Name: Beef Bourguignon Slow Cooker Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 2.5 to 3 pounds beef chuck, cut into 1.5-inch cubes; Salt and black pepper, to taste; 3 tablespoons flour (plus 1 tablespoon for optional slurry); 3 tablespoons olive oil, divided; 4 slices bacon, chopped; 1 large yellow onion, chopped; 3 carrots, peeled and cut into 1-inch pieces; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône); 2 cups beef broth (low sodium preferred); 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon dried thyme (or 2 teaspoons fresh); 8 ounces cremini or button mushrooms, halved or quartered; 1 cup pearl onions (frozen is fine); 2 tablespoons butter (optional, for finish); Fresh parsley, chopped, for garnish

Beef Bourguignon is one of those dishes that makes the whole house smell inviting. It’s hearty, rich, and feels like a hug in a bowl. This slow cooker version gives you the same deep flavor without the stress of hovering over the stove.

You’ll get tender beef, silky sauce, and a beautiful mix of mushrooms, carrots, and onions. It’s special enough for guests, but simple enough for a weeknight.

What Makes This Special

This isn’t just a basic stew. It’s a French classic that builds flavor in layers, then lets the slow cooker do the heavy lifting.

Browning the beef, sautéing the aromatics, and deglazing with red wine create a sauce that tastes like it simmered all day—because it did. You’ll love how the beef turns fork-tender and the wine mellows into a glossy, savory gravy. Best of all, it reheats beautifully, so it’s a great make-ahead meal.

Ingredients

2.5 to 3 pounds beef chuck, cut into 1.5-inch cubes
Salt and black pepper, to taste
3 tablespoons flour (plus 1 tablespoon for optional slurry)
3 tablespoons olive oil, divided
4 slices bacon, chopped
1 large yellow onion, chopped
3 carrots, peeled and cut into 1-inch pieces
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
2 cups beef broth (low sodium preferred)
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 2 teaspoons fresh)
8 ounces cremini or button mushrooms, halved or quartered
1 cup pearl onions (frozen is fine)
2 tablespoons butter (optional, for finish)
Fresh parsley, chopped, for garnish

How to Make My Beef Bourguignon Slow Cooker Recipe

Prep the beef. Pat the beef dry with paper towels, then season generously with salt and pepper.
Toss with 3 tablespoons of flour to lightly coat.
Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until lightly crispy. Transfer bacon to the slow cooker, leaving some fat in the pan.
Brown the beef in batches. Add 1 to 2 tablespoons olive oil to the bacon fat if needed. Sear the beef on all sides until deeply browned.
Don’t crowd the pan. Transfer browned beef to the slow cooker.
Sauté aromatics. Add a little more oil if the pan is dry. Sauté the onion and carrots for 3 to 4 minutes, scraping up browned bits.
Stir in garlic and cook 30 seconds. Add tomato paste and cook 1 minute to caramelize. Transfer mixture to the slow cooker.
Deglaze with wine. Pour the red wine into the hot skillet and scrape up the fond.
Let it simmer for 2 to 3 minutes to reduce slightly. Pour into the slow cooker.
Add liquids and herbs. Stir in beef broth, Worcestershire, bay leaves, and thyme. Add mushrooms and pearl onions.
Cook low and slow. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender.
Finish the sauce. If you want a thicker sauce, whisk 1 tablespoon flour with 2 tablespoons water into a slurry and stir it in.
Cook uncovered for 10 to 15 minutes. For extra richness, stir in 2 tablespoons butter at the end.
Taste and serve. Remove bay leaves. Taste and adjust salt and pepper.
Garnish with chopped parsley.
Serve with something cozy. It’s classic with buttered mashed potatoes, buttered noodles, or crusty bread. Creamy polenta is also great.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavor improves by day two.
Freeze: Freeze in portions for up to 3 months.
Thaw overnight in the fridge.
Reheat: Warm gently on the stove over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of broth if the sauce gets too thick.

Health Benefits

Protein and iron: Beef provides high-quality protein and heme iron, which supports energy and muscle health.
Vegetables count: Carrots, onions, and mushrooms add fiber, potassium, and antioxidants without weighing the dish down.
Cooked in broth: Using low-sodium beef broth helps control salt, and you can skim fat from the top after chilling to reduce saturated fat.
Portion-friendly: The rich flavor encourages smaller servings, especially when paired with vegetables or a light salad.

Common Mistakes to Avoid

Skipping the sear: Browning the beef and aromatics builds flavor. Don’t skip it, even for a slow cooker.
Using the wrong cut: Choose chuck, not lean stew meat.
Lean cuts turn dry and tough.
Too much wine flavor: Always reduce the wine briefly in the pan and balance with broth. Don’t use a sweet wine.
Overcrowding the pan: When searing, work in batches so the meat browns instead of steams.
Not seasoning enough: Taste at the end. Slow cooking can mute flavors, so a final pinch of salt and pepper matters.
Skipping the thickener: If the sauce feels thin, a quick flour slurry or extra simmer time brings it to a silky finish.

Variations You Can Try

Gluten-free: Skip the flour dredge.
Thicken with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) at the end.
Pearl onions swap: Use chopped shallots if you can’t find pearl onions.
Pancetta instead of bacon: A touch more savory and very traditional.
Vegetable boost: Add parsnips or celery root with the carrots for extra earthiness.
No wine version: Use more beef broth plus 2 tablespoons balsamic vinegar and 1 teaspoon soy sauce for depth.
Oven method: After searing and assembling in a Dutch oven, bake covered at 325°F (160°C) for 2.5 to 3 hours.

FAQ’s For Slow Cooker Beef Bourguignon

What wine works best for Beef Bourguignon?

Use a dry red wine you would drink, such as Burgundy, Pinot Noir, or a medium-bodied blend. Avoid very sweet or heavily oaked wines.

Can I make this ahead?

Yes. The flavor is even better the next day. Cook, cool, and refrigerate overnight. Reheat gently and adjust seasoning before serving.

Do I have to use bacon?

No, but it adds smoky depth. If you skip it, add 1 tablespoon olive oil and a splash of soy sauce or a pinch of smoked paprika for extra savoriness.

How do I prevent the vegetables from getting mushy?

Cut carrots into large chunks and use whole pearl onions. If you prefer firmer mushrooms, sauté them separately and stir them in during the last 30 minutes.

Can I use a different cut of beef?

Chuck roast is best. Brisket or beef shank also work, but they may need a little more time. Avoid very lean cuts like sirloin.

How can I thicken the sauce without flour?

Use a cornstarch slurry or reduce the sauce with the lid off for 15 to 20 minutes at the end. Both methods create a glossy finish.

What should I serve with it?

Mashed potatoes, buttered egg noodles, crusty bread, or creamy polenta are all classic. A bright green salad on the side balances the richness.

Is the alcohol cooked off?

Most of the alcohol cooks off during the long simmer, leaving the wine’s flavor behind. If you want to avoid alcohol entirely, use the no-wine variation.

In Conclusion

This Beef Bourguignon Slow Cooker Recipe turns a timeless French favorite into an easy, reliable meal.

With a few smart steps up front, you get layers of flavor and fall-apart beef without fuss. Make it on a lazy Sunday, save the leftovers for busy nights, and enjoy a bowl that always feels special. It’s comfort food with character, and it’s hard to beat.