Hearty Slow-Cooked Beef Bourguignon

$- 2 pounds beef chuck, cut into 2-inch cubes - 4 tablespoons olive oil, divided - 4 large carrots, sliced - 2 large onions, diced - 4 cloves garlic, minced - 2 cups beef broth (low sodium) - 2 cups mushrooms, quartered - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 2 bay leaves - 1 tablespoon Worcestershire sauce - Salt and black pepper, to taste The heart of my Beef Bourguignon lies in the beef. I use chuck for its rich flavor. I cut it into 2-inch cubes to ensure even cooking. Next, I add fresh vegetables. Carrots, onions, and garlic bring sweetness and depth. Mushrooms add an earthy taste that balances the dish. - 2 cups beef broth (low sodium) - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 2 bay leaves - 1 tablespoon Worcestershire sauce For a savory base, I use low-sodium beef broth. It keeps the dish rich without being too salty. Tomato paste thickens the sauce and adds tang. Thyme gives a warm, herbal note. Bay leaves infuse a subtle flavor that rounds it all out. Worcestershire sauce adds umami, making each bite savory and delicious. - Fresh parsley - Serving suggestions: crusty bread, creamy mashed potatoes To finish the dish, I love a sprinkle of fresh parsley. It adds a pop of color and a hint of freshness. For serving, crusty bread or creamy mashed potatoes soak up the rich sauce. These sides make the meal hearty and satisfying. {{ingredient_image_1}} First, you want to sear the beef cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and black pepper. Sear the beef in batches until it is brown on all sides. This should take about 5 to 7 minutes per batch. Once browned, transfer the beef to the slow cooker. Next, we need to sauté the vegetables. In the same skillet, add the remaining 2 tablespoons of olive oil. Heat it up, then add the diced onions and sliced carrots. Cook until the onions are soft and clear, about 5 minutes. After that, add the minced garlic and stir for another minute. This step helps bring out great flavors. Now, it's time to mix everything in the slow cooker. Add the sautéed onions and carrots to the browned beef. Pour in the beef broth along with the quartered mushrooms, tomato paste, dried thyme, and bay leaves. Add Worcestershire sauce, then season with salt and pepper to taste. Stir gently to combine all the ingredients well. Cover the slow cooker and set it to cook on low for 7 to 8 hours or on high for 4 to 5 hours. The beef should become tender, and the flavors will blend beautifully. Remember to remove the bay leaves before serving. Searing the beef is key to building flavor. Browning the meat gives it a rich, deep taste. Make sure to season the beef well with salt and pepper before searing. This adds flavor and helps create a nice crust. Use a hot skillet with oil to get a good sear. Do this in batches to avoid steaming the meat. You can choose low or high heat for cooking. Low heat takes longer but gives the best result. High heat cooks faster but might not be as tender. Check for doneness by testing the meat with a fork. It should fall apart easily when done. Adding wine can take this dish to the next level. A good red wine adds depth and complexity. You can also try adding fresh herbs for more flavor. Adjust the seasoning to your taste, adding more salt or pepper as needed. This helps to balance all the flavors in the dish. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck. This cut becomes incredibly tender during slow cooking and absorbs flavors beautifully. Don’t Skip the Browning: Searing the beef before adding it to the slow cooker creates a rich, deep flavor. Make sure to brown in batches to avoid steaming. Add Depth with Red Wine: For an authentic Bourguignon, consider adding a cup of red wine to the slow cooker. It enhances the overall flavor profile significantly. Let it Rest: After cooking, allow the Beef Bourguignon to rest for about 10-15 minutes before serving. This helps the flavors meld together even more. {{image_2}} You can change the meat for your Beef Bourguignon. Instead of beef chuck, try these cuts: - Brisket - Round - Skirt steak Each cut brings its own flavor and tenderness. You can also use other proteins. For example: - Pork shoulder - Lamb shanks - Chicken thighs Each option will give a new twist to this classic dish. If you want a vegetarian