Few meals feel as deeply comforting and indulgently rich as Beef Bourguignon, the French classic known for its tender beef, savory vegetables, and robust red wine gravy. Traditionally simmered for hours on the stovetop, this elegant dish gets a convenient upgrade with the slow cooker, giving you all the depth of flavor with none of the babysitting.
Perfect for cozy Sundays, holiday dinners, or feeding a hungry crowd, this Slow Cooker Beef Bourguignon delivers fork-tender chunks of beef, soft carrots and potatoes, and a velvety sauce infused with red wine, garlic, herbs, and smoky bacon. It’s the kind of meal that tastes even better the next day — if there’s any left.
🛒 Ingredients (U.S. Measurements)
- 2 ½ lbs chuck roast, cut into 2-inch cubes
- ¼ cup all-purpose flour
- Salt and black pepper, to taste
- 6 slices thick-cut bacon, chopped
- 3 carrots, peeled and sliced
- 3 Yukon gold potatoes, peeled and cubed
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (like Pinot Noir or Burgundy)
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup pearl onions (fresh or frozen)
- 8 oz baby bella mushrooms, halved
- 2 tablespoons butter
- Fresh parsley, for garnish
🍷 Instructions
Step 1: Prep and Sear the Beef
Toss beef cubes with flour, salt, and pepper in a large bowl. In a skillet over medium-high heat, cook bacon until crispy. Remove and set aside. In the bacon drippings, sear beef in batches until browned on all sides (about 2–3 minutes per side). This adds rich flavor.
Step 2: Layer in the Slow Cooker
Add carrots, potatoes, and chopped onions to the bottom of your slow cooker. Top with the seared beef and crispy bacon.
Step 3: Mix the Sauce
In the same skillet, sauté garlic for 1 minute. Stir in tomato paste, wine, beef broth, Worcestershire, thyme, rosemary, and bay leaves. Bring to a quick simmer, scraping up browned bits from the pan. Pour mixture into the slow cooker over the beef.
Step 4: Slow Cook
Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is tender and the vegetables are soft.
Step 5: Finish with Mushrooms and Onions
During the last hour of cooking, sauté pearl onions and mushrooms in butter until golden. Stir them into the slow cooker and cook for the final 45–60 minutes.
Step 6: Serve and Garnish
Remove bay leaves. Taste and adjust seasoning. Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes, noodles, or polenta.
🧾 Nutrition Facts (Per Serving – Approx. 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 38g |
| Carbohydrates | 22g |
| Fat | 30g |
| Saturated Fat | 12g |
| Fiber | 4g |
| Sugar | 4g |
| Sodium | 560mg |
Nutrition values vary slightly depending on cut of meat and vegetables used.
💡 Tips & Tricks
- Choose a dry red wine you’d enjoy drinking — it makes a big difference in the flavor.
- Don’t skip the searing! It adds caramelized flavor you won’t get otherwise.
- For a thicker sauce, remove the lid during the last 30 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water).
- Short on time? Skip the searing step, but double the tomato paste and seasonings to add extra flavor.
🔥 Chef’s Extra Touch (From Me to You)
Want to elevate this even further? Add a splash of balsamic vinegar or a teaspoon of Dijon mustard in the last 30 minutes of cooking — it brightens the rich, slow-cooked flavor beautifully. You can also top each bowl with a dollop of sour cream or crème fraîche for a velvety contrast, or serve over garlic mashed potatoes for the ultimate comfort meal.
For a festive twist, serve it in mini bread bowls or puff pastry shells at a holiday dinner — it turns rustic stew into a gourmet presentation.
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