Slow Cooker Beef Bourguignon Recipe

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

Red wine: Adds depth and richness to the dish.

Beef broth: Provides a savory base for the stew.

Carrots: Adds sweetness and texture.

Pearl onions: Small, sweet onions that enhance the flavor.

Garlic: Adds aromatic depth.

Tomato paste: Thickens the sauce and adds umami.

Thyme: A herb that adds earthy notes.

Olive oil: Used for browning the beef.

Salt: Enhances all the flavors.

Pepper: Adds a hint of spice.

When browning the beef in the skillet, make sure not to overcrowd the pan. Overcrowding will cause the meat to steam rather than sear, preventing the development of a rich, caramelized crust. This crust is essential for adding depth of flavor to the Bourguignon. Work in batches and give each piece of beef enough space to brown properly.

• 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 slightly lighter flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked, making them a good alternative.

• pearl onions - Substitute with shallots: Shallots offer a similar mild onion flavor and can be used in place of pearl onions.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less potent.

• tomato paste - Substitute with ketchup: Ketchup can be used as a substitute for tomato paste, though it is sweeter and less concentrated.

• thyme - Substitute with oregano: Oregano has a different but complementary flavor profile that can work well in this dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Allow the beef bourguignon to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the beef bourguignon to airtight containers. For best results, use containers that are the right size to minimize air space.
• Label the containers with the date of preparation. This ensures you keep track of how long the beef bourguignon has been stored.
• Store the containers in the refrigerator if you plan to consume the beef bourguignon within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the airtight containers in the freezer. The beef bourguignon can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the beef bourguignon in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the beef bourguignon on the stovetop over medium heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). Alternatively, you can reheat it in the microwave, stirring every few minutes to ensure even heating.
• If the beef bourguignon appears too thick after reheating, add a splash of beef broth or red wine to achieve the desired consistency.
• Avoid reheating the beef bourguignon multiple times, as this can degrade the quality and safety of the dish. Reheat only the portion you plan to consume.

• Stovetop Method:

  1. Place the leftover beef bourguignon in a saucepan or pot.
  2. Add a splash of beef broth or water to prevent it from drying out.
  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 with foil to retain moisture.
  4. Bake for 20-30 minutes, or until heated through.

• Microwave Method:

  1. Place the leftovers in a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap with 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 to 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 warmed through.

• 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.

• Skillet: Use this to brown the beef and sauté the garlic and tomato paste.

• Slow cooker: This is where the beef bourguignon will cook slowly over 8 hours.

• Tongs: Handy for turning and transferring the beef cubes from the skillet to the slow cooker.

• Wooden spoon: Ideal for stirring the garlic and tomato paste in the skillet and scraping up browned bits.

• Measuring cups: Essential for measuring out the red wine, beef broth, and other ingredients accurately.

• Chef's knife: Use this to cut the beef chuck into 1-inch cubes and slice the carrots.

• Cutting board: Provides a safe surface for cutting the beef and vegetables.

• Garlic press: Convenient for mincing the garlic cloves quickly.

• Mixing bowl: Useful for holding the beef cubes before browning them in the skillet.

• Ladle: Perfect for serving the finished beef bourguignon from the slow cooker.

Pre-cut the vegetables: Save time by using pre-sliced carrots and pearl onions from the store.

Use pre-minced garlic: Opt for pre-minced garlic to skip the chopping step.

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

One-pot method: Use the same skillet for browning the beef and preparing the wine mixture to minimize cleanup.

Prep ahead: Cut the beef and measure out ingredients the night before to streamline morning prep.