Name: Slow Cooker Beef Bourguignon
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck roast, cut into bite-sized pieces; 4 slices bacon (optional); 3 carrots, sliced; 1 yellow onion, chopped or pearl onions; 4 cloves garlic, minced; 8 oz mushrooms (cremini or button); 1 bottle dry red wine (pinot noir recommended); 2 cups beef broth; 2 tbsp tomato paste; 2 tbsp flour (or cornstarch for thickening); 1 bay leaf; 1 tsp dried thyme (or fresh); Salt and pepper to taste; Optional: splash of balsamic or a pinch of sugar

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Slow Cooker Beef Bourguignon is my go to plan for those cozy nights when I want dinner to feel special, but I also want to stay in my comfy clothes and not babysit the stove. You know the vibe: it is cold out, the day was a lot, and you just want something warm and rich that basically hugs you back. This is the recipe I pull out when I want the house to smell amazing and I still want time to watch a show or fold laundry in peace. It comes out deeply savory, full of tender beef, and loaded with that glossy wine sauce that makes you want to swipe the bowl with bread. If you have ever thought, I love fancy comfort food but I do not love the work, this one is for you.

What is Bourguignon?

Bourguignon is a classic French style beef stew that is slowly cooked with red wine, onions, herbs, and usually mushrooms. The idea is simple: time does the heavy lifting. The beef gets tender, and the sauce gets deep and layered, like it has been simmering all day because it has.

Traditionally, it is called boeuf bourguignon and it comes from Burgundy, a region known for wine. That is why the red wine matters here. It is not just for “fancy points” but it adds body and a little tang that makes the whole pot taste more balanced and less flat.

My slow cooker version keeps the soul of the dish, but makes it doable on a weeknight. If you can chop a few things and brown beef for a few minutes, you can make it. And if you skip browning on a hectic day, it will still be good. Not identical, but still the kind of dinner people remember.

What You Need To Make Slow Cooker Beef Bourguignon

Here is what I usually grab. Nothing wild, just solid ingredients that build big flavor. If you cook cozy food often, you probably have most of this already.

Ingredients you will need

Beef chuck roast, cut into big bite sized pieces
Bacon (optional but highly recommended for flavor)
Carrots, sliced
Yellow onion or pearl onions
Garlic
Mushrooms (cremini or button)
Dry red wine (pinot noir is classic, but use what you like to drink)
Beef broth
Tomato paste
Flour (or cornstarch later for thickening)
Bay leaf
Thyme (dried is fine, fresh is great)
Salt and pepper
Optional: a splash of balsamic or a tiny pinch of sugar if the wine tastes sharp

If you are looking for another cozy slow cooker dinner for the week, I also keep this slow cooker chicken stew on repeat when I want something simpler but still hearty.

A quick wine note since people always ask: you do not need expensive wine. Just pick something dry that you would actually drink. If it tastes super sweet in the glass, it might make the sauce taste a little off.

How to Make Slow Cooker Beef Bourguignon

This is the part where you feel like you are doing something fancy, but really you are just layering ingredients and letting time do its thing.

Step by step, the way I actually do it

Brown the bacon in a skillet until it is crisp, then scoop it out. Leave a bit of the fat in the pan.
Brown the beef in batches. Season with salt and pepper first. Do not crowd the pan. This step adds a ton of flavor.
Soften the onion and garlic for a minute or two in the same pan. Stir in tomato paste.
Pour in the red wine and scrape up the brown bits. This is where the magic starts.
Add beef, bacon, carrots, onions, herbs, broth, and the wine mixture to the slow cooker.
Cook on low for 7 to 8 hours, or high for 4 to 5 hours, until the beef is tender.
Add mushrooms near the end if you want them less soft, or add them at the start if you like them very tender.
Thicken the sauce if needed: whisk a little flour with water, or cornstarch with water, then stir it in and cook 15 to 20 minutes more.

My biggest tip: give it a taste at the end and adjust salt. Slow cooker meals can be sneaky and need that final seasoning to wake everything up.

“I made this for a snowy Friday night and my whole family thought it came from a restaurant. The beef was fall apart tender and the sauce was perfect with mashed potatoes.”

