Slow Cooker Beef Bourguignon

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Add beef, carrot, and celery to a large 6-quart slow cooker. Set aside.

Meanwhile, in a large saucepan over medium heat, melt butter.

To the butter, add onion and saute over medium heat, until tender and translucent.

Add garlic. Continue sauteing until fragrant, about 2 additional minutes.

Stir in flour until well combined.

Add tomato paste and beef base and stir again into a paste.

Slowly begin adding beef stock, about ¼ cup at a time, stirring constantly to avoid lumps.

Pour in red wine and thyme. Stir to combine.

Bring wine mixture to a boil. Reduce heat and simmer for about 15 to 20 minutes, until sauce is slightly thickened. Remove from heat.

Pour mixture over beef and vegetables. Place bay leaves on top.

Cover and cook on low for 6-7 hours.

At about 6-7 hours, remove lid, remove bay leaves, and turn heat to high for about 30-60 minutes.

Meanwhile in a large skillet, cook bacon over medium heat until cooked through and crispy. Remove bacon to a paper-towel-lined plate, leaving drippings in the pot.

To the bacon drippings, add mushrooms, shallots, and garlic powder, and saute until mushrooms are tender.

Once tender, add mushroom mixture and reserved bacon to the slow cooker with the beef mixture and stir to combine. (or reserve to sprinkle on top) Continue cooking for the remaining time (of the 30-60 minutes in step 12)

Serve warm with mashed potatoes or crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens