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Slow Cooker Beef Bourguignon with Red Wine and Bacon

Slow cooker beef bourguignon gets deep flavor from red wine, crisp bacon, and browned beef. Slow-cooked until the beef is fork-tender, it finishes with mushrooms, pearl onions, and a thickened savory sauce.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz bacon cut into 1/2-inch pieces
  • 3 lb boneless beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion large, chopped
  • 3 carrots medium, cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 1.5 cups low-sodium beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 oz cremini mushrooms quartered
  • 1 bag (14 oz) frozen pearl onions
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat until crisp, 8 to 10 minutes.
  2. Transfer the bacon to a 6-quart slow cooker with a slotted spoon, then pour off all but 1 tablespoon of bacon fat.
  3. Pat the beef dry and season it with the salt and pepper.
  4. Add the olive oil to the skillet and brown the beef in batches for 3 to 4 minutes per side, transferring each batch to the slow cooker.
  5. Add the yellow onion and carrots to the skillet and cook, stirring, until the onion begins to soften, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the red wine, scraping up the browned bits, and bring it to a simmer.
  8. Cook the wine until reduced by about one-third, 8 to 10 minutes.
  9. Stir in the beef broth, thyme, and bay leaf.
  10. Pour the wine mixture into the slow cooker and stir to combine.
  11. Cover and cook on LOW for 6 1/2 hours or HIGH for 3 1/2 hours.
  12. Stir in the mushrooms and frozen pearl onions.
  13. Cover and cook for 1 1/2 hours on LOW or 1 hour on HIGH, until the beef is fork-tender and the onions are tender.
  14. Stir the cornstarch and cold water together in a small bowl until smooth, then stir the mixture into the slow cooker.
  15. Cook uncovered on HIGH for 15 to 20 minutes, until the sauce thickens.
  16. Remove the bay leaf and stir the stew before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days or freeze them; use certified gluten-free beef broth if needed for a gluten-free meal.