Introduction
Slow Cooker Beef Bourguignon is a classic French dish traditionally simmered for hours, known for its deep, rich flavors. This slow-cooker version delivers the same comforting taste with minimal effort. Tender beef, hearty vegetables, red wine, and fresh herbs cook low and slow to create an elegant yet rustic meal perfect for weeknights or special occasions.
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Description
This dish features seared beef cubes simmered in a robust red wine sauce along with mushrooms, carrots, onions, garlic, and herbs. The long, gentle cooking process yields melt-in-your-mouth beef and a velvety sauce that pairs wonderfully with mashed potatoes, noodles, or crusty bread.
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Ingredients
For the Beef and Vegetables
2 to 2.5 pounds beef chuck roast, cut into large cubes
Salt and black pepper, to taste
2 tablespoons olive oil
4 medium carrots, cut into chunks
1 medium onion, diced
4 garlic cloves, minced
8 ounces mushrooms, halved
3–4 strips bacon, chopped (optional but traditional)
For the Sauce
2 tablespoons tomato paste
1 cup beef broth
1.5 cups red wine (such as Burgundy, Pinot Noir, or Merlot)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme or 2–3 fresh thyme sprigs
2 bay leaves
1 tablespoon flour or cornstarch (for thickening, optional)
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Instructions
1. Prepare the Beef
Season beef cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned. Transfer to the slow cooker.
2. Cook the Bacon (Optional)
In the same skillet, cook chopped bacon until crisp. Add to the slow cooker, leaving the grease in the pan for added flavor.
3. Sauté Aromatics
Add onions, garlic, and mushrooms to the skillet. Cook for 3–4 minutes until slightly softened. Transfer to the slow cooker.
4. Add Remaining Vegetables
Add carrots to the slow cooker.
5. Make the Sauce
In a bowl, whisk together the tomato paste, beef broth, wine, Worcestershire sauce, thyme, and bay leaves. Pour over the beef and vegetables.
6. Slow Cook
Cook on low for 7–9 hours or on high for 4–5 hours, until beef is very tender.
7. Thicken (Optional)
If you prefer a thicker sauce, mix flour or cornstarch with a little cold water to make a slurry. Stir into the slow cooker 20–30 minutes before serving.
8. Serve
Remove bay leaves. Taste and adjust seasoning. Serve hot over mashed potatoes, noodles, or with crusty bread.
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Tips
Searing the beef adds depth of flavor but can be skipped if short on time.
Use a dry red wine you would enjoy drinking; it enhances the richness of the sauce.
For maximum flavor, cook on the low setting rather than high.
Cut vegetables into larger chunks so they don’t overcook and turn mushy.
If the sauce tastes too strong, add a bit more broth at the end.
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Variations
No Wine Version: Replace wine with additional beef broth plus 2 tablespoons balsamic vinegar for acidity.
Gluten-Free: Use cornstarch instead of flour for thickening.
Extra Vegetables: Add parsnips, celery, or pearl onions for more complexity.
Herb Swap: Replace thyme with rosemary or a mix of both.
Lighter Version: Skip the bacon and use leaner beef cuts.
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Correction (If Needed)
If the sauce is too thin, add a slurry of cornstarch and water and cook uncovered for a few minutes.
If too salty, add a splash of water or unsalted broth.
If too acidic from the wine, stir in a teaspoon of sugar or a small pat of butter.
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Enjoy
Serve your Slow Cooker Beef Bourguignon warm and savor the rich, comforting flavors. It tastes even better the next day, making it an excellent meal for leftovers or entertaining.