version, you can use mushrooms and beans. Replace the beef with: - 2 cups of quartered mushrooms - 1 can of white beans, drained Mushrooms add a rich umami flavor. Beans provide protein and texture. Adjust the broth too. Use vegetable broth instead of beef broth. This change keeps the dish hearty and filling. Different regions have unique twists on Beef Bourguignon. You can explore these flavor profiles: - Add red wine for a classic French touch. - Use smoked paprika for a hint of smokiness. You can also incorporate different spices. Try: - Rosemary for a fragrant twist. - Cumin to add warmth. Experimenting with flavors can make your dish special and fun. To keep your Beef Bourguignon fresh, let it cool first. Transfer it to an airtight container. Store the dish in the fridge. It stays good for about 3 to 4 days. Always label your container with the date. This helps you track its freshness. To freeze your Beef Bourguignon, let it cool completely. Pour it into a freezer-safe container or a heavy-duty freezer bag. Squeeze out any air to prevent freezer burn. It can last up to 3 months in the freezer. When you are ready to eat, thaw it in the fridge overnight. To reheat, you can use a slow cooker or stovetop. If using the stovetop, heat on low to avoid burning. Stir often to keep it from sticking. If you use the slow cooker, set it on low for about 1 to 2 hours. This way, you keep all the great flavors intact. Enjoy your hearty dish! - Recommended side dishes: I love serving Beef Bourguignon with crusty bread or creamy mashed potatoes. Both add comfort and soak up the rich sauce. You can also try green beans or a fresh salad for a nice crunch. - Wine pairing suggestions: A good red wine works best. Try Pinot Noir or Merlot. These wines match the flavors of the dish and enhance your meal experience. - Preparing ahead of time: Yes, you can make it a day ahead. Cook it fully and let it cool before storing. This way, the flavors deepen overnight. - Storage tips: Store in an airtight container in the fridge. It lasts up to three days. Just reheat on the stove or in a microwave when ready to serve. - Using different broth or wine: Try using a beef broth with more flavor or a bold red wine. This adds depth and richness to the dish. - Tips for intensifying flavors: Add more herbs like rosemary or thyme. You can also use a bit of dark chocolate for a surprising twist. Just a small amount can elevate the taste without being sweet. In this article, we explored the key elements of making Beef Bourguignon. We discussed the main ingredients, the step-by-step cooking process, and important tips to enhance flavor. You learned about variations, storage methods, and some frequently asked questions. Beef Bourguignon is a versatile dish that can fit many tastes. With a few simple changes, you can make it your own. Enjoy cooking, and remember to have fun while experimenting in the kitchen!$

Hearty Slow-Cooked Beef Bourguignon

A rich and flavorful beef stew slow-cooked to perfection.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine French

Servings 6

Calories 400 kcal

Ingredients

2 pounds beef chuck, cut into 2-inch cubes
4 tablespoons olive oil, divided
4 large carrots, sliced
2 large onions, diced
4 cloves garlic, minced
2 cups beef broth (low sodium)
2 cups mushrooms, quartered
2 tablespoons tomato paste
2 teaspoons dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
to taste Salt and black pepper
for garnish Fresh parsley, chopped

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the beef cubes generously with salt and pepper. In batches, sear the beef on all sides until browned, about 5-7 minutes per batch. Transfer the browned beef to the slow cooker.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the onions and carrots until the onions are translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Transfer the vegetable mixture to the slow cooker with the beef.
Add the beef broth, mushrooms, tomato paste, thyme, bay leaves, Worcestershire sauce, and adjust seasoning with salt and pepper to taste. Stir gently to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well blended.
Remove the bay leaves prior to serving.

Notes

Serve in shallow bowls, garnished with fresh parsley. Pair with crusty bread or creamy mashed potatoes.

Keyword beef, French cuisine, slow-cooked, stew