Slow Cooker Beef Bourguignon

Introduction & Inspiration

There are few dishes as deeply comforting and richly flavored as a classic Beef Bourguignon. This recipe, adapting the traditional French stew for the ease of a slow cooker, immediately caught my attention! It promised fork-tender beef, earthy mushrooms, sweet carrots, and aromatic vegetables simmered in a luxurious red wine and beef broth gravy, all achieved with minimal fuss thanks to the slow cooker doing most of the work.

My inspiration came from wanting to experience the complex flavors of this iconic French dish without spending hours tending a pot on the stove or in the oven. While traditional Bourguignon involves several steps, this slow cooker version streamlines the process, making it more accessible for a special weekend dinner or even a prepared-ahead weeknight indulgence.

My goal was to explore this simplified approach and share just how easy it can be to create a truly satisfying, melt-in-your-mouth beef stew infused with the signature flavors of red wine, herbs, and vegetables. It seemed like the perfect way to enjoy a taste of French comfort food at home.

Let’s get ready to slow-cook our way to a rich and flavorful Beef Bourguignon!

Nostalgic Appeal / Comfort Food Connection

Beef Bourguignon, or Boeuf Bourguignon, is a quintessential French comfort food classic. It evokes images of rustic French bistros, cozy dinners by the fireplace, and slow-cooked meals prepared with care and patience. The rich aroma of beef simmering in red wine with herbs and vegetables is deeply satisfying and speaks to a long culinary tradition.  

Even in this simplified slow cooker version, the core components – tender beef, red wine gravy, carrots, onions, mushrooms – tap into that nostalgic feeling. Beef stew, in many forms, is universal comfort food, often associated with family meals and cold-weather cooking.  

The process of browning the beef and sautéing the vegetables before adding them to the slow cooker connects to traditional stew-making techniques, adding a layer of familiar culinary ritual.

Enjoying a bowl of this rich, tender beef stew feels like indulging in a timeless classic, offering both sophisticated French flavors and deep, satisfying comfort.

Homemade Focus (Slow-Cooked Flavor Building)

This Slow Cooker Beef Bourguignon recipe beautifully showcases the flavor-building potential of homemade cooking, even when utilizing the convenience of a slow cooker. While the appliance handles the long simmering, the initial steps of browning the beef and sautéing the aromatics are crucial homemade techniques that lay the foundation for a deeply flavorful stew.

I love recipes that start with searing the meat. Taking the time to brown the beef cubes in a hot skillet before adding them to the slow cooker creates a rich color and develops complex savory notes (thanks, Maillard reaction!) that simply simmering raw meat cannot achieve. Sautéing the onions and garlic in the same skillet captures those flavorful browned bits.

Making the rich gravy base yourself using red wine, beef broth, tomato paste, and herbs allows you to control the depth and balance of flavors, resulting in a sauce far superior to anything from a jar or packet.

The slow cooking process itself, while hands-off, is a key part of the homemade magic, gently tenderizing the beef chuck and allowing all the distinct flavors of the wine, broth, vegetables, and herbs to meld together perfectly over several hours.

Flavor Goal

The primary flavor goal of this Slow Cooker Beef Bourguignon is a rich, complex, deeply savory, and slightly tangy flavor profile, featuring incredibly tender beef, soft vegetables, and an aromatic red wine-infused gravy. It aims for a luxurious yet comforting stew experience.

The beef chuck, slow-cooked until fork-tender, provides the hearty, savory foundation, meltingly soft and infused with the flavors of the braising liquid.

The red wine (Burgundy or Pinot Noir recommended) is crucial, lending acidity, fruitiness, complexity, and its signature deep color to the gravy.

The beef broth adds savory depth and volume to the gravy. Tomato paste contributes umami richness and helps thicken the sauce slightly.

The vegetables – onion, garlic, carrots, and mushrooms – soften during the long cook time, adding sweetness (carrots, onion), earthiness (mushrooms), and aromatic depth (garlic) to the gravy.

The dried thyme and bay leaf provide classic French herbaceous notes that permeate the stew. Salt and pepper balance and enhance all the flavors. The final fresh parsley garnish adds a touch of brightness.  

