Slow-Cooker Spring Beef Bourguignon

Name: Slow-Cooker Spring Beef Bourguignon
Prep time: 30 min
Cook time: 450 min
Total time: 480 min
Yield: 6
Cuisine: French
Ingredients: 4 lb beef chuck roast, cut into 2-inch chunks; 3 tbsp extra-virgin olive oil; 1 cup red wine, dry; 1 cup beef broth; 2 cup baby bella mushrooms, sliced; 2 large large carrots, cut into ¼-inch rounds; 1 large large onion, diced; 2 clove garlic cloves, minced; 3 sprig fresh thyme sprigs; 3 sprig fresh rosemary sprigs; 1 bunch fresh asparagus, trimmed and quartered; salt, to taste; black pepper, to taste

Recipe GLPR9e32d5706ff465

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French

Main Course

480 min

544 cal

Servings: 6

Slow Cooker

Stovetop

A French-inspired slow-cooker beef stew featuring tender chunks of beef chuck braised with spring vegetables including mushrooms, carrots, onion, and fresh asparagus, enriched with red wine and beef broth, and perfumed with thyme and rosemary.

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Ingredients

4 lb beef chuck roast, cut into 2-inch chunks

3 tbsp extra-virgin olive oil

1 cup red wine, dry

1 cup beef broth

2 cup baby bella mushrooms, sliced

2 large large carrots, cut into ¼-inch rounds

1 large large onion, diced

2 clove garlic cloves, minced

3 sprig fresh thyme sprigs

3 sprig fresh rosemary sprigs

1 bunch fresh asparagus, trimmed and quartered

salt, to taste

black pepper, to taste

Directions

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Working in batches if needed to avoid crowding, add beef chunks and sear on all sides until browned, about 10 to 12 minutes total. Transfer browned beef to a clean plate and set aside.
Add diced onion and carrot rounds to the pot and cook over medium heat, stirring occasionally, until softened and lightly browned, about 7 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
Pour red wine into the pot, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Add beef broth, thyme sprigs, and rosemary sprigs. Return the seared beef and any accumulated juices to the pot and stir to combine.
Transfer the mixture to a slow cooker, or bring to a simmer on the stovetop. Cover and cook on the low setting of a slow cooker for 6 to 8 hours (or simmer gently on the stovetop, covered, for 2.5 to 3 hours) until beef is very tender. The meat should reach an internal temperature of at least 145°F and break apart easily with a spoon.
Skim excess fat from the surface if desired. Remove thyme and rosemary sprigs. Stir in sliced mushrooms and cook for an additional 20 to 30 minutes until mushrooms are tender.
Add quartered asparagus and cook until tender-crisp, about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
Ladle the beef bourguignon into serving bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4.5

This is a solidly available dish at Charlotte grocers—beef, wine, mushrooms, carrots, onion, and herbs are standard at Harris Teeter, Food Lion, Kroger, or Walmart year-round, and asparagus is reliable spring produce here. The stated 480 minutes is honest for a slow-cooker braise, and it feeds six generously at roughly $2–$2.50 per serving, depending on the cut of beef and wine choice. The real win is that it builds flavor without fussy attention once the pot goes on, and it reheats beautifully for leftovers or meal prep. The only caveat is that fresh asparagus is a spring-to-early-summer item in North Carolina; if you are cooking this in winter, you'll either accept frozen or skip it without breaking the dish.