Beef Bourguignon Slow Cooker Recipe

Beef Bourguignon Slow Cooker brings all the rich, French flavors of traditional beef bourguignon to your kitchen with the ease of a slow cooker. This beef bourguignon recipe features tender beef, red wine, and savory vegetables, making it perfect for cozy nights and special gatherings. It’s my go-to recipe to impress family and guests, and everyone always raves about it. One of the best parts? You can prepare it the day before, so you can fully enjoy hosting, knowing that everything will turn out perfectly.

This Beef bourguignon slow cooker recipe is especially popular during colder months and for holiday gatherings, where its rich flavors make it a star of the table. This slow cooker version simplifies the process without sacrificing taste, allowing you to enjoy it anytime.

This recipe pairs well with our Cream Cheese Mashed Potatoes. Try them both together and let me know what you think!

What is Beef Bourguignon?

Beef Bourguignon, also known as Beef Burgundy, is a classic French dish that hails from the Burgundy region. This hearty beef stew is renowned for its rich flavors and tender texture, making it a favorite for special occasions and cozy winter nights. The dish features succulent chunks of beef, onions, carrots, mushrooms, and herbs, all slow-cooked in a rich red wine sauce. The combination of these ingredients creates a flavorful stew that is both comforting and elegant, embodying the essence of French cuisine.

Beef Bourguignon Slow Cooker Ingredients: Boneless Beef Chuck Roast

• 2 lbs chuck roast or beef short ribs, cut into 1.5 to 2-inch chunks
• Salt and pepper, to taste
• 2 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 8 oz mushrooms, quartered
• 1 cup beef stock (crucial for depth of flavor)
• 1 cup dry red wine (use Pinot Noir or Burgundy for best results)
• 2 tablespoon tomato paste
• 1 teaspoon thyme (fresh or dried)
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

See recipe card for quantities.

Choosing the Right Meat

Selecting the right meat is essential for crafting a delicious Beef Bourguignon. The best choice is boneless beef chuck roast, a tough yet inexpensive cut that transforms into tender, flavorful morsels with slow cooking. This cut has the perfect balance of fat and connective tissue, which breaks down beautifully during the cooking process. While boneless beef chuck roast is ideal, other cuts like rump roast or bottom round can be used, though they may not achieve the same level of tenderness. Stew meat is another option, but it might not deliver the same depth of flavor and texture as boneless beef chuck roast.

Instructions

1. Step 1: Season beef chunks with salt and pepper. In a skillet, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 2–3 minutes per side.

2. Step 2: In the same skillet, add onions, garlic, and carrots. Sauté until softened, about 5 minutes. Transfer the beef and vegetables to the slow cooker.

3. Step 3: Add mushrooms, beef broth, red wine, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.

4. Step 4: Cover and cook on low for 6–8 hours or until beef is tender. Garnish with fresh parsley before serving.

Hint: Deglaze the pan with a bit of red wine after searing to capture extra flavor for the slow cooker.

Brown the beef in batches, stirring occasionally to ensure even cooking. Use a slotted spoon to transfer the browned beef to a plate, leaving the fat in the pan for the remaining beef. Once the beef is browned, repeat the process with the remaining beef, ensuring all pieces are evenly browned.

Cooking Techniques

Mastering a few key techniques is crucial for perfecting Beef Bourguignon. Start by browning the beef aggressively to develop a rich flavor base. This is best done in a large Dutch oven over high heat with a small amount of oil. Add the beef and brown it on all sides, stirring occasionally to ensure even cooking. Once the beef is browned, add the onions, carrots, and mushrooms, cooking until they are tender. Next, pour in the red wine and beef broth, allowing the stew to simmer for several hours until the beef is tender and the sauce has thickened. Season the stew with herbs and spices, and serve it with mashed potatoes or egg noodles for a complete, satisfying meal.

Beef Bourguignon Slow Cooker Substitutions: Dutch Oven

Adjust the recipe to suit your dietary needs or ingredient availability with these substitutions:

• Wine-Free: Use additional beef broth or grape juice in place of wine for a non-alcoholic version.
• Gluten-Free: This recipe is naturally gluten-free; just ensure your beef broth is certified gluten-free.
• Vegetarian: Substitute beef with hearty vegetables like eggplant and zucchini, and use vegetable broth.
• Pearl Onions: If you can’t find fresh pearl onions, use frozen pearl onions or small shallots as an alternative. Pearl onions are a key ingredient in traditional Beef Bourguignon recipes, adding flavor and authenticity to the dish.

Variations

Customize your beef bourguignon with these delicious variations:

• Herbed: Add rosemary or increase the thyme for a more pronounced herbal flavor.
• Extra Veggies: Include potatoes or celery for added texture and heartiness.
• Spicy: Add a pinch of chili flakes for subtle heat.

Beef Bourguignon Slow Cooker Equipment

Equipment can have a big impact on how a recipe turns out. Here’s what I use:

• Slow cooker
• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Serving spoon

Storage

Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This dish also freezes well for up to 3 months.

When reheating, add a splash of beef broth or water to maintain the sauce’s consistency.

FAQ

Related

Looking for other recipes like this? Try these:

Beef Bourguignon Slow Cooker Pairing: Mashed Potatoes

When deciding what to serve with beef bourguignon, consider starchy or palate-cleansing sides like mashed potatoes, rice, or a fresh salad to balance the rich flavors of the dish.

These are my favorite dishes to serve with this recipe:

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Beef Bourguignon Slow Cooker Recipe

Tender beef chunks slow-cooked in a rich red wine sauce with savory vegetables, bringing the classic French dish to your kitchen with ease. This is my go-to recipe to impress family and guests—everyone always raves about it! One of the best parts? You can prepare it the day before, so you can fully enjoy hosting, knowing that everything will turn out perfectly.

Prep Time20 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 20 minutes mins

Course: Main Course

Cuisine: French

Keyword: Stew

Servings: 4

Cost: 25

Equipment

• Slow cooker
• Large skillet
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• 2 lbs chuck roast or beef short ribs cut into 1.5 to 2-inch chunks
• Salt and pepper to taste
• 2 tablespoon olive oil
• 1 large onion chopped
• 3 cloves garlic minced
• 3 medium carrots sliced
• 8 oz mushrooms quartered
• 1 cup beef broth
• 1 cup dry red wine Pinot Noir or Burgundy recommended
• 2 tablespoon tomato paste
• 1 teaspoon thyme fresh or dried
• 1 bay leaf
• Fresh parsley chopped (for garnish)

Get Recipe Ingredients

Instructions

• Season and Sear Beef: Season the beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2–3 minutes per side. Transfer to the slow cooker.
• Sauté Vegetables: In the same skillet, add onions, garlic, and carrots. Sauté until softened, about 5 minutes. Add to the slow cooker.
• Combine Ingredients: Add mushrooms, beef broth, red wine, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
• Slow Cook: Cover and cook on low for 6–8 hours or until the beef is tender.
• Garnish and Serve: Remove the bay leaf. Garnish with fresh parsley before serving. Enjoy!

Notes

Hint: Deglaze the skillet with a bit of red wine after searing the beef to capture extra flavor, then pour it into the slow cooker.
Make-Ahead: This dish tastes even better the next day as the flavors deepen. Prepare it a day in advance and reheat gently before serving.
Wine Substitute: For a non-alcoholic version, replace red wine with additional beef broth or grape juice.
Equipment