Why You’ll Love This Recipe
Slow Cooker Beef Bourguignon is a hearty and comforting French classic made easy with a slow cooker. Featuring tender chunks of beef simmered in red wine with garlic, herbs, mushrooms, carrots, and pearl onions, this dish develops deep, rich flavors over several hours. Perfect for cozy dinners or entertaining guests, it brings gourmet taste to your table with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck (cut into chunks)olive oilbacon strips (chopped)yellow onions (chopped)carrots (sliced)garlic cloves (minced)tomato pasteall-purpose flourred wine (Burgundy or Pinot Noir recommended)beef brothbay leavesfresh thymefresh parsley (chopped)pearl onions (peeled)mushrooms (quartered)salt and pepper
directions
In a large skillet, cook bacon until crisp. Transfer to the slow cooker.
In the same skillet, sear the beef chunks in batches until browned on all sides. Transfer to the slow cooker.
Add onions, carrots, and garlic to the skillet and sauté for a few minutes. Stir in tomato paste and cook briefly. Sprinkle with flour and stir until well-coated.
Pour in red wine and deglaze the pan, scraping up browned bits. Add this mixture to the slow cooker along with beef broth.
Add bay leaves and thyme to the slow cooker. Cover and cook on low for 8-10 hours or high for 4-6 hours.
About 30 minutes before serving, add pearl onions and mushrooms to the slow cooker.
Once cooked, remove bay leaves and adjust seasoning with salt and pepper. Garnish with chopped parsley.
Servings and timing
This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 8-10 hours on low or 4-6 hours on highTotal time: 8.5-10.5 hours
Variations
Add potatoes for a more filling stew.
Use pancetta instead of bacon for a different depth of flavor.
Try it with lamb or pork shoulder for a twist on tradition.
For a thicker sauce, mash a few of the vegetables and stir back in.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.This dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use a different cut of beef?
Yes, brisket or stew meat are good alternatives to beef chuck.
Is it necessary to sear the beef?
Searing adds depth of flavor, but if you’re short on time, you can skip it.
Can I make this without wine?
Yes, substitute with more beef broth, but the flavor will be less rich.
What kind of wine is best?
A dry red wine like Burgundy, Pinot Noir, or Cabernet Sauvignon works best.
Can I make this recipe ahead?
Absolutely, it’s even better the next day as flavors continue to develop.
Can I thicken the sauce?
Yes, mix a tablespoon of cornstarch with water and stir in during the last 30 minutes.
What if I don’t have pearl onions?
Chopped regular onions can be used instead.
Do I need to peel the carrots?
Peeling is optional, but it gives a smoother texture.
Can I cook this on the stovetop?
Yes, simmer on low in a Dutch oven for 2-3 hours until the beef is tender.
What sides go well with it?
Mashed potatoes, crusty bread, or buttered noodles pair beautifully.
Conclusion
Slow Cooker Beef Bourguignon brings classic French cuisine to your kitchen in a simple, approachable way. With layers of flavor developed over hours of slow cooking, it’s a dish that impresses without stress. Whether for a special occasion or a comforting weeknight meal, this recipe is sure to become a beloved favorite.
Print
Slow Cooker Beef Bourguignon
- Prep Time: 20 minutes
- Cook Time: LOW 7–8 hours or HIGH 4–5 hours
- Total Time: Approximately 7 hours 20 minutes (LOW)
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooker
- Cuisine: French
- Diet: Low Fat
Description
A rich, comforting French-style beef stew made easy in the slow cooker, featuring tender beef cooked in red wine with mushrooms, bacon, carrots, and aromatic herbs.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1‑inch cubes
- 4 oz (115 g) bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced into 1‑inch pieces
- 8 oz (225 g) mushrooms, halved or quartered
- 2 tbsp tomato paste
- 2 cups (475 ml) dry red wine (Burgundy or Pinot Noir)
- 1 cup (240 ml) beef stock
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh parsley, chopped
- 1 tsp fresh rosemary (or ½ tsp dried)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter (optional, for finishing)
Instructions
- In a large skillet over medium-high heat, cook bacon until crisp. Remove with a slotted spoon and transfer to the slow cooker.
- Season beef cubes with salt and pepper, then brown in batches in the same skillet; transfer browned pieces to slow cooker.
- Add onion and garlic to skillet; sauté until softened, about 3 minutes. Stir in tomato paste and cook 1 minute.
- Deglaze skillet with wine, scraping up browned bits; pour wine mixture into slow cooker.
- Add beef stock, carrots, mushrooms, thyme, rosemary, parsley, and bay leaves to slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
- 30 minutes before serving, mix flour with a little cold water to make a slurry. Stir into slow cooker to thicken sauce.
- Optional: stir in butter for extra richness, then season to taste with salt and pepper. Remove bay leaves before serving.
Notes
- For best flavor, brown beef and bacon well to develop depth.
- Use a full-bodied red wine that you’d enjoy drinking.
- Adjust thickness of sauce with slurry—add more flour or reduce liquid if too thin.
- Can be made a day ahead—flavors improve overnight.
- Serve over mashed potatoes, egg noodles, or crusty bread.