Slow-Cooker Spring Beef Bourguignon Recipe

There’s something undeniably comforting about a rich, flavorful beef stew simmering away, filling your home with its inviting aroma. And while Beef Bourguignon might traditionally be associated with hearty winter meals, this slow-cooker spring version has become a delightful mainstay in our family’s springtime repertoire. The tender beef, infused with the bright flavors of spring vegetables and a robust red wine sauce, is simply divine. Even my pickiest eater devours every last bite, especially when served with a dollop of creamy mashed potatoes. This recipe isn’t just about convenience; it’s about transforming simple ingredients into a deeply satisfying and elegant meal with minimal effort, perfect for a relaxed weekend or a special occasion. Prepare to be transported to a Parisian bistro with each spoonful of this slow-cooked masterpiece!

Ingredients: The Heart of Spring Beef Bourguignon

The beauty of Beef Bourguignon lies in the quality and combination of its ingredients. Each component plays a crucial role in building the complex and deeply satisfying flavor profile that defines this classic French stew. For this spring-inspired slow-cooker version, we’ll be focusing on lighter, fresher vegetables that complement the richness of the beef and the depth of the red wine. Here’s what you’ll need to create this culinary delight:

• Beef Chuck Roast (2.5-3 lbs): The foundation of our Bourguignon, beef chuck roast is ideal for slow cooking. Its marbling of fat renders beautifully during the long cooking process, resulting in incredibly tender and flavorful beef that practically melts in your mouth. Look for a well-marbled piece of chuck roast for the best results. You can also ask your butcher to trim any excessive large pieces of fat, while leaving some for flavor.
• Dry Red Wine (1 bottle, 750ml): Red wine is the soul of Bourguignon. A good quality, dry red wine is essential for imparting depth and complexity to the sauce. Pinot Noir is traditionally used in classic Bourguignon due to its earthy notes and bright acidity, which cuts through the richness of the beef. However, other dry red wines like Burgundy, Côtes du Rhône, or even a good Merlot can also work beautifully. Avoid wines that are too sweet or overly tannic, as these can become overpowering during the slow cooking process. The wine you choose significantly impacts the final flavor, so don’t skimp on quality – choose a bottle you would happily drink with your meal.
• Beef Broth (2 cups): Beef broth adds another layer of savory depth to the sauce and helps to keep the beef moist during slow cooking. Use low-sodium beef broth to control the saltiness of the final dish. If you prefer a richer flavor, you can use homemade beef broth or even bone broth. Vegetable broth can be substituted if needed, but beef broth will provide a more authentic and robust Bourguignon flavor.
• Bacon (4-6 slices, thick-cut): Smoked bacon adds a wonderful smoky undertone and richness to the Bourguignon. Thick-cut bacon is preferable as it renders more slowly and provides more flavor. Pancetta can also be used as a substitute for bacon for a slightly different, but equally delicious, flavor profile. Crisping the bacon before adding it to the slow cooker adds texture and intensifies the flavor.
• Yellow Onions (2 large, chopped): Onions form the aromatic base of the Bourguignon. Yellow onions are a good all-purpose choice, providing a balanced sweetness and savory flavor. Chopping them into roughly equal pieces ensures they cook evenly in the slow cooker. You can also use pearl onions for a more traditional presentation, although they will require peeling and may take slightly longer to cook until tender.
• Carrots (3-4 medium, peeled and sliced): Carrots contribute sweetness, color, and a touch of earthy flavor to the Bourguignon. Peel and slice them into rounds or batons, depending on your preference. Baby carrots can be used for convenience, but slicing larger carrots ensures a more uniform texture and prevents them from becoming mushy during long cooking.
• Cremini Mushrooms (1 lb, sliced): Mushrooms add an earthy, umami richness to the Bourguignon. Cremini mushrooms, also known as baby bellas, are a great choice for their meaty texture and robust flavor. White button mushrooms can also be used, but cremini mushrooms tend to hold their shape and flavor better during slow cooking. Slicing them ensures they cook through and release their flavor into the sauce.
• Spring Vegetables (1 lb combined, such as asparagus, peas, fava beans): Here’s where the “spring” element truly shines! A mix of fresh spring vegetables brightens up the classic Bourguignon and adds a seasonal touch. Asparagus, trimmed and cut into 1-inch pieces, provides a tender-crisp texture and delicate flavor. Fresh or frozen peas add sweetness and vibrant green color. Fava beans, if in season, bring a slightly nutty and creamy element (double-peel them for best texture). Other spring vegetable options include green beans, artichoke hearts, or even ramps. Add these vegetables towards the end of the cooking time to retain their freshness and prevent them from becoming overcooked.
• Garlic (4-5 cloves, minced): Garlic is essential for adding aromatic depth and savory notes to the Bourguignon. Mince the garlic finely to ensure its flavor infuses throughout the dish. Fresh garlic is always preferred for its pungent aroma and flavor, but pre-minced garlic can be used for convenience.
• Tomato Paste (2 tablespoons): Tomato paste adds a concentrated umami flavor and richness to the sauce, as well as a subtle acidity that balances the richness of the beef and wine. It also contributes to the beautiful deep color of the Bourguignon. Sautéing the tomato paste briefly in the pan before adding it to the slow cooker helps to deepen its flavor.
• Fresh Thyme (2-3 sprigs): Thyme is a classic herb that complements beef and red wine beautifully. Fresh thyme sprigs infuse the Bourguignon with a subtle earthy and slightly peppery aroma. Tie the sprigs together with kitchen twine for easy removal after cooking. Dried thyme can be used as a substitute, but fresh thyme provides a brighter and more vibrant flavor.
• Bay Leaf (1): Bay leaf adds a subtle, slightly floral and herbaceous note to the Bourguignon. It enhances the overall complexity of the flavor profile. Remember to remove the bay leaf before serving. Dried bay leaves are readily available and work well in this recipe.
• All-Purpose Flour (2 tablespoons): Flour is used to thicken the Bourguignon sauce. Tossing the beef in flour before browning helps to create a light coating that thickens the sauce as it cooks in the slow cooker. Alternatively, you can create a slurry of flour and cold water to thicken the sauce at the end of cooking. Gluten-free flour blends can also be used as a substitute.
• Olive Oil (2 tablespoons): Olive oil is used for browning the beef and vegetables. Use extra virgin olive oil for its superior flavor and health benefits. Other cooking oils with a high smoke point, such as vegetable oil or canola oil, can also be used.
• Salt and Freshly Ground Black Pepper: Seasoning is crucial for bringing out the flavors of all the ingredients. Use kosher salt or sea salt for best results, and freshly ground black pepper for a more pungent and aromatic flavor. Season generously at each stage of the cooking process to build layers of flavor.

