Name: Slow Cooker Beef Bourguignon
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: French
Ingredients: 2.5 lbs beef chuck, cut into 2-inch cubes; 2 tablespoons olive oil; Salt and black pepper to taste; 4 slices bacon, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 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; 4 large carrots, sliced; 1 lb baby potatoes, halved; 8 oz mushrooms, halved; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons water (optional, for thickening); Fresh parsley, for garnish

This Slow Cooker Beef Bourguignon is a comforting, French-inspired classic that I make effortlessly in the crockpot. With chunks of tender beef, a rich red wine sauce, and a medley of vegetables, this stew develops deep, hearty flavors over hours of slow cooking. It’s the kind of dish I look forward to on cold evenings when I want something both rustic and refined.

Why You’ll Love This Recipe

I love this dish because it brings gourmet French cooking into my kitchen without all the fuss. The slow cooker does most of the heavy lifting, turning simple ingredients into something truly luxurious. I use red wine and beef broth to build richness, while smoky bacon, garlic, and thyme add depth. The result is a tender, flavorful stew that feels both elegant and homey. It’s perfect for make-ahead dinners, cozy weekends, or even a special Sunday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2.5 lbs beef chuck, cut into 2-inch cubes

2 tablespoons olive oil

Salt and black pepper to taste

4 slices bacon, chopped

1 large onion, chopped

3 cloves garlic, minced

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

4 large carrots, sliced

1 lb baby potatoes, halved

8 oz mushrooms, halved

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (optional, for thickening)

Fresh parsley, for garnish

Directions

I start by seasoning the beef with salt and pepper, then sear it in a skillet with olive oil until it’s browned on all sides. This step locks in flavor, so I never skip it. After transferring the beef to my slow cooker, I cook chopped bacon in the same skillet until it’s crispy. I add the onion and cook it until softened, then stir in garlic and tomato paste for a minute or two.

I deglaze the pan with red wine, making sure to scrape up all those delicious browned bits. That wine mixture, along with the beef broth, Worcestershire sauce, thyme, and bay leaves, goes straight into the slow cooker. Then I toss in the carrots, potatoes, and mushrooms and give everything a good stir.

I cover and cook it on low for 8 to 10 hours (or high for 5 to 6 hours), until the beef is melt-in-your-mouth tender. If I want a thicker stew, I mix cornstarch and water and stir it in during the last 20 minutes. Before serving, I remove the bay leaves and garnish with parsley. It’s incredible served over mashed potatoes or with crusty bread.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cooking Time: 8 hours

Total Time: 8 hours 20 minutes

Calories per serving: 420 kcal

Variations

When I want to change things up, I sometimes use pearl onions instead of chopped onions for a more traditional touch. I’ve also swapped out the baby potatoes for parsnips or sweet potatoes for a twist on flavor and texture. If I’m short on red wine, I reduce the amount and use extra beef broth. And for a gluten-free version, I make sure to use a gluten-free Worcestershire sauce and check all labels.

Storage/Reheating

Leftovers keep really well in the fridge for up to 4 days. I store the stew in an airtight container and reheat it on the stovetop over medium heat until it’s warmed through. If it thickens too much, I stir in a splash of broth or water. It also freezes beautifully—I let it cool completely before transferring it to freezer-safe containers, where it lasts for up to 3 months.

Related Recipes:

Oxtail Bourguignon

FAQs

What cut of beef works best for Beef Bourguignon?

I always use beef chuck because it becomes incredibly tender after slow cooking. Other good options include brisket or stewing beef.

Can I make this recipe without wine?

Yes, I’ve made it with extra beef broth instead of wine. While the flavor won’t be quite as rich, it’s still delicious.

Is it necessary to sear the beef before slow cooking?

I highly recommend it. Searing adds depth of flavor and helps lock in juices, making the stew taste even better.

Can I cook this recipe on high instead of low?

Absolutely. When I’m short on time, I cook it on high for 5 to 6 hours. The beef still turns out tender and flavorful.

What can I serve with Beef Bourguignon?

I love serving it over creamy mashed potatoes, egg noodles, or with a side of crusty bread to soak up the sauce.

Conclusion

Slow Cooker Beef Bourguignon is my go-to for a comforting, no-fuss meal that delivers big on flavor. It brings a touch of French elegance to my table while still being practical for weeknight dinners or meal prepping ahead. With rich, tender beef and hearty vegetables, it’s the kind of recipe I come back to again and again.

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