Slow Cooker Beef Bourguignon
A rich, slow-simmered French classic made easy in the crockpot — tender beef, savory vegetables, and a deep wine-infused sauce inspired by Burgundy cuisine.
Ingredients (Serves 6)
2½ lbs beef chuck, cut into large cubes
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
6 slices bacon, chopped
1 small onion, diced
3 cloves garlic, minced
3 carrots, sliced
8 oz mushrooms, halved
2 tbsp tomato paste
2 tbsp flour
2 cups dry red wine (Pinot Noir preferred)
1 cup beef broth
1 tsp fresh thyme (or ½ tsp dried)
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp butter (optional, for finishing)
Fresh parsley, chopped (for garnish)
Instructions
Brown the Bacon
In a skillet over medium heat, cook bacon until crispy.
Remove and set aside (leave a little bacon fat in pan).
Sear the Beef
Pat beef dry and season with salt and pepper.
Sear in batches in the same skillet with olive oil until browned on all sides.
Transfer to slow cooker.
Build the Flavor
In the skillet:
Sauté onion and garlic 2–3 minutes.
Stir in tomato paste and cook 1 minute.
Sprinkle flour and stir to form a paste.
Slowly pour in wine, scraping up browned bits.
Simmer 2–3 minutes.
Pour mixture into slow cooker.
Slow Cook
Add to slow cooker:
Carrots
Mushrooms
Cooked bacon
Beef broth
Thyme
Bay leaves
Worcestershire
Cook on:
Low: 8–9 hours
High: 4–5 hours
Beef should be fork-tender.
Finish
Remove bay leaves.
If sauce needs thickening, simmer uncovered 15–20 minutes or stir in 1 tbsp butter for richness.
Serve With
Mashed potatoes
Buttered egg noodles
Crusty bread
Steamed green beans