Slow Cooker Beef Bourguignon – A Rich, Hearty Classic Made Easy

Tender chunks of beef simmered in a deep red wine sauce with smoky bacon, caramelized onions, earthy mushrooms, and aromatic herbs—this Slow Cooker Beef Bourguignon brings the soul-warming elegance of French countryside cooking straight to your kitchen. Traditionally a labor-intensive dish, we’ve simplified it for modern life without sacrificing flavor.

With just 30 minutes of prep and 8 hours of hands-off cooking, you’ll come home to a meal that tastes like it was made all day. Perfect for chilly evenings, dinner parties, or impressing guests with minimal effort.

Why You’ll Love This Recipe

This isn’t just another stew—it’s comfort food elevated. Inspired by Julia Child’s classic but adapted for the slow cooker, this version delivers all the depth and richness of traditional boeuf bourguignon with none of the stress.

Perfect for:

• Cold-weather meals and Sunday suppers
• Fans of pot roast, stews, or red wine sauces
• Make-ahead dinners (it reheats beautifully!)
• Serving over mashed potatoes, egg noodles, or crusty bread

Ingredients

For the Savory Base

• 2 lbs (900g) beef chuck, cut into 1-inch cubes (well-marbled for tenderness)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

For Flavor & Depth

• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 carrots, sliced into rounds
• 3 cloves garlic, minced
• 2 tbsp tomato paste

For the Wine-Infused Sauce

• 2 cups (480ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)
• 2 cups (480ml) beef broth (low-sodium preferred)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme (or 4 sprigs fresh thyme)
• 2 bay leaves

For the Final Touch

• 8 oz (225g) mushrooms, quartered (cremini or button)
• ¼ cup (30g) all-purpose flour (for thickening)
• 2 tbsp fresh parsley, chopped (for garnish)

• Add ½ cup frozen pearl onions in the last hour
• Stir in 1 tsp balsamic vinegar at the end for brightness
• Serve with a sprinkle of grated Parmesan

Step-by-Step Instructions

1. Season & Sear the Beef

• Pat beef cubes dry with paper towels (for better browning).
• Season generously with salt and pepper.
  In a large skillet over medium-high heat:
• Heat olive oil until shimmering.
• Brown beef in batches (don’t overcrowd), about 3–4 minutes per side.
• Transfer seared beef to the slow cooker as done.

2. Cook the Bacon & Veggies

Using the same skillet:

• Add chopped bacon and cook until crisp (~5 mins). Remove and add to slow cooker.
• Add onion and carrots; sauté 5 minutes until softened.
• Stir in garlic and tomato paste; cook 1 minute until fragrant.

3. Deglaze with Wine

• Pour in red wine, scraping up all the browned bits from the bottom of the pan—this is flavor gold!
• Simmer 2–3 minutes to reduce slightly.
• Transfer entire mixture to the slow cooker.

4. Build the Stew

To the slow cooker, add:

• Beef broth
• Worcestershire sauce
• Thyme
• Bay leaves

Stir gently to combine.
Top with seared beef and bacon.

5. Slow Cook to Tenderness

• Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours).
• Beef should be fork-tender and easily pull apart.

6. Add Mushrooms & Thicken

• About 30 minutes before serving, stir in mushrooms.
• In a small bowl, mix flour with ¼ cup water to make a smooth slurry.
• Stir slurry into the stew.
• Continue cooking uncovered for 30 minutes to thicken the sauce.

7. Serve & Savor

• Discard bay leaves and any thyme stems.
• Taste and adjust seasoning with salt and pepper.
• Garnish with chopped fresh parsley.

Serve hot with:

• Creamy mashed potatoes or buttered egg noodles
• Crusty baguette for soaking up sauce
• A glass of red wine—the same kind you cooked with

You Must Know

• Use chuck roast —its marbling melts into tenderness during slow cooking.
• Don’t skip searing —it creates layers of flavor no slow cooker can replicate alone.
• Tastes better the next day? Absolutely. Flavors deepen overnight.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat in a skillet over medium-low heat, stirring often. Microwave works but may separate.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the slow cooker insert.
• Great for potlucks—bring the whole dish!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Burgundian French cuisine and modern American comfort cooking, this recipe celebrates how simple ingredients—beef, wine, vegetables—can become something deeply satisfying. Found at holiday tables, creative kitchens, and cozy homes alike, it honors the joy of sharing food made with love.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
• Want more veggies? Add celery, leeks, or parsnips with the carrots.
• Make ahead: Assemble unbaked stew and refrigerate overnight. Cook when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen beef?
A: Not recommended—thaw first for even cooking and proper browning.

Q: Why did my sauce turn out thin?
A: Likely not thickened enough. Use flour slurry or simmer uncovered longer.

Q: Is this gluten-free?
A: Only if using GF flour and verifying all ingredients (especially Worcestershire).

Q: Can I make it in a Dutch oven?
A: Absolutely! Follow same steps on stove/oven at 325°F for 2.5–3 hrs.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (in some broths), wheat (in flour, Worcestershire), eggs (in some processed meats).
Gluten-free option: Use certified GF flour and verify all ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths, sauces, and bacon.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 420
• Fat: 24g
• Saturated Fat: 8g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 6g
• Protein: 32g
• Sodium: 780mg

This stew doesn’t shout. It simmers quietly in the crockpot, fragrant and inviting, saying everything a great meal should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with wine, warmth, and someone who says, “Let’s make it together.”