Oh, my dears, there’s nothing quite like the comforting aroma of a slow-cooked meal filling your home, especially on a chilly evening or during the holidays. This Traditional Slow-Cooker Beef Bourguignon isn’t just a recipe; it’s a warm hug in a bowl, a testament to how simple ingredients, given time and love, can create something truly magical.

This classic French stew, known as Boeuf Bourguignon, has been a centerpiece of family tables for generations, even finding its way to the screens in Julia Child’s famous cookbook. It hails from the Burgundy region of France, originally a peasant dish that transformed humble beef into a tender, flavourful masterpiece through slow simmering in red wine. It’s a wonderful way to bring a piece of traditional French cooking into your own kitchen, perfect for holiday feasts or just a cozy family dinner. Learn more about the rich history of this dish here.

Ingredients

• 3 lbs boneless beef chuck roast, cut into 1 1/2-inch cubes
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tbsp olive oil (divided, if needed)
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 (6 oz) can tomato paste
• 1 (750ml) bottle dry red wine (Burgundy or Pinot Noir recommended)
• 2 cups beef broth
• 2 bay leaves
• 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 lb cremini mushrooms, halved or quartered
• 1 (10 oz) package frozen pearl onions, thawed
• Fresh parsley, chopped, for garnish

Instructions

1. 1. Now, listen to Granny: Pat the beef cubes very dry with paper towels. This is crucial for a good sear. Season generously with 1 tsp salt and 1/2 tsp black pepper.
2. 2. In a large skillet or Dutch oven (the kind you can put on the stove), cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the skillet. If you need more, add a bit of olive oil.
3. 3. Add the beef cubes to the skillet in batches, making sure not to overcrowd the pan. Sear until deeply browned on all sides, about 3-4 minutes per side. This browning, my dears, is where all the flavour starts! Remove browned beef and set aside with the bacon.
4. 4. Add the chopped onion and carrots to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. 5. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Stir in the tomato paste and cook for 2 minutes, letting it deepen in colour.
6. 6. Pour in the red wine, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly.
7. 7. Transfer the seared beef, cooked bacon, and the wine-vegetable mixture to your slow cooker. Add the beef broth, bay leaves, and fresh thyme. Stir gently to combine.
8. 8. Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the beef is melt-in-your-mouth tender.
9. 9. About 30-45 minutes before serving, stir in the mushrooms and thawed pearl onions. Continue cooking until they are tender.
10. 10. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
11. 11. Ladle generously into bowls. Garnish with fresh chopped parsley. Serve warm and watch those happy faces, just like Granny loves to see!