Slow Cooker Beef Bourguignon Recipe

Beef chuck: A flavorful cut of beef that becomes tender when slow-cooked.

Red wine: Adds depth and richness to the dish.

Beef broth: Enhances the savory flavor of the stew.

Carrots: Adds sweetness and texture.

Pearl onions: Provide a subtle, sweet flavor.

Garlic: Adds aromatic depth.

Tomato paste: Contributes to the rich, umami flavor.

Dried thyme: Adds earthy notes.

Dried rosemary: Provides a fragrant, pine-like flavor.

All-purpose flour: Helps thicken the stew.

Salt: Enhances all the flavors.

Pepper: Adds a bit of heat and depth.

When browning the beef in the skillet, make sure not to overcrowd the pan. Overcrowding can cause the meat to steam rather than sear, which will prevent it from developing that rich, caramelized crust that adds depth of flavor to the Bourguignon. If necessary, brown the beef in batches to ensure each piece gets a proper sear.

• beef chuck - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good substitute for beef chuck in slow-cooked dishes.

• red wine - Substitute with beef broth and balsamic vinegar: A mix of beef broth and balsamic vinegar can mimic the acidity and depth of flavor that red wine provides.

• beef broth - Substitute with chicken broth: Chicken broth can be used in place of beef broth, though it will have a slightly lighter flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots, making them a suitable alternative.

• pearl onions - Substitute with shallots: Shallots offer a similar mild onion flavor and can be used in place of pearl onions.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used, though it will have a slightly different intensity.

• tomato paste - Substitute with ketchup: Ketchup can be used as a substitute for tomato paste, though it is sweeter and less concentrated.

• dried thyme - Substitute with dried oregano: Dried oregano can provide a similar earthy flavor profile to dried thyme.

• dried rosemary - Substitute with dried sage: Dried sage has a robust flavor that can stand in for dried rosemary.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of all-purpose flour.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper can be used in place of black pepper for a slightly different but still peppery flavor.

• Allow the beef bourguignon to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the beef bourguignon to airtight containers. For best results, use containers that are specifically designed for freezer storage to prevent freezer burn.
• If you prefer using zip-top freezer bags, ensure you remove as much air as possible before sealing. Lay the bags flat in the freezer to save space and allow for quicker thawing.
• Label each container or bag with the date and contents. This helps you keep track of how long the beef bourguignon has been stored and ensures you use the oldest batches first.
• Store the beef bourguignon in the refrigerator for up to 3-4 days. Make sure the temperature is consistently below 40°F (4°C) to keep the dish safe to eat.
• For longer storage, place the containers or bags in the freezer. The beef bourguignon can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the beef bourguignon in the refrigerator overnight. This slow thawing process helps maintain the dish's texture and flavor.
• Reheat the beef bourguignon gently on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave, but be sure to do so in short intervals to avoid overcooking.
• If the sauce has thickened too much during storage, add a splash of beef broth or red wine to loosen it up while reheating.
• Garnish with fresh parsley or a sprinkle of thyme before serving to refresh the flavors and add a touch of brightness to the dish.

• Stovetop Method:

  1. Place the leftover beef bourguignon in a saucepan.
  2. Add a splash of beef broth or red wine to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Ensure the beef is heated evenly and the carrots and pearl onions are tender.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the beef bourguignon to an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the beef is thoroughly warmed.
  5. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the beef bourguignon in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the beef is hot.

• Slow Cooker Method:

  1. Transfer the leftover beef bourguignon back to the slow cooker.
  2. Add a bit of beef broth or red wine to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Ensure the beef is heated evenly and the vegetables are tender.

• Sous Vide Method:

  1. Place the beef bourguignon in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve hot, ensuring the beef and vegetables are evenly warmed.

• Large skillet: Used to brown the beef and sauté the garlic, tomato paste, thyme, and rosemary.

• Slow cooker: The main cooking vessel where the beef bourguignon will slowly cook to tender perfection over 8 hours.

• Tongs: Handy for turning the beef cubes to ensure they brown evenly on all sides.

• Wooden spoon: Ideal for stirring the garlic, tomato paste, thyme, and rosemary in the skillet.

• Measuring cups: Essential for accurately measuring the red wine, beef broth, and other ingredients.

• Measuring spoons: Used to measure out the dried thyme, dried rosemary, and other seasonings.

• Sharp knife: Necessary for cutting the beef chuck into 1-inch cubes and slicing the carrots.

• Cutting board: Provides a safe and stable surface for cutting the beef and vegetables.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for incorporating the flour into the skillet mixture to avoid lumps.

• Ladle: Makes it easy to serve the finished beef bourguignon from the slow cooker.

• Serving bowl: Perfect for presenting the beef bourguignon at the table.

• Fresh parsley: Optional garnish to add a touch of color and freshness to the dish.

Pre-cut vegetables: Buy pre-cut carrots and pearl onions to save chopping time.

Use pre-minced garlic: Opt for jarred minced garlic instead of mincing fresh cloves.

Skip browning: If in a rush, skip browning the beef chuck and add directly to the slow cooker.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-mix spices: Combine thyme, rosemary, salt, and pepper in advance.