Slow Cooker Beef Bourguignon with Potatoes
This hearty French-inspired stew is packed with tender beef, rich red wine sauce, and baby potatoes. It's the ultimate comfort meal, made easy in the slow cooker for a fuss-free dinner.
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 carrots sliced into 1/2-inch pieces
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups red wine such as Burgundy or Pinot Noir
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound baby potatoes halved
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- fresh parsley chopped, for garnish
Instructions
- Season the beef cubes with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, transferring to the slow cooker as they are done.
- In the same skillet, add carrots and onion. Cook until the onion is translucent, then add garlic and cook for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes.
- Transfer the wine and vegetable mixture to the slow cooker.
- Add beef broth, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
- Add the halved baby potatoes to the slow cooker.
- Cover and cook on low for 8-10 hours, or until the beef is tender.
- About 30 minutes before serving, mix the flour and butter to form a paste. Stir it into the slow cooker to thicken the sauce.
- Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot, garnished with fresh parsley.
Notes
For extra richness, you can sauté a few chopped mushrooms with the onions and carrots. Serve this dish with crusty bread or over mashed potatoes for a complete meal.
Nutrition
Calories: 460kcal
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