Slow Cooker Beef Bourguignon is the ultimate comfort food for busy home chefs. This rich, savory stew—slow-cooked to tender perfection—merges hearty beef, vegetables, and a flavorful wine‑based sauce in one pot. In this version, we let the slow cooker do the heavy lifting, so you can walk away and come back to a deeply aromatic, melt‑in‑your-mouth dinner. Whether you’re feeding a family or entertaining guests, this dish delivers classic French flair without standing over a stove for hours. In the post below, I’ll walk you through everything from ingredients to serving ideas, plus tips, variations, and FAQs to make this your new go-to comfort meal.
Why You’ll Love This Recipe
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Hands-off cooking: After browning and assembling, your slow cooker takes over, freeing your time.
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Deep, rich flavor: Browning the beef and sautéing bacon builds layers of savory depth.
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Versatile and hearty: Loaded with vegetables and beef, it’s a complete, comforting one-dish meal.
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Elegant enough for guests: Serve with mashed potatoes or crusty bread and it looks (and tastes) like you put in a lot more effort.
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Make‑ahead friendly: It often tastes even better the next day, so you can prep early.
Ingredients
Here’s what you’ll need (yields roughly 6–8 servings):
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5 slices bacon, diced
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3 lb boneless beef chuck, cut into 1-inch cubes
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Salt and freshly ground black pepper
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1 cup red cooking wine (a dry red works well)
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2 cups chicken broth
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½ cup tomato sauce
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¼ cup soy sauce
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¼ cup all-purpose flour
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3 cloves garlic, minced
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2 Tbsp fresh thyme, minced
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5 medium carrots, sliced
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1 lb baby potatoes (tri‑color or your choice)
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8 oz fresh mushrooms, sliced
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Fresh chopped parsley, for garnish
Step‑by‑Step: How to Make Slow Cooker Beef Bourguignon
Follow this sequence to get the best texture and flavor:
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Cook the bacon
In a large skillet over medium-high heat, cook the diced bacon for 5 to 7 minutes or until crisp. Remove and drain on paper towels, then transfer to your slow cooker. -
Brown the beef
Season the beef cubes generously with salt and pepper. In the same skillet (with rendered bacon fat), brown beef in batches—2 to 3 minutes per side—so each piece gets a sear. Don’t overcrowd. Transfer browned beef pieces to the slow cooker. -
Deglaze and build the sauce
Pour the red cooking wine into the hot skillet. Use a spatula to lift all the flavorful browned bits from the bottom of the pan—those little bits pack a punch of rich taste! Let the wine reduce slightly for a few minutes.
Next, slowly whisk in the chicken broth, tomato sauce, and soy sauce. Then whisk in the flour until smooth (this thickens the sauce). Once the mixture is uniform and starting to thicken, pour it into the slow cooker over the bacon and beef. -
Add vegetables and aromatics
Into the slow cooker, add garlic, thyme, sliced carrots, baby potatoes, and mushrooms. Stir gently to combine, ensuring the sauce coats everything. -
Cook low and slow
Cover and cook either on LOW for 8–10 hours or HIGH for 6 hours—until the beef is really tender and the flavors are melded. -
Finish and serve
Just before serving, taste and adjust seasoning (salt, pepper). Garnish with fresh chopped parsley. Serve over mashed potatoes, egg noodles, or with crusty bread.
Helpful Tips
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Don’t skip browning: It creates flavor through the Maillard reaction and gives the sauce a rich base.
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Dry your beef cubes: Pat them dry before seasoning so they sear instead of steaming.
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Layer smartly: Place potatoes and carrots at the bottom if your slow cooker’s heat is stronger at the base, so they cook evenly.
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Thicken at end if needed: If the sauce is too thin at the end, whisk a tablespoon of flour (or cornstarch slurry) in a small bowl with cold water and stir into the cooker, then let it cook 10–15 more minutes.
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Use fresh herbs: Thyme and parsley add brightness—don’t sub dried herbs at the start unless last resort.
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Degrease: If there’s excess fat on top after cooking, skim it off before serving for cleaner flavor.
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Turn early, stir later: You only need to stir once mid‑cooking to ensure even distribution; avoid overhandling.
Substitutions and Variations
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Wine substitute: Use extra beef broth or a mix of beef broth + a bit of balsamic vinegar if you prefer to omit wine.
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Broth choice: Although the recipe calls for chicken broth, using beef broth will deepen the flavor even more.
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Mushrooms: Swap cremini, button, or shiitake depending on your preference.
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Vegetables: Add pearl onions, celery, or parsnips.
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Meat cuts: If you don’t have chuck, use beef brisket or stewing beef, but adjust cooking time slightly.
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Herbs: Add bay leaf, rosemary, or a pinch of paprika for different aroma profiles.
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Thickeners: Instead of flour, use arrowroot or cornstarch (½ tsp in cold water) at the end.
Storage Instructions
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In the fridge: Let the dish cool completely, then transfer to an airtight container. Store for up to 3–4 days.
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Freezing: This dish freezes beautifully. Use freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months.
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Reheating: Thaw in the refrigerator overnight. Reheat in a pot over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if sauce is too thick.
