Q1: Why is my beef tough?

The number one culprit is almost always under-cooking or cooking it too fast on High. A tough cut like chuck roast needs a long, slow, and moist braise to become tender. If your roast is tough, the simple answer is that it just needs more time on LOW.

Q2: Can I make this in a Dutch oven instead of a slow cooker?

Yes, absolutely! A Dutch oven is the traditional and perfect vessel for this recipe. Simply follow all the steps to sear your beef and to build your sauce in the Dutch oven. Then, you can cover the pot and braise it in a low, 325°F oven for about 3-4 hours, until it is fork-tender.

Q3: Can I use a different cut of beef?

Yes! If you can't find a chuck roast, this recipe is also fantastic with a brisket or a bottom round roast.

Q4: Do I really have to brown the meat?

Yes, absolutely! This is the non-negotiable step that builds the foundation of your flavor. The deep, caramelized crust you get from searing the meat (the Maillard reaction) is what gives the stew its rich, "beefy" flavor.

Q5: What is the best red wine to use?

A good rule of thumb is to only cook with a wine you would also enjoy drinking! A dry red wine is best. A Burgundy (which is a Pinot Noir), a Cabernet Sauvignon, or a Merlot would all be fantastic choices.

Slow-Cooker Beef Bourguignon (A Cozy French Classic!)

A classic recipe for Beef Bourguignon, a traditional French stew, adapted for the slow cooker for an easy, comforting meal. This dish features tender, boneless chuck roast slow-braised for hours in a rich sauce made from red wine, chicken broth, and tomato paste. The stew is loaded with savory flavors from bacon, sautéed mushrooms, carrots, garlic, and pearl onions, and is finished with a sprinkle of the crispy bacon.

Author: Grace

Ingredients

6 bacon slices, cut into 1/2-in. pieces
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-in. cubes
2 tsp. kosher salt
1 1/2 tsp. black pepper
1 1/2 cups diagonally sliced carrots
1 (8-oz.) pkg. button mushrooms, quartered
3 garlic cloves, chopped
3 Tbsp. all-purpose flour
1 cup dry red wine
1 Tbsp. tomato paste
1 cup chicken broth
1 1/2 cups frozen pearl onions
4 thyme sprigs
Fresh thyme leaves (optional, for garnish)

Instructions

Cook the bacon in a large skillet over medium heat for 6 to 8 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons of hot drippings in the skillet. Crumble the bacon.
Sprinkle the beef with salt and pepper.
Add half of the beef to the skillet and increase the heat to medium-high. Cook, stirring, for 6 to 9 minutes, until browned on all sides. Transfer the beef to a 5-quart slow cooker. Repeat with the remaining beef.
Add the carrots and mushrooms to the skillet; cook, stirring occasionally, for 4 to 5 minutes, until lightly browned. Stir in the garlic and cook for 30 seconds.
Stir in the flour and cook, stirring constantly, for 1 minute.
Add the red wine and tomato paste; cook, stirring constantly, for 2 minutes.
Stir in the chicken broth, and bring the mixture to a boil, stirring constantly.
Transfer the vegetable and sauce mixture to the slow cooker. Add the pearl onions and thyme sprigs.
Cover the slow cooker and cook on LOW for about 8 hours, until the beef is very tender.
Discard the thyme sprigs. Skim any excess fat from the top of the stew.
Divide the beef mixture evenly among 6 bowls; sprinkle with the crumbled bacon and, if desired, fresh thyme leaves. Serve warm.

Notes

This is a slow-cooker version of the classic French stew, making it largely hands-off for the long cooking time.
Searing the beef in batches and building the sauce in the same skillet used for the bacon are key steps for developing deep, rich flavors.
The crispy bacon is reserved and used as a garnish at the end, providing a nice textural contrast to the tender stew.
This dish is a perfect, hearty meal for a cold day or a special occasion.

Find it online: https://www.eatswithsoul.com/slow-cooker-beef-bourguignon/