Serving ideas: mashed potatoes, buttered noodles, or crusty bread. If I have energy, I do a simple salad to feel like a balanced adult.

Variations On Making Slow Cooker Beef Bourguignon

Once you make Slow Cooker Beef Bourguignon the classic way, it is pretty easy to tweak. I do this depending on what is in my fridge or who I am cooking for.

Easy swaps that still taste great

No bacon: You can skip it, or add a tablespoon of olive oil and a little extra salt. Bacon adds smoky depth, but it is not mandatory.

No wine: If you do not cook with wine, use extra beef broth plus 1 to 2 tablespoons balsamic vinegar. It will not taste the same, but it will still be rich and cozy.

More veggies: Add parsnips, extra carrots, or even a handful of frozen peas at the end.

Gluten free: Skip flour and thicken with cornstarch at the end.

Extra comfort mode: Stir in a small pat of butter at the end. It makes the sauce look shiny and taste rounded.

If you want another beef dinner with a totally different vibe for a busy weeknight, I love this Mexican beef and rice skillet when I am craving something quick and cozy without the long cook time.

One more personal note: if you are cooking for company, make it the day before. Like many stews, Slow Cooker Beef Bourguignon somehow tastes even better after it sits overnight.

Storing Slow Cooker Beef Bourguignon

This is one of those meals that makes you happy twice: once at dinner, and again when you remember there are leftovers.

Fridge: Store in an airtight container for up to 4 days. The fat will rise to the top as it chills. You can skim it off if you want, or stir it back in when reheating for extra richness.

Freezer: Freeze for up to 3 months. I like freezing in individual portions so I can thaw exactly what I need.

Reheating: Warm it gently on the stove or in the microwave. Add a splash of broth if the sauce thickened too much in the fridge.

If you are planning to serve it later, hold off on thickening until reheating day. It keeps the texture nicer.

Common Questions

Do I have to brown the beef first?
No, but it helps a lot with flavor. If you are short on time, you can skip it and still get a tasty stew. Browning just makes it taste deeper.

What cut of beef works best?
Chuck roast is my favorite because it gets tender and stays juicy after hours of cooking. Stew meat can work, but sometimes it is a mix of cuts and can cook unevenly.

Can I put potatoes in the slow cooker?
You can, but I usually serve this over mashed potatoes or noodles instead. If you add potatoes, use Yukon gold and cut them into big chunks so they do not turn to mush.

Why is my sauce thin?
Slow cookers trap moisture, so sauces can stay looser. Thicken at the end with a cornstarch slurry, and let it cook a little longer with the lid slightly cracked if your slow cooker allows it.

Can I make Slow Cooker Beef Bourguignon for a dinner party?
Absolutely. It is actually perfect because it is mostly hands off. Make it earlier in the day, keep it warm, and focus on sides and dessert.

A cozy bowl to end the day

If you have been craving something warm and a little special, Slow Cooker Beef Bourguignon is honestly one of the best things you can let simmer while you live your life. It is hearty, forgiving, and it makes the whole kitchen smell like you have been cooking all day. If you want to compare notes or see another solid take, check out Slow Cooker Beef Bourguignon – The Recipe Critic and then come back and make it your own. Put on a cozy playlist, grab some bread, and give it a try soon. You deserve a dinner that feels like a treat.

Slow Cooker Beef Bourguignon

Author: clara
Total Time: 500 minutes
Yield: 4 servings 1x
Diet: Gluten Free (if cornstarch is used)

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Description

A rich and hearty French-style beef stew slow-cooked with red wine, tender beef, and fresh vegetables.

Instructions

Brown the bacon in a skillet until crisp, then scoop out, leaving some fat in the pan.
In batches, brown the beef, seasoning with salt and pepper. Do not overcrowd the pan.
Soften the onion and garlic for 1-2 minutes in the same pan. Stir in the tomato paste.
Pour in the red wine and scrape up the brown bits from the skillet.
Add the beef, bacon, carrots, onions, herbs, broth, and wine mixture to the slow cooker.
Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
Add mushrooms during the last hour for a firmer texture or at the beginning for softer mushrooms.
If needed, thicken the sauce using a flour or cornstarch slurry and cook for an additional 15-20 minutes.
Taste and adjust seasonings before serving.