the stew from absorbing other odors from the fridge.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting for a day. Simply prepare the recipe as directed, allow it to cool completely, and store it in the refrigerator.

When ready to serve, reheat it gently on the stovetop or in the slow cooker until it is heated through, adding a splash of water or beef broth if the sauce has thickened too much.

Serving ideas

Serve this Beef Bourguignon in shallow bowls to showcase the rich, glossy sauce and the tender ingredients. It pairs beautifully with a side of creamy mashed potatoes or crusty French bread, both of which are perfect for soaking up the flavorful liquid.

A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the stew.

For an elegant presentation, garnish the plates with a sprinkle of freshly chopped parsley. The vibrant green color will contrast nicely with the deep, dark tones of the stew.

Ensure the plates are warmed before serving, as this helps keep the dish at the perfect temperature for longer, allowing guests to enjoy every last bite of the flavorful, slow-cooked meal.

Frequently asked questions

Recipe card

Classic Slow Cooker Beef Bourguignon

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 2 lb beef chuck roast, cut into 1-inch cubes
• 4 medium carrots, peeled and sliced
• 2 tbsp dry veal stock powder
• 2 cups dry red wine

Instructions

1. Place the cubed beef into the base of the slow cooker, ensuring an even layer across the bottom. Scatter the sliced carrots evenly over the meat, then sprinkle the dry veal stock powder over the top of the vegetables.
2. Pour the red wine over the ingredients. Cover the slow cooker and cook on the low setting for 8 hours. The slow, steady heat allows the beef to become fork-tender while the flavors of the wine and stock meld into a rich, deep sauce.
3. Before serving, verify the beef has reached an internal temperature of at least 145°F (63°C). Allow the stew to rest for 5 minutes after turning off the slow cooker to let the juices redistribute, then serve the tender beef and carrots with the rich cooking liquid on warm plates.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

38 g

Carbohydrates

12 g

Fat

26 g

Fiber

2.5 g

Sugar

5 g

Sodium

480 mg

Automatic estimate from the ingredient list, not laboratory-verified.