Save on Pinterest

Slow-Simmering Beef Bourguignon

Warm up fall days with tender chunks of beef simmered in a rich sauce ladled over steaming noodles. — Adele Zuerner, Arden, North Carolina
  • Total Time
    Prep: 30 min. Cook: 8 hours
  • Makes
    6 servings

Ingredients

  • 3 pounds beef stew meat
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups beef broth
  • 1-1/2 cups dry red wine or additional beef broth, divided
  • 3/4 pound medium fresh mushrooms, quartered
  • 1 large sweet onion, chopped
  • 2 medium carrots, sliced
  • 1 thick-sliced bacon strip, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons Italian tomato paste
  • Hot cooked egg noodles

Directions

  • Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine.
  • In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker.
  • Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles.
Nutrition Facts
1-1/2 cups: 428 calories, 20g fat (7g saturated fat), 145mg cholesterol, 843mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 47g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • NH-rescue
    Feb 14, 2016

    Easiest Beef Bourguignon I've ever done. Smelled great in the slow-cooker, tasted great, re-heated very well. We used pre-cooked bacon for our bacon bits - easier than cooking a strip.

  • BajaGirl61
    Jan 1, 2016

    I followed the recipe. The meat was dry and I didn't care for the flavor that the bacon added. It was a little better the next day, but ended up throwing out most of the leftovers.

  • mother of 3
    Jul 25, 2013

    Great flavor, followed other cooks' tips. Our dog likes the leftovers.

  • Mama6Kellys
    Feb 3, 2013

    Cooking for family of 8 necessitated doubling recipe - also tweaked a bit to suit my style: Cooked in French Oven (enameled cast iron) - cuts cooking time by 1/2 Used Stock instead of Broth (find Stock a more flavorful recipe alternative to broth) Mixed salt and pepper in small plastic zipper-sealed bag prior to sprinkling handfuls on beef to ensure even coverage Used entire pkg of carrots Used THICK cut bacon strips as one previous reviewer commented on this ingredient's lack of flavor contribution  (wish recipe was clearer as far as thickness and whether to use flavored (maple, etc) or unflavored bacon - I used pre-packaged THICK, BUTCHER CUT, unflavored) Found it helpful chopping bacon & onions simultaneously in food processor Used Gourmet Freeze-Dried Garlic (1/4 tsp = 1 clove fresh - doubling recipe calling for 2 cloves minced, used 1 tsp Freeze-Dried) Omitted mushrooms (although I like them, kids & hubs not big fans) Used Syrah for Dry Red Wine (find using addt'l broth instead of wine gives less rich flavor to recipes) Also used (& doubled) Bay Leaf and Thyme suggestion by previous reviewer Aug2295 Having 6 children under 13 yrs., usually try to do prep work on Slow Cooker recipes night before - for this recipe, only able to slice carrots submerging in cold water in covered casserole dish storing in fridge - hand-sliced carrots for thicker slices since directions indicated cooking carrots and vegetables in skillet until carrots tender (thought thicker slices likely required as food processed slices are thinner cooking to tender much faster - wish recipe was clearer as far as thickness of sliced carrots) Cooking now - will update and give stars after dish is fully cooked and served - have to say, smells FABULOUS!  Loving this recipe so far - as always, though, truth will be in the tasting.  =)  (Only thing is, think will try putting meat in French Oven w/o precooking in skillet or adding flour as another reviewer suggested yields more tender meat - to preserve flavor, would put meat juice from packages of stew meat into skillet w/veggies, garlic, paste and wine)

  • aug2295
    Dec 28, 2012

    Texture is perfectand flavors blend well but I found it wanting a little more seasoning. A bay leaf and a tsp of thyme next time, I think. I did leave out the mushrooms.

  • kteana
    Dec 10, 2012

    Loved it! Made it once with the bacon thought it added no flavor so I don't add it anymore. Also, I use the entire bag of carrotts for more vegetables otherwise it just seems like a meat dish. The first time I made this, I misread the recipe and put all the meat in the slow cooker without adding the flour to it and cooking it in the pan. It came out so tender that my husband told me to keep doing it that way! It saves me prep time and even my 6 year old loves this!!

  • larags
    Oct 17, 2012

    This was delicious and so easy to make!

  • kcdavis370
    Sep 26, 2012

    Wonderful recipe with excellent flavor!! I can't wait to make this recipe for company. Although I love egg noodles my husband wanted potatoes so I used red ones and it came out delicious.