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A delicious Slow Cooker Valentine's Dinner simmers in a crockpot, ready for a romantic and effortless meal.

Slow Cooker Valentine's Beef Bourguignon

This Slow Cooker Valentine's Beef Bourguignon recipe delivers a restaurant-quality, rich, flavorful, and tender dish perfect for a romantic dinner. The key is searing the beef for flavor, balancing acidity, and using a beurre manié to thicken the sauce, all while minimizing hands-on time.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Beef chuck, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 1 large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 8 oz Cremini mushrooms, quartered
  • 4 cloves Garlic, minced
  • 1 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1/2 tsp Dried rosemary
  • 1/4 tsp Black pepper
  • Salt to taste
  • 2 cups Beef broth
  • 2 tbsp All-purpose flour
  • 2 tbsp Butter
  • 12 oz Pearl onions, peeled
  • 4 strips Bacon, cooked and crumbled
  • Fresh parsley, chopped for garnish
  • Mashed potatoes or egg noodles for serving

Equipment

  • Slow cooker
  • large skillet
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • small bowl
  • whisk
  • Ladle

Method
 

  1. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Transfer the seared beef to the slow cooker.
  2. Sauté the Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the mushrooms and garlic and cook for another 3-5 minutes, until the mushrooms are browned.
  3. Build the Flavor Base: Stir in the tomato paste, thyme, rosemary, and black pepper. Cook for 1 minute, stirring constantly.
  4. Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
  5. Combine Ingredients in the Slow Cooker: Pour the wine mixture and beef broth over the beef in the slow cooker. Stir well to combine.
  6. Slow Cook: Cover and cook on low for 7-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
  7. Thicken the Sauce: In a small bowl, whisk together the flour and butter to form a beurre manié. Stir the beurre manié into the slow cooker during the last 30 minutes of cooking time.
  8. Add Pearl Onions: Add the peeled pearl onions to the slow cooker during the last hour of cooking time.
  9. Serve: Ladle the Beef Bourguignon over mashed potatoes or egg noodles. Garnish with crumbled bacon and fresh parsley. Serve immediately.

Notes

For best results, sear the beef in batches to avoid overcrowding the pan. Use a good quality dry red wine for the most flavorful sauce. Adding the pearl onions towards the end prevents them from becoming mushy. If you don't have pearl onions, you can use frozen small onions. If cooking on high, check the tenderness of the beef after 3 hours. Store leftovers in the refrigerator for up to 3 days.