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 subtle, sweet onion flavor.

Garlic: Adds aromatic depth and flavor.

Tomato paste: Thickens the sauce and adds a rich tomato flavor.

Thyme: A herb that adds earthy notes.

Olive oil: Used for browning the beef.

Salt: Enhances all the flavors.

Black pepper: Adds a hint of spice.

Mushrooms: Add an earthy flavor and meaty texture.

When browning the beef cubes, 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 meat in batches if necessary to ensure each piece gets a nice, caramelized crust.

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

• red wine - Substitute with beef broth with a splash of balsamic vinegar: This combination mimics the acidity and depth of flavor that red wine provides.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it may result in a slightly lighter flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked, making them a good 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 unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• 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 offers a different but complementary herbal flavor that can work well in this dish.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in place of olive oil for cooking, though it has a more neutral flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used if black pepper is unavailable.

• mushrooms - Substitute with zucchini: Zucchini can provide a similar texture and bulk to the dish, though it lacks the earthy flavor of mushrooms.

• Allow the beef bourguignon to cool to room temperature before storing. This helps prevent condensation and keeps the dish fresh.
• Transfer the beef bourguignon to airtight containers. Use containers that are appropriately sized for the amount of food to minimize air exposure.
• For short-term storage, place the containers in the refrigerator. The beef bourguignon will keep well for up to 3-4 days.
• For longer storage, consider freezing the beef bourguignon. Use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion as the food freezes.
• Label the containers or bags with the date and contents. This helps you keep track of how long the beef bourguignon has been stored and ensures you use it within a safe timeframe.
• 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 until heated through. Alternatively, you can reheat it in the microwave, stirring every couple of minutes to ensure even heating.
• If the beef bourguignon appears too thick after reheating, add a splash of beef broth or red wine to reach the desired consistency.

• Stovetop Method: Place the leftover beef bourguignon in a saucepan. Add a splash of beef broth or red wine to help rehydrate the dish. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the rich flavors and tender texture of the beef.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the beef bourguignon to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20-30 minutes, or until heated through. This method is excellent for evenly reheating larger portions.

• Microwave Method: Place the beef bourguignon in a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot. This is the quickest method but may slightly alter the texture of the vegetables.

• Slow Cooker Method: If you have time, you can reheat the beef bourguignon in the slow cooker. Set it on low and heat for 1-2 hours, or until warmed through. This method is gentle and helps retain the dish's original texture and flavor.

• Sous Vide Method: Place the beef bourguignon in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge in a water bath set to 140°F (60°C) for about 1 hour. This method ensures the beef remains tender and juicy without overcooking.

• Skillet: Used to brown the beef cubes on all sides, which helps to develop a rich flavor.

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

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

• Wooden spoon: Useful for scraping up browned bits from the skillet after browning the beef and for stirring ingredients in the slow cooker.

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

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

• Chef's knife: Used for mincing the garlic and slicing the carrots and mushrooms.

• Cutting board: Provides a safe surface for cutting and preparing ingredients.

• Garlic press: Optional, but can be used to efficiently mince the garlic cloves.

• Mixing bowl: Useful for holding prepped ingredients like sliced carrots and mushrooms before they are added to the slow cooker.

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

Prep ingredients ahead: Chop beef chuck, carrots, and pearl onions the night before to save time in the morning.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Pre-slice mushrooms: Buy pre-sliced mushrooms to eliminate the need for slicing.

Batch browning: Brown the beef in batches to ensure even cooking and save time.

Slow cooker liners: Use slow cooker liners for easy cleanup, saving you time post-cooking.