Slow Cooker Beef Bourguignon
Slow Cooker Beef Bourguignon is the kind of meal that makes a cold evening feel instantly cozier. Tender beef, earthy mushrooms, sweet carrots, onions, garlic, and herbs slowly simmer in a rich red wine and beef broth sauce until everything becomes deeply savory and wonderfully tender.
Traditionally associated with the Burgundy region of France, beef bourguignon is essentially the glorious French answer to the question, "What if beef stew had a really good bottle of wine involved?"
And honestly, we're here for it.
This slow cooker version takes the basic idea of the classic dish and makes it practical for a busy home kitchen. There is a little extra work at the beginning if you choose to brown the beef, but once everything goes into the slow cooker, time does most of the heavy lifting.
Serve it over mashed potatoes, buttered egg noodles, rice, or alongside crusty bread for soaking up every last bit of that beautiful sauce.
Why You'll Love This Recipe
- Rich, deeply savory flavor
- Tender slow-cooked beef
- Earthy mushrooms and sweet carrots
- A flavorful red wine sauce
- Mostly hands-off cooking
- Even better the next day
- Excellent for make-ahead meals and leftovers
Ingredients
For the Beef Bourguignon
- 2 pounds beef chuck roast, cut into approximately 1 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for browning the beef
- 2 tablespoons all-purpose flour, optional
- Fresh parsley, chopped, for serving
Choosing the Right Wine
You don't need an expensive bottle for this recipe.
Choose a dry red wine that you would actually enjoy drinking. Pinot Noir, Cabernet Sauvignon, Merlot, or a dry red blend can work well.
Avoid very sweet wines, since the sauce is intended to be savory rather than sweet.
If you don't cook with alcohol, you can replace the wine with additional beef broth, although the finished dish will have a different flavor profile.
How to Make Slow Cooker Beef Bourguignon
1. Prepare the Beef
Pat the beef cubes dry with paper towels.
Season them with salt and black pepper.
Drying the surface helps the beef brown rather than simply steam in the pan.
2. Brown the Beef
Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat.
Working in batches, brown the beef on several sides.
Don't crowd the pan.
If you add all the beef at once, the temperature of the pan can drop too much and the meat will begin releasing liquid instead of developing that deep brown crust.
You don't need to cook the beef through.
You're simply creating a flavorful browned exterior.
Transfer the browned beef to the slow cooker.
Optional Flour Step
If you want a slightly thicker, more traditional stew-like sauce, lightly toss the beef with the flour before browning.
Do not use too much flour. A light coating is enough.
You can also skip the flour completely and thicken the finished sauce later if needed.
3. Build the Flavor Base
Add the chopped onion, carrots, mushrooms, and garlic to the slow cooker with the beef.
If your skillet has browned bits stuck to the bottom, don't wash it yet.
Those little brown bits are flavor.
Add the red wine to the skillet and gently scrape the bottom with a wooden spoon or spatula.
Let the wine simmer for a couple of minutes, then pour it into the slow cooker.
This step is called deglazing, and it helps loosen all those delicious browned bits from the bottom of the pan.
4. Make the Cooking Liquid
Add the beef broth, tomato paste, Worcestershire sauce, and dried thyme.
Stir gently to combine.
The liquid doesn't need to completely cover the beef.
The slow cooker will create additional moisture as the ingredients cook.
5. Slow Cook
Cover and cook on LOW for approximately 8 hours, or until the beef is very tender.
The exact cooking time can vary depending on the slow cooker, the size of the beef pieces, and the cut of meat.
Don't judge briskly cooked beef by the clock alone.
If the beef is still chewy or resistant when tested with a fork, continue cooking until the connective tissue has broken down and the meat is tender.
6. Check the Sauce
Once the beef is tender, taste the sauce.
Adjust the seasoning as needed.
It may need:
- Additional salt
- More black pepper
- A little extra thyme
- A splash of beef broth if the sauce is too concentrated
If the sauce is thinner than you'd like, there are several ways to fix it.
How to Thicken Beef Bourguignon
Reduce the Sauce
Transfer the liquid to a saucepan and simmer it uncovered until it reaches your preferred consistency.
This is a great option because it concentrates the flavor at the same time.
Use a Cornstarch Slurry
Mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth.
Stir it into the hot cooking liquid and simmer until thickened.
If you need more thickness, repeat with a small additional amount rather than dumping in a large quantity all at once.
Use a Flour Slurry
Whisk a small amount of flour with cold water until smooth, then gradually stir it into the hot sauce and simmer until thickened.
Avoid adding dry flour directly to the finished stew, as it can create lumps.
7. Finish and Serve
Remove any excess fat from the surface if desired.
Taste one final time and adjust the seasoning.
Sprinkle generously with fresh parsley before serving.
The parsley isn't just decorative. Its fresh flavor provides a nice contrast to the rich beef and wine sauce.
What Makes Beef Bourguignon So Flavorful?
The magic is in the layers.
Browning the beef creates deeply savory browned flavors.
Onions and garlic provide the aromatic foundation.
Tomato paste adds concentrated savory depth.
Red wine contributes acidity and complexity.
Beef broth provides body and richness.
Mushrooms bring earthy umami.
Thyme adds a subtle herbal note.
And then the slow cooking allows all of those flavors to mingle while the beef becomes tender.
This is why the browning step is worth considering even when you're making a slow cooker recipe.
The slow cooker is fantastic at making meat tender.
It isn't particularly good at creating that initial browned flavor.
Let the skillet handle that part.
What Cut of Beef Is Best?
Beef chuck roast is the best choice for this recipe.
Chuck contains connective tissue and enough marbling to stand up to long cooking.
As it cooks slowly, that connective tissue breaks down and helps create the rich, tender texture you want in a stew.
