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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.
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 with hearty vegetables and 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 a much deeper 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
A few extra steps are 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: Cook it up and chop it for the recipe.
- Beef Chuck: Boneless beef chuck cooks up to be so tender and delicious.
- Red Cooking Wine: This will cook out slowly and is added for flavoring.
- Chicken broth: The chicken broth is added for flavor and helps to cook the meat and veggies.
- Tomato sauce: Ths is flavorful and soaks in the meat and vegetables.
- Soy sauce: The soy sauce has a rich and slightly sweet flavoring.
- Flour: You need flour to make this soup thick. You can use cornstarch instead if you are gluten-free.
- Garlic Cloves: Chop these up and add them for a pungent and a little spice flavoring.
- Thyme: Thyme brings an earthy flavor.
- Carrots: Slice these up into thicker pieces so that you get a taste with every bite!
- Baby Potatoes: Wash and prep your potatoes before adding them to your crockpot.
- Mushrooms: I love adding mushrooms to any slow-cooker meal!
- Parsley: This acts as a garnish and brings some delicious flavor and color to the mix.
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 the 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, tomato sauce, and soy sauce. Slowly whisk in the flour. Add then 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 then 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.
Variations On Making Slow Cooker Beef Bourguignon
This beef bourguignon is known to be 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 for 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 1/4 teaspoon of 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.
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.
More Delicious Slow Cooker Beef Recipes
- Slow Cooker Beef Tips
- Best Ever Slow Cooker Beef Stew
- Barbacoa Beef
- Korean Beef
- Slow Cooker Beef and Broccoli
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Slow Cooker Beef Bourguignon
Equipment
- Want to make this even easier? Here are a few products that I LOVE:
- Staub Cast Iron Skillet
- Instant Pot
- The Recipe Critic Whisk
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These all look so great. Can’t wait to try them all. Great for those very cold New England nites in Boston.
Going to make this tomm night as I work all day but am having family over on Thursday night. Looking forward to trying this and a few more of your recipes. Thankyou!
A company worthy recipe. Delicious flavour.
Cooking instructions: cook on low until beef is tender for 8-10 hours and high for 6-8 = both? That’s a long time!
Supposed to say or! Sorry I will fix that.
It is either on low for 8-10 hours OR on high for 6-8
Alyssa, this looks delicious! Can’t wait to try it. What kind of wine did you use? Cab sav or Pinot or merlot? Thanks ?
I used a Red Wine found on the cooking isle. But you can use a high quality red wine as well.
Is there anything that could be subbed for the wine?
You can just add more chicken broth. But the red wine really brings out the flavor.
I just want to double check…you are indeed using chicken broth and not beef?
Yes! Actually they say the best way to create a good stew even with beef is to use chicken broth! 🙂
Yes, grape concentrate from a wine makers store permits freezing of tasty blocks for cooking use. For chicken and fish try white grape juice (regular super market stuff).it’s the flavor not the alcohol that is wanted.
being that i keep kosher, i cannot use the bacon. do you think that the recipe will be just as good without it? thanks!
Yes u don’t need bacon to the question asked
We did the bacon but I didn’t taste it so don’t think it will matter
I made tonight exactly as written and used Cabernet Sauvignon and dried thyme
Also chicken broth and no salt tomato sauce which didn’t matter
I did not add any extra seasoning and my husband loved it
It was also something we did together
Great meal and decided it will be a regular winter meal
I made this dish it was good, but the sauce needed to be thicker, Help?
I like thick sauce too…..what I did was about 3 hours before the stew was done, I removed about a cup and half of the sauce and let it cool for a while, then whisked it with 3 tbsp of cornstarch…..then mixed it back in the pot and let it finish cooking. Behold…thick sauce! Lol
Was wondering is it 2 tablespoon of fresh thyme or dried?
This is a traditional recipe in France, it`s nearly the original recipe, french put also very small Onions (called Silver onions) into the Beuf bourguignon, too. I had the original one in a restaurant in Beaune /France nearly 40 years ago and it was the best meal I ever had (maybe because we stayed 4 days in Taizé, and the only meal we had were tomatoes and beans, fresh Baguette and Goat cheese 🙂 we were soooooo hungry on our way home 🙂 ) I live app. 3 miles away from the French border and we have some good friends there. They have so many good recipes with a very special delicious taste. Try the same Recipe but instead of beef take a whole Rabbit or a whole Chicken. Many greets from the “Saarland” (a federal State in South-West- Germany) 😀
What a fabulous recipe. Just fixed it today. Next time I think I will add more mushrooms. We just got back from 8 days in Beaune, France and my husband couldn’t get enough of Beef Bourguignon while there. We are going to freeze part of it because it made a lot. One of the best recipes I’ve made in a long time. I used fresh thyme and fresh parsley. Also used the $2 Cabernet from Trader Joe’s and it was great.
That is so great to hear!! I am so glad you liked it and enjoyed it for another time!! Thanks for sharing!! XO
I see no salt or pepper…. don’t need ??
In the Beef Bourguignon when you sear the beef in the bacon fat, do you cook the wine and such in the bacon fat also or do you drain it off first?
Cook it all in the same pan. The flavor and sediments are what makes the sauce amazing!
I can’t wait to try this recipe. Just wondering what wine you used – Pinot? Merlot? Cab sav?
This looks amazing! I just added all the ingredients to my shopping list and plan to make this this week.
Mushrooms not listed in ingredients. Sounds delish though. ..can’t wait to try!
It says 8 oz fresh sliced mushrooms as the next to last ingredient.
where are the mushrooms? when and how many do you use? what kind of mushrooms?
This recipe looks great! One question — picture shows delicious mushrooms, but the recipe doesn’t include them. How should they be incorporated if desired? Thanks!
So sorry! I fixed that!
Step 3 shows when to add mushrooms
Oh my. My mouth is watering after reading this recipe. Absolutely perfect!