Beef bourguignon is the ultimate French comfort food, but the classic version asks you to hover over a hot stove for hours. My slow cooker beef bourguignon keeps every bit of that deep, winey, bacon-rich flavor while letting the crockpot do the heavy lifting. You brown the beef and bacon in a skillet first, then everything else happens hands-off.
The secret is a two-step build: sear the beef for real caramelization, then slow-cook it low and slow with red wine, thyme, and a handful of pearl onions until the meat shreds under a fork. A quick butter-and-flour slurry at the end turns the braising liquid into a glossy sauce that clings to every bite.
Serve it over mashed potatoes, egg noodles, or crusty bread for a dinner that tastes like a Sunday in Burgundy, even on a Tuesday.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks
Chuck is ideal because its marbling breaks down during long cooking. If unavailable, use beef shin or brisket; avoid lean cuts like sirloin, which turn tough.
6 oz (170 g) thick-cut bacon, chopped
Thick-cut bacon renders more slowly and gives bigger smoky bites. For a lighter version, use pancetta or turkey bacon.
1 large yellow onion, diced
Yellow onion melts into the sauce and adds sweetness. Sweet onion or two shallots work as a substitute.
3 medium carrots, peeled and cut into 1-inch pieces
Carrots hold their shape over long cooking and sweeten the braise. Parsnips are a good swap for a peppery note.
8 oz (225 g) cremini mushrooms, quartered
Cremini has more flavor than white buttons. Buy pre-sliced to save time, or use frozen pearl onions plus mushrooms for a classic garnish.
3 cloves garlic, minced
Fresh garlic is essential here; add it at the end of searing so it does not burn. Garlic paste works in a pinch (use 1 teaspoon).
2 tablespoons tomato paste
Tomato paste adds body and umami without making the dish taste tomatoey. Sun-dried tomato paste is a rich substitute.
1 1/2 cups (360 ml) dry red wine, such as Pinot Noir
Use a wine you would drink; cooking wine tastes flat. For alcohol-free, use 1 1/2 cups beef broth plus 1 tablespoon red wine vinegar.
1 cup (240 ml) low-sodium beef broth
Broth thins the wine so it does not overpower. Use vegetable broth for a lighter result or water plus a bouillon cube.
2 tablespoons all-purpose flour
Flour thickens the sauce into a glossy gravy. For gluten-free, whisk 1 tablespoon cornstarch into cold water at the end instead.
1 teaspoon dried thyme plus 2 bay leaves
Dried thyme holds up better than fresh in a slow cooker. Fresh rosemary sprigs are a fragrant alternative.
2 tablespoons cold butter, cut into cubes, plus salt and pepper to taste
Cold butter finishes the sauce for a silky shine. Skip it for a dairy-free version and add a drizzle of olive oil instead.
Tips & Tricks
Do not skip the sear
Browning the beef in batches over medium-high heat (400°F/204°C skillet surface) builds the fond that gives bourguignon its signature depth. Crowding the pan steams the meat instead of browning it.
Add mushrooms late if you like texture
Mushrooms cooked the full 7 hours turn very soft. Stir them in during the last hour for a firmer bite.
Thicken at the end, not the start
A butter-and-flour beurre manié whisked in after cooking gives you control over the final sauce consistency without scorching.
Pro Tips
Step-by-Step Instructions
1. Pat and season beef
Pat the beef chunks dry with paper towels and season generously with salt and pepper. Dry meat sears properly, which is the foundation of this dish's flavor.
2. Crisp the bacon
Cook the bacon in a large skillet over medium heat (350°F/177°C) for 6 to 8 minutes until crisp and golden at the edges. Transfer to the slow cooker with a slotted spoon, leaving the fat behind.
3. Sear the beef
Working in two batches, sear the beef in the bacon fat over medium-high heat (400°F/204°C) for 3 to 4 minutes per side until deeply browned. Transfer to the slow cooker; the meat should release easily from the pan.
4. Soften vegetables
Add the onion and carrots to the skillet and cook over medium heat (350°F/177°C) for 5 minutes until the onion is translucent and the carrots are glossy. Stir in the garlic and tomato paste and cook 1 minute until fragrant and brick-red.
5. Deglaze with wine
Pour in the red wine and scrape up every browned bit from the pan, simmering for 2 minutes until the alcohol smell fades. Pour the whole skillet into the slow cooker.
6. Load the slow cooker
Add the broth, thyme, bay leaves, mushrooms, and a pinch of salt to the slow cooker. Stir once, cover, and cook on LOW for 7 hours or HIGH for 4 hours, until the beef shreds easily with a fork.
