A thick rich version of stew made even more delicious with red wine, this Slow Cooker Beef Bourguignon is a meal perfect for slowing down to enjoy! I’ve created this recipe for two so it’s perfect for a date night or quite night at home, but can also be doubled for a larger family.
Beef Bourguignon is a flavorful stew made with beef, vegetables, and red wine.
Chuck roast simmers all day in the slow cooker and is made tender in the process. Add in a few simple spices, garlic, and onion and you have everything you need to create a rich and flavorful dish that’s sure to please everyone at your table.
Bacon adds a nice smoky flavor to my Slow Cooker Beef Bourguignon and gives it a little something extra. Honestly… what dish isn’t improved with bacon?
Ingredients You’ll Need To Make Beef Bourguignon {for two} In The Slow Cooker …
- thick cut bacon
- chuck roast
- dried thyme
- salt
- pepper
- carrots
- baby potatoes
- yellow onion
- jarred minced garlic
- red wine
- beef broth
- tomato paste
- tapioca pearls
How To Make Beef Bourguignon For 2 in the Slow Cooker:
- Heat a skillet over medium high heat and add bacon
- Cook, stirring often, until browned
- Remove bacon to slow cooker
- Season beef with thyme, salt and pepper and cook in same skillet with remaining bacon drippings
- Cook 3-4 minutes on each side until browned
- Transfer to slow cooker
- Add carrots, potatoes, onions and garlic
- Mix together wine, broth, tomato paste and tapioca pearls
- Pour over beef
- Cover and cook on high for 2-3 hours or low for 4-6
- Serve with crusty bread or as desired
Pro Tips…
You can use stew meat if preferred. The meat will get tender while slow cooking.
Tapioca pearls are a great way to thicken sauces without adding a gritty texture. If you can’t find them, you can use flour or cornstarch mixed with some water then stirred into the sauce.
When cooking with wine, use something you’d enjoy drinking as well.
You can use baby carrots instead of regular carrots for quicker meal prep, but you’ll find regular carrots to be more flavorful and sweeter.
Enjoy my other beef stews: Slow Cooker Beef Stew and Slow Cooker Pot Roast.
Slow Cooker Beef Bourguignon For 2
A thick rich version of stew made even more delicious with red wine, this Slow Cooker Beef Bourguignon is a meal perfect for slowing down to enjoy! I’ve created this recipe for two so it’s perfect for a date night or quite night at home, but can also be doubled for a larger family.
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Servings: 2
Calories: 780kcal
Ingredients
- 2 slices thick cut bacon (chopped)
- 1 pound chuck roast (cut into 1 inch cubes)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 large carrots (sliced about 1/2 inch thick)
- 8 oz baby potatoes (halved)
- 1 small yellow onion (quartered)
- 1 teaspoon jarred minced garlic
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon tapioca pearls
Instructions
- Heat a skillet over medium high heat and add bacon
- Cook, stirring often, until browned
- Remove bacon to slow cooker
- Season beef with thyme, salt and pepper and cook in same skillet with remaining bacon drippings
- Cook 3-4 minutes on each side until browned
- Transfer to slow cooker
- Add carrots, potatoes, onions and garlic
- Mix together wine, broth, tomato paste and tapioca pearls
- Pour over beef
- Cover and cook on high for 2-3 hours or low for 4-6
- Serve with crusty bread or as desired
Notes
-
Can use stew meat if preferred
-
Substitute flour or cornstarch mixed with some water for tapioca pearls
-
When cooking with wine, use something you’d enjoy drinking as well
-
Baby carrots can be substituted for regular carrots
Nutrition
Calories: 780kcal | Carbohydrates: 41g | Protein: 53g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 1053mg | Potassium: 1767mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10342IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 7mg
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This is such a great recipe. I had to laugh when you suggested using a red wine that I like to drink. I had to ask the liquor department supervisor at the grocery store which one to use – you see I don’t drink but I do cook with wine in a lot of dishes. He suggested a Cabernet Sauvignon from the Alexander Valley that I purchased in something called a split and I used that. It worked perfectly. Thanks for a great recipe.
Awesome! So glad he could help and so glad you loved it!