Let’s walk through making this classic stew the easy way:

1. Brown the Beef:

• Pat the beef chuck cubes dry with paper towels (this helps with browning). Season generously with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat until shimmering.
• Add the beef cubes in a single layer (work in batches if necessary to avoid overcrowding). Brown the beef well on all sides.
• Transfer the browned beef to the insert of your slow cooker.

2. Sauté Aromatics:

• In the same skillet (don’t wipe it out), add the chopped onion. Sauté over medium heat until softened and lightly browned, about 5 minutes.
• Add the minced garlic and sauté for another minute until fragrant.
• Transfer the sautéed onion and garlic to the slow cooker with the beef.

3. Combine Ingredients in Slow Cooker:

• Add the sliced carrots, quartered mushrooms, red wine, beef broth, tomato paste, dried thyme, and bay leaf to the slow cooker.
• Stir everything gently to combine. Season lightly with salt and pepper (you can adjust more later). Ensure the liquid mostly covers the beef and vegetables.

4. Slow Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours, until the beef is fork-tender.

5. Finish and Serve:

• Once the cooking time is complete, remove and discard the bay leaf.
• Skim off any excess fat from the surface if desired. Taste the gravy and adjust seasoning with more salt and pepper if needed.
• Ladle the hot Beef Bourguignon into bowls. Garnish with chopped fresh parsley. Serve immediately.

The slow cooker does the hard work of tenderizing the beef