Print

Perfect Restaurant-Style Beef Bourguignon for Two Slow Cooker Recipe Easy and Delicious

slow cooker beef bourguignon for two - featured image
Print Recipe

A rich and tender slow cooker beef bourguignon recipe scaled for two, delivering restaurant-quality flavor with minimal hands-on time. Perfect for a cozy French bistro-style dinner at home.

Ingredients

Scale
  • 1 pound (450g) beef chuck roast, cut into 1½-inch cubes
  • 1 cup (240ml) dry red wine (Pinot Noir or Burgundy recommended)
  • 1 cup (240ml) low sodium beef broth
  • 2 medium carrots, peeled and sliced
  • ½ cup (75g) pearl onions, peeled (frozen or fresh)
  • 1 cup (70g) cremini mushrooms, quartered
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Peel and slice carrots, quarter mushrooms, mince garlic, and peel pearl onions if fresh.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per batch until browned on all sides. Transfer browned beef to the slow cooker.
  3. In the same skillet, sauté carrots, pearl onions, and mushrooms for 4-5 minutes until they start to soften and color. Add minced garlic for the last minute. Transfer vegetables to the slow cooker.
  4. Stir tomato paste into the skillet and cook for 1-2 minutes. Sprinkle flour over the mixture and stir to avoid lumps. Slowly whisk in red wine and beef broth, scraping browned bits from the pan. Simmer until slightly thickened, about 3-4 minutes.
  5. Pour the sauce over beef and vegetables in the slow cooker. Add thyme sprigs and bay leaf. Stir gently to combine. Adjust salt and pepper to taste.
  6. Cover and cook on low for 6-8 hours until beef is fork-tender and sauce is rich and thick. Alternatively, cook on high for 3-4 hours for a quicker option.
  7. Remove thyme sprigs and bay leaf. Stir the stew gently. If sauce is too thin, thicken with a cornstarch slurry heated briefly on the stove. Serve warm with crusty bread or creamy mashed potatoes.

Notes

Browning the beef is essential for deep flavor. Avoid overcrowding the pan to prevent steaming. Use frozen pre-peeled pearl onions for convenience. If sauce is too thin, thicken with cornstarch slurry. For a glossy finish, stir in a small pat of butter at the end. Can be cooked on high for 3-4 hours if short on time but texture will be less tender. Leftovers store well in fridge for 3 days or freeze up to 2 months.

Nutrition

Keywords: beef bourguignon, slow cooker, French stew, easy dinner, restaurant-style, beef stew, cozy meal, pearl onions, mushrooms, red wine

Find it online: https://gleamgulp.com/perfect-restaurant-style-beef-bourguignon-for-two-slow-cooker-recipe-easy-and-delicious/