Slow Cooker Beef Bourguignon

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Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!

This rich and hearty meal is warm and satisfying this winter season. If you love a good stew try this Tuscan Vegetables Chicken Stew, Skillet Pork Cacciatore or Beef Stew with Bacon.

Slow Cooker Beef Bourguignon

Beef Bourguignon

This is THE BEST BEEF STEW I HAVE EVER HAD! If you guys are looking for a comforting, hearty and blow you away with flavor beef stew this is your recipe. Ok I am getting a little ahead of myself because I am so excited about this beef stew.

Who gets excited about a beef stew? Apparently this girl. This has the most crazy tender beef inside with hearty vegetables and it has the absolutely best rich and delicious sauce! I am a total beef stew lover especially when it cools down. It took me a couple of recipes to get it right.

These are my requirements for the perfect beef stew:

  • Tender melt in your mouth beef
  • A thick and rich sauce
  • Big hearty pieces of vegetables, preferably carrots, potatoes, and mushrooms.

This stew had all of that and more and my family couldn’t get enough of it!

What is Bourguignon?

The word bourguignon comes from a dish that is French and is called Buruandy in English. Bourguignon is similar to a beef stew but has a few variations of ingredients and much more in depth flavoring. A classic bourguignon has the presence of red wine in the recipe, which does cook out and is safe for kids to enjoy this bourguignon recipe This bourguignon recipe is thick and hearty with loads of flavor!

What You Need To Make Slow Cooker Beef Bourguignon

There are a few extra steps involved in making this stew but I promise it is worth it. Once you cook the bacon and pan sear the meat, you throw it all into the crockpot and let it do its thing. This meal is truly the best flavored stew that I have ever had. I know that your family will love slow cooker beef bourguignon just as much as we did!

  • Bacon: cooked and chopped up into pieces.
  • Beef chuck: boneless
  • Red cooking wine: this will cook out slowly and is added for flavoring.
  • Chicken broth: added for flavor and liquid to cook and cover the meat and vegetables.
  • Tomato sauce: flavorful and soaks in with the meat and vegetables.
  • Soy sauce: adds a rich and slightly sweet flavoring.
  • Flour: a thickener for the soup.
  • Garlic cloves: finely chopped and a pungent and little bit of spice flavoring.
  • Thyme: earthy and a little bit dry taste that adds flavor.
  • Carrots: thick chunks cut up.
  • Baby potatoes: just wash and clean.
  • Mushrooms: sliced and added into the slow cooker.
  • Parsley: finely chopped

Slow Cooker Beef Bourguignon

How to Make Slow Cooker Beef Bourguignon

This stew starts off with cooking some bacon. But THEN you pan sear the meat in the bacon drippings. Pan searing is just that extra step to make the edges crisp and the inside tender. Plus it just seals in the flavor! Most good beef stews do have red wine in them. This really brings out the deep and rich flavor in the sauce. But rest assured the alcohol does get cooked out. But I promise it is necessary in really bringing out this amazing flavor in the stew!

  • Cook the meats: In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Whisk together sauces: Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  • Add in remaining ingredients: Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parley and serve with mashed potatoes if desired.

Variations On Making Slow Cooker Beef Bourguignon

This beef bourguignon is known to be a decadent and one of the most flavorful stews. It is thick and hearty with rich flavors that continue to grow while cooking. Each ingredient is a key role in making this slow cooker beef bourguignon recipe the BEST. Make this ahead of time and have all the aroma lofting about in your home. Slow Cooker Beef Bourguignon is a MUST make this winter season. It is comforting and warms you up on those cold nights.

Enjoy these tips to making this slow cooker beef bourguignon recipe even better!

