Ingredients
3 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 1/2 cups dry red wine (such as Pinot Noir or Merlot)
1 1/2 cups beef broth (low-sodium preferred)
3 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil (optional, for browning if desired)
1 large yellow onion, chopped
3 large carrots, peeled and sliced into 1/2-inch pieces
8 ounces cremini or white mushrooms, halved or quartered
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons unsalted butter (optional, for richness)
2 tablespoons chopped fresh parsley, for serving (optional)
Directions
Place the raw beef chuck cubes in a large bowl and season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Toss to coat and set aside while you prepare the mixture.
In a medium mixing bowl or large measuring cup, whisk together the red wine, beef broth, tomato paste, minced garlic, thyme, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper until the tomato paste is fully dissolved. This is your one mixture that will flavor the entire dish.
Add the chopped onion, sliced carrots, and mushrooms to the bottom of a 6-quart slow cooker, spreading them out in an even layer to create a bed for the meat.
Place the seasoned raw beef chuck cubes on top of the vegetables in the slow cooker, spreading them out but keeping them in a single layer as much as possible.
Slowly drizzle the prepared red wine and broth mixture evenly over the raw beef chuck and vegetables in the slow cooker, making sure all the meat gets moistened. It should look like the beef is just nestled in a flavorful bath.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the vegetables are soft.
About 20 minutes before serving, stir together the cornstarch and cold water in a small bowl to make a slurry. Gently stir the slurry into the slow cooker, mixing it into the cooking liquid. If using, stir in the butter for extra richness. Cover and cook on HIGH for another 15 to 20 minutes, or until the sauce has slightly thickened.
Taste the beef bourguignon and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, sprinkle with chopped fresh parsley if you like, and serve hot with your favorite side.