Slow Cooker White Wine Beef Bourguignon Tips, FAQ & printable recipe

Tips for success

For a more refined presentation, garnish the finished dish with freshly chopped parsley or chives just before serving. These fresh herbs add a pop of color and a light, herbaceous note that cuts through the richness of the stew.

If you prefer a thicker sauce, you can remove a small portion of the liquid after cooking and whisk in a teaspoon of cornstarch before returning it to the slow cooker for a few minutes on high heat.

If you are preparing this for a dinner party, you can cook the stew in advance and reheat it gently. Many believe that stews taste even better the next day as the flavors have more time to meld and develop. When reheating, do so slowly over low heat to ensure the beef does not become tough. Always taste and adjust the seasoning with a pinch of kosher salt or a crack of black pepper if necessary before serving to guests.

Variations

• Herbed Variation: Add a sprig of fresh thyme or a bay leaf during the cooking process to infuse the stew with a classic earthy aroma. Remove the herbs before serving.
• Root Vegetable Medley: Incorporate parsnips or small pearl onions alongside the carrots for added texture and a slightly sweeter flavor profile that complements the white wine sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat or in the microwave, stirring occasionally until heated through to 165°F (74°C).

Allow any leftovers to cool completely within two hours before transferring them to an airtight container. Properly stored, the beef bourguignon will maintain its quality in the refrigerator for up to three days.

When storing, ensure the beef is submerged in the sauce to prevent it from drying out. Avoid keeping the leftovers at room temperature for longer than two hours to ensure food safety and maintain the integrity of the ingredients.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the ingredients and assemble them in the slow cooker insert the night before, keeping the insert in the refrigerator.

When ready to cook, simply place the insert into the slow cooker base and start the cooking process. This approach saves significant time on the day you plan to serve the meal.

Serving ideas

Serve this beef bourguignon hot in shallow bowls, ensuring each portion gets a generous amount of the glossy wine sauce. It pairs perfectly with crusty French bread, which is ideal for soaking up the flavorful juices left at the bottom of the bowl. Alternatively, serve it over a bed of creamy mashed potatoes or buttered egg noodles to create a hearty and satisfying meal that feels special enough for any occasion.

For a balanced dining experience, consider serving a simple green salad dressed with a light vinaigrette alongside the stew. The acidity of the salad dressing will provide a refreshing contrast to the savory, rich beef.

A glass of the same dry white wine used in the cooking process makes for a harmonious pairing that ties the entire meal together beautifully. Keep the presentation simple and rustic to reflect the authentic nature of the dish.

Frequently asked questions

Recipe card

Slow Cooker White Wine Beef Bourguignon

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 2 lb beef cubes, trimmed of excess fat
• 2 large carrots, peeled and sliced
• 8 oz mushrooms, sliced
• 1 tbsp veal stock powder
• 1 cup dry white wine

Instructions

1. Place the beef cubes into the bottom of the slow cooker insert. Distribute the sliced carrots and mushrooms evenly over the beef.
2. Sprinkle the veal stock powder over the vegetables and meat. Pour the dry white wine over the top of the ingredients.
3. Cover the slow cooker and cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before plating.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

4 g

Sodium

450 mg

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