Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon is a cozy French-inspired beef stew made with tender beef, carrots, mushrooms, onions, garlic, and a rich red wine sauce. It has that slow-cooked flavor that tastes like you spent hours standing over the stove, even though your slow cooker does most of the work.

I love making this recipe on a chilly day when the house feels a little cold and everyone is craving something hearty. The beef turns wonderfully tender, and the sauce becomes rich and savory as it cooks. Serve it with mashed potatoes, egg noodles, or a slice of crusty bread for a comforting family dinner.

How I Came Across This Recipe

I first became interested in beef bourguignon while exploring classic French comfort food recipes. The traditional version is usually cooked slowly on the stovetop or in the oven, but I wanted an easier method for busy American home cooks. Using a slow cooker makes this dish more convenient, especially when you have work, errands, or family activities during the day.

After trying the slow cooker approach, I loved how the flavors came together with very little attention needed. Browning the beef before adding it to the slow cooker makes a noticeable difference, so I wouldn’t skip that step if you have the extra few minutes.

Why You’ll Love This Recipe

• Easy slow cooker dinner: Simple preparation with hands-off cooking.
• Tender beef: Chuck roast becomes soft and flavorful after several hours.
• Rich homemade gravy: Red wine, beef broth, herbs, and tomato paste create deep flavor.
• Perfect for meal prep: Leftovers taste even better the next day.
• Family-friendly comfort food: A satisfying choice for weekends, holidays, and cold evenings.

Estimated Cost

The estimated cost is $25–$35 for six servings, depending on local grocery prices, the cut of beef, and the wine you choose. That works out to roughly $4.17–$5.83 per serving, excluding side dishes.

When to Serve This Recipe

• Best time: Dinner, especially when you want a filling meal without last-minute cooking.
• Best season: Fall and winter, although it’s delicious year-round.
• Best mood: When you’re craving something warm, comforting, and homemade.
• Best occasions: Sunday family dinners, cozy date nights, holiday gatherings, and casual dinner parties.

Slow Cooker Beef Bourguignon

Recipe by Julia Bennett

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Calories

520

kcal

Cooking time

7–8 hours on LOW or 4–5 hours on HIGH

Total time

Approximately 7½–8½ hours

Ingredients

• 2½ pounds beef chuck roast: Cut into 1½-inch cubes. Chuck roast has enough marbling to become tender during slow cooking.

• 6 slices thick-cut bacon: Chopped. Bacon adds a smoky, savory flavor to the sauce.

• 1 medium yellow onion: Diced for sweetness and depth.

• 3 medium carrots: Peeled and sliced into thick rounds.

• 8 ounces cremini or white mushrooms: Halved or quartered, depending on their size.

• 3 garlic cloves: Minced to bring a warm, aromatic flavor.

• 2 tablespoons tomato paste: Adds richness and balances the wine.

• 2 tablespoons all-purpose flour: Helps thicken the sauce.

• 1½ cups dry red wine: Pinot Noir or Merlot works well. Choose a wine you’d be comfortable drinking.

• 1½ cups low-sodium beef broth: Provides moisture and beefy flavor.

• 1 tablespoon Worcestershire sauce: Adds extra savory depth.

• 1 teaspoon dried thyme: Gives the stew a classic herbal flavor.

• 1 bay leaf: Adds subtle aroma during cooking.

• 1 tablespoon olive oil: For browning the beef, if needed.

• Salt and black pepper: To season the beef and vegetables.

• 2 tablespoons chopped fresh parsley: Optional, for serving.

Directions

• Pat the beef cubes dry with paper towels. Season generously with salt and black pepper. Drying the meat helps it brown instead of steaming in the pan.
• In a large skillet, cook the chopped bacon over medium heat until crisp. Transfer it to a plate, leaving a little bacon fat in the pan.
• Brown the beef in batches for 2–3 minutes per side. Avoid crowding the skillet because the meat won’t develop a good crust. Transfer the browned beef to your slow cooker.
• Add the onion and carrots to the skillet. Cook for 3–4 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds.
• Stir in the tomato paste and flour. Cook for about one minute to remove the raw flour taste and coat the vegetables.
• Slowly pour in the red wine, scraping the browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes. This helps build flavor before transferring everything to the slow cooker.
• Pour the wine mixture over the beef. Add the beef broth, Worcestershire sauce, thyme, bay leaf, and cooked bacon. Stir gently to combine.
• Add the mushrooms to the slow cooker. If you prefer firmer mushrooms, you can add them during the last 2 hours of cooking instead.
• Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. The beef should be fork-tender, and the sauce should smell rich and savory. Cooking time can vary by slow cooker.
• Remove the bay leaf and check the consistency. If the sauce is too thin, transfer some liquid to a saucepan and simmer until reduced, or stir in a small cornstarch slurry and cook until thickened.
• Taste the stew and add more salt or black pepper if needed. I like to let it sit for about 10 minutes before serving because the sauce settles and the flavors come together nicely.
• Sprinkle with fresh parsley and serve warm over mashed potatoes, buttered egg noodles, or rice. Crusty French bread is also perfect for soaking up every bit of the sauce.

Frequently Asked Questions

Can I make beef bourguignon without red wine?

Yes. Replace the wine with additional beef broth and add 1–2 teaspoons of red wine vinegar for a little acidity. The flavor will be different from traditional beef bourguignon, but it will still make a delicious beef stew.

What is the best cut of beef for this recipe?

Beef chuck roast is my first choice because its connective tissue breaks down during slow cooking, giving you tender meat and a rich texture.

Can I prepare it the night before?

Yes. Chop the vegetables and beef, then refrigerate them separately in covered containers. For food safety, keep ingredients refrigerated and avoid leaving raw beef at room temperature.

How do I store leftovers?

Refrigerate leftovers in an airtight container within two hours of cooking and eat within 3–4 days. Reheat thoroughly to 165°F. You can also freeze portions for up to 3 months for best quality.

Can I cook this recipe on HIGH?

Yes. Cook on HIGH for approximately 4–5 hours, checking that the beef is fork-tender before serving. LOW cooking generally gives you more time flexibility and excellent texture.

What should I serve with beef bourguignon?

Creamy mashed potatoes, buttered egg noodles, roasted green beans, or crusty French bread are all excellent choices. A simple green salad also balances the richness of the stew.

Why is my slow cooker beef bourguignon watery?

Slow cookers trap moisture, so liquid doesn’t evaporate as quickly as it does in an oven. Simmer the sauce uncovered in a saucepan to reduce it, or use a small cornstarch slurry to thicken it.