Slow Cooker Beef Bourguignon brings together meltingly tender beef , red wine, mushrooms, carrots, and smoky bacon. The rustic and hearty French stew is simple to make but tastes incredibly rich and flavourful.
Beef Bourguignon has always been one of those dishes that feels impressive even though it relies on very humble ingredients.
When I make it in the slow cooker, the process becomes even simpler, and the payoff is just as satisfying.
I love that I can sear the beef, sauté the bacon, and then let everything meld together in the pot while I go about my day.
The slow heat breaks down the beef until it is fork tender. The vegetables soften without falling apart. The wine reduces into a glossy sauce that tastes rich without feeling heavy.
The flavors are layered but familiar. The bacon adds smokiness. The mushrooms add earthiness. The carrots give natural sweetness. The onions mellow into the sauce. The thyme and bay leaf bring balance.
There is something comforting about a recipe that lets you do the work at the beginning and then rewards you hours later with a meal that feels like it required careful tending.
This slow cooker approach gives you that experience without needing to stand over a pot.
This makes it ideal for busy weekends, winter nights, or evenings when you want dinner to feel a little more special with minimal effort.
Serve it up with some crusty bread or make a batch of Outback Steakhouse Bread to mop up all that beautiful red wine sauce.
Jump to:
What is Beef Bourguignon?
Beef Bourguignon is a classic French beef stew cooked slowly in red wine, beef broth, and aromatics. It usually includes beef chuck, bacon, mushrooms, carrots, onions, garlic, and herbs like thyme and bay leaf.
The long cooking time creates tender beef and a rich, deeply flavored sauce.
It comes from the Burgundy region of France, where red wine is a central part of the cuisine. Traditionally, Burgundy wine is used for the stew, which is why it has its name.
In simple terms, it is a hearty, slow cooked beef dish with a glossy red wine sauce and vegetables.
Why You'll Love This Recipe
- Slow cooker beef bourguignon offers deep flavor without the need to watch over it like the stovetop version.
- The long cooking time guarantees tender beef.
- Red wine and bacon create a rich, savory broth that feels luxurious.
- The dish suits meal prep because the flavors improve over time.
- This recipe uses accessible ingredients that are easy to find year round.
- It works well for both weeknight dinners and special occasions.
- You can serve it with many sides, which makes the dish flexible.
- The slow cooker gives consistent results with very little attention needed.
- This recipe is freezer friendly, which is ideal for batch cooking.
Ingredients
You only need simple pantry ingredients for this recipe!
- Beef chuck. This is the best cut for slow cooking because it becomes tender and soaks up the sauce. You can substitute beef brisket or stewing beef if needed.
- Salt and pepper. These help season the beef before browning and build the base of the flavor.
- Butter. Butter adds richness and helps brown the bacon and beef without burning.
- Bacon lardons. Bacon adds smokiness and depth to the stew. Streaky bacon or pancetta works well as substitutes.
- Red wine. A dry red wine gives acidity and depth. Burgundy is traditional, but any good drinking wine works.
- Flour. This helps thicken the sauce as it cooks. Cornflour can work in a pinch, but flour gives better texture.
- Mushrooms. Mushrooms bring earthy flavor and absorb the sauce beautifully. Any firm mushroom variety works.
- Carrots. Carrots add sweetness and color to the stew. Parsnips can be used if you prefer their lighter flavor.
- Pearl onions. These onions soften and impart natural sweetness. Small shallots are a good substitute.
- Beef broth. Broth deepens the meatiness of the sauce. A lower sodium broth keeps the salt level balanced.
- Tomato paste. This paste provides body and a subtle acidity that rounds out the sauce.
- Garlic. Garlic adds aroma and warmth to the stew. You can add more if you prefer a stronger garlic flavor.
- Thyme sprigs. Fresh thyme adds gentle herbal notes. Dried thyme can be used sparingly.
- Bay leaf. Bay leaf rounds out the flavors and adds an earthy undertone.
See the recipe card for quantities and method.
How to make slow cooker beouf bourguignon
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Sprinkle the beef cubes with salt and pepper and set aside.