Instructions: Crafting Your Slow-Cooker Spring Masterpiece

Creating this Slow-Cooker Spring Beef Bourguignon is surprisingly straightforward, especially with the magic of slow cooking. While there are a few initial steps that require a bit of stovetop attention, the slow cooker takes over for the majority of the cooking process, allowing you to relax and enjoy the anticipation of a delicious meal. Follow these step-by-step instructions to bring this French classic to your table:

1. Prepare the Beef: Pat the beef chuck roast dry with paper towels. This is crucial for getting a good sear. Cut the beef into 2-inch cubes. Season generously with salt and freshly ground black pepper. In a large bowl, toss the beef cubes with the all-purpose flour, ensuring they are evenly coated. Shaking off excess flour will prevent the sauce from becoming too thick or gummy.
2. Brown the Beef: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides until deeply golden brown. Don’t overcrowd the pan, as this will steam the beef instead of browning it. Browning the beef is a critical step for developing rich, complex flavors in the Bourguignon. Remove the browned beef from the skillet and set aside.
3. Cook the Bacon and Aromatics: In the same skillet, add the bacon and cook over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet. Add the chopped onions and carrots to the skillet and cook over medium heat until softened and lightly caramelized, about 8-10 minutes. Stir occasionally and scrape up any browned bits from the bottom of the skillet – these flavorful bits, known as fond, will add depth to the sauce. Add the minced garlic and tomato paste to the skillet and cook for another minute, until fragrant and the tomato paste has deepened in color. Cooking the tomato paste at this stage intensifies its flavor.
4. Deglaze the Pan: Pour the red wine into the skillet, scraping up any remaining browned bits from the bottom. Bring the wine to a simmer and let it reduce slightly for about 5 minutes, allowing the alcohol to evaporate and the flavors to concentrate. This deglazing process is essential for capturing all the flavorful fond and incorporating it into the sauce.
5. Assemble in the Slow Cooker: Transfer the browned beef, cooked bacon, onion and carrot mixture, and the red wine reduction to a 6-quart or larger slow cooker. Pour in the beef broth, ensuring the beef is mostly submerged. Add the thyme sprigs and bay leaf. Stir gently to combine all the ingredients.
6. Slow Cook to Perfection: Cover the slow cooker and cook on low heat for 7-8 hours, or on high heat for 3-4 hours, or until the beef is fork-tender and easily shreds. The slow, gentle cooking process allows the flavors to meld and deepen, resulting in incredibly tender beef and a rich, flavorful sauce. The cooking time may vary slightly depending on your slow cooker model and the size of the beef cubes. Check for tenderness after 7 hours on low or 3 hours on high.
7. Add Mushrooms and Spring Vegetables: In the last 30-45 minutes of cooking time, add the sliced cremini mushrooms to the slow cooker. For the spring vegetables (asparagus, peas, fava beans, etc.), add them in the last 15-20 minutes of cooking time to ensure they remain tender-crisp and don’t become overcooked and mushy. Adjust the timing based on the type and tenderness of your spring vegetables.
8. Thicken the Sauce (Optional): If you prefer a thicker sauce, you can thicken it at the end of cooking. Remove about 1 cup of the cooking liquid from the slow cooker and whisk it together with 1-2 tablespoons of cornstarch or all-purpose flour in a small bowl to create a slurry. Pour the slurry back into the slow cooker and stir well. Cook on high heat for another 10-15 minutes, or until the sauce has thickened to your desired consistency. Alternatively, you can simply let the sauce reduce naturally by removing the lid of the slow cooker and cooking on high for the last 30 minutes.
9. Season and Serve: Before serving, remove the thyme sprigs and bay leaf from the slow cooker. Taste the Bourguignon and adjust seasoning with salt and freshly ground black pepper as needed. Remember that slow cooking can intensify flavors, so taste and season carefully. Serve hot, garnished with fresh parsley or thyme, if desired.

Nutrition Facts (Estimated)

• Servings: 6-8
• Calories per Serving (estimated): 550-700 (This is an estimate and can vary depending on portion size, specific ingredients used, and fat content of the beef and bacon. Serving with sides like mashed potatoes or bread will further increase calorie count.)

Important Note: These are estimated nutritional values. For precise nutrition information, use a nutrition calculator and input the exact brands and quantities of ingredients used. This recipe is rich in protein and contains a good source of vegetables. However, it is also relatively high in fat due to the beef and bacon.

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, browning beef, and assembling ingredients)
• Cook Time: 7-8 hours on low, or 3-4 hours on high (plus additional time for thickening sauce and adding spring vegetables)

This recipe is ideal for meal prepping. You can do the initial prep work in the morning or evening and let the slow cooker work its magic throughout the day.

How to Serve Your Spring Beef Bourguignon

Beef Bourguignon is a versatile dish that can be served in various ways, making it perfect for both casual family dinners and more elegant gatherings. Here are some serving suggestions:

• Classic Comfort:
  • Creamy Mashed Potatoes: The quintessential pairing for Beef Bourguignon! The rich stew ladled over fluffy mashed potatoes is pure comfort food heaven.
  • Crusty Bread: A simple baguette or sourdough loaf is essential for soaking up every last drop of the flavorful sauce.
  • Egg Noodles or Buttered Pasta: Another satisfying option for serving alongside the Bourguignon, especially for heartier appetites.
• Elevated Elegance:
  • Polenta: Creamy polenta provides a sophisticated and gluten-free alternative to mashed potatoes.
  • Roasted Root Vegetables: For a lighter side dish, serve with roasted root vegetables like parsnips, sweet potatoes, or carrots, complementing the spring vegetables in the stew.
  • Green Salad with Vinaigrette: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the Bourguignon.
• Garnish and Finishing Touches:
  • Fresh Parsley or Thyme: A sprinkle of freshly chopped parsley or thyme adds a pop of color and fresh herbal notes.
  • Crème Fraîche or Sour Cream: A dollop of crème fraîche or sour cream adds a touch of tanginess and creamy richness.
  • Crispy Bacon Bits: Reserved crispy bacon bits can be sprinkled on top for added texture and flavor.
• Wine Pairing:
  • Pinot Noir: Staying true to tradition, a Pinot Noir from Burgundy or a similar region is an excellent pairing. Its earthy notes and bright acidity complement the Bourguignon beautifully.
  • Beaujolais: A lighter-bodied red wine like Beaujolais is also a good option, especially for a spring-inspired meal.
  • Côtes du Rhône: A medium-bodied Côtes du Rhône with its blend of Grenache, Syrah, and Mourvèdre can also stand up to the richness of the stew.