7. Thicken the sauce
Mash the cold butter with the flour into a paste, then whisk it into the hot stew. Cover and cook on HIGH for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
8. Finish and serve
Discard the bay leaves, taste, and adjust salt and pepper. Serve hot over mashed potatoes, buttered noodles, or crusty bread.
Delicious Variations
Instant Pot Version
Sear using the sauté function, then pressure cook on HIGH for 35 minutes with a 10-minute natural release for a weeknight-fast bourguignon.
Mushroom Bourguignon
Swap the beef for 2 pounds of mixed mushrooms and use vegetable broth for a rich vegetarian take.
- Slow Cooker Beef Bourguignon with Pearl Onions: Add 1 cup frozen pearl onions in the last 30 minutes for a classic garnish and a sweeter bite.
How to Store Slow Cooker Beef Bourguignon
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor deepens overnight.
Freezer
Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (300°F/149°C) for 8 to 10 minutes, adding a splash of broth if the sauce thickens too much.
Frequently Asked Questions
Q: Can I make beef bourguignon in a slow cooker without wine?
Yes, you can replace the red wine with an equal amount of beef broth plus 1 tablespoon red wine vinegar for acidity. The flavor will be less complex but still rich and savory. Add an extra teaspoon of tomato paste to deepen the color.
Q: What is the best cut of beef for slow cooker bourguignon?
Beef chuck roast is the best choice because its marbling breaks down into tender, flavorful meat during long cooking. Brisket and beef shin also work well, but avoid lean cuts like sirloin or round, which turn dry and tough.
Q: How long should I cook beef bourguignon in a slow cooker?
Cook it on LOW for 7 hours or on HIGH for 4 hours, until the beef shreds easily with a fork. Always check doneness rather than relying only on the clock, since slow cookers vary in temperature.
Q: Can I put raw beef directly into the slow cooker for bourguignon?
You can, but searing the beef first is strongly recommended because it creates the browned crust that gives bourguignon its signature deep flavor. Skipping the sear leaves the stew tasting flat and pale.
Q: Why is my beef bourguignon sauce thin?
The sauce is thin because the braising liquid needs a thickener at the end of cooking. Whisk a paste of equal parts cold butter and flour into the hot stew and cook on HIGH for 15 minutes until it bubbles and coats a spoon.
Grab your slow cooker and a bottle of Pinot Noir, and let this cozy beef bourguignon simmer its way into your weeknight rotation. If you make it, I would love to hear how you served it, so leave a comment or tag me in your dinner photos!
Slow Cooker Beef Bourguignon
This slow cooker beef bourguignon delivers deep red wine flavor and fork-tender beef with almost no effort, perfect for cozy weeknights.
🧂 Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks
- 6 oz (170 g) thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 8 oz (225 g) cremini mushrooms, quartered
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups (360 ml) dry red wine, such as Pinot Noir
- 1 cup (240 ml) low-sodium beef broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme plus 2 bay leaves
- 2 tablespoons cold butter, cut into cubes, plus salt and pepper to taste
📋 Instructions
- 1Pat and season beef — Pat the beef chunks dry with paper towels and season generously with salt and pepper. Dry meat sears properly, which is the foundation of this dish's flavor.
- 2Crisp the bacon — Cook the bacon in a large skillet over medium heat (350°F/177°C) for 6 to 8 minutes until crisp and golden at the edges. Transfer to the slow cooker with a slotted spoon, leaving the fat behind.
- 3Sear the beef — Working in two batches, sear the beef in the bacon fat over medium-high heat (400°F/204°C) for 3 to 4 minutes per side until deeply browned. Transfer to the slow cooker; the meat should release easily from the pan.
- 4Soften vegetables — Add the onion and carrots to the skillet and cook over medium heat (350°F/177°C) for 5 minutes until the onion is translucent and the carrots are glossy. Stir in the garlic and tomato paste and cook 1 minute until fragrant and brick-red.
- 5Deglaze with wine — Pour in the red wine and scrape up every browned bit from the pan, simmering for 2 minutes until the alcohol smell fades. Pour the whole skillet into the slow cooker.
- 6Load the slow cooker — Add the broth, thyme, bay leaves, mushrooms, and a pinch of salt to the slow cooker. Stir once, cover, and cook on LOW for 7 hours or HIGH for 4 hours, until the beef shreds easily with a fork.
- 7Thicken the sauce — Mash the cold butter with the flour into a paste, then whisk it into the hot stew. Cover and cook on HIGH for 15 minutes until the sauce bubbles at the edges and coats the back of a spoon.
- 8Finish and serve — Discard the bay leaves, taste, and adjust salt and pepper. Serve hot over mashed potatoes, buttered noodles, or crusty bread.