  • Cooking bacon: make sure to not over cook the bacon. The slow cooker will cook it a little more once it is added in.
  • Brown the beef chuck: this will help ensure a crisp outer layer. This is a great way for the meat to cook perfectly in the soup.
  • Red wine: leaving this out will be okay although it will leave out the most flavor and richness of this soup. I am not a wine drinker but this is a MUST for this to be cooked properly and to the fullest. The wine does cook out and will be safe for kids to eat.
  • Mushrooms: I prefer crimini mushrooms. They have more flavor to them compared to the white button. Slicing or cutting in half is best.
  • Onions: fresh onions are best. If you need to purchase frozen I recommend pearl onions, which are already pealed and have the most flavor.
  • Chicken broth: beef broth will also work instead if you prefer.
  • Garlic: if you don’t have garlic on hand, substitute the garlic for ¼ teaspoon garlic powder.
  • Bay leaves: add in bay leaves for more flavoring and intensity with this soup.

Frequently Asked Questions For Beef Bourguignon

Knowing how to make this slow cooker beef bourguignon even better is just what you need to make this the BEST EVER! I love the flavors that blend together and how well it cooks in the slow cooker. Impress your friends and family with this beautiful looking and tasting beef bourguignon recipe. It is one of a kind and tastes AMAZING with SO much flavor!

Here are a few frequently asked questions that will help you when making this beef bourguignon recipe.

  • Can you make this on the stove or in the oven? Yes, this is made a few different ways. Try my BEST EVER Beef Bourguignon for a stove and oven recipe.
  • What is the best meat to use for beef bourguignon? Beef stew meat is easiest or chuck is great if you cut it up. Brisket is also another great type of meat to use for beef bourguignon.
  • Which red wine is best for beef bourguignon? I am not a wine drinker but I prefer a dark burgundy wine. Pinot Noir or Chianti are also great options. The wine does get cooked out and is safe for families to enjoy. I recommend if you drink the red wine then that is the type to add in the beef bourguignon.
  • What is beef bourguignon traditionally served with? To make this a complete meal, add potatoes, noodles or even rice and a side salad. For a bread a hard baguette or dinner roll works well.

Slow Cooker Beef Bourguignon

Storing Slow Cooker Beef Bourguignon

This tried and true slow Cooker Beef Bourguignon is so simple to make and has loads of flavor! This is even better made ahead of time or over the stove top. You can’t go wrong with this simple to make slow Cooker Beef Bourguignon.

  • Making slow cooker beef bourguignon ahead of time: the great thing about making this beef bourguignon ahead of time gives the soup more flavoring the longer it sits. This does great made the night before and stored in the refrigerator. It will last in the refrigerator for 3 to 4 days. When ready to reheat add it to the slow cooker or stove top to warm through.
  • Can you freeze slow Cooker Beef Bourguignon? Yes, you can! I like to freeze it in freezer bags or a sealing bag that locks in all the flavors. I freeze them laying down and take them out the night before I am wanting to serve it. Defrost overnight in the refrigerator or you can defrost in the microwave if needed on low heat to warm through, stirring occasionally. It will freeze up to 3 months.
  • Reheating slow cooker Beef Bourguignon: simply place the beef bourguignon in a slow cooker and reheat on low setting for 4 hours or until warmed through.

slow Cooker Beef Bourguignon with mashed potatoes on a plate

More Delicious Slow Cooker Beef Recipes

Slow Cooker Beef Bourguignon

4.86 from 85 votes
Slow Cooker Beef Bourguignon has crazy tender melt in your mouth beef and hearty veggies slow cooked to perfection in a rich sauce. This meal is comforting and perfect for the cold months ahead!
Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Author Alyssa Rivers
Servings: 6 People


  • 5 slices bacon finely chopped
  • 3 pounds boneless beef chuck cut to 1 inch cubes
  • 1 cup red cooking wine
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup flour
  • 3 garlic cloves finely chopped
  • 2 Tablespoons thyme finely chopped
  • 5 medium Carrots sliced
  • 1 pound baby potatoes I used tri color
  • 8 ounces fresh mushrooms sliced
  • fresh chopped parsley for garnish


  • In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  • Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
  • Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-Garnish with fresh parsley and serve with mashed potatoes if desired.