Nutritional Information
Here’s an approximate nutrition breakdown per serving (assuming 8 servings):
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Calories: ~181 kcal
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Carbohydrates: ~22 g
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Protein: ~7 g
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Fat: ~8 g
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Saturated Fat: ~3 g
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Cholesterol: ~12 mg
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Sodium: ~1062 mg
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Potassium: ~646 mg
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Fiber: ~3 g
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Sugar: ~2 g
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Vitamin A: ~199 IU
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Vitamin C: ~27 mg
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Calcium: ~31 mg
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Iron: ~2 mg
(Note: These numbers are estimates and can vary based on exact ingredients and portion sizes.)
Serving Suggestions
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Over creamy mashed potatoes or buttery mashed cauliflower.
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Serve with egg noodles or wide pasta like pappardelle.
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Rustic crusty French bread to soak up sauce.
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Side of bright leafy green salad or steamed green beans to balance richness.
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Garnish with fresh parsley or a drizzle of olive oil for added color and freshness.
Frequently Asked Questions About Slow Cooker Beef Bourguignon
Q: Can I use regular red wine instead of red “cooking wine”?
Yes! In fact, using a decent dry red wine (rather than “cooking wine,” which often has salt or additives) gives better flavor. Use something you’d enjoy sipping.
Q: Is it okay to substitute beef broth for chicken broth?
Absolutely. Beef broth will deepen the flavor and make it richer, which many prefer in beef stews. Just watch the salt since beef broth can be more savory.
Q: My potatoes or carrots cook faster than the beef — how do I avoid mushy veggies?
Place root vegetables (potatoes, carrots) toward the bottom layer of the slow cooker, where heat is gentler and more consistent. If needed, add them midway through cooking rather than at the start.
Q: How can I thicken the sauce if it’s too thin at the end?
Make a slurry with flour or cornstarch mixed into cold water. Stir it into the slow cooker, then cook an additional 10–15 minutes. This will help thicken without making it pasty.
Q: Can I double the recipe?
Yes, as long as your slow cooker is large enough (at least 6–8 quarts). Just be sure not to overfill—leave some headroom. Cooking time may increase slightly.
Q: Does this taste better the next day?
Yes! Stews tend to develop deeper flavors after resting. Many people say it tastes even more delicious the following day after flavors meld.
Conclusion
Thank you so much for joining me on this recipe journey for Slow Cooker Beef Bourguignon. I hope you’ll love how the flavors deepen over time and how hands-off the process is—just brown, assemble, and let the slow cooker do its magic. It’s a dish that feels special yet is surprisingly easy to prepare. I can’t wait for you to try it, to taste how tender the beef becomes and how perfectly everything melds in that rich sauce. I truly believe this will become one of your favorite comfort dinners. Enjoy every warm, cozy bite—and thank you for being part of our food-loving community. Happy cooking!
Print
Slow Cooker Beef Bourguignon
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Category: Main Dish
Description
Slow Cooker Beef Bourguignon is a classic French-inspired stew made easy in the slow cooker. Tender beef, vegetables, and a rich red wine sauce come together for a hearty, flavorful one-pot dinner.
Ingredients
5 slices bacon, diced
3 lb boneless beef chuck, cut into 1-inch cubes
Salt and pepper, to taste
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup all-purpose flour
3 cloves garlic, minced
2 Tbsp fresh thyme, minced
5 medium carrots, sliced
1 lb baby potatoes (tri-color or preferred)
8 oz fresh mushrooms, sliced
Fresh chopped parsley, for garnish
Instructions
Follow this sequence to get the best texture and flavor:
-
Cook the bacon
In a large skillet over medium-high heat, cook the diced bacon for 5 to 7 minutes or until crisp. Remove and drain on paper towels, then transfer to your slow cooker. -
Brown the beef
Season the beef cubes generously with salt and pepper. In the same skillet (with rendered bacon fat), brown beef in batches—2 to 3 minutes per side—so each piece gets a sear. Don’t overcrowd. Transfer browned beef pieces to the slow cooker. -
Deglaze and build the sauce
Pour the red cooking wine into the hot skillet. Use a spatula to lift all the flavorful browned bits from the bottom of the pan—those little bits pack a punch of rich taste! Let the wine reduce slightly for a few minutes.
Next, slowly whisk in the chicken broth, tomato sauce, and soy sauce. Then whisk in the flour until smooth (this thickens the sauce). Once the mixture is uniform and starting to thicken, pour it into the slow cooker over the bacon and beef. -
Add vegetables and aromatics
Into the slow cooker, add garlic, thyme, sliced carrots, baby potatoes, and mushrooms. Stir gently to combine, ensuring the sauce coats everything. -
Cook low and slow
Cover and cook either on LOW for 8–10 hours or HIGH for 6 hours—until the beef is really tender and the flavors are melded. -
Finish and serve
Just before serving, taste and adjust seasoning (salt, pepper). Garnish with fresh chopped parsley. Serve over mashed potatoes, egg noodles, or with crusty bread.
Notes
For best results, use a dry red wine you would drink. You can substitute with beef broth and a splash of balsamic vinegar. This dish tastes even better the next day!
Nutrition
- Serving Size: 1.5 cups
- Calories: 181 kcal
- Sugar: 2 g
- Carbohydrates: 22 g
- Protein: 7 g
