Slow Cooker Beef Bourguignon
12 Comments Jun 09, 2024
Updated Jun 17, 2024
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Slow-cooker Beef Bourguignon is a classic French dish made with simple ingredients. It will fill your kitchen with the aroma of a fancy restaurant. With this recipe, you’ll put a delicious dinner on the table that the whole family will love.
Add other French-inspired recipes to your meal plan with my Slow Cooker French Dip Sandwiches and Slow Cooker French Onion Chicken.
Table of Contents
What is Beef Bourguignon?
Beef bourguignon, also known as beef burgundy, is a French beef stew braised in red wine and beef stock. It also features carrots, onions, mushrooms, bacon, and garlic. I’ve added small potatoes and ketchup, which only add to the overall flavor of this delicious dish.
The prep time is moderate because you’ll need to chop up a few ingredients, sear the meat, and sauté the veggies. And afterward, everything is dumped into the crock pot and set on low for slow cooked goodness the whole family is sure to enjoy. This is a one-pot meal that’s perfect for busy weekdays or action-packed weekends. It’s also a great option for a potluck or family get-together.
Recipe Ingredients
- Beef Stew Meat: You’ll need about 2 pounds cut into chunks. You can purchase beef cubes already cut or grab a beef chuck roast and cut it yourself.
- Bacon: 6 chopped slices will add the perfect amount of flavor.
- Onion: Finely chopped.
- Carrots: Peels and sliced.
- Garlic: Use 3 cloves minced.
- All-Purpose Flour: This helps with creating the perfect base.
- Red Wine: I suggest using a burgundy.
- Beef Broth: Also aids in creating the flavorful soup base.
- Tomato Paste: Adds a hint of tomato flavor.
- Potatoes: Use about a pound of potatoes halved.
- Baby Bella Mushrooms: Just enough to add texture to the stew.
- Seasonings: Dried thyme, salt, and black pepper.
- Garnish: Fresh parsley is an optional garnish to add just before serving. (The full Recipe is in the recipe card below the photos).
Step-by-Step Directions
Step One – In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Step Two – Season the beef chunks with salt and pepper, then dredge them in flour, shaking off any excess. In the same skillet with the bacon fat, brown the beef chunks on all sides.
Step Three – Remove beef chunks and add the chopped onion, sliced carrots, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
Step Four – Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the skillet. Add the tomato paste, and dried thyme. Bring the mixture to a simmer.
Step Five – Add the cooked beef into the crock pot.
Step Six – Pour the simmered broth mixture over the beef in the slow cooker.
Step Seven – Cover the slow cooker and cook on LOW for 6 hours, or until the beef is very tender.
Step Eight – About 2 hours before the beef is done, add the halved potatoes and cremini mushrooms to the slow cooker. Continue cooking until the vegetables are tender.
Step Nine – Once the beef and vegetables are cooked, skim off any excess fat from the surface of the sauce. Garnish, serve, and enjoy!
How to Serve
- Serve the slow cooker beef bourguignon garnished with the crispy bacon and chopped fresh parsley.
- This dish pairs well with crusty bread, mashed potatoes, or buttered noodles. (try my slow cooker mashed potatoes with this!)
Recipe FAQs
For a thicker sauce, you can remove about a cup of the liquid from the slow cooker towards the end of cooking, whisk in 1-2 tablespoons of flour or cornstarch, then stir the mixture back into the slow cooker. Let it cook for an additional 15-30 minutes or until the sauce thickens to your liking.
This dish is perfect for making ahead as the flavors continue to develop and improve when refrigerated overnight. Simply reheat on the stove over low heat or in a microwave.
Pour any remaining stew into an airtight container and store in the fridge for up 4 days. Reheat on the stovetop until warmed throughout. The beef bourguignon freezes well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
More Slow Cooker French-Inspired Recipes
- Slow Cooker French Onion Soup
- Slow Cooker French Onion Pot Roast
- Slow Cooker French Onion Dip
- Slow Cooker Garlic Beer French Dips
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Slow Cooker Beef Bourguignon
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 6 slices of bacon, chopped
- 1 onion, finely chopped
- 2 carrots, peeled and sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups red wine, such as burgundy
- 2 cups beef broth
- 2 Tbsp. tomato paste
- 1 tsp. dried thyme
- 1 lb. small potatoes, halved
- 8 oz. baby bella mushrooms, sliced
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
- Season the beef chunks with salt and pepper, then dredge them in flour, shaking off any excess.
- In the same skillet with the bacon fat, brown the beef chunks on all sides. Work in batches to avoid overcrowding the skillet. Once browned, transfer the beef to the slow cooker.
- Add the chopped onion, sliced carrots, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
- Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the skillet. Add the tomato paste, and dried thyme. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or until the beef is very tender.
- About 1 hour before the beef is done, add the halved potatoes and cremini mushrooms to the slow cooker. Continue cooking until the vegetables are tender.
- Once the beef and vegetables are cooked, skim off any excess fat from the surface of the sauce.
- Serve the slow cooker beef bourguignon garnished with the crispy bacon and chopped fresh parsley. This dish pairs well with crusty bread, mashed potatoes, or buttered noodles.
How to Video
Sarah’s Notes
- Choosing a good quality red wine that you enjoy drinking will enhance the flavor of the bourguignon.
- For a thicker sauce, you can remove about a cup of the liquid from the slow cooker towards the end of cooking, whisk in 1-2 tablespoons of flour or cornstarch, then stir the mixture back into the slow cooker. Let it cook for an additional 15-30 minutes or until the sauce thickens to your liking.
- This dish is perfect for making ahead as the flavors continue to develop and improve when refrigerated overnight. Simply reheat on the stove over low heat or in a microwave.
- The beef bourguignon freezes well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I love your recipes Sarah. This one was absolutely delicious. I didn’t have any bacon so used chopped chirozo!!
nice website. to bad you dont have a print button for the recipe and instructions
There is a print button on the recipe card 🙂
This looks AMAZING !! I am going to make it for the Olympics this weekend. Can I set up the slow cooker insert the day before and refrigerate overnight then cook it the next day ?
Yep. Cooked the crumbled bacon, then forgot to use it on top of the beef. It was still delicious
This was a very good dish. The sauce came out beautifully, the taste, WOW. For my husband who is a burger and pizza guy, ate it and had 2nds so it had to be very good. Mom enjoyed it, didn’t raise her blood sugar. A+
GREAT FLAVOR! I fixed this for dinner last night with/over mashed potatoes, heirloom tomato salad, and crusty bread. We thoroughly enjoyed the recipe!
We made this yesterday and my whole family loved it!! Even my youngest (very picky eater)!! My family doesn’t like leftovers very often but I told them we’d be eating the rest tomorrow and they were all excited and on board!! Thank you so much for sharing this, it was awesome!!!
That is great to hear Amie!
I love your recipes! This one, especially. It really tastes like authentic Boef Bourguinon.
I will say, I usually adapt your recipes to a Dutch oven in my regular oven. The only reason is that we all work evening shifts, 3 – 11 pm, so we eat dinner at 1 pm, and the slow cooker would take too long considering we are not early risers. It takes about 1/2 the time at 300-325 degrees, and the instructions can be followed pretty much exactly.
Thanks for keeping up such a great recipe site. I really use it quite frequently.
What can be used to replace the wine?
Additional beef broth or beer!