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Bird's-eye view of beef chunks, carrots, mushrooms, and pearl onions in a glossy brown sauce with red wine vinegar and Dijon mustard.

Slow Cooker Beef Bourguignon

Tender beef, mushrooms, and pearl onions in a rich, wine-infused sauce, slow-cooked in this classic French stew.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 380
Ingredients Method

Ingredients
  

  • 2-2.5 lb beef chuck or stew meat cut into cubes
  • 2 tbsp ghee (or olive oil)
  • 1 large white onion diced (about 1.5 cups)
  • 3 carrots peeled and sliced (about 1.5 cups)
  • 8 oz white mushrooms sliced
  • 2 cups beef broth split
  • 1/4 cup white wine vinegar
  • 1 tbsp minced garlic
  • 2.5 tbsp Dijon mustard
  • 1.5 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 2 tbsp arrowroot flour
  • 2 tbsp water
  • 1.5 cups pearl onions (frozen acceptable)
  • Optional but recommended: 1/2 cup 100% pomegranate juice

Method
 

  1. Sear the Beef:

    In a large skillet over medium-high heat, warm the ghee. While it heats, pat the beef dry and season with salt and pepper. Once the ghee is hot, add the beef in a single layer and sear each side for 2-4 minutes. Work in batches if needed to avoid crowding.

  2. Deglaze the Skillet:

    Transfer the seared beef directly to the slow cooker to retain juices. After all beef is seared, reduce the heat and pour 1 cup of beef broth into the skillet to deglaze. Scrape up the browned bits, then pour the liquid into the slow cooker.

  3. Cook in Slow Cooker:

    Add all remaining ingredients except arrowroot flour, water, and pearl onions to the slow cooker. Cover and cook on low for 7-8 hours or on high for 5-6 hours.

  4. Thicken Sauce with Slurry:

    30 minutes before serving, whisk together arrowroot flour and water in a small bowl until smooth. Pour this slurry into the slow cooker and stir to thicken the sauce. Then add the pearl onions, stir, and cover for the final 30 minutes, until the onions are translucent and the sauce has thickened.

  5. Serve the Stew:

    Serve over cauliflower mash, mashed potatoes, or enjoy as a stew on its own.