Slow Cooker Forest Beef Bourguignon with Chanterelles Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the sauce, you can sear the beef chunks in a hot pan with a small amount of oil before adding them to the slow cooker, although this is optional. If you choose to sear, ensure the pan is very hot to achieve a deep brown crust on the exterior of the meat, which adds significant flavor to the final bourguignon.

The choice of red wine is important; a full-bodied red like a Pinot Noir or a Bordeaux works exceptionally well. Since the wine is a primary component of the sauce, choose one that you would enjoy serving at the table.

The alcohol will cook off during the long process, leaving behind the concentrated, fruity, and acidic notes that define this classic dish.

Variations

• Root Vegetable Addition: Add chopped carrots and pearl onions during the assembly phase to introduce extra sweetness and texture to the stew. These vegetables hold up well to the long cooking time and complement the earthy chanterelles.
• Herbed Finish: Stir in a bouquet garni or a teaspoon of dried thyme during the last hour of cooking to add a subtle herbal note. Remove the herbs before serving to keep the sauce smooth and refined.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

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

Reheat

Thaw overnight in the fridge and reheat on the stove over low heat.

Store any leftovers in an airtight container. Allow the dish to cool for no more than 2 hours before placing it into the refrigerator. When stored properly, the flavors will continue to meld, often making the dish taste even better the next day. Ensure the container is sealed tightly to prevent the stew from absorbing other odors in the fridge.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day or two. You can prepare the entire recipe as directed, allow it to cool, and then store it in the refrigerator.

Reheat gently on the stovetop or in the slow cooker until heated through. This makes it a stress-free option for hosting dinners or planning meals for a busy week ahead.

Serving ideas

Serve the beef bourguignon in shallow bowls to showcase the beautiful, glossy sauce. It pairs perfectly with creamy mashed potatoes, which help soak up the rich wine gravy.

Alternatively, a side of crusty French bread or buttered noodles serves as an excellent vehicle for enjoying the sauce, ensuring that none of the deep, savory liquid goes to waste.

To add a touch of freshness, you can garnish the dish with a sprinkle of finely chopped fresh parsley or chives right before serving. The brightness of the herbs contrasts beautifully with the deep, earthy flavors of the beef and chanterelles.

Consider serving with a simple green salad dressed with a light vinaigrette to provide a refreshing balance to the richness of the stew.

Frequently asked questions

Recipe card

Slow Cooker Forest Beef Bourguignon with Chanterelles

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

Ingredients

• 2 lb beef chuck roast, cut into 2-inch chunks
• 8 oz fresh chanterelle mushrooms
• 2 tbsp all-purpose flour
• 2 cups dry red wine

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

420

Protein

38.5 g

Carbohydrates

8.2 g

Fat

24.1 g

Fiber

1.5 g

Sugar

2.1 g

Sodium

120 mg

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