Slow Cooker Beef Bourguignon is a rich and comforting French classic made easy!
Tender beef, crispy bacon, and hearty vegetables simmer in a flavorful red wine sauce, creating a dish that’s perfect for a cozy dinner.
With minimal prep and a slow cooker doing all the work, you can enjoy a gourmet meal with little effort.
Serve it with crusty bread or creamy mashed potatoes for the ultimate comfort food experience!
Ingredients:
2 lbs beef chuck, cut into chunks
4 slices bacon, chopped
1 cup pearl onions (or 1 small onion, diced)
3 cloves garlic, minced
2 carrots, sliced
1 lb baby potatoes, halved
2 cups red wine (Burgundy or Pinot Noir)
1 cup beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp thyme
1 tsp rosemary
1 bay leaf
8 oz mushrooms, sliced
2 tbsp flour
Salt & pepper to taste
Instructions:
Sear the meat – In a skillet, cook bacon until crispy, then remove.
Sear beef chunks in bacon fat until browned. Transfer to slow cooker.
Sauté the veggies – In the same pan, cook onions, carrots, and garlic for 2 minutes.
Add tomato paste and flour, stir well.
Deglaze – Pour in the wine, scraping up browned bits, then add beef broth, Worcestershire sauce, herbs, and bay leaf. Simmer for 2 minutes.
Slow cook – Pour everything over the beef in the slow cooker.
Add potatoes and mushrooms. Stir, cover, and cook on LOW for 7-8 hours (or HIGH for 4-5 hours).
Serve – Discard bay leaf, stir, and adjust seasoning. Serve with crusty bread or over mashed potatoes.
To store Slow Cooker Beef Bourguignon properly:
Refrigerate:
Let it cool to room temperature before storing.
Transfer to an airtight container and refrigerate for up to 4 days.
Freeze:
Store in a freezer-safe container or zip-top bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheat:
Warm on the stovetop over medium heat until heated through.
Or microwave in 1-minute intervals, stirring in between.
Add a splash of broth or water if it thickens too much.
The flavors get even better the next day!
Variations:
No Wine? Substitute with extra beef broth and a splash of balsamic vinegar or grape juice for depth.
Vegetable Boost: Add parsnips, celery, or bell peppers for extra flavor.
Different Protein: Try lamb or pork for a unique twist.
Gluten-Free: Use cornstarch instead of flour to thicken the sauce.
Low-Carb: Skip the potatoes and serve over cauliflower mash.
Tips for the Best Beef Bourguignon:
Sear the Beef: Browning the meat adds rich flavor—don’t skip this step!
Use the Right Wine: Burgundy or Pinot Noir work best for a deep, authentic taste.
Let It Simmer: Low and slow cooking ensures tender, fall-apart beef.
Adjust Seasoning: Taste before serving and add more salt or pepper if needed.
Make It Ahead: This dish tastes even better the next day as the flavors meld together!
Do you like making classic recipes like this, or do you prefer tweaking them with your own spin?
Here’s an estimated nutritional breakdown per serving (assuming 6 servings):
Calories: ~450-500 kcal
Protein: ~40g
Carbs: ~30g
Fat: ~20g
Saturated Fat: ~7g
Fiber: ~5g
Sugar: ~6g
Sodium: ~600mg (varies based on broth and bacon)
Ways to Make It Healthier:
Use leaner beef or trim excess fat.
Reduce bacon for lower fat content.
Swap baby potatoes for cauliflower to cut carbs.
Use low-sodium broth to control salt intake.
Would you like a breakdown for a specific dietary goal, like lower-calorie or keto-friendly adjustments?