Updated on December 10, 2019
Original Post on November 13, 2016


Serves: 6

Calories181kcal (9%)Carbohydrates22g (7%)Protein7g (14%)Fat8g (12%)Saturated Fat3g (15%)Cholesterol12mg (4%)Sodium1062mg (44%)Potassium646mg (18%)Fiber3g (12%)Sugar2g (2%)Vitamin A199IU (4%)Vitamin C27mg (33%)Calcium31mg (3%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword beef bourguignon, beef stew, beef tips, steak tips, steak, beef, slow cooker, slow cooker beef bourguignon recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


slow Cooker Beef Bourguignon with mashed potatoes on a plate up close photo


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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  1. 5 stars
    This dish is delicious prepared exactly to the recipe. It has a rich flavor, and looks beautiful too.
    I did it 6 hours on high in my slow cooker.
    Browning the meat in batches is key. I seasoned and floured the 1 inch cubes of chuck, and that flour was enough to thicken the gravy.
    Fabulous dish and recipe!!

  2. Soooo good. For the carrot portion I did half carrots half parsnips. And added green beans. The flavour is amazing. Will definitely do again!

  3. 5 stars
    I love this recipe. I have done it twice and has been a crowd pleaser both times. My only recommended change is to the 20 min prep time, I think it is much longer than 20 min. Just trying to help those who are in a hurry and want to do this recipe.

    1. I agree! It took me at least 30 to 40 minutes at breakneck speed. But, I used a chuck roast and had to slice and dice it. We absolutely love this dish and the prep it totally worth it.

    2. Thank you for that I’m going to make this tomorrow as my first time making it and I’m not very quick at prep anyway so will definitely allow a lot longer thank you again

  4. 5 stars
    I honestly swear by this recipe. It’s one of the best dishes I’ve ever made – it’s hearty, flavorful, and great for cooking during the dinner.

  5. 5 stars
    This was awesome and very filling I used pinot noir 2 cups and beef broth instead of chicken
    Cook time depending on your crockpot I timed it for 9 because that was the middle I think it was to long my meat so tender it falls apart the pearl onions I put in disintegrated so I will cut the cook time next time and their will definitely be a next time
    And if you can do the prep in 20 min you are definitely a top pro chef and my hat is off to you took my much longer BUT WORTH EVERY MINUTE

    1. Love this recipe.. very easy. If you’ve been in the kitchen, you can prep this recipe in the allotted time.. if not give yourself a few..I guess.

  6. 4 stars
    We really enjoyed this recipe but found it to be a little too salty. I will make again but with reduced salt stock, reduced salt tomato sauce and reduced salt soy sauce. Only half of the flour needed for a consistency we liked too.

  7. What a great recipe. Next time I will add onions. I did not salt the meat since I read other people’s critique that it was too salty and I used low sodium soy sauce and chicken broth. I would add more carrots and potatoes. This was great for a cold, crisp night. It was very filling.

  8. 5 stars
    Great recipe, but something is wrong. If it takes 16 to 24 minutes to brown the beef cubes and for me there were three batches, then that’s about 45 to 70 minutes to finish browning all the beef. But, I was able to get a nice deep brown in only about 4 to 5 minutes a cube and that was plenty of time.

  9. 5 stars
    I usually put onions in everything but didn’t this time as per the recipe. It was so delicious I may start using wine and soy sauce instead of onions in other recipes.

  10. 5 stars
    Absolutely fantastic! The only change I made was to add some sage, rosemary, and parsley when I added the thyme. I used a box cabernet sauvignon for the wine. This is the most flavorful beef stew I’ve ever had, and was very easy to make. The soy sauce really lends an amazing umami to the final dish. Served with a fresh crusty bread.

