Name: Slow Cooker Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 1 cup red wine (Burgundy or Pinot Noir); 2 cups beef broth; 1 medium onion, chopped; 4 cloves garlic, minced; 2 cups carrots, sliced; 2 cups mushrooms, quartered; 2 tbsp tomato paste; 1 tsp dried thyme; 1 bay leaf; Salt and pepper, to taste; 2 tbsp olive oil; Fresh parsley, for garnish

If you’re looking for a cozy, comforting meal that practically makes itself, my Slow Cooker Beef Bourguignon Recipe is just what you need. It’s a classic French stew that’s been given the slow cooker treatment, which means you get all that deep, rich flavor with less fuss. I always find it perfect for those chilly weekends when you want your house to smell amazing but don’t want to babysit the stove all day.

What makes this Slow Cooker Beef Bourguignon Recipe special, to me at least, is how tender and flavorful the beef gets after cooking slowly with red wine, herbs, and veggies. Plus, using a slow cooker lets you walk away and come back to dinner that’s ready to impress. Trust me, once you try this recipe, it’ll become your go-to for easy yet elegant dinners.

Ingredients You’ll Need

The mix of ingredients here really balances each other out to build that classic, hearty stew flavor. You’ll want quality beef and a good red wine for depth, and don’t skip the fresh veggies — they add texture and sweetness that melts into the sauce.

Beef chuck: This cut is perfect for slow cooking — it becomes super tender and juicy without drying out.
Red wine (Burgundy or Pinot Noir): Choose a wine you’d enjoy drinking; it shapes the stew’s overall flavor.
Beef broth: Adds a savory base that complements the wine’s richness.
Onion: Chopped for a mellow sweetness that blends into the sauce.
Garlic: Fresh and minced, garlic deepens the stew’s aroma and taste wonderfully.
Carrots: Adds a touch of natural sweetness and color; sliced for even cooking.
Mushrooms: Quartered mushrooms soak up the sauce and bring that earthy, meaty flavor.
Tomato paste: It boosts umami and thickens the sauce just right.
Dried thyme: The perfect herb to add subtle, woodsy notes.
Bay leaf: For that classic, aromatic touch that lifts the stew.
Salt and pepper: Essential to enhance and balance all the flavors.
Olive oil: For browning the beef, which brings great depth to the final dish.
Fresh parsley: For a bright, fresh garnish that cuts through the richness.

Variations

I love how flexible this Slow Cooker Beef Bourguignon Recipe is. You can easily tweak it to fit your mood, what’s in season, or even your dietary needs without losing the soul of the dish.

Vegetable Boost: I sometimes toss in pearl onions or parsnips for extra texture and sweetness—both work beautifully slow-cooked.
Low-Sodium Version: Use low-sodium broth and skip added salt initially; it’s easier to adjust seasoning at the end.
White Wine Twist: If you want a lighter flavor, try substituting white wine—though it’s not traditional, it’s a nice change.
Quick Version: If you’re short on time, try a pressure cooker to get that tender beef in under an hour.

How to Make Slow Cooker Beef Bourguignon Recipe

Step 1: Brown the Beef for Flavor

Start by heating the olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches without overcrowding the pan — getting a good sear locks in the juices and adds that rich, caramelized flavor your stew needs. Take your time here; you want nice golden-brown edges, which also means less meat shrinkage later. Tip: Don’t skip this step even though we’re using a slow cooker; it makes all the difference.

Step 2: Prepare the Veggies and Deglaze

In the same skillet, toss in your onions, garlic, carrots, and mushrooms to soften them just a little—about 3-4 minutes is enough. Then stir in the tomato paste and cook for another minute until it darkens slightly. Pour in the red wine, scraping the browned bits off the bottom of the pan; this deglazing step adds serious depth to your stew.

Step 3: Combine Everything in the Slow Cooker

Transfer the browned beef and sautéed veggies into your slow cooker. Add the beef broth, dried thyme, bay leaf, salt, and pepper. Give everything a gentle stir to combine, then cover and cook on low for 7-8 hours, or on high for 4-5 hours. When it’s done, your beef should be tender enough to fall apart with a fork, and the sauce will be thick and flavorful.

How to Serve Slow Cooker Beef Bourguignon Recipe

Slow Cooker Beef Bourguignon Recipe - Recipe Image

Garnishes

I always finish this dish with a sprinkle of fresh parsley—it’s simple but adds a burst of color and freshness that’s just lovely against the rich stew. Sometimes, a few freshly cracked black peppercorns on top elevate the experience even more.

Side Dishes

This Slow Cooker Beef Bourguignon Recipe pairs beautifully with creamy mashed potatoes or buttery egg noodles—they soak up all that delicious sauce. If you’re feeling a little lighter, a side of crusty bread or roasted green beans works wonders too.

Creative Ways to Present

For special occasions, I like serving individual portions in small cast iron skillets — it feels rustic and fancy at the same time. You can also lay the stew over a puff pastry for a dramatic, impressive look that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making it taste even better the next day. Before storing, cool it down quickly to keep everything fresh.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers and it stays great for up to 3 months. Just thaw it overnight in the fridge before reheating, and the texture remains spot on.

Reheating

To reheat leftovers, I recommend warming gently on the stove over low heat to avoid breaking down the meat or separating the sauce. A splash of beef broth or water can help loosen the sauce if it’s thickened too much after cooling.

FAQs

Can I use a different cut of beef for Slow Cooker Beef Bourguignon Recipe?

Absolutely! While beef chuck is ideal because it gets super tender and flavorful during slow cooking, other tougher cuts like brisket or round roast can also work well. Just make sure to cut the meat into even pieces and adjust cooking time if needed to get that melt-in-your-mouth texture.
Do I have to use red wine in the Slow Cooker Beef Bourguignon Recipe?

The red wine is traditional and adds wonderful depth, but you can substitute with more beef broth plus a splash of vinegar or grape juice for acidity if you prefer not to cook with alcohol. However, using a decent wine always gives the best results flavor-wise.
Can I prepare this Slow Cooker Beef Bourguignon Recipe in advance?

Yes! You can prep all your ingredients the day before—brown the beef, chop the veggies, and combine everything in the slow cooker insert. Cover and refrigerate overnight, then start cooking the next day. It’s a huge time saver on busy days.
What to do if my stew is too watery?

If your stew turns out a bit thin, no worries. Just transfer it to a pan and simmer on the stove uncovered for a few minutes to reduce and thicken the sauce, or add a slurry of cornstarch and water to speed up the process.
How do I make sure the beef stays tender in the Slow Cooker Beef Bourguignon Recipe?

The key is low and slow cooking—cooking on low heat for several hours helps break down the connective tissue in the beef chuck, making it tender. Also, avoid overcooking on high heat, as that can make the meat tough. Browning the beef first seals in juices and adds flavor too.

Final Thoughts

This Slow Cooker Beef Bourguignon Recipe has been one of those dishes that always brings me right back to warm, cozy nights with good company. It’s not just a meal; it’s an experience that fills your home with inviting aromas and fills bellies with satisfying comfort. I hope you give it a try and find as much joy in making (and eating) it as I do—because nothing beats coming home to a slow-cooked dinner that tastes like a hug in a bowl.