A simplified version of the classic French beef stew that has all the flavors of boeuf bourguignon but without the bells and whistles. Slow Cooker Beef Stew made with bold red wine, bacon, and thyme pot roast is now ready for weeknight dinner!
BE PICTURED IN; CHARACTERIZED IN:
Forget the excitement of a typical Boeuf Bourguignon but keep all the delicious flavors!
I wanted to keep this perfect fusion of French boeuf bourguignon flavors like bacon, wine and thyme, but in a recipe that would be suitable for a weeknight meal.
Lo and behold: Slow Cooker Beef Burgundy!
In this slow cooker variant, beef is gently cooked al dente in a pot roast made from herbs, vegetables and red wine. The stew is easy to prepare but high quality in both presentation and taste. We swap out all the time, like replacing pearl onions with white sweet ones, and cooking the mushrooms in the stew instead of sautéing them separately to eliminate the intimidation factor of the classic version.
The best wine for beef bourguignon
Burgundy wine is ideal for this dish, and while all Burgundy wines come from the Burgundy region of France, you may know them by other names.
In this region, Chardonnay, a white Burgundy, and Pinot Noir, a red Burgundy, are the most common grape varieties. Since a red wine is used for this recipe, Pinot Noir is the best wine to pair with this dish.
You should choose a dry pinot that is not fruity. High minerality and acidity are also ideal to best mimic the characteristics of grapes grown in Burgundy. Most importantly, use a wine that you like, because that’s how your stew tastes and you’ll have three glasses left that you might want to drink.
Best Cut of Beef for beef goulash
A chuck roast is the standard for beef stews, and this recipe is no different. You don’t have to cut it yourself unless you want to; Buying already pre-cut beef is quite acceptable here and will bring perfect results.
Bacon: The flavor enhancer for beef stew
The bacon in this recipe is more for flavor than texture. Even if you cook it crispy, it will become soft and barely noticeable after hours in the stew.
It adds smoke, salt and that amazingly indescribable umami that enhances all other flavors in a dish. Since it doesn’t add much texture, you could substitute 3 tablespoons of bacon fat for the bacon and sear the beef in it instead.
How long does it take to make slow cooker stew?
The beauty of a slow cooker recipe is that you can separate your prep time from your cook time.
Also, the bottom of the stew is prepared right in the stove, including the flour used to thicken it, so no extra time on the stove is needed. If you prefer an even thicker stew, remove the lid for the last twenty to thirty minutes of cooking time.
Prepare this stew in the morning and then cook it slowly and slowly throughout the day. Make extra bacon for breakfast (two birds/one stone). Remove the bacon from the pan and brown the beef in the bacon fat.
Place the bacon, seared beef, and all remaining ingredients directly into the slow cooker. Leave the bacon grease when you scoop the beef, but don’t stress if some of the beef has grease stuck to it. A tablespoon or two of bacon fat will only add to the richness of the dish. It will take you about 15 minutes to get it all together.
The stew is ready to eat when the collagen in the beef has broken down enough that you can easily pull it apart with a fork.
What to serve with the beef goulash
Serve with a light salad and crusty bread; the bread will soak up the juices nicely. Garnish with fresh herbs such as parsley, rosemary, thyme or marjoram, if you like.
How long does beef goulash last?
It keeps in the fridge for several days and can easily be reheated on the stovetop or in the microwave. The stew will keep in the freezer for up to three months.
More beef stew recipes
- Instant Pot Guinness Beef Stew
- Irish beef stew
- Quick beef stew with mushrooms and white beans
- Carbonnade Beef and Beer Stew
- Beef and hardly any stew with mushrooms
- Short rib beef stew with ale
Slow Cooker Beef Bourguignon
ingredients
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4 slices of bacon, diced
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3 pounds beef roast, cut into 1- or 2-inch cubes
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1 1/2 cups beef broth, divided
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1 1/2 cups pinot noir
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1/2 cup tomato paste
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2 tbsp soy sauce
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1 tablespoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 cup flour
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2 large carrots, cut into 1/2 inch wide pieces
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2 medium potatoes, diced into 1/2 to 3/4 inch pieces
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8 ounces crimini mushrooms, halved
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1 medium sweet onion, diced into 1/4 inch pieces
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3 medium garlic cloves, thinly sliced
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1 bay leaf
method
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cook bacon
In a large skillet over medium-high heat, add diced bacon. Cook until crisp, about 5 minutes.
Use a slotted spoon to scoop the bacon onto a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the pan and discard excess fat or save for another use.
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Fry the beef
Add the diced beef in three batches to the bacon fat in the pan and sear for five minutes. Transfer batches to a plate.
(You can add all the meat to the pan at once if you’re pressed for time, but searing gives you color and caramelization, which means flavor.)
Add 1/4 cup broth to the pan to scrape any greasy or brown bits off the bottom of the pan. Turn off the heat and leave everything in the pan.
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Make the braising liquid
In slow cooker, add remaining 1 1/4 broth, wine, soy sauce, tomato paste, thyme, salt, pepper, and flour. Stir until no lumps of flour are visible.
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Add meat and vegetables
Add cooked bacon, browned beef with pan juices, carrots, potatoes, mushrooms, onion, garlic and bay leaf to slow cooker. touch it up
Set to low and cook until beef is tender, 8 hours. If you prefer a thicker stew, remove the lid but leave the slow cooker on for 20 minutes before serving the stew.
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surcharge
Scoop the stew into bowls and enjoy with crusty bread and a salad.
