If you’re craving a meal that feels like a warm hug on a chilly evening, this Slow Cooker Beef Bourguignon Recipe is exactly what you need. Tender chunks of beef, slow-cooked to perfection with rich red wine, savory bacon, and hearty vegetables come together effortlessly in your slow cooker. The result is a deeply flavorful, comforting stew that’s both rustic and elegant. Whether you’re new to French cuisine or a seasoned home cook, this recipe offers a wonderfully hands-off way to enjoy one of France’s most beloved dishes with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
Crafting an unforgettable Slow Cooker Beef Bourguignon Recipe begins with simple yet essential ingredients. Each element plays a vital role—from the robust beef chuck that becomes melt-in-your-mouth tender to the vibrant carrots and earthy mushrooms that brighten every bite. Let’s take a look at these basics and how they bring this classic together.
- Beef chuck, 2.5 lbs: Well-marbled for juicy, tender meat after slow cooking.
- Olive oil, 2 tablespoons: For searing the beef and building rich flavor.
- Salt and black pepper: Simple seasonings that bring out the natural taste of all ingredients.
- Bacon, 4 slices chopped: Adds smokiness and depth.
- Onion, 1 large chopped: Provides sweetness and texture.
- Garlic, 3 cloves minced: Essential aromatic for that irresistible aroma.
- Tomato paste, 3 tablespoons: Boosts umami and thickens the sauce.
- Red wine, 2 cups: Pinot Noir or Burgundy for authentic richness.
- Beef broth, 2 cups: Adds hearty, savory depth.
- Worcestershire sauce, 1 tablespoon: Enhances savory complexity.
- Dried thyme, 1 teaspoon: Classic herb that complements beef beautifully.
- Bay leaves, 2: Infuse subtle earthy notes.
- Carrots, 4 large sliced: Sweetness and vibrant color.
- Baby potatoes, 1 lb halved: Creamy texture when cooked through.
- Mushrooms, 8 oz halved: Earthy flavor and meaty texture.
- Cornstarch, 2 tablespoons (optional): For thickening the stew if desired.
- Water, 2 tablespoons (optional): To mix with cornstarch for thickening.
- Fresh parsley: Bright, fresh garnish to finish.
How to Make Slow Cooker Beef Bourguignon Recipe
Step 1: Season and Sear the Beef
Start by seasoning your beef cubes generously with salt and pepper. Then, heat olive oil in a skillet over medium-high heat and brown the beef on all sides. This step locks in flavor and develops that irresistible crust. Once browned, transfer the beef cubes to your slow cooker—this sets the foundation for a stew packed with rich, meaty goodness.
Step 2: Cook Bacon and Vegetables
In the same skillet, cook chopped bacon until it’s crispy and golden. The rendered fat is where the magic happens—add chopped onions next and sauté until softened and translucent. This melding of smoky bacon and tender onion adds layers of flavor that will infuse every bite of your slow-cooked masterpiece.
Step 3: Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste, cooking for 1 to 2 minutes to release their fragrance and deepen the richness. This concentrated tomato flavor offers a subtle tang that perfectly balances the savory elements, giving your dish the signature depth that Beef Bourguignon is known for.
Step 4: Deglaze with Red Wine
Pour in red wine to deglaze the pan, scraping up all those wonderful browned bits stuck to the bottom. These caramelized morsels carry tremendous flavor, so don’t skip this step—it contributes both complexity and a silky texture to your cooking liquid.
Step 5: Combine All Ingredients in the Slow Cooker
Transfer the wine mixture into the slow cooker along with beef broth, Worcestershire sauce, dried thyme, and bay leaves. Add sliced carrots, halved baby potatoes, and mushrooms. Give everything a good stir so the flavors meld and the veggies become tender and flavorful alongside the beef.
Step 6: Slow Cook to Perfection
Cover the slow cooker and set it on low for 8 to 10 hours or high for 5 to 6 hours. Patience really pays off here as the beef becomes incredibly tender, and the sauce thickens while the vegetables soak up all the wonderful aromas. Your kitchen will be filled with such an inviting scent, it’ll be hard to wait until mealtime!
Step 7: Optional Thickening
If you like a thicker stew, mix cornstarch with water and stir it into the slow cooker about 20 minutes before the end of cooking. This simple trick gives you a glossy, luscious sauce that clings beautifully to every forkful of beef and veggies.
Step 8: Final Touches
Before serving, be sure to remove bay leaves and sprinkle fresh parsley over the dish for a burst of color and brightness. This finishing touch adds freshness that perfectly balances all the savory richness of your Slow Cooker Beef Bourguignon Recipe.
