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A white dinner plate with orange, beige, and dark brown meat with brown gravy, yellow potato chunks, and green parsley.

Classic French Beef Bourguignon In Slow Cooker

Judith Coates
Bon Appetit
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Beef bourguignon is a classic French dish of beef cooked in red wine. An easy yet tasty meal for family or entertaining.
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Prep Time 45 minutes
Cook Time 4 hours
Course dinner
Cuisine French
Servings 6

Ingredients

  • 4½ lbs 2kg stewing beef, or skirt, or brisket

For the Marinade

  • 2 tablespoon parsley
  • 1 tablespoon olive oil
  • 1 small carrot
  • 1 onion chopped
  • 2 shallots chopped
  • 1 clove garlic chopped
  • 1 bottle of good red wine or a substitute see notes

For the Stew

  • 2 tablespoon olive oil
  • 2 tablespoon 25 gram butter
  • 1 tablespoon flour
  • ½ cup water
  • 2 cloves garlic minced
  • 1 tablespoon tomato puree
  • 1 bouquet garni
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 5 peppercorns
  • 1 clove
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley for garnish

Serve With

  • 2¼ lbs 1kg small potatoes
  • 1 ½ cup cornmeal to make polenta Here is an easy polenta recipe from Love and Lemons.

Instructions
 

How To Marinate The Stew

  • Slice the beef into large cubes and place in a large non-metallic bowl with all the ingredients for the marinade.
  • Pour the wine over the ingredients in the bowl and stir together.
  • Place in refrigerator until the next day. Easy!

Cooking The Bourguignon

  • Prepare to cook the beef bourguignon 3-4 hours (if cooking on high heat) or 5-6 hours (if cooking on medium/low heat) before serving, depending on the temperature of the slow cooker you want to use.
  • Drain the meat and dry it with paper towel (It will not brown if it is too wet).
  • Heat the oil in a heavy-bottomed pan and brown the meat on all sides.
  • Transfer to the slow cooker.
  • Add the vegetables from the marinade and 2 tablespoons butter.
  • Simmer for 15 minutes.
  • Sprinkle the flour over the mixture and stir until well blended.
  • Cover with the marinade liquid.
  • Bring to a boil.

Then Stir In

  • ½ cup (4 fl oz/125 ml) water.
  • Add the tomato puree, garlic, and bouquet garni.
  • Add remaining seasoning.
  • Cover and simmer for about 3-4 hours on high or 5-6 hours on low.
  • Garnish with the chopped parsley.

To Serve

  • Cook the potatoes in boiling salted water until soft. Serve boiled or creamed.
  • Traditionally this stew is served in a bowl and the potatoes are served separately, but I always have mine together in a large shallow bowl side-by-side.
  • OR
  • You could also have polenta (boiled cornmeal, best cooked in chicken stock) instead of the potatoes if you choose, or for a change next time. Absolutely yummy! 

Notes

  • Leftovers can be reheated up to 3 days after initially making.
  • Place in air tight containers to freeze for up to 3 months. 

Substitutions For Red Wine

(Always replace the liquid amount with something.)
  • alcohol-free red wine
  • red wine vinegar (½ vinegar and ½ water)
  • grape juice
  • cranberry juice
  • pomegranate juice
  • beef broth
  • chicken broth
  • water
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Nutrition

Calories: 713.78kcalCarbohydrates: 71.3gProtein: 20.22gFat: 24.69gSaturated Fat: 8.43gCholesterol: 56.28mgSodium: 192.78mgFiber: 8.45gSugar: 7.65g
Keyword beef bourguignon, beef stew, dinner recipe
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