Slow Cooker Beef Bourguignon
This slow cooker beef bourguignon simmers tender beef, bacon, mushrooms, and pearl onions in a rich red wine sauce for the ultimate hearty crockpot dinner with almost no hands-on work.
The Ultimate Comfort Food Recipe For Fall
There is something about a bubbling pot of beef bourguignon that just says slow down and stay a while. This slow cooker beef bourguignon takes the classic French braise, tender chunks of beef, smoky bacon, sweet pearl onions, and earthy mushrooms simmered in red wine, and makes it achievable on even your busiest weeknight. It is one of those hearty crockpot dinners that fills the house with an incredible aroma while you go about your day.
If you love comfort food recipes for fall, this one belongs at the top of your list. It is deeply savory, richly flavored, and endlessly forgiving, which makes it a favorite among easy weeknight dinner ideas that still feel special enough for a Sunday supper.
Before we get cooking, the right tools and ingredients make a real difference here. A good slow cooker with a heavy ceramic insert helps the beef braise evenly, and a sturdy skillet is essential for properly browning the meat before it goes in. These are the products that genuinely help this recipe shine:
Why This Beef Bourguignon Crock Pot Method Works
Traditional beef bourguignon can take hours of stovetop babysitting, but shifting the process to a slow cooker means the low, steady heat does the work for you. The result is a rich beef stew recipe with fall-apart tender meat and a sauce so silky you will want to mop up every drop with crusty bread.
A few things make this version stand out:
- Searing matters. Browning the beef and bacon first builds deep flavor that the slow cooker alone cannot replicate.
- Real wine, real depth. A dry red wine like Pinot Noir or Burgundy gives the sauce its signature richness.
- Beurre manie for thickening. Stirring in a butter and flour paste near the end gives the sauce that classic velvety texture without any guesswork.
Chef's Tip: Do not skip the searing step, even though it adds a few extra minutes. Those browned bits at the bottom of the skillet are pure flavor, and deglazing with wine pulls all of it into the sauce.
Tips For The Best Easy Beef Bourguignon Slow Cooker Results
A few small details separate a good pot of beef bourguignon from a great one. Choose a well marbled chuck roast rather than a leaner cut, since the fat renders slowly and keeps the meat moist over the long cook time. Cutting the beef into evenly sized cubes also helps everything cook at the same rate.
If you are short on time in the morning, you can prep the bacon, sear the beef, and chop your vegetables the night before, then store everything in the fridge in separate containers. In the morning, it only takes a few minutes to load the slow cooker and get it going.
Ready to make it? Here is the full step by step recipe:
Slow Cooker Beef Bourguignon
This slow cooker beef bourguignon simmers tender beef, bacon, mushrooms, and pearl onions in a rich red wine sauce for the ultimate hearty crockpot dinner with almost no hands-on work.
Ingredients
- 6 slices bacon, diced
- 3 lb beef chuck roast, trimmed and cut into 2-inch cubes
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly cracked
- 3 tbsp all-purpose flour, for dredging
- 3 carrots, peeled and sliced into thick rounds
- 1 yellow onion, large, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine, such as Pinot Noir or Burgundy
- 1 1/2 cups beef broth, low sodium
- 2 sprigs fresh thyme, or 1 tsp dried
- 2 bay leaves
- 10 oz pearl onions, frozen, thawed
- 8 oz cremini mushrooms, quartered
- 2 tbsp unsalted butter, softened, for the beurre manie
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
In a large skillet over medium heat, cook the diced bacon until crisp, about 5 minutes. Transfer bacon to the slow cooker with a slotted spoon, leaving the fat in the pan.
Season the beef cubes with salt and pepper, then toss with the flour to coat lightly. Working in batches, sear the beef in the hot bacon fat until browned on all sides, about 2 to 3 minutes per batch. Transfer to the slow cooker.
Add the carrots, chopped onion, and garlic to the slow cooker along with the seared beef and bacon.
In the same skillet, stir the tomato paste into any remaining fat and cook for 1 minute, then pour in the red wine, scraping up the browned bits from the bottom of the pan. Let it bubble for 2 minutes, then pour everything into the slow cooker.
Add the beef broth, thyme, and bay leaves to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork tender.
About 30 minutes before serving, stir in the pearl onions and mushrooms.
Mash the softened butter with 2 tablespoons of flour to form a paste (beurre manie). Stir this into the slow cooker to thicken the sauce, cover, and cook on high for another 15 to 20 minutes.
Remove the bay leaves and thyme sprigs. Taste and adjust salt and pepper as needed.
Ladle into bowls, garnish with fresh parsley, and serve hot.
Equipment
- 6-quart slow cooker
- Large skillet
- Slotted spoon
- Cutting board
- Sharp chef's knife
Notes
Serving And Storing Your Beef Stew Crockpot Style
This dish is wonderful served over creamy mashed potatoes, buttered egg noodles, or alongside a warm baguette for soaking up the sauce. A simple green salad with a sharp vinaigrette makes a nice contrast to the richness of the stew.
Leftovers store beautifully. Keep them in an airtight container in the refrigerator for up to four days, or freeze in individual portions for up to three months. When reheating, warm it gently over low heat on the stovetop, adding a splash of beef broth if the sauce has thickened more than you would like.
A Few Variations To Try
- Swap the pearl onions for quartered shallots for a slightly sweeter flavor.
- Add a splash of brandy along with the wine for extra depth.
- Stir in a handful of frozen peas during the last few minutes for a pop of color and freshness.
However you serve it, this slow cooker beef bourguignon is proof that a little patience and a good crockpot can turn a handful of humble ingredients into something truly special.
