Slow Cooker Beef Bourguignon

While we still have a bit of cold weather left, I thought I would share one of my favorite winter comfort foods.  Beef Bourguignon is typically associated with a long list of ingredients, several steps of preparation, and an interactive cooking process.  That being said, it is one of the most delicious dishes that I have ever eaten and I find all of the effort quite rewarding.  Initially, I was reluctant to try this “crock pot” version of Beef Bourguignon because I was certain that this dish could not possibly have short cuts that would not compromise flavor.  However, I am a sucker for a good crock pot dinner so I decided to give it a try.  Am I glad I did! Now my “special occasion” meal can be made any day of the week with very little effort. 


To ensure this dish is successful I would advise using a quality Burgundy wine.  It is the focus of your dish, so a decent bottle that you would enjoy drinking is necessary.  Also, a proper sear on the meat will deliver much better flavor, so take the time on the front end to sear your meat over med-high heat in an uncrowded pan.  It might take a few batches, but this is the only active labor and makes a huge difference.  


When I am making it for a crowd, I make it a day in advance and let it sit overnight in the refrigerator- it gets better with age!   To reheat, transfer to an ovenproof dish, wrap with foil and bake at 350 until it is bubbling (around 30 minutes).  It doubles and freezes beautifully! 

Slow Cooker Beef Bourguignon
Recipe adapted by Aggies Kitchen


2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces- seasoned with salt and pepper- genorously
1/4 cup all-purpose flour- seasoned with salt and pepper
olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
5 crushed garlic cloves
2 teaspoons dried marjoram leaves, crushed
1 teaspoon thyme
10 ounces baby carrots
10 ounces fresh or frozen pearl onions, or quartered onion pieces
10 ounces mushrooms, cut in half if large
Chopped fresh parsley

Lightly coat beef with flour. Heat 2 tablespoons olive oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding oil as needed. Remove beef from stockpot and into slow cooker; season with salt and pepper. Add 1/2 cup broth to stockpot and deglaze beef drippings.  Add this broth to slow cooker.
Stir in wine, tomato paste, garlic and marjoram. Add carrots, onions and mushrooms.
Cook on low heat for 8-10 hours.