Name: Slow Cooker Beef Bourguignon
Prep time: 25 min
Cook time: PT-486252H2M53S
Total time: 8 h
Cuisine: French
Ingredients: 2½ lbs beef chuck, cut into 2-inch cubes; 3 carrots, sliced on the bias; 1 cup pearl onions or 1 chopped yellow onion; 8 oz cremini or button mushrooms, halved or quartered; 3 garlic cloves, minced; 2 tbsp tomato paste; 1½ cups red wine (Burgundy or pinot noir); 1 cup beef broth; 2–3 fresh thyme sprigs (or 1 tsp dried thyme); 2 bay leaves; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil or vegetable oil; Optional garnish: chopped fresh parsley

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I prep this Slow Cooker Beef Bourguignon when I want a rich, comforting dinner with minimal effort. Tender beef, earthy mushrooms, and carrots slow-cook in a red wine-based sauce until everything melds together in luxurious, homey flavor.

Why You’ll Love This Recipe

I love how this recipe delivers classic French elegance without standing over the stove. I simply toss everything in the slow cooker and come back to a deeply flavored, tender, aromatic stew that feels fancy yet is effortless—perfect for weeknights or cozy dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck, cut into 2‑inch cubes
Carrots, sliced on the bias
Pearl onions or chopped yellow onion
Cremini or button mushrooms, halved or quartered
Garlic cloves, minced
Tomato paste
Red wine (Burgundy or pinot noir)
Beef broth
Fresh thyme sprigs (or dried thyme)
Bay leaves
Salt and freshly ground black pepper
Olive oil or vegetable oil
Optional garnish: chopped fresh parsley

directions

I season beef generously with salt and pepper. In a skillet over medium-high heat, I brown the meat in batches in a little oil until deep golden on all sides.
I transfer the browned beef to the slow cooker.
In the same skillet, I sauté onions, carrots, and mushrooms until they start to soften and pick up flavor. I add garlic and cook until fragrant.
I stir in tomato paste and let it caramelize slightly to deepen the flavor.
I pour in red wine to deglaze the skillet, scraping up browned bits, then let it simmer a few minutes.
I transfer the vegetables and wine mixture to the slow cooker.
I add beef broth, thyme, and bay leaves. I stir gently to combine.
I set the slow cooker to low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender and sauce is thick.
Before serving, I remove thyme sprigs and bay leaves, taste and adjust seasoning, then garnish with fresh parsley if desired.

Servings and timing

Servings: Serves 6 as a hearty main dish
Prep time: ~25 minutes (includes browning and sautéing)
Cook time: 4–5 hours on high or 7–8 hours on low
Total time: ~8 hours (mostly unattended)

Variations

Mushroom medley: I swap in shiitake or oyster mushrooms for an earthier flavor.
Starch-free version: I skip the thickening step and serve over cauliflower mash or spiralized veggies.
Herb twist: I add a sprig of rosemary or replace thyme with Herbes de Provence for a different aromatic profile.
Potato boost: I stir in halved baby potatoes or diced russets for a heartier, one-pot meal in the last 2 hours of cooking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, I gently warm individual servings in a pot over low heat or microwave until hot throughout, adding a splash of broth if the sauce has thickened too much.

FAQs

Can I skip browning the beef?

I really don’t—I find it’s the key step for flavor depth. Browning adds richness and caramelization that make the final dish taste robust and complex.

What type of red wine should I use?

I use a medium-bodied dry red like Burgundy, pinot noir, or merlot. I always choose a wine I’d happily drink, since its flavor concentrates in the sauce.

Can I cook this entirely on the stovetop?

Yes—I brown the beef and sauté veggies in a heavy pot, add liquids and herbs, then simmer covered over low for about 2½ to 3 hours, stirring occasionally.

How do I thicken the sauce if it’s too thin?

I whisk together 1 tablespoon of butter with 1 tablespoon of flour or cornstarch and stir it in during the last 15 minutes of cooking. It thickens beautifully without muddying the sauce.

Can I make this ahead for entertaining?

Absolutely—I often make it a day ahead and let it chill overnight; the flavors deepen even more. I gently reheat it the next day, then serve with fresh bread, egg noodles, or mashed potatoes.

Conclusion

I adore how this Slow Cooker Beef Bourguignon gives me refined, soulful flavor with very little hands-on time. It’s a true crowd-pleaser—comforting, elegant, and perfect for any gathering or quiet night in. I can’t wait for you to enjoy it as much as I do!