Avoid very lean cuts of beef for this recipe.
They can become dry or chewy after a long cooking period.
If your butcher sells chuck roast as a whole piece, buy it whole and cut it into cubes yourself when possible.
Can I Skip Browning the Beef?
Absolutely.
You can place the raw seasoned beef directly into the slow cooker.
The recipe will still work.
However, the finished dish will generally have less depth and complexity than a version made with browned beef.
If you're in a hurry, skip it.
If you're making Beef Bourguignon for Sunday dinner, a holiday meal, or guests, I'd take the extra 10 to 15 minutes.
It's worth it.
What to Serve With Beef Bourguignon
The sauce is half the fun, so choose something that gives you a way to catch every drop.
Mashed Potatoes
Probably the ultimate pairing.
Creamy mashed potatoes and rich beef stew sauce are a match made in heaven.
Buttered Egg Noodles
Simple buttered egg noodles are excellent when you want something a little lighter than mashed potatoes.
Crusty Bread
A loaf of crusty French bread is perfect for dipping into the sauce.
And yes, using bread to mop up the sauce is completely acceptable table behavior.
Rice
Steamed white rice, brown rice, or wild rice can all work.
Rice is especially handy if you're turning leftover Bourguignon into another meal.
Roasted Vegetables
Serve the stew with roasted green beans, Brussels sprouts, carrots, or another vegetable for a complete dinner.
Make It Ahead
Beef Bourguignon is an excellent make-ahead meal.
In fact, many people find that the flavors become even better after resting overnight.
Cool leftovers promptly and refrigerate them in a covered food-safe container.
The fat may solidify on top as it chills.
That's completely normal.
You can remove some of it before reheating if you prefer.
How to Reheat Beef Bourguignon
Reheat gently in a saucepan over medium-low heat, stirring occasionally.
If the sauce has become very thick in the refrigerator, add a small amount of beef broth or water.
Avoid aggressively boiling the stew while reheating, especially if the beef is already tender.
You're warming it, not trying to cook the beef all over again.
Can You Freeze Beef Bourguignon?
Yes.
Allow the stew to cool appropriately, then portion it into freezer-safe containers.
Leave a little room for expansion and label the containers with the date.
For the best quality, use frozen leftovers within a few months.
Thaw in the refrigerator before reheating when practical.
Slow Cooker Beef Bourguignon Variations
Once you've made the classic version, there are plenty of ways to make it your own.
Add Pearl Onions
Small pearl onions are a beautiful addition and fit naturally with the traditional French-inspired flavor profile.
Add Bacon
Traditional versions often include bacon or lardons.
If you want to incorporate bacon, cook it first, remove the crisp pieces, then brown the beef in some of the rendered fat.
Add the bacon back to the slow cooker.
Add Potatoes
You can add small potatoes to the slow cooker, although serving the Bourguignon over mashed potatoes keeps the sauce and potato textures distinct.
Add More Herbs
Fresh thyme, bay leaves, or parsley stems can add additional herbal character.
Remove woody herbs and bay leaves before serving.
Add Shallots
Replace some or all of the onion with shallots for a slightly more delicate flavor.
Common Mistakes to Avoid
Using Too Much Liquid
The ingredients release moisture as they cook.
You don't need to completely submerge the beef.
Skipping the Taste Test
The saltiness of beef broth, Worcestershire sauce, and tomato paste can vary considerably between brands.
Taste before adding additional salt.
Cutting the Beef Too Small
Small cubes can become overcooked during a long slow-cooking time.
Aim for pieces around 1 1/2 inches.
Cooking on HIGH
LOW heat is preferable for this recipe.
The gentle cooking environment gives the connective tissue time to break down without rushing the process.
Expecting the Sauce to Be Thick Immediately
Slow cooker stews can have a thinner sauce than traditional stovetop versions.
If necessary, reduce or thicken the sauce after cooking.
Slow Cooker Beef Bourguignon Recipe
Prep Time: 25 minutes
Cook Time: Approximately 8 hours on LOW
Servings: 6
Ingredients
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour, optional
- Fresh parsley, chopped, for garnish
Directions
- Pat the beef dry with paper towels and season with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Brown the beef in batches, searing several sides of each piece. Transfer the browned beef to the slow cooker.
- If using flour, lightly coat the beef with flour before browning or sprinkle the flour over the browned beef and toss gently.
- Add the onion, carrots, mushrooms, and garlic to the slow cooker.
- Pour the red wine into the skillet and scrape up the browned bits from the bottom. Simmer for 1 to 2 minutes.
- Pour the wine into the slow cooker.
- Add the beef broth, tomato paste, Worcestershire sauce, and thyme.
- Stir gently to combine.
- Cover and cook on LOW for approximately 8 hours, or until the beef is very tender.
- Taste the sauce and adjust the salt and pepper as needed.
- If the sauce is too thin, reduce it in a saucepan or thicken it with a cornstarch slurry.
- Garnish with fresh parsley.
- Serve hot over mashed potatoes or buttered egg noodles, or alongside crusty bread.
The Crunchy Moon Kitchen Note
This is one of those recipes where slow food meets modern life.
You get the deep, comforting flavors of a classic French-style beef stew without spending an entire afternoon hovering over the stove.
Brown the beef when you have the time. Let the slow cooker take over. And don't rush the final stage.
When the beef is tender enough to fall apart and the sauce is rich enough that you're tempted to eat it with a spoon straight from the pot, you've arrived.
That's dinner.
And tomorrow's leftovers are going to be spectacular.
Technical Note
Cooking times can vary between slow cookers, especially depending on the size and thickness of the beef pieces. Use tenderness as your primary indicator of doneness. If the finished sauce needs more body, reduce it uncovered or add a small amount of thickener. If it becomes too thick, loosen it with additional beef broth.
