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 sauce.

Beef broth: Enhances the beefy flavor of the dish.

Carrots: Adds sweetness and texture.

Pearl onions: Provide a mild, sweet onion flavor.

Garlic: Adds aromatic depth to the dish.

Tomato paste: Thickens the sauce and adds umami.

Thyme: A herb that adds earthy notes.

Flour: Helps to thicken the sauce.

Olive oil: Used for browning the beef.

Salt: Enhances the overall flavor.

Pepper: Adds a hint of spice.

When browning the beef, make sure not to overcrowd the skillet. Overcrowding will cause the meat to steam rather than sear, which can affect the depth of flavor in your Beef Bourguignon. Brown the beef in batches to ensure each piece gets a nice crust.

• beef chuck - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for 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 red wine.

• beef broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and to make the dish vegetarian-friendly.

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

• 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: Garlic powder can be used if fresh garlic is not available, though the flavor will be slightly different.

• tomato paste - Substitute with tomato sauce: Tomato sauce can be used, but you may need to reduce the liquid elsewhere in the recipe to maintain the right consistency.

• thyme - Substitute with oregano: Oregano has a similar earthy flavor and can be used as a substitute for thyme.

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

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good substitute for olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different taste profile.

• pepper - Substitute with white pepper: White pepper can be used for a milder pepper flavor and to avoid black specks in the dish.

• 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 an airtight container. Make sure the container is large enough to hold the stew without being overly packed.
• Label the container with the date it was made. This helps you keep track of freshness and ensures you consume it within a safe timeframe.
• Store the container in the refrigerator if you plan to eat the beef bourguignon within 3-4 days. This keeps the flavors intact and the dish safe to eat.
• For longer storage, place the container 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 if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the beef bourguignon on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.
• If the stew appears too thick after reheating, add a splash of beef broth or red wine to reach the desired consistency.
• Garnish with fresh parsley before serving to add a touch of freshness and color to the reheated dish.

• Preheat your oven to 350°F (175°C). Transfer the beef bourguignon to an oven-safe dish, cover with foil, and heat for about 25-30 minutes, or until warmed through.

• Use a stovetop method by placing the beef bourguignon in a saucepan over medium heat. Stir occasionally to ensure even heating, and add a splash of beef broth or red wine if it appears too thick. Heat until it reaches your desired temperature.

• For a quick and convenient option, microwave individual portions in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot.

• If you have a slow cooker, you can reheat the beef bourguignon on the low setting. Transfer the leftovers to the slow cooker, cover, and heat for 1-2 hours, or until thoroughly warmed.

• For a sous-vide method, place the beef bourguignon in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge in a water bath set to 140°F (60°C) and heat for about 1 hour. This method ensures even heating without overcooking.

• Skillet: Used to brown the beef and cook the garlic, ensuring a rich flavor base for the dish.

• Slow cooker: The main cooking vessel where all ingredients are combined and cooked slowly to tenderize the beef and meld flavors.

• Cutting board: Provides a stable surface for cutting the beef chuck into 1-inch cubes and slicing the carrots.

• Chef's knife: Essential for cutting the beef and slicing the carrots with precision.

• Measuring cups: Used to measure out the red wine, beef broth, and other liquid ingredients accurately.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients like tomato paste, thyme, salt, and pepper.

• Wooden spoon: Ideal for stirring the garlic and flour in the skillet, and for scraping up browned bits when adding the red wine.

• Tongs: Handy for turning and browning the beef cubes evenly in the skillet.

• Garlic press: Makes mincing the garlic cloves quick and easy.

• Ladle: Useful for serving the finished beef bourguignon from the slow cooker.

• Serving bowl: A vessel to present the hot, delicious beef bourguignon when ready to serve.

Prep ingredients ahead: Chop beef chuck, slice carrots, and mince garlic the night before to save time in the morning.

Use pre-peeled onions: Opt for pre-peeled pearl onions to cut down on prep time.

Batch browning: Brown the beef in larger batches to speed up the process.

One-pot method: If your slow cooker has a sauté function, use it to brown the beef and cook the garlic, eliminating the need for a separate skillet.

Quick thickening: Mix flour with a bit of beef broth before adding it to the slow cooker to save time on the stovetop.