This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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
Pin this now to find it later
Pin It
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.
I make this using goose and duck. We are waterfowl hunters. It is so yummy over biscuits!!
Has anyone prepped , froze and then put in crockpot to cook? I dont want to cook it until I am ready to eat it that night.
Hi! I have never made this as a freezer meal. I would recommend making this fresh, but you could definitely try! I would prep everything and add it to an airtight container or ziplock bag. When you are ready to make it throw it in the crockpot. I just don’t know the exact time it would take from frozen. It would need longer for sure. Let me know if you try and how it turns out!
I’m terrible about reading full directions. I didn’t notice I was supposed to cut the chuck roast up (bad me) I brown it whole and put it in. Will that be a problem in the end?
I don’t think it will be an issue other than it won’t have nice caramelized browned edges on each little piece, just be sure the roast is cooked all the way through at the end.
This is delicious!! Such great flavour in the sauce!
So delicious and super easy!
Do you sear the meat first and then cut it up or cut it up and then sear it?
Hi Chris, thanks for the question. I cut mine up first and then seared it, but you could sear it first and then cut it up, it will just be hot and harder to work with. Let me know how it turns out! It’s so good, I hope you love it!
Hi Alyssa,
This recipe is great!! I have made it several times and the sauce is so bold and flavorful. We love it!
I do always have one problem I run into. When I add the flour to the sauce it always clumps up really bad and then I have to try to pick out all the clumps of flour. Do you have any suggestions on how to whisk the flour in to avoid clumping?
Thanks!!
I left the clumps in and over the 8hrs it dissolves into the sauce
Get yourself a fine mesh strainer.
Dip it into the liquid so you get a cup of so of liquid inside, then add flour and whisk while strainer is still in the pot of liquid and push the mixture through the mesh and continue until dissolved.
Zero clumps this way, although some clumps are fine as they will blend in with the long cooking time.
If sauce is not thick enough at the of cooking, do not add more flour, as for must cook for 45 minutes or so to not taste like garbage. Just mix some corn starch with cold water or stock and slowly add to stew until desired thickness. Little at a time, if you overdo it, just add more stock to sauce, cornstarch is very forgiving this way.
Is it corn flour you use in the Bourguignon for the sauce ?
I used all-purpose flour in this recipe!
Best meal I ever made! Thank you Alyssa, this was 5 star flavour!
Fabulous in order to make the gravy during the cooking process when I was done searing the beef I added w tablespoons of corn starch to the pan and mixed it into the beef
When it was done 8 hours I had thick delicious gravybk
How many tablespoons?
My guess is 2 Tbs…2 is above the W on the keyboard and kind of fits with the amount of overall liquid. Though I suppose it could also be 1.
I’m actually making this tomorrow (minus the bacon). I planned to make gravy in a similar manner while it cooked all day. I’ll go with 2 Tbs of corn starch and we’ll see how it goes.
We loved this recipe! Thank you!
I want to make for a larger group (15 people) not sure how big of a crockpot I need, I think mine i 6 quarts.
I think 8 quart would work better for a group that size. 👍
This recipe is out of this world! Such rich deep flavor. I doubled the sauce because I really love it. Other than that I have made it several times changing no ingredients.
The sauce is one of the best things about it! 🙌
This was very flavorful, but the sauce was thin. I thought it would be thicker.
I would add more flour if I were you, 1/4 cup was a bit on the thin side but just under 1/2 cup worked out thick as can be without being a solid. I wanted it thicker knowing the mushrooms and potatoes would add liquid to the dish while cooking.
Hi. I’ve made this before and was very happy. This time I want to only make for 3 people. Does this alter the cooking time?
I made this last night for a group of family & friends and everyone raved about it!! It was delicious!! I used low sodium soy sauce, added about a cup of chopped onions and sautéed the mushrooms in garlic and butter for 2 min before throwing in the crockpot. I used a good bottle of Pinot Noir which made the sauce so much deeper and richer. I served it over mashed potatoes but this dish can really go with anything, pasta, rice, rolls, whatever your heart desires! Definitely putting this recipe into my dinner rotation!
Hello from France,I live in burgundy near Dijon and I’m sorry but that is not how we make boeuf bourguignon over here…lol
No broth no tomato sauce no soy sauce just wine and a drop of vinegar way less flour too!!!!also no potatoes in it and rarely thyme,that said it must be good too!little tip make a lot of sauce and cook eggs in the leftover sauce, it’s callles oeuf en meurette and it’s delicious, we also make chicken with a white wine and comté cheese sauce in wich eggs are awesome too! yeah we do eat cheese and drink wine too much!!
I understand your point and having eaten it made by a real French chef and this dish I can tell you most Americans would prefer the different pallet this dish provides. Say what you will about American tastes but we tend to like more complexity and bold flavors than would be standard in most European nations.