Slow Cooker Beef Bourguignon

Introduction & Inspiration

Beef Bourguignon has always sounded like one of those fancy French dishes that you’d only find at a fine restaurant. But when I discovered that it could be made in a slow cooker, everything changed. Suddenly, this elegant, wine-infused stew became something I could prepare in my own kitchen with very little effort.

I love cooking meals that feel both comforting and elevated, and this one does just that. It’s rich, flavorful, and perfect for cold evenings when you want something hearty without having to babysit the stove all day. The slow cooker makes it unbelievably simple—just brown the meat, toss everything in, and let it do the work.

The aroma that fills the kitchen after a few hours is absolutely incredible. You’ll know something special is happening before you even lift the lid.

Nostalgic Appeal

This dish reminds me of cozy Sunday dinners growing up. My mom used to simmer stews on the stove for hours while we played or watched movies in the other room. The whole house would smell like comfort food.

What I love about this version is that it gives me that same nostalgic feeling without the long stovetop commitment. I can set it in the morning, go about my day, and come back to a meal that feels like it’s been cared for all day.

It’s the kind of recipe that you want to serve at a family gathering, with crusty bread on the side and maybe a glass of wine in hand. It’s timeless and cozy and makes everyone feel at home.

Homemade Focus

This is a homemade dish through and through, and the ingredients speak for themselves. You don’t need anything fancy—just good-quality beef, red wine, broth, and a few vegetables.

I take the time to brown the beef first because that simple step adds so much flavor. The onions and garlic get sautéed too, just until soft and aromatic. After that, it’s all about layering the ingredients in the slow cooker and letting them slowly meld together.

The result is a stew that tastes like you spent hours over the stove, even though the slow cooker did most of the heavy lifting. It’s deeply savory, beautifully tender, and full of layers that only develop through slow cooking.

Flavor Goal

The flavor I was aiming for with this Slow Cooker Beef Bourguignon is rich, deep, and soul-warming. The red wine adds depth and complexity without being overpowering, and the beef broth gives the stew that savory backbone.

The beef becomes incredibly tender after hours of low cooking. It practically melts in your mouth. The carrots and mushrooms absorb all those wonderful flavors, adding sweetness and earthiness.

The tomato paste adds a bit of umami and richness, while the thyme and bay leaf bring in subtle herbal notes. I season with salt and pepper to taste, and always finish with fresh parsley for a touch of brightness.

It’s the kind of meal that makes you close your eyes after the first bite.

Ingredient Insights

Beef chuck is my preferred cut for this recipe. It’s affordable, flavorful, and becomes incredibly tender when slow-cooked. I cut it into 1-inch cubes so it cooks evenly and stays juicy.

Red wine is essential here. I use a dry variety like Burgundy or Pinot Noir. It infuses the stew with richness and gives it that signature French character.

Beef broth complements the wine and helps form the base of the sauce. I use low sodium so I can control the seasoning better.

Onions and garlic are sautéed before adding to the slow cooker. They lay the foundation for a savory stew and add complexity as they soften and cook down.

Carrots add natural sweetness and texture. I slice them into rounds or half-moons so they hold their shape after hours of cooking.

Mushrooms give an earthy contrast. I quarter them so they’re bite-sized but still noticeable in each spoonful.

Tomato paste adds depth and brings all the savory elements together. It’s a secret weapon in many stews and sauces.

Dried thyme and a bay leaf lend gentle herbal notes that make the stew feel layered and complex.

Salt and pepper round out the seasoning. I season to taste at the end once all the flavors have come together.

Olive oil is used for browning the beef and sautéing the vegetables. It brings a bit of richness and helps everything caramelize beautifully.

Fresh parsley is the final touch. It’s not just for color—it adds a bit of fresh, grassy contrast to the deep, rich stew.

Essential Equipment

A large skillet is needed to brown the beef and sauté the onions and garlic before transferring them to the slow cooker.

You’ll also need a 6-quart slow cooker or larger to hold everything comfortably.

