Slow Cooker Beef Bourguignon Recipe

Beef chuck: A cut of beef that becomes tender and flavorful when slow-cooked.

Red wine: Adds depth and richness to the sauce.

Beef broth: Enhances the savory flavor of the dish.

Carrots: Adds sweetness and texture.

Onions: Provides a base of flavor and aroma.

Garlic: Adds a pungent, aromatic quality.

Tomato paste: Thickens the sauce and adds a hint of acidity.

Thyme: A dried herb that adds an earthy note.

Salt: Enhances all the flavors.

Black pepper: Adds a mild heat and depth.

Mushrooms: Contribute an earthy, umami flavor.

Olive oil: Used for browning the beef, adding richness.

When browning the beef in the skillet, make sure not to overcrowd the pan. Overcrowding will cause the meat to steam rather than brown, which can affect the depth of flavor in your Beef Bourguignon. Brown the beef in batches, allowing each piece to develop a rich, caramelized crust. This step is crucial for building a robust and savory base for your slow cooker dish.

• 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 in a pinch, though it will have a lighter flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked.

• onions - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is unavailable, though the flavor will be less intense.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it will add a bit of sweetness.

• dried thyme - Substitute with dried rosemary: Dried rosemary provides a similar earthy flavor, though it is slightly more pungent.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• mushrooms - Substitute with eggplant: Eggplant can provide a similar texture and absorb the flavors of the dish well.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the beef bourguignon to cool to room temperature before storing. This prevents condensation from forming inside the storage container, which can affect the texture and flavor.
• Transfer the beef bourguignon to an airtight container. Make sure to use a container that seals well to keep the dish fresh.
• Store in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious over time.
• For longer storage, transfer the cooled beef bourguignon to a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
• Reheat gently on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat in the microwave, but be sure to do so in short intervals, stirring in between to avoid uneven heating.
• If the beef bourguignon 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 color and freshness.

• Stovetop Method:

  1. Place the leftover beef bourguignon in a saucepan or pot.
  2. Add a splash of beef broth or red wine to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the beef bourguignon to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 20-30 minutes, or until the beef is heated through.

• Microwave Method:

  1. Place the leftovers in a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Transfer the leftover beef bourguignon back into the slow cooker.
  2. Add a bit of beef broth or water to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until thoroughly warmed.

• Sous Vide Method:

  1. Place the leftovers in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the beef is warmed through.

• Skillet: Used to brown the beef in batches, which helps to develop a rich flavor.

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

• Cutting board: Provides a safe surface for chopping and slicing vegetables and meat.

• Chef's knife: Essential for chopping onions, slicing carrots, and cutting beef into cubes.

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

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

• Wooden spoon: Handy for stirring ingredients together in the slow cooker.

• Garlic press: Useful for mincing garlic cloves quickly and efficiently.

• Serving spoon: Used to serve the finished beef bourguignon.

• Fresh parsley: Optional garnish to add a touch of color and freshness to the dish when serving.

Pre-cut vegetables: Prepare and chop the carrots, onions, and mushrooms the night before to save time in the morning.

Batch browning: Brown the beef in larger batches to reduce the time spent at the stove.

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

Combine liquids: Mix the red wine, beef broth, and tomato paste together before adding to the slow cooker.

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