  11. I’m going to make this. I was thinking i might serve it with cooked noodles. Since it already has potatoes in it. I also think i will use boiling onions since they are larger then pearl onions and wont cook up. I do not care for soft over cooked vegetables so i will probably add them in half way through the cooking process. Cant wait to try this.

  12. Just put it in the crockpot, I didn’t have tomato sauce, but had tomato paste and some pizza sauce, also used 1 cup of each chicken and beef stock. I had beef tenderloin cubes in the freezer, so it’s going to be good. It smells amazing….will report later when it’s done.

  13. I didn’t find the sauce to stew ingredient ratio was even at all. About to redo and double the sauce to make this actually a stew.

  14. 5 stars
    I have been looking for a great slow cooker beef stew type recipe. This beef bourguignon is absolutely the most delicious recipe, one to keep forever. I followed the recipe exactly but used good red wine instead of cooking wine which made it all the more tasty.

  15. 5 stars
    Yum! I wanted more veggies so doubled the carrots and sauce ingredients and added 2 stalks of chopped celery. I also added a bag of frozen pearl onions, a bag of frozen green beans and some frozen corn in the last hour.

  16. Have this recipe in the slow cooker right now ! Smells so delicious and the flavour is immense, thank you ☺️

  17. 4 stars
    Delicious but I followed the recipe exactly and put in 2 tbsp Thyme. Gut instinct told me it was probably supposed to be tsp.. it came out with a very strong Thyme flavoring with the 2 tbsp. Will definitely cook this again, but with 2 tsp Thyme next round! Thanks for posting this recipe!

  18. 5 stars
    I have just put it in slow cooker on low, I added onions & not potatoes, I used a very good red wine but used double quantity as earlier review said & 4 TBSP of brandy, I also split tomato ketchup quantity with brown sauce & chicken stock with beef stock. It looks a lovely rich colour.
    Looking forward to having it tonight with creamy mash potatoes & green beans.

  19. 5 stars
    Absolutely the best beef bourguignon I have tasted. Easy to follow recipe and the benefit of cooking in the slow cooker and let it do its job. Extremely flavorful and a wonderful meal.

  20. 5 stars
    I’ve been making this for several years. It’s really tasty and easy! The meat comes ourt tender every time. I leave out the bacon and potatoes and serve with mashed potatoes. It tastes the best served with mashed potatoes, but it’s too much potatoes if you leave the small ones in the stew.

  21. Do tell where in the recipe is mentioned how many onions to use and when to add them!

  22. 5 stars
    This was superb, the beef was so tender and full of flavour. I had run out of soy sauce so used oyster sauce instead. I added thickly cut onions and a tin of chopped tomatoes. Will definitely be doing this again. Oh, I had drunk all the red wine too so that was omitted on this occasion!

  23. 5 stars
    I didn’t have access to my stove, so I had to brown it on an electric skillet. I in turn was unable to get the liquid going as the recipe calls, but it still turned out fabulously!!! I can’t wait to make it again!

    1. 5 stars
      Good recipie. But cubing the meat before browning is a waste of time. Sear the entire roast before cubing, you will loose a lot less moisture this way.

  24. HI ! I have an instant pot – does anyone know the times for an instant pot if you use it as a slow cooker – I really want to try this recipe!

  25. 5 stars
    This recipe is simple delicious and easy to make. I used cabernet sauvignon wine, and instead of tomatoes sauce i use tomatoes paste and a small yellow onion instead of pearl onions.

  26. 5 stars
    Fabulous. Rich, soft and flavorful as promised. I made some modifications. Added a little extra vegetables because I needed to make that expensive grass fed beef go further. Marinated the beef cubes with Ceylon Cinnamon powder which helps to brown the beef faster and add another layer of taste. Seems like you have to use high heat to brown. Also added cooked red lentils instead of flour since I hate flour thickeners. For the red wine a cheap Cabernet Sauvignon did the trick. And finally organic pork belly instead of bacon, which really is the same thing anyway.

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