Easy Slow Cooker Beef Bourguignon

Beef bourguignon is a classic French stew of beef braised in red wine with bacon, mushrooms, and tender vegetables. This slow cooker version delivers the same deep, savory flavor with much less hands-on work. Most of the prep happens in one pan, and the slow cooker does the rest while you go about your day.

Why You Will Love This Recipe

• Most of the cooking is hands-off once everything is in the slow cooker.
• Chuck roast becomes fork-tender after a long, slow braise.
• The wine and broth reduce into a rich sauce without extra steps.
• It makes a good dinner for busy weeknights or a relaxed weekend.

Ingredients

• 2 lb (900 g) beef chuck roast, cut into 2-inch (5 cm) cubes
• 4 oz (115 g) thick-cut bacon, chopped
• 1 tbsp (15 ml) olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, cut into 1/2-inch (1 cm) pieces
• 3 cloves garlic, minced
• 3 tbsp (24 g) all-purpose flour
• 2 tbsp (30 g) tomato paste
• 1 1/2 cups (360 ml) dry red wine
• 1 cup (240 ml) low-sodium beef broth
• 8 oz (225 g) cremini mushrooms, halved
• 2 sprigs fresh thyme, or 1/2 tsp dried thyme
• 2 bay leaves
• 1 tsp (5 g) kosher salt, plus more to taste
• 1/2 tsp (1 g) black pepper
• 2 tbsp (8 g) chopped fresh parsley, for garnish

Ingredient Notes

Chuck roast has enough connective tissue to turn silky after a long braise, so it is the best choice here. Dry red wine, such as Burgundy or another medium-bodied red, gives the sauce its classic depth. If you prefer to skip alcohol, use extra beef broth with 1 tablespoon of red wine vinegar, though the flavor will be milder.

Equipment You Will Need

• Slow cooker (5 to 6 quart)
• Large skillet
• Wooden spoon
• Cutting board and sharp knife

How to Make Slow Cooker Beef Bourguignon

1. Cook the bacon. Place the chopped bacon in a large skillet over medium heat. Cook for about 6 to 8 minutes, stirring occasionally, until crisp. Use a slotted spoon to move the bacon to the slow cooker, leaving the fat in the pan.
2. Sear the beef. Pat the beef cubes dry and season them lightly with salt and pepper. Working in batches so the pan is not crowded, brown the beef in the bacon fat for about 2 to 3 minutes per side. The beef should have a deep brown crust. Transfer each batch to the slow cooker.
3. Cook the vegetables. Add the olive oil if the pan looks dry, then add the onion and carrots. Cook for about 5 minutes, until the onion softens and turns translucent. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Build the base. Stir in the tomato paste and cook for 1 minute, until it darkens slightly. Sprinkle the flour over the vegetables and stir for another minute. This helps thicken the sauce later.
5. Deglaze the pan. Pour in about 1/2 cup (120 ml) of the red wine. Scrape up the browned bits from the bottom of the skillet with a wooden spoon. Pour the mixture into the slow cooker.
6. Add the remaining liquids and seasonings. Add the remaining wine, the beef broth, the bay leaves, and the thyme to the slow cooker. Stir gently to combine. The liquid should mostly cover the beef.
7. Slow cook the stew. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily pulls apart. Cooking times vary by slow cooker, so start checking the beef near the earliest time.
8. Cook the mushrooms. About 30 minutes before serving, heat a teaspoon of olive oil in a clean skillet over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, until golden and any liquid has evaporated. Stir them into the stew.
9. Finish and serve. Remove and discard the bay leaves and thyme stems. Taste the stew and adjust the salt and pepper. Ladle into bowls and sprinkle with fresh parsley.

Pro Tips for the Best Results

• Dry the beef thoroughly before searing so it browns instead of steaming.
• Do not skip the browning step. It builds much of the flavor in the final sauce.
• Cut the beef into evenly sized cubes so they cook at the same rate.
• Add the mushrooms separately so they keep their texture instead of turning soft and grey.
• If the sauce looks thin at the end, cook it uncovered on high for 15 to 20 minutes.

Common Mistakes to Avoid

The most common mistake is overcrowding the skillet while searing. The beef will steam and turn grey instead of developing a brown crust. Another mistake is adding too much liquid, which can dilute the sauce. Start with the amounts listed, then adjust only if the stew looks too dry or too thin near the end.

Variations and Substitutions

• Use pearl onions in place of the chopped yellow onion for a more traditional look.
• Swap the bacon for 1 tablespoon of olive oil if you want a lighter version, though the flavor will be less smoky.
• Serve with a splash of brandy stirred in at the end for extra richness.

Serving Suggestions

Serve the stew over creamy mashed potatoes, buttered egg noodles, or crusty bread that can soak up the sauce. A simple green salad with a sharp vinaigrette balances the richness well. A glass of the same red wine used in the recipe pairs nicely at the table.

Storage and Reheating

Let the stew cool to room temperature, then transfer it to an airtight container. Refrigerate it for up to 4 days. For freezing, portion the stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stove over medium-low heat, adding a splash of broth if the sauce has thickened too much.

Frequently Asked Questions

Can I make this beef bourguignon ahead of time?

Yes. The flavors often improve after a day in the refrigerator. Reheat it gently before serving.

Can I skip the wine?

You can, but the stew will taste less rich. Use extra beef broth and a tablespoon of red wine vinegar for a milder alternative.

Why is my beef still tough?

Beef chuck needs more time to break down. Cook it a little longer until it pulls apart easily. Make sure the slow cooker is set correctly and that the beef is mostly covered with liquid.

Do I have to sear the beef?

Searing is not strictly required, but it adds deep color and flavor. Skipping it will result in a paler, less complex sauce.

What can I serve with beef bourguignon?

Mashed potatoes, egg noodles, and crusty bread are all classic choices. A simple green salad also works well.

Recipe Card

Recipe Name: Easy Slow Cooker Beef Bourguignon

Short Description: Tender beef and vegetables braised in red wine and herbs for a rich, comforting dinner.

Prep Time: About 30 minutes

Cook Time: 8 to 10 hours on low, or 4 to 5 hours on high

Total Time: About 9 to 11 hours

Servings: 6

Course: Dinner

Cuisine: French

Cooking Method: Slow cooking with searing

Ingredients: See the ingredient list above.

Instructions: See the step-by-step instructions above.

Notes: Sear the beef in batches for the best color and flavor. Add the mushrooms near the end to keep their texture.

Storage: Refrigerate up to 4 days or freeze up to 3 months in airtight containers.

Nutrition: Nutrition information is an estimate and may vary depending on the ingredients and brands used.