A wooden spoon or spatula helps with stirring and scraping up the browned bits from the skillet.

Tongs are useful for turning the beef cubes during browning.

I always have a ladle on hand for serving—and a crusty loaf of bread nearby for dipping into the sauce.

List of Ingredients (With Measurements)

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 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Brown the Beef
In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches and sear them until browned on all sides.

Don’t overcrowd the pan—browning in batches ensures better caramelization. Once browned, transfer the beef to the slow cooker.

Step 2: Sauté the Aromatics
In the same skillet, add a little more oil if needed. Add the chopped onions and garlic and cook for 2–3 minutes until softened and fragrant.

Scrape up any browned bits from the pan—they carry a ton of flavor. Transfer the mixture to the slow cooker.

Step 3: Add the Veggies and Liquid
Add the sliced carrots and quartered mushrooms to the slow cooker.

Pour in the red wine and beef broth. Stir in the tomato paste, dried thyme, salt, pepper, and drop in the bay leaf.

Step 4: Cook Low and Slow
Stir everything together gently. Cover the slow cooker with the lid and cook on low for 8 hours or on high for 4 hours.

You’ll know it’s ready when the beef is fork-tender and the vegetables are perfectly soft.

Step 5: Finish and Serve
Remove the bay leaf before serving.

Garnish with chopped fresh parsley for a pop of color and brightness.

Serve hot with mashed potatoes, buttered noodles, or crusty bread to soak up all that amazing sauce.

Troubleshooting

Beef not tender? It probably needs more time. Tough chunks usually soften beautifully after the full 8 hours on low.

Sauce too thin? Remove the lid for the last 30 minutes to let some liquid evaporate, or stir in a cornstarch slurry to thicken.

Too salty? Add a splash of water or a spoonful of unsalted broth to balance things out.

Not enough flavor? Add an extra dollop of tomato paste or a splash of balsamic vinegar near the end for depth.

Mushrooms too soft? Stir them in halfway through cooking next time for a firmer texture.

Tips and Variations

Use pearl onions instead of chopped onions for a traditional touch.

Add baby potatoes directly into the slow cooker for a one-pot meal.

Substitute half the wine with balsamic vinegar if you prefer a tangier, richer sauce.

Try pancetta or bacon bits sautéed with the onions for extra flavor.

Double the recipe and freeze half for a ready-to-go meal on a busy weeknight.

Serving and Pairing Suggestions

Serve this stew over a creamy bed of mashed potatoes or alongside egg noodles.

Pair with warm sourdough or crusty French bread to soak up the sauce.

Add a side salad with a light vinaigrette for a refreshing contrast.

Pair with a glass of the same red wine used in the stew for a complete dining experience.

Top with extra parsley, cracked pepper, and a drizzle of olive oil for added flair.

Nutritional Information (Approx. Per Serving, Serves 6)

Calories: 410
Protein: 32g
Fat: 20g
Saturated Fat: 6g
Carbohydrates: 18g
Fiber: 3g
Sugar: 6g
Sodium: 550mg
Cholesterol: 90mg

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Recipe Summary and Q&A

This Slow Cooker Beef Bourguignon is a rich, French-inspired stew with tender beef, red wine, hearty vegetables, and aromatic herbs. It’s cozy, flavorful, and incredibly simple to prepare.

Can I make it without wine?
Yes, substitute the wine with more beef broth and a splash of balsamic vinegar or red wine vinegar.

Can I use a different cut of beef?
Yes, stew meat or brisket works well too, as long as it’s slow-cooked until tender.

Can I freeze leftovers?
Absolutely. Store in an airtight container and freeze for up to 3 months.

Do I have to brown the meat first?
Technically no, but browning adds a ton of flavor that’s worth the extra step.

Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the meat, then cook on high pressure for 35 minutes with a natural release.

This dish is rustic, comforting, and elegant all at once. Whether for a quiet night in or a dinner party with friends, it’s guaranteed to impress with minimal effort.