Ingredient Insights

Let’s explore the key ingredients for this French classic adaptation:

• Beef chuck, cut into 1-inch cubes: Essential. Chuck roast is ideal for slow cooking; its connective tissue breaks down over long cooking, resulting in fork-tender meat.  
• Olive oil: For browning beef and sautéing vegetables.
• Red wine (Burgundy or Pinot Noir recommended): Crucial for flavor. Burgundy (Pinot Noir from the Burgundy region of France) is traditional. Any dry, medium-bodied red like Pinot Noir, Merlot, or Cabernet Sauvignon will work. Adds acidity and deep flavor.  
• Beef broth: Provides a savory liquid base. Low sodium allows better salt control.
• Onion, chopped & Garlic cloves, minced: The aromatic foundation.
• Carrots, sliced & Mushrooms, quartered: Classic Bourguignon vegetables that add sweetness and earthiness.
• Tomato paste: Adds depth, umami, and helps thicken the sauce.
• Dried thyme & Bay leaf: Traditional herbs for flavoring the stew. Remove bay leaf before serving.  
• Salt and pepper: Essential seasonings.
• Fresh parsley, for garnish: Adds freshness and color at the end.

Using a suitable cut of beef and a decent quality red wine are key for authentic flavor.

Essential Equipment

You’ll need tools for searing and slow cooking:

• A large skillet: For browning the beef cubes and sautéing the onions and garlic.  
• A Slow Cooker (Crockpot): A 5-6 quart size is generally suitable for 2 lbs of beef plus vegetables and liquid.
• A cutting board and sharp knife: For cubing beef and prepping vegetables.
• A wooden spoon or spatula: For stirring and scraping the skillet.
• Measuring cups and spoons.
• A ladle: For serving.

A skillet for browning and the slow cooker are the main requirements.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 cup red wine (Burgundy or Pinot Noir recommended)
• 2 cups beef broth (low sodium recommended)
• 2 cups carrots, sliced
• 2 cups mushrooms, quartered
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

These quantities yield about 6-8 servings.

Have beef cubed and vegetables prepped before starting.

Step-by-Step Instructions (Slow Cooker Method)

Let’s walk through making this classic stew the easy way:

1. Brown the Beef:

• Pat the beef chuck cubes dry with paper towels (this helps with browning). Season generously with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat until shimmering.
• Add the beef cubes in a single layer (work in batches if necessary to avoid overcrowding). Brown the beef well on all sides.
• Transfer the browned beef to the insert of your slow cooker.

2. Sauté Aromatics:

• In the same skillet (don’t wipe it out), add the chopped onion. Sauté over medium heat until softened and lightly browned, about 5 minutes.
• Add the minced garlic and sauté for another minute until fragrant.
• Transfer the sautéed onion and garlic to the slow cooker with the beef.

3. Combine Ingredients in Slow Cooker:

• Add the sliced carrots, quartered mushrooms, red wine, beef broth, tomato paste, dried thyme, and bay leaf to the slow cooker.
• Stir everything gently to combine. Season lightly with salt and pepper (you can adjust more later). Ensure the liquid mostly covers the beef and vegetables.

4. Slow Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours, until the beef is fork-tender.

5. Finish and Serve:

• Once the cooking time is complete, remove and discard the bay leaf.
• Skim off any excess fat from the surface if desired. Taste the gravy and adjust seasoning with more salt and pepper if needed.
• Ladle the hot Beef Bourguignon into bowls. Garnish with chopped fresh parsley. Serve immediately.

The slow cooker does the hard work of tenderizing the beef!

Troubleshooting

Slow cooker stews are generally reliable, but here are some pointers:

• Problem: Beef is still tough after cooking time.
  • Solution: It likely needs more time. Slow cookers vary. Continue cooking on low for another 30-60 minutes and check again. Ensure you used beef chuck, which is ideal for slow cooking. Cutting cubes too large can also increase cooking time.
• Problem: Gravy/Sauce is too thin.
  • Solution: Remove the lid for the last 30-60 minutes of cooking time on HIGH to allow some liquid to evaporate. Alternatively, after cooking, whisk 1-2 tablespoons of cornstarch or flour with 2-3 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker, turn the heat to HIGH, and cook (lid off or askew) for 15-20 minutes, stirring occasionally, until thickened.
• Problem: Gravy is too thick.
  • Solution: Stir in a little extra beef broth or red wine until desired consistency is reached.
• Problem: Flavor is bland or lacks depth.
  • Solution: Ensure you thoroughly browned the beef initially – this builds crucial flavor. Use a flavorful red wine. Check seasoning at the end – it likely needs more salt and pepper. Adding the optional bacon/pearl onions (see variations) significantly deepens flavor.

