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- 2 lbs beef chuck, cut into 1-inch cubes - 8 oz mushrooms, sliced (cremini or button) - 1 large onion, diced - 3 cloves garlic, minced - 4 medium carrots, sliced - 3 cups beef broth - 2 tablespoons tomato paste - 2 teaspoons dried thyme - 2 bay leaves - 1 teaspoon salt - ½ teaspoon black pepper - 3 tablespoons olive oil - 1 tablespoon Worcestershire sauce (optional) - 2 tablespoons cornstarch - Fresh parsley, chopped (for garnish) Gathering these ingredients makes the dish rich and tasty. The beef chuck gives a nice, hearty base. I like using cremini mushrooms for their earthy flavor. A large onion adds sweetness, while garlic brings depth. Don’t skip the carrots; they add color and a slight sweetness. The beef broth provides moisture and flavor. Tomato paste adds richness, and dried thyme gives an herbal touch. The bay leaves add a subtle aroma. Salt and black pepper are essential for seasoning. The olive oil helps to brown the beef and sauté the veggies nicely. Worcestershire sauce is optional but adds umami. Cornstarch thickens the sauce at the end. Finally, parsley adds a fresh finish to each bowl. It’s a delightful way to enhance presentation and flavor. Start by browning the beef cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef cubes in batches. Brown them on all sides. This step adds great flavor. Once browned, transfer the beef to the slow cooker. Next, sauté the vegetables. In the same skillet, add the remaining olive oil. Add the diced onion and minced garlic. Cook until they turn translucent, about 3 to 4 minutes. Then, add the sliced mushrooms and carrots. Cook until they are lightly browned. Transfer this mixture to the slow cooker. Now, it's time to combine the ingredients. In the slow cooker, add the beef broth, tomato paste, thyme, bay leaves, salt, and black pepper. If you want, stir in the Worcestershire sauce. Make sure everything is well mixed. Cover the slow cooker and cook the dish. You can set it on low for 8 hours or on high for 4 hours. Check for tenderness by poking the beef with a fork. It should break apart easily when it's done. To thicken the sauce, remove the bay leaves about 30 minutes before serving. In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this back into the slow cooker. Cook for another 30 minutes on high, until the sauce thickens. Before serving, taste the dish and adjust the seasoning if needed. Ladle the bourguignon into bowls. Garnish with freshly chopped parsley. Enjoy it with crusty bread or over mashed potatoes for a hearty meal. The best cut for bourguignon is beef chuck. It has fat and flavor. Fat helps keep the meat moist. You can also use brisket or round. These cuts work well too, but they may not be as tender. You can add more herbs and spices for a richer taste. Try adding rosemary or bay leaves. These herbs will make your dish pop. Using wine is key in this recipe. Red wine adds depth and richness. If you prefer, you can skip the wine and use extra broth. Every slow cooker is a bit different. If your model cooks hot, check the meat sooner. Low settings cook for about 8 hours. High settings cook for around 4 hours. Both methods yield great results, but low cooking is better for flavor. {{image_2}} You can make a tasty vegetarian or vegan version of this dish. Start by substituting the beef with hearty veggies like eggplant or jackfruit. These options mimic the meat's texture well. You can also use plant-based proteins, such as tofu or tempeh. For the broth, switch to a rich vegetable broth. This gives you the same depth of flavor without meat. Mushrooms play a key role in this recipe. You can use shiitake or portobello mushrooms instead of cremini or button mushrooms. Shiitake mushrooms bring a nice, earthy flavor, while portobello adds a meaty texture. Each type of mushroom can change the dish's taste and feel, making it an exciting option to explore. This dish pairs well with many sides. Serve it over rice or pasta for a complete meal. You can also enjoy it with crusty bread to soak up the rich sauce. For a fresh touch, add a side salad or roasted vegetables. These accompaniments enhance the meal and offer a balance to the rich flavors of the bourguignon. After you enjoy your Beef & Mushroom Bourguignon, store any leftovers in an airtight container. Make sure to cool the dish to room temperature first. This helps keep the flavors intact. I recommend eating the leftovers within three days for the best taste. When it’s time to reheat, use the stove or microwave. If using the stove, pour the bourguignon into a pot over low heat. Stir often and cook until hot. If using the microwave, cover the dish and heat for one to two minutes. Stir halfway through to ensure even heating. To freeze the dish, let it cool completely. Then, place it in freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. Beef & Mushroom Bourguignon can last up to three months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge. For reheating, you can use the stove or microwave. If using the stove, heat gently over low heat. Stir until hot. If using the microwave, cover and heat in short intervals, stirring often. In the fridge, your Beef & Mushroom Bourguignon lasts for about three days. Keep an eye out for signs of spoilage. If you see any mold or the smell seems off, it’s best to toss it. Always trust your senses when it comes to food safety. Yes, you can make beef bourguignon without wine. Use grape juice or broth instead. These options add flavor without alcohol. You can also use apple cider vinegar or balsamic vinegar. Just reduce the amount a bit. This keeps the taste rich and deep. To speed up the cooking, cut your beef into smaller pieces. Smaller pieces cook faster. You can also sear the beef and sauté the veggies at the same time. This saves time. If you have a Dutch oven, you can cook it on the stove. It takes less time than a slow cooker. I love serving this dish with crusty bread. It soaks up the rich sauce perfectly. Mashed potatoes are another great choice. They add creaminess to the meal. You could also try egg noodles or rice. A simple green salad adds freshness. Yes, you can use an Instant Pot for this recipe. Sear the beef in the pot first. Then, add all the ingredients. Cook on high pressure for about 35 minutes. Let it naturally release for 10 minutes. This method gives you tender beef in less time. This recipe for beef bourguignon combines simple ingredients for a rich taste. You browed beef, sautéed veggies, and mixed them in the slow cooker. Cooking takes time but rewards you with tender meat and deep flavor. Remember, adjust the seasonings to your taste, and explore variations like vegan options. Store leftovers properly to enjoy this dish later. With this guide, you can create a hearty meal that delights everyone. Dive into the kitchen and enjoy the process!

Beef & Mushroom Bourguignon Slow Cooker

Discover the ultimate comfort food with this Savory Beef & Mushroom Bourguignon recipe! Packed with tender beef, rich flavors, and hearty vegetables, this dish is perfect for cozy dinners. Learn how to easily prepare this mouthwatering meal in your slow cooker for a hassle-free cooking experience. Ready in just 8 hours, it’s sure to impress your family and friends. Click through for the full recipe and enjoy a delicious feast!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

8 oz mushrooms, sliced (cremini or button)

1 large onion, diced

3 cloves garlic, minced

4 medium carrots, sliced

3 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

2 bay leaves

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons olive oil

1 tablespoon Worcestershire sauce (optional)

2 tablespoons cornstarch (for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, browning on all sides. Transfer the browned beef to the slow cooker.

    Sauté Vegetables: In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic until translucent, about 3-4 minutes. Add the sliced mushrooms and carrots, cooking until lightly browned. Transfer this mixture to the slow cooker.

      Combine Ingredients: In the slow cooker, add the beef broth, tomato paste, thyme, bay leaves, salt, and black pepper. If using, stir in the Worcestershire sauce. Ensure everything is well combined.

        Slow Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.

          Thicken the Sauce: About 30 minutes before serving, remove the bay leaves. In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this back into the slow cooker and cook for an additional 30 minutes on high, or until the sauce has thickened.

            Serve: Taste and adjust seasoning if needed. Ladle the bourguignon into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over mashed potatoes for a hearty meal.

              Prep Time, Total Time, Servings: 20 minutes | 8 hours 30 minutes | 6 servings