I make this slow cooker meal on busy nights. I set the crock in the morning. I do simple prep and forget it until dinner. It fits work nights, cold evenings, and times when I want a warm meal with little fuss.
Indulge in Comfort with Slow Cooker Beef Bourguignon is a go-to when I want a rich, steady stew without watching a pot. The slow time turns the beef soft and makes the sauce deep. I often pair it with simple sides and use leftovers for lunch the next day.
This recipe is a slow, braised beef stew made in a slow cooker. It uses wine, broth, bacon, and vegetables. The meat becomes tender and the sauce turns rich. People often make it for family dinners, weekend meals, or when they want a warm, filling dish. For a different slow-cooked comfort, try a related bone broth bowl for quiet nights with simple sides: slow cooker beef bone broth warm healing bowl.
Why make this recipe
This meal saves active time. You do work up front and the cooker does the rest. The flavors build slowly and need little attention. It adapts to what you have—use pancetta for bacon or a different red wine. Leftovers heat well and feed many meals. Make this dish when you want a hands-off dinner that still tastes full and homey. The slow cook brings out deeper flavors and makes the beef fall-apart tender.
Ingredients
2 pounds beef chuck, cut into cubes — good fat keeps meat soft.
6 ounces bacon — adds smoky, salty depth; pancetta works too.
2 medium onions — add sweetness and body.
3 cloves garlic — give warm aroma.
1 bottle red wine — helps make rich sauce.
2 cups beef broth — widens the sauce; low-sodium helps control salt.
4 carrots — add texture and mild sweetness.
8 ounces mushrooms — give earthiness.
2 tbsp tomato paste — deepens flavor and color.
Fresh thyme, bay leaves, salt, pepper — basic season and scent.
2 tbsp flour — thickens the sauce; cornstarch works if you need gluten-free.
Fresh parsley for serving — bright finish.
For a different comfort pasta, see a baked ziti idea: baked ziti without ricotta.
Directions
Brown the bacon and set it aside. Brown beef in batches to get a good crust. Sauté onions and garlic until soft. Add beef, bacon, wine, broth, tomato paste, herbs, and carrots to the slow cooker. Cover and cook on low for 7–8 hours or high for 4–5 hours. Add mushrooms in the last hour. Mix flour with a little cold water and stir in to thicken near the end. Taste and add salt and pepper before serving. Browning meat first gives more flavor. Let it rest a bit off heat so the sauce settles.
How to serve this recipe
Serve over mashed potatoes, wide noodles, or crusty bread. Spoon the sauce over the starch and add parsley on top. This meal works for a family dinner or a small gathering. For a quick plate, put it on buttered noodles and add a side salad. Use shallow bowls so the sauce and meat mix well on the fork. The leftovers are great over rice or toasted bread for a fast lunch the next day.
How to store this recipe
Cool the stew to room temperature within two hours. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on low in a pot or in the microwave, stir to distribute heat, and add a splash of broth if it seems thick. Label containers with the date to keep track of freshness.
Tips to make this recipe
Use a heavy skillet to brown meat well. Don’t crowd the pan when searing; do in batches. If you skip wine, use extra broth and a bit of vinegar for acidity. Add mushrooms late so they hold texture. If the sauce is thin, make a slurry with flour or cornstarch and add a little at a time. If it gets too salty, add a peeled potato while reheating to absorb some salt. Try a slow cooker apple butter on a cool day for warm spice notes: cozy slow cooker apple butter.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Chuck is best, but brisket or short ribs also work.
Q: Do I have to use wine?
A: No. Use more beef broth and a splash of vinegar if needed.
Q: When do I add mushrooms?
A: Add them in the last hour so they keep texture.
Q: Can I cook longer on low?
A: Yes. An extra hour or two on low is usually fine.
Conclusion
This slow, low-effort meal gives steady, deep flavor and soft meat. It works for weeknights and easy dinners. The slow cooker handles the time, and you get a meal that feeds a few days. For another slow cooker take on this classic, check a similar tested version and a simple home-style guide to help you adjust wine and broth: Slow Cooker Beef Bourguignon – Holland House and Slow Cooker Beef Bourguignon – Dinner, then Dessert.
Print
Slow Cooker Beef Bourguignon
- Total Time: 510 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Option
Description
A rich, slow braised beef stew made in a slow cooker, perfect for busy nights and family dinners.
Ingredients
- 2 pounds beef chuck, cut into cubes
- 6 ounces bacon
- 2 medium onions, diced
- 3 cloves garlic, minced
- 1 bottle red wine
- 2 cups beef broth
- 4 carrots, chopped
- 8 ounces mushrooms, sliced
- 2 tbsp tomato paste
- Fresh thyme, bay leaves, salt, pepper to taste
- 2 tbsp flour
- Fresh parsley for serving
Instructions
- Brown the bacon and set it aside.
- Brown beef in batches to get a good crust.
- Sauté onions and garlic until soft.
- Add beef, bacon, wine, broth, tomato paste, herbs, and carrots to the slow cooker.
- Cover and cook on low for 420-480 minutes or high for 240-300 minutes.
- Add mushrooms in the last hour.
- Mix flour with a little cold water and stir in to thicken near the end.
- Taste and add salt and pepper before serving.
Notes
Serve over mashed potatoes, wide noodles, or crusty bread. Leftovers are great over rice or bread for a quick lunch.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 60mg