How to Serve Slow Cooker Beef Bourguignon Recipe
Garnishes
Fresh parsley is the classic go-to garnish, brightening both the flavor and appearance of the dish. You can also add a few sprigs of thyme or even some crispy fried onions for an extra special touch. A little sprinkle of cracked black pepper at the end heightens the savory notes just before digging in.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, buttered egg noodles, or even a crusty baguette to sop up the rich sauce. Light green vegetables like steamed green beans or roasted Brussels sprouts make for a fresh contrast to the hearty stew. Whatever you choose, make sure it balances the bold flavors and comforting textures.
Creative Ways to Present
For a rustic dinner party, serve the Slow Cooker Beef Bourguignon Recipe in individual ramekins or small cast iron skillets for a charming, restaurant-worthy presentation. You might also plate it atop a bed of buttery polenta or alongside a wild mushroom risotto for a creative twist. Don’t be afraid to add your own flair!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Beef Bourguignon Recipe tastes even better the next day as flavors meld further. Store it in airtight containers in the refrigerator for up to 3 to 4 days. Simply reheat gently on the stove or in the microwave until warmed through.
Freezing
This stew freezes wonderfully, making it perfect for meal prep or future comfort food cravings. Allow it to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your beef bourguignon slowly over low heat on the stovetop to maintain tenderness and prevent the sauce from breaking. Alternatively, microwave in intervals, stirring regularly. If the sauce has thickened too much, add a splash of beef broth or water to loosen it up.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck is ideal for its marbling and tenderness after slow cooking, you can substitute with brisket or short ribs. Just be sure the cut is suitable for slow cooking to achieve that melt-in-your-mouth texture.
What kind of red wine should I use?
Pinot Noir or Burgundy are traditional choices that lend fruitiness and depth. However, don’t worry if you don’t have these on hand—any dry red wine that you enjoy drinking will work beautifully and enhance the overall flavor.
Is it necessary to sear the beef before slow cooking?
Searing is highly recommended because it caramelizes the meat’s surface, locking in flavor and adding richness to the stew. Skipping this step can result in less flavorful beef, but if you’re short on time, you can go straight to the slow cooker.
Can I prepare this recipe without alcohol?
If you prefer an alcohol-free version, substitute the red wine with an equal amount of additional beef broth mixed with a splash of red grape juice or pomegranate juice for that fruity acidity. This will still give you a lovely depth of flavor.
How do I thicken the sauce if it’s too watery?
The simplest way is to mix cornstarch with a little cold water and stir it into the slow cooker about 20 minutes before the end of cooking. Alternatively, you can simmer the stew uncovered on the stove after slow cooking to reduce the liquid.
Final Thoughts
There’s something truly special about coming home to the aroma of a Slow Cooker Beef Bourguignon Recipe simmering away, filling the air with warmth and promise. This recipe not only delivers on flavor and comfort but also lets you enjoy an elegant meal without spending hours standing in the kitchen. Give it a try—you might just find your new favorite go-to for cozy dinners that impress with minimal effort.
Print
Slow Cooker Beef Bourguignon Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: French
Description
This Slow Cooker Beef Bourguignon is a hearty, comforting French stew featuring tender beef chuck simmered in red wine and beef broth with bacon, mushrooms, carrots, and baby potatoes. Perfect for an easy, hands-off meal that delivers rich flavors after hours of slow cooking.
Ingredients
Beef and Seasoning
- 2.5 lbs beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 4 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 1 lb baby potatoes, halved
- 8 oz mushrooms, halved
- Fresh parsley, for garnish
Liquids and Flavorings
- 3 tablespoons tomato paste
- 2 cups red wine (such as Pinot Noir or Burgundy)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
Thickening (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season the Beef: Season the beef cubes generously with salt and black pepper to enhance their natural flavor.
- Sear the Beef: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides until a deep crust forms, then transfer them to the slow cooker.
- Cook Bacon and Onions: In the same skillet, cook the chopped bacon until crispy. Add the chopped onion and sauté until softened and translucent.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1 to 2 minutes to develop their flavors.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the skillet bottom to incorporate all the flavors.
- Combine Ingredients in Slow Cooker: Pour the wine mixture, beef broth, Worcestershire sauce, dried thyme, and bay leaves into the slow cooker with the beef. Add the sliced carrots, halved baby potatoes, and mushrooms. Stir gently to combine.
- Slow Cook the Stew: Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the beef is tender and flavors have melded.
- Thicken the Stew (Optional): If a thicker consistency is preferred, mix cornstarch with water to create a slurry and stir it into the slow cooker during the last 20 minutes of cooking.
- Finish and Serve: Remove the bay leaves before serving. Garnish with fresh parsley and serve warm over mashed potatoes, noodles, or with crusty bread.
Notes
- For the best flavor, use a good quality dry red wine like Pinot Noir or Burgundy.
- Chopping the vegetables uniformly ensures even cooking.
- You can substitute baby potatoes with pearl onions for a traditional touch.
- Make sure to brown the beef well to develop rich depth in the stew.
- If thickening is omitted, the stew will be more broth-like and lighter.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
