Beef Bourguignon Slow Cooker Recipe

By Rachael Lake — Founder of Takeout Kit (Forbes, TechCrunch, BuzzFeed)

Beef Bourguignon Slow Cooker is the classic French stew of beef, red wine, carrots, and mushrooms, with the slow cooker doing most of the work. It’s my go-to recipe to impress family and guests, and everyone always raves about it. The best part is you can make it the day before, so you get to actually enjoy hosting.

Beef bourguignon is a cold-weather and holiday dish. This slow cooker version cuts most of the hands-on work out of the stovetop original, so it works on a weeknight too.

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 French beef stew from the Burgundy region. Chunks of beef cook low and slow with onions, carrots, mushrooms, and herbs in red wine until the meat is tender and the wine has turned into a sauce.

What Ingredients Do You Need for Slow Cooker Beef Bourguignon?

• 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
• 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.

Best Meat for Beef Bourguignon

Boneless beef chuck roast is the best choice. It’s a tough, inexpensive cut with plenty of fat and connective tissue, and that breaks down into tender pieces over a long, slow cook. Rump roast or bottom round work but won’t get quite as tender. Stew meat is another option, though it won’t have the same flavor and texture as chuck.

How Do You Make Slow Cooker Beef Bourguignon?

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.

What Substitutions Can You Make for Beef Bourguignon?

• 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 check that your beef broth is certified gluten-free.
• Vegetarian: Substitute beef with hearty vegetables like eggplant and zucchini, and use vegetable broth.
• Pearl Onions: Pearl onions are a key ingredient in traditional Beef Bourguignon. If you add them and can’t find fresh, use frozen pearl onions or small shallots.

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.

Equipment

Here’s what I use:

• Slow cooker
• Cast iron skillet
• Wooden spoon
• Measuring cups
• Measuring spoons
• Chef’s knife
• Cutting board

How Do You Store Beef Bourguignon?

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.

Frequently Asked Questions About Beef Bourguignon

Common Questions About Beef Bourguignon

What cut of meat is best for beef bourguignon?

The best cuts are tougher meats like chuck roast, brisket, or short ribs, which become tender and flavorful when slow-cooked.

Is beef bourguignon the same as beef stew?

While both are hearty dishes made with beef, beef bourguignon is a French stew that features red wine, often Burgundy, giving it a richer, deeper flavor compared to traditional beef stew.

What is the best red wine for beef bourguignon?

A dry red wine like Pinot Noir or a classic Burgundy works best.

Can I make beef bourguignon ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors deepen. Prepare it a day in advance and reheat gently before serving.

Related Recipes

Looking for other recipes like this? Try these:

What to Serve With Beef Bourguignon

Something starchy to soak up the sauce, like mashed potatoes or rice, or a fresh salad to cut the richness.

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
• Cast iron skillet
• Wooden spoon
• Measuring cups
• Measuring spoons
• Chef's knife
• Cutting board

Ingredients

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

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

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