Slow Cooker Beef Bourguignon with Chestnuts Tips, FAQ & printable recipe

Tips for success

To enhance the flavor even further, you can sear the beef chunks in a hot pan with a little oil until browned before adding them to the slow cooker.

This extra step adds a layer of caramelized flavor, though it is not strictly necessary for a delicious result. If you choose to sear, ensure the pan is very hot and work in batches so the beef browns rather than steams.

If you find the sauce is a bit thin after the cooking time, you can remove the beef and vegetables with a slotted spoon and simmer the remaining liquid in a small saucepan on the stove over medium-high heat until it reduces to your desired consistency.

Return the solids to the pot and toss gently to coat them in the thickened, flavorful sauce before serving.

Variations

• Mushroom Bourguignon: Add 2 cups of cremini or button mushrooms to the slow cooker along with the carrots. The mushrooms absorb the red wine sauce and provide a hearty, earthy texture that complements the beef perfectly.
• Pearl Onion Addition: Incorporate 1 cup of peeled frozen pearl onions during the last hour of cooking. They provide a delicate sweetness and a soft texture that is traditional in classic French bourguignon preparations.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the stew cools down to room temperature within 2 hours of cooking before placing it in the fridge to maintain safety and quality.

The flavors often deepen overnight, making this an excellent dish to prepare in advance for a quick and impressive meal later in the week.

This dish is ideal for making ahead, as the flavors continue to develop and meld while sitting in the refrigerator. Simply prepare the recipe as directed, let it cool completely, and store it in the fridge.

When ready to eat, reheat gently on the stove or in the slow cooker until heated through. It is a perfect solution for busy schedules or when hosting guests.

Serving ideas

Serve this beef bourguignon in wide, shallow bowls to showcase the beautiful colors of the carrots and chestnuts. It pairs wonderfully with a side of creamy mashed potatoes, buttery egg noodles, or a crusty piece of French bread to soak up the rich, wine-infused sauce.

For a finishing touch, consider garnishing the plates with a small amount of fresh parsley or thyme to add a pop of color and freshness. The bright herbs contrast well with the deep, dark tones of the stew, elevating the presentation for a restaurant-quality look at your own dining table.

Frequently asked questions

Recipe card

Slow Cooker Beef Bourguignon with Chestnuts

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

Ingredients

• 2 lb beef chuck roast, cut into chunks
• 3 large carrots, sliced
• 2 tbsp veal stock powder
• 1 1/2 cups dry red wine
• 1 cup peeled cooked chestnuts

Instructions

1. Place the beef chunks into the bottom of the slow cooker basin. Arrange the sliced carrots evenly over the meat to ensure they cook through during the long simmering process.
2. Sprinkle the veal stock powder directly over the carrots and beef. Pour the red wine over the entire mixture, ensuring the wine covers the base elements to facilitate braising.
3. Add the chestnuts to the slow cooker. Cover and cook on low for 8 hours until the meat reaches 145°F (63°C). Let the meat rest at least 3 minutes before serving on a warm plate.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

22 g

Fiber

3.5 g

Sugar

5 g

Sodium

480 mg

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