Proper browning and seasoning are key.

Tips and Variations

Let’s enhance this slow cooker classic:

• Tip: For deeper flavor, brown the beef cubes really well on all sides before adding them to the slow cooker. Don’t rush this step!
• Variation (More Traditional): Cook 4-6 oz of diced bacon or pancetta in the skillet first. Remove bacon, brown beef in bacon fat, then sauté onions/garlic. Add crumbled bacon back to the slow cooker. Add 1 cup of frozen pearl onions along with the carrots/mushrooms. Dredge the beef cubes lightly in flour before browning to help thicken the gravy naturally.
• Tip: Use a red wine you would enjoy drinking for the best flavor. Pinot Noir or a basic Burgundy are excellent choices.
• Variation: Add other root vegetables like parsnips or potatoes (cut into chunks) along with the carrots.
• Tip: If mushrooms release a lot of water during sautéing (if you choose to sauté them separately first), cook until that liquid evaporates before adding to the slow cooker for better flavor concentration. This recipe adds them directly raw.
• Variation: Stir in a tablespoon of butter at the very end for extra richness and shine in the gravy.

Make it even more decadent or keep it simple!

Serving and Pairing Suggestions

Slow Cooker Beef Bourguignon is a hearty, satisfying main course.

Serving: Serve hot in shallow bowls or plates with deep rims to hold the delicious gravy.

Pairing:

• Classic: Creamy mashed potatoes or buttered egg noodles are traditional and perfect for soaking up the gravy.
• Bread: Crusty French bread is essential for mopping up every last bit of sauce.
• Vegetables: A simple green salad with vinaigrette or steamed green beans provides a fresh contrast.
• Wine: Pair with the same type of red wine used in the cooking, like Pinot Noir or Burgundy. Drink with moderation.  

It’s a complete and comforting meal, especially with potatoes or noodles.

Nutritional Information

This is a rich beef stew. Nutritional information is approximate and depends on the cut of beef, wine used, and serving size (assuming 6-8 servings):

• Calories: 400-550+
• Fat: 20-35+ grams (depends heavily on fat content of chuck roast)
• Saturated Fat: 8-15+ grams
• Cholesterol: 100-150+ mg
• Sodium: 500-800+ mg (depends on broth and added salt)
• Total Carbs.: 15-25 grams
• Dietary Fiber: 3-5 grams
• Sugars: 5-10 grams
• Protein: 30-40+ grams

A high-protein meal, also providing vegetables. Fat and sodium content can be managed by trimming beef well and using low-sodium broth.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Slow Cooker Beef Bourguignon is an easy adaptation of the classic French stew. Cubed beef chuck is browned, then combined in a slow cooker with sautéed onions and garlic, carrots, mushrooms, red wine, beef broth, tomato paste, and herbs (thyme, bay leaf). It cooks on low for several hours until the beef is incredibly tender, resulting in a rich, flavorful stew.

Q&A:

Q: Can I make this ahead of time? A: Absolutely! Stews like Bourguignon often taste even better the next day as the flavors meld. Make it completely, cool, refrigerate, and gently reheat on the stovetop or back in the slow cooker on low.

Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Q: Can I freeze Beef Bourguignon? A: Yes, it freezes very well. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Q: Do I have to brown the beef first? A: While you could skip it for ultimate ease, browning the beef adds significant depth of flavor through the Maillard reaction. It’s highly recommended for the best tasting Bourguignon.

Q: What if I don’t want to use alcohol (red wine)? A: You can substitute additional beef broth for the red wine, perhaps adding 1-2 tablespoons of red wine vinegar or balsamic vinegar towards the end of cooking to mimic some of the acidity and complexity the wine provides. The flavor will be different but still a tasty beef stew.