Slow Cooker Forest Beef Bourguignon with Chanterelles Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready. Cut the beef into uniform 2-inch chunks to ensure even cooking. Clean the chanterelles carefully with a soft brush or a damp cloth to remove any forest debris, as they can be delicate.

Measure out the flour and wine beforehand, as the assembly process is quick once you start. Having the slow cooker positioned near an outlet and on a stable, heat-resistant surface is essential for safety during the long cooking cycle.

Instructions

Assembly Phase

1. 1Prepare the Base
   Place the beef chuck roast chunks into the bottom of the slow cooker. Ensure the meat is evenly distributed to allow for consistent cooking throughout the slow braising process.
   Look for Meat is arranged in a single layer at the base.
   Tip Pat the beef dry with paper towels before adding to the cooker for better browning.
2. 2Add Aromatics and Thickener
   Scatter the fresh chanterelles over the beef. Sprinkle the all-purpose flour evenly over the mushrooms and meat, then pour the dry red wine over the entire mixture.
   Look for Wine surrounds the ingredients without fully submerging them.
   Tip Adding the flour now helps thicken the sauce as the juices release during cooking.

At this stage, the slow cooker contains the raw beef, mushrooms, flour, and wine. Everything should be layered neatly. The beef is at the bottom to ensure it stays submerged in the liquids, while the mushrooms and flour are distributed on top to allow the flavors to permeate the meat slowly as the cooker heats up.

Slow Cooking Phase

3. 3Slow Cook
   Cover the slow cooker and cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
   Look for The beef is fork-tender and the sauce has thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the temperature steady.

During this long phase, the kitchen will fill with the rich, savory aroma of red wine and tenderizing meat. The beef is undergoing a slow breakdown of collagen, turning into melt-in-the-mouth morsels.

By the end, the liquid will have reduced slightly, and the flour will have successfully thickened the sauce into a deep, dark, and glossy gravy.

Resting Phase

4. 4Final Resting
   Once finished, turn off the slow cooker and let the beef bourguignon rest for at least 5 minutes before serving to allow the flavors to settle and the sauce to stabilize.
   Look for The sauce is glossy and the meat is tender.
   Tip Serve immediately while steaming hot for the best texture.

After turning off the heat, the stew should rest for 5 minutes. This brief pause allows the sauce to settle and thicken further as it cools slightly from the intense heat of the cooker. The final dish should look cohesive, with tender beef chunks and soft chanterelles coated in a rich, dark sauce that is ready to be served.

Common mistakes

Avoid cutting the beef into pieces smaller than 2 inches, as they may overcook and fall apart during the 8-hour cycle. Do not skip the flour, as it is the primary thickening agent for the sauce; without it, the liquid will remain thin and watery.

Also, avoid opening the slow cooker lid frequently, as each time it is opened, valuable heat escapes, which can significantly increase the total cooking time and affect the final texture of the beef.

How to tell it’s done

The beef bourguignon is finished when the beef reaches an internal temperature of 145°F (63°C). At this point, the meat should be exceptionally tender, easily yielding to a fork.

The sauce will have transformed from a thin liquid into a rich, glossy, and slightly thickened consistency that coats the back of a spoon. The mushrooms should be soft and fully integrated into the stew, contributing their earthy flavor to the surrounding sauce.

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