Slow Cooker Dark Chocolate Beef Bourguignon Step-by-step instructions

Before you start

Before you start, ensure your beef is cut into consistent 2-inch chunks to guarantee even cooking throughout the process. Prepare your vegetables by slicing the carrots and onions to a uniform thickness.

Have your red wine measured out and ready to pour. Since this recipe relies on long, slow cooking, there is no need to sear the meat beforehand, which saves significant time and effort in the kitchen while maintaining the integrity of the stew.

Instructions

Layering Phase

1. 1Layering the ingredients
   Place the beef chunks at the bottom of the slow cooker insert. Scatter the sliced carrots and onions evenly over the meat. Sprinkle the flour over the vegetables, then place the dark chocolate squares on top.
   Look for The ingredients are layered as described.
   Tip Ensure the beef is in an even layer to promote uniform cooking.

At this stage, the slow cooker is filled with raw ingredients. The beef should be at the bottom to ensure it stays submerged in the liquid as it cooks.

Ensure the carrots and onions are distributed evenly, and the flour and chocolate are placed on top. This setup allows the ingredients to integrate properly as they heat up, forming the base of the flavorful, thickened sauce.

Cooking Phase

2. 2Adding the wine and cooking
   Pour the red wine over the ingredients. Cover the slow cooker and cook on low for approximately 8 hours until the beef reaches at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The beef is tender and the sauce has thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to maintain steady heat.

During the long cooking phase, the kitchen will be filled with a rich, savory aroma. The red wine and juices from the beef and vegetables will combine with the melting chocolate and flour to create a deep, dark sauce. Check that the liquid is bubbling gently; the meat should look darker and significantly softer than when it was first added to the slow cooker.

Serving Phase

3. 3Serving the dish
   Stir the warm stew gently to incorporate the melted chocolate and create a glossy sauce. Plate the tender beef alongside the carrots and onions, spooning the rich wine sauce generously over the top.
   Look for The sauce is glossy and the meat is fork-tender.
   Tip Serve with crusty bread to soak up the flavorful sauce.

The final stage involves ensuring the sauce has achieved a glossy, thick consistency. The beef should be perfectly tender and easily pierced with a fork. Before plating, give the stew a gentle stir to fully emulsify the melted chocolate into the wine reduction. The final dish should look inviting, with a rich, dark sauce that coats the beef and vegetables beautifully.

Common mistakes

A common mistake is using a wine that is too sweet, which can unbalance the savory profile of the dish. Stick to dry, full-bodied reds. Another error is overloading the slow cooker; make sure there is enough space for the liquid to circulate.

Avoid lifting the lid frequently, as this releases heat and steam, which significantly increases the total cooking time and can affect the final texture of the beef.

How to tell it’s done

The beef is done when it is fork-tender and pulls apart with minimal resistance. Use a meat thermometer to ensure the center of the largest beef pieces has reached at least 145°F (63°C).

After reaching this temperature, allow the meat to rest for at least 3 minutes before serving to ensure the juices redistribute, resulting in the most succulent and flavorful beef possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest