Introduction

Ever dreamed of savoring a rich, French-inspired stew that fills your home with irresistible aromas without spending hours in the kitchen? Slow Cooker Beef Bourguignon is your ticket to culinary bliss! This classic dish transforms tender beef chuck into a melt-in-your-mouth masterpiece, simmered with red wine, earthy mushrooms, sweet carrots, and fragrant herbs. Perfect for cozy dinners, special occasions, or impressing guests, this recipe delivers deep, savory flavors with the ease of a slow cooker. Ready to discover how simple it is to create this French masterpiece? Let’s get cooking!

Overview

Slow Cooker Beef Bourguignon is a hearty, French-inspired stew that combines succulent beef with a rich, wine-infused broth, vibrant vegetables, and aromatic herbs. The slow cooker makes it effortless, melding flavors into a comforting, restaurant-quality dish.

Time Requirement: 20 minutes prep, 8 hours on low or 4 hours on high.
Difficulty Level: Moderate. Requires basic stovetop browning but is beginner-friendly with the slow cooker doing most of the work.
Why It’s Special: This recipe is luxurious yet budget-friendly, perfect for elevating simple ingredients into something extraordinary. The red wine and slow cooking create a velvety, complex sauce, while the vegetables add heartiness. It’s ideal for cold nights, dinner parties, or meal prep, pairing beautifully with crusty bread or mashed potatoes.

Whether you’re channeling Julia Child or craving a warming, soulful meal, this Slow Cooker Beef Bourguignon is sure to impress. Let’s dive in!

Essential Ingredients

The magic of Slow Cooker Beef Bourguignon lies in its high-quality, flavorful ingredients. Each one adds depth, texture, or richness to create a harmonious stew. Here’s what you’ll need:

Beef Chuck (2 lbs, cut into 1-inch cubes):
- Why it’s important: A well-marbled cut that becomes tender and flavorful when slow-cooked.
- Substitutions: Beef brisket, rump roast, or stew meat. For a leaner option, try sirloin (may be less tender).
Red Wine (1 cup, Burgundy or Pinot Noir):
- Why it’s important: Adds rich, fruity depth and tenderizes the beef.
- Substitutions: Merlot, Cabernet Sauvignon, or non-alcoholic red wine. Use grape juice with 1 tbsp vinegar for alcohol-free.
Beef Broth (2 cups):
- Why it’s important: Creates a savory base for the stew.
- Substitutions: Chicken or vegetable broth, or water with a bouillon cube.
Onion (1 medium, chopped):
- Why it’s important: Provides a sweet, savory foundation.
- Substitutions: Shallots or leeks for a milder flavor.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the stew with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Carrots (2 cups, sliced):
- Why it’s important: Adds sweetness and hearty texture.
- Substitutions: Parsnips, turnips, or celery for variety.
Mushrooms (2 cups, quartered):
- Why it’s important: Brings earthy, umami flavor and meaty texture.
- Substitutions: Cremini, shiitake, or button mushrooms. Omit or use zucchini for mushroom-free.
Tomato Paste (2 tbsp):
- Why it’s important: Deepens the sauce with tangy, savory richness.
- Substitutions: ¼ cup crushed tomatoes or 1 tbsp ketchup in a pinch.
Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, herbaceous notes.
- Substitutions: Fresh thyme (1 tbsp), rosemary, or herbes de Provence.
Bay Leaf (1):
- Why it’s important: Infuses the stew with subtle, aromatic flavor.
- Substitutions: Omit or use a pinch of dried oregano.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the beef and vegetables.
Olive Oil (2 tbsp):
- Why it’s important: Browns the beef, adding depth and richness.
- Substitutions: Avocado oil, vegetable oil, or butter.
Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and color.
- Substitutions: Chives, cilantro, or omit.

Tip: Choose a red wine you’d enjoy drinking for the best flavor, and use fresh, firm mushrooms to avoid a soggy texture.

Step-by-Step Instructions

Making Slow Cooker Beef Bourguignon is straightforward with a few key steps to build flavor. Follow these steps for a rich, comforting stew.

Step 1: Brown the Beef

Pat 2 lbs beef chuck cubes dry with paper towels to ensure good browning.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add the beef in batches (avoid overcrowding) and brown on all sides, about 4–5 minutes per batch. Transfer to the slow cooker.
Tip: Don’t skip browning—it locks in flavor and creates a rich base for the stew.

Step 2: Sauté the Aromatics

In the same skillet, reduce heat to medium. Add 1 chopped medium onion and 4 minced garlic cloves.
Sauté for 3–4 minutes until softened and fragrant, scraping up the browned bits from the beef.
Transfer the onion and garlic to the slow cooker.
Tip: Add a splash of red wine to the skillet to deglaze, then pour into the slow cooker for extra flavor.

Step 3: Combine in the Slow Cooker

Add 2 cups sliced carrots, 2 cups quartered mushrooms, 1 cup red wine, 2 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt and pepper to the slow cooker.
Stir gently to combine all ingredients, ensuring the beef is mostly submerged.
Tip: Cut vegetables into uniform sizes for even cooking.

Step 4: Cook

Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender and the flavors have melded.
Check at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: If the sauce is too thin, remove the lid for the last 30 minutes on high to reduce, or mix 1 tbsp cornstarch with 2 tbsp water and stir in during the last 15 minutes.

Step 5: Serve

Remove and discard the bay leaf.
Taste and adjust salt and pepper as needed.
Spoon the beef bourguignon into bowls, ensuring each serving gets beef, vegetables, and plenty of sauce.
Garnish with chopped fresh parsley and serve with crusty bread or over mashed potatoes.
Tip: Let the stew rest for 5–10 minutes before serving to allow flavors to settle.

Assembly

Assembling Slow Cooker Beef Bourguignon is all about creating a warm, inviting plate. Here’s how to bring it together:

Choose Your Base: For a classic pairing, spoon the stew over a bed of creamy mashed potatoes. Alternatively, serve alongside crusty bread or egg noodles to soak up the sauce.
Add the Stew: Ladle a generous portion of beef, vegetables, and rich sauce into bowls or over the base, ensuring a mix of beef, carrots, and mushrooms in each serving.
Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness.
Presentation Tips:
- Use deep, wide bowls to showcase the rich, burgundy-colored sauce.
- Arrange a few beef cubes and veggies on top for a rustic, hearty look.
- Pair with a side of green beans, a simple salad, or roasted Brussels sprouts for a complete French-inspired meal.

Tip: For a fancier presentation, serve in individual ramekins with a parsley sprig and a slice of toasted baguette on the side.

Storage and Make-Ahead Tips

Keep your Slow Cooker Beef Bourguignon fresh and ready to enjoy with these tips:

Storing Leftovers:
- Store cooled stew in an airtight container in the fridge for up to 4 days. Flavors deepen over time, making leftovers even tastier.
- Reheating: Reheat in the microwave (1–2 minutes, stirring halfway) or on the stovetop over low heat, adding a splash of broth to loosen the sauce. Reheat only the portion you need.
Make-Ahead Tips:
- Prep Ingredients: Cube beef, chop onion, mince garlic, and slice carrots and mushrooms up to 1 day in advance and store in the fridge.
- Browning: Brown beef and sauté aromatics the night before, refrigerate, and add to the slow cooker with remaining ingredients in the morning.
- Assembly: Combine all ingredients in the slow cooker insert the night before, cover, and refrigerate. Start cooking in the morning.
- Full Dish: Cook the entire stew a day ahead; it tastes even better after the flavors meld overnight in the fridge.
Freezing: Freeze cooled stew in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. The sauce may thicken slightly but will still be delicious.

Tip: Portion leftovers into single-serve containers for easy meal-prep lunches or dinners.

Recipe Variations

Slow Cooker Beef Bourguignon is versatile and easy to customize. Try these creative twists:

Bacon Boost: Add 4 slices of chopped bacon, cooked until crisp, to the slow cooker for smoky depth.
Pearl Onions: Replace the chopped onion with 1 cup frozen pearl onions (add in the last hour) for a traditional touch.
Spicy Kick: Stir in ½ tsp red pepper flakes or a dash of hot sauce for a subtle heat.
Vegetarian Version: Swap beef for portobello mushrooms or seitan, use vegetable broth, and add 1 cup diced potatoes for heartiness.
Herb Swap: Replace thyme with rosemary or add a sprig of fresh parsley for a different herbaceous note.

Tip: Keep the wine and tomato paste to maintain the dish’s signature rich, tangy flavor.

Conclusion

You’re now ready to make Slow Cooker Beef Bourguignon—a dish that’s as luxurious as it is effortless! With its tender beef, rich red wine sauce, and hearty vegetables, this recipe brings French comfort to your table with minimal work. It’s perfect for cozy nights, dinner parties, or savoring leftovers that taste even better the next day. Play with herbs, veggies, or sides to make it your own, and enjoy the process as much as the meal. Grab your slow cooker, whip up this soul-warming masterpiece, and savor every delicious bite. Bon appétit!

Slow Cooker Beef Bourguignon

Author: Jessica

Print Recipe

Description

Ingredients

Beef Chuck (2 lbs, cut into 1-inch cubes):
- Why it’s important: A well-marbled cut that becomes tender and flavorful when slow-cooked.
- Substitutions: Beef brisket, rump roast, or stew meat. For a leaner option, try sirloin (may be less tender).
Red Wine (1 cup, Burgundy or Pinot Noir):
- Why it’s important: Adds rich, fruity depth and tenderizes the beef.
- Substitutions: Merlot, Cabernet Sauvignon, or non-alcoholic red wine. Use grape juice with 1 tbsp vinegar for alcohol-free.
Beef Broth (2 cups):
- Why it’s important: Creates a savory base for the stew.
- Substitutions: Chicken or vegetable broth, or water with a bouillon cube.
Onion (1 medium, chopped):
- Why it’s important: Provides a sweet, savory foundation.
- Substitutions: Shallots or leeks for a milder flavor.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the stew with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Carrots (2 cups, sliced):
- Why it’s important: Adds sweetness and hearty texture.
- Substitutions: Parsnips, turnips, or celery for variety.
Mushrooms (2 cups, quartered):
- Why it’s important: Brings earthy, umami flavor and meaty texture.
- Substitutions: Cremini, shiitake, or button mushrooms. Omit or use zucchini for mushroom-free.
Tomato Paste (2 tbsp):
- Why it’s important: Deepens the sauce with tangy, savory richness.
- Substitutions: ¼ cup crushed tomatoes or 1 tbsp ketchup in a pinch.
Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, herbaceous notes.
- Substitutions: Fresh thyme (1 tbsp), rosemary, or herbes de Provence.
Bay Leaf (1):
- Why it’s important: Infuses the stew with subtle, aromatic flavor.
- Substitutions: Omit or use a pinch of dried oregano.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the beef and vegetables.
Olive Oil (2 tbsp):
- Why it’s important: Browns the beef, adding depth and richness.
- Substitutions: Avocado oil, vegetable oil, or butter.
Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and color.
- Substitutions: Chives, cilantro, or omit.

Tip: Choose a red wine you’d enjoy drinking for the best flavor, and use fresh, firm mushrooms to avoid a soggy texture.