Additional Tips for Slow-Cooker Spring Beef Bourguignon Success

To ensure your Slow-Cooker Spring Beef Bourguignon is a resounding success, consider these helpful tips:

1. Don’t Skip the Browning: While slow cooking is all about convenience, browning the beef and vegetables is a crucial step that should not be skipped. Browning creates the Maillard reaction, which develops deep, complex flavors that are essential for authentic Bourguignon. It adds layers of richness that simply cannot be achieved by just throwing everything into the slow cooker.
2. Use Quality Wine: The quality of the red wine significantly impacts the final flavor of your Bourguignon. Choose a dry red wine that you would enjoy drinking. “Cooking wine” is generally not recommended as it often contains added salt and preservatives that can negatively affect the taste. Invest in a decent bottle – it makes a difference!
3. Layer Flavors: Seasoning at each step is key to building a flavorful Bourguignon. Season the beef generously before browning, season the vegetables as they sauté, and taste and adjust seasoning at the end of cooking. Don’t be afraid to use salt and pepper liberally – they are essential flavor enhancers.
4. Don’t Overcrowd the Slow Cooker: Overcrowding the slow cooker can lead to uneven cooking and prevent proper browning and flavor development. If you have a smaller slow cooker, cook the Bourguignon in batches or use a larger slow cooker. Leaving some space in the slow cooker allows for better heat circulation and more even cooking.
5. Fresh Herbs are Best (But Dried Work in a Pinch): Fresh thyme and bay leaf infuse the Bourguignon with a brighter and more vibrant flavor compared to dried herbs. If using dried herbs, use about 1 teaspoon of dried thyme and ½ of a dried bay leaf, and add them at the beginning of the cooking process. Fresh herbs are worth the extra effort if you want to elevate the flavor of your dish.

FAQ: Your Slow-Cooker Spring Beef Bourguignon Questions Answered

Here are some frequently asked questions to help you make the perfect Slow-Cooker Spring Beef Bourguignon:

Q1: Can I make this Bourguignon ahead of time?
A: Absolutely! In fact, Beef Bourguignon often tastes even better the next day as the flavors have had more time to meld and deepen. You can prepare it a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop or in the slow cooker before serving. This makes it a fantastic dish for entertaining as much of the work can be done ahead of time.

Q2: Can I freeze Beef Bourguignon?
A: Yes, Beef Bourguignon freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Freezing is a great way to enjoy leftovers at a later date or to meal prep for future meals.

Q3: I don’t have red wine. Can I substitute something else?
A: While red wine is integral to the flavor of Beef Bourguignon, you can try substituting with beef broth mixed with a tablespoon or two of red wine vinegar or balsamic vinegar to mimic the acidity and depth. However, the flavor will be noticeably different. For a non-alcoholic option, try using a non-alcoholic red wine or a combination of beef broth and grape juice (unsweetened, with a touch of vinegar).

Q4: Can I use a different cut of beef?
A: While beef chuck roast is the ideal cut for Bourguignon due to its marbling and tenderness when slow-cooked, you can also use beef brisket or short ribs. These cuts also have good marbling and become incredibly tender during slow cooking. Leaner cuts like sirloin or round roast are not recommended as they can become dry and tough when cooked for a long time.

Q5: What if my sauce is too thin at the end of cooking?
A: If your sauce is too thin, there are a few ways to thicken it. You can remove the lid from the slow cooker and cook on high heat for 30-45 minutes to allow the sauce to reduce and thicken naturally. Alternatively, you can use a cornstarch or flour slurry (as described in the instructions) to thicken the sauce quickly. Another option is to mash a few of the cooked vegetables in the sauce to add body and thickness naturally.

Print