Print

Slow Cooker Beef Bourguignon Recipe with Buttery Egg Noodles Easy and Cozy

slow cooker beef bourguignon - featured image
Print Recipe

A comforting and easy slow cooker beef bourguignon paired with buttery egg noodles, perfect for cozy nights and busy days. This recipe transforms tough beef cuts into tender, flavorful goodness with minimal hands-on time.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1 ½-inch cubes
  • 2 tablespoons unsalted butter (for browning beef)
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups dry red wine (or beef broth with a splash of balsamic vinegar for non-alcoholic)
  • 1 cup beef broth
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 8 ounces button mushrooms, sliced
  • Salt and freshly ground black pepper, to taste
  • 12 ounces egg noodles
  • 3 tablespoons unsalted butter (for noodles)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Trim excess fat from the beef chuck roast and cut into 1 ½-inch cubes. Pat dry with paper towels.
  2. Season beef cubes generously with salt and pepper.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. In batches, sear beef cubes until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
  4. In the same skillet, add diced onion and sliced carrots. Cook for 5 minutes until softened, stirring occasionally.
  5. Add minced garlic and tomato paste; cook for 1-2 minutes until fragrant and tomato paste darkens slightly.
  6. Pour in red wine, scraping up browned bits from the pan. Simmer for 3 minutes to reduce slightly.
  7. Transfer seared beef, sautéed vegetables, wine mixture, beef broth, thyme, and bay leaves to the slow cooker. Stir gently to combine. Add salt and pepper to taste.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is fork-tender and sauce thickened. If sauce is too thin near the end, remove lid and cook on high for 30 more minutes.
  9. About 30 minutes before beef is done, heat remaining 1 tablespoon butter in a pan over medium heat. Sauté mushrooms until browned and softened, about 7-8 minutes. Stir mushrooms into slow cooker.
  10. While mushrooms cook or near end of beef cooking, bring large pot of salted water to boil. Cook egg noodles according to package instructions until al dente (about 7-8 minutes). Drain and toss with 3 tablespoons melted butter.
  11. Remove bay leaves from beef bourguignon. Adjust seasoning if needed. Serve beef over buttery egg noodles and garnish with fresh parsley if desired.

Notes

Do not skip searing the beef to develop flavor. Avoid overcrowding the pan when searing. If sauce is too thin, cook uncovered on high for 30 minutes at the end. Sauté mushrooms separately to prevent sogginess. Adjust seasoning after cooking as slow cooking mellows flavors. For gluten-free, substitute egg noodles with gluten-free pasta or mashed cauliflower for low-carb.

Nutrition

Keywords: slow cooker beef bourguignon, beef stew, buttery egg noodles, cozy dinner, slow cooker recipes, French cuisine, comfort food

Find it online: https://tomyumy.com/slow-cooker-beef-bourguignon-recipe-with-buttery-egg-noodles-easy-and-cozy/