Chop the carrots and mushrooms, and peel the mini onions.
Heat the butter in a large skillet over a medium/high heat.
Add the bacon lardons and cook for about 5 minutes or until cooked and getting crispy. Pour the lardons into the slow cooker, but leave the fat in the skillet.
Add the beef to the skillet with the bacon fat, but don't overcrowd the pan (cook in batches if necessary), and sear for 4 minutes on each side until browned. Transfer to the slow cooker.
Add the red wine to the skillet, and let it bubble and reduce slightly. Whisk in the flour for a minute. Pour into the slow cooker.
Stir the mushrooms, carrots, onions, beef broth, tomato paste, garlic, into the slow cooker. Add the thyme sprigs and bay leaves.
Cook on LOW for 8-9 hours or HIGH for 4-5 hours, until tender.
Serving Suggestions
- Serve over mashed potatoes. For extra richness, try Truffle Mashed Potatoes.
- Spoon over buttered egg noodles.
- Pair with creamy polenta.
- Serve alongside crusty bread to soak up the sauce.
- Serve with roasted garlic potatoes or Hasselback Fingerling Potatoes.
- Add a simple green salad for balance.
- Serve with sautéed green beans or Arkansas Green Beans.
- Plate with a side of roasted Brussels sprouts. Or try Boursin Brussels Sprouts, Cheesy Brussels Sprouts or Roasted Parmesan Brussels Sprouts.
More Slow Cooker Recipes
Storage, Freezing, Make Ahead Advice
Leftovers store well in the fridge for up to four days. The flavors develop further, which makes this an excellent make-ahead option. Reheat gently on the stove or in the microwave with a splash of water if the sauce thickens too much.
To freeze, cool completely and portion into airtight containers. Freeze for up to three months. Thaw in the fridge overnight before reheating.
If you want to prep ahead, complete all the browning steps the night before. Store the browned beef, cooked bacon, and reduced wine mixture together. In the morning, add everything to the slow cooker with the vegetables and broth.
Recipe Tips
- Do not skip browning the beef because it adds important flavor.
- Deglaze the skillet fully so all the browned bits make it into the slow cooker.
- Remove the lid for the last half hour if you want the sauce to thicken naturally.
FAQs
You can replace the wine with extra beef broth and a tablespoon of balsamic vinegar for acidity.
Beef chuck works best because it becomes tender during long cooking.
Let it cook uncovered for the final 30 minutes or whisk in a small slurry of cornstarch and water.
Be sure to subscribe to my free Newsletter and follow me on Facebook and Pinterest for more tasty recipes!
📖 Recipe
Slow Cooker Beef Bourguignon
Equipment
- Crockpot / Slow Cooker
Ingredients
- 2 lb beef chuck cubed
- ½ teaspoon each salt and pepper
- 2 tablespoons butter
- ¾ cup bacon lardons or streaky bacon cut into cubes
- 2 cups red wine
- 3 tablespoons plain flour
- 2 cups mushrooms halved or quartered if large
- 3 carrots cut into chunks
- 12 pearl onions peeled
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 2 thyme sprigs
- 2 bay leaf
Instructions
- Sprinkle the beef cubes with salt and pepper and set aside.
- Chop the carrots and mushrooms, and peel the pear onions.
- Heat the butter in a large skillet over a medium/high heat, then add the bacon lardons and cook for about 5 minutes or until cooked and getting crispy. Add the lardons to the slow cooker, but leave the fat in the skillet.
- Add the beef to the skillet with the bacon fat, but don't overcrowd the pan (cook in batches if necessary), and sear for 4 minutes on each side until browned. Transfer to the slow cooker.
- Add the red wine to the skillet, and let it bubble and reduce slightly. Whisk in the flour for a minute. Pour into the slow cooker.
- Stir the mushrooms, carrots, onions, beef broth, tomato paste, garlic, into the slow cooker. Add the thyme sprigs and bay leaves.
- Cook on LOW for 8-9 hours or HIGH for 4-5 hours, until tender.
- Tip: Remove the lid for the last 30 minutes if you want sauce to thicken more.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments