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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 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
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.
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
Slow Cooker Beef Bourguignon
Description
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.
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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.
Recipe Notes
Updated on December 10, 2019
Original Post on November 13, 2016
Nutrition Facts
Serves: 6
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.
Do you drain the bacon grease after cooking the bacon or after you’ve cooked the meat?
Yes, I like to drain the grease any time I am making bacon or any type of meat.
I not drain the bacon grease at all….didn’t realize I was supposed to. :/ Do you think it’ll be an issue or I should add anything to counteract?
It will still be okay.
My family and I really loved this recipe. So glad I came across this. We will definately make this again in the future.
I did not drain the bacon grease when I browned the beef. I drained most of it off before adding the red wine to the skillet.
I haven’t cooked it yet. I will tomorrow. But in your comments before the recipe you mention putting in bay leaf. It is not listed in the ingredients and not in the step by step instructions after the list of ingredients. Is there bay leaf in the recipe and how many?
Do I use thyme powder or thyme leaves?
Either will work but I prefer thyme leaves for a fresh taste!
Does this end up tasting like bacon?
Not to me! Have you had that happen to you before?
What is your favorite wine to use with this recipe?
To be honest, I am not sure on wine but I do love to ask at my local grocery store which one they prefer and it always turns out SO good!
The “traditional” recipe for bourguignon is burgundy wine (literally the translation) but any dry red works just fine. It’s just adding a depth of flavor. We had a black box of pinot noir open so I used that. A cheap red is fine as long as it’s on the dry side.
I used 5 buck chuck merlot from Trader Joe’s and it was excellent!!
Hi Alyssa, I’ve got everything in my slow cooker but it’s not all submerged in liquid, is that ok or should I add water/stock/broth?!
That is perfect! Follow the recipe for the best Beef Bourguignon!
I just made this today and it was AMAZING! I changed one thing because I thought I had soy sauce and cane home to find, I in fact, did not. I heated balsamic vinegar with two frozen garlic pods, in the microwave in place of the soy sauce.
I noticed that the video calls for worscestershire but the written recipe says soy sauce. I used the worscestershire and it was amazing. There is definitely a mistake but the recipe is soooo delish
Thanks for pointing that out as I usually use Worcester Sauce in things like this but have just made it using the Soy. That’ll be interesting to see when it’s done.
Definitely a 5-star keeper! Mostly as directed except I had a bag of frozen stew vegetables, and left out the mushrooms. I also used beef stock instead of chicken. I ended up dumping in a full 8 oz can of tomato sauce. Very rich deep flavor from the bacon, soy sauce and red wine! The stew smelled amazing in the crockpot. A true comfort food dinner. Crusty rolls for sopping gravy, yum! Thank you.
Really liked this recipe. One question, when you say tomato sauce is that ketchup or passata? I used ketchup and it tasted great. Thank you
Ketchup works great. It is tomato sauce though.
It’s delicious! I did notice that the video calls for worscestershire sauce but the actual recipe said soy sauce. I used the worscestershire sauce.
Can’t wait to do this!
I’m excited to try this. I couldn’t find red cooking wine so I used actual wine (Merlot) hope it’s okay!
Made this previously and was amazing. Can this be doubled – if so, any tweaks to the recipe?
Yes, double it up for even more. Slow cook it for an extra hour or until your meat and vegetables are tender and cooked through.
Wow! Looked up a Beef Bourguignon, came across this one, looked amazing, took the time to prep it properly, put garlic butter mushrooms in half way through. Turned out as one of the best slow cooker dishes I’ve ever tasted. Great for cold winter nights, goes great with a nice deep fruity red.
That is great to hear! Thank you for sharing!
Can I use beef tenderloin instead of the chuck roast? Will the crockpot cooking time remain the same?
Yes, beef tenderloin will be delicious too. The same time for cooking.
Debbie, I can think of better uses for BEEF TENDERLOIN! than stew! Especially at greater than $20/lb. Use a cheaper cut of beef; the stewing process will tenderize it.
Absolutely loved it!!!
I did use beef stock instead of chicken. Also since I served it over mashed potatoes I left out the potatoes the recipe called for and just doubled the mushrooms.
I’m the opposite of a good cook but somehow got thus right. Bonus my kids literally licked their bowls clean ?
I’m trying to figure out how I could make this in the rushed morning before work. Do you think it would work to do all the prep the night before, including searing the meat and making the sauce, then add it all into the slow cooker in the morning with the veggies? Or would that be a food safety concern with the meat being seared and then cold again, but still raw on the inside? Thank you!
Can you use precut stew beef? I feel like itd be tough after being in the crock pot for so long. Sounds delicious.
You can precut but the best way is to sear all the sides and add it to the slow cooker. It become tender and juicy as it sits and cooks.
Is there a substitute I can use instead of the bacon to keep the recipe kosher?
You can leave it out. It would be hard to have the same great flavoring as the bacon adds.
Hi Ida, bacon’s fabulous taste quality is umami, which some consider a super flavor. From researching this myself, it turns out bacon has 6 different ‘umami’ flavors that actually create an addictive neurochemical response. If you google umami substitutions you’ll find many ways to get something close, but it does appear bacon is really special.
Can I make this on an Instapot? Thank you!
Yes, I have not made it in the instant but it can be done. Let me know how it turns out.
Soy sauce or Worcestershire, please?
Worcestershire sauce 😉
Thanks for the recipe and the reviews. I’m a beginner cook and this worked great for me. I will certainly make it again. I made a few modifications that are worth mentioning. Instead of baby potatoes I used sweet potatoes and I also included sauteed onions. I did not use bacon but I’m sure if I had it would have put this over the top. Oh and I used Herbs de Provence instead of the thyme.
OMG, I made this recipe last night for dinner and it was gone in nothing flat. I’ve tried other similar recipes, but this one was, by far, the best! Even my adult daughter who hates anything that resembles a stew, loved it! Well done, Miss Alyssa!
How I want to make this, as my mouth is watering just reading the recipe. However, I have to watch my sodium levels. Are there any ways to reduce the sodium in this recipe? How essential is the soy sauce since it is so sodium ladened, for example.
low sodium soy sauce? It’s the only kind I use
Can I put this on high?
Yes, this will cook on high for about 3 to 4 hours. It is best to cook on low so that the flavors blend well and cook together.
Pretty good – not sure what the bacon is in aid of except maybe as flavoring to the beef when it’s being seared.
Have tried MANY recipes from The Recipe Critic and most all of them have been really good – keep up the great work!
I’m a huge fan of the slow cooker but I’m looking to make this on stovetop or oven. Any idea how long? Thanks
I would recommend making this on the stove top in a dutch oven. This will help cook it evenly. Cook on medium heat for about 2 hours, stirring occasionally.
If I’m throwing this together in the Instant Pot, how long would you suggest cooking it for?
I have not made this in an instant pot yet. Let me know how it turns out! I will be trying this soon.
Recipe looks legit, and I am excited to try….. but in your TIPS section, why do you refer to it as a “SOUP” instead of a “stew”? C’mon girl! 🙂
Hello, Happy New Year!! I am making this tonight for tomorrow but I forgot red wine? do I really need it ?
You are great to leave it out. Have a Happy New Year!
I made this today and O-M-G! Outstanding and so easy! I didn’t change a thing, had it on high for 6 hrs and it was melting perfect! Thank you so much and will be making this again!
Just wondering, you mention onions in the notes but not mentioned in the ingredients, it’s currently in the pot cooking minus onions, are onions missing from the ingredients/method?
Onions can be left out or put in as much as you prefer.
I am a recovering alcoholic and even though the wine alcohol cooks off I am dead set against using it in any meals I cook..
Is there something else I can substitute for it?
You can just leave the alcohol out of the soup. It will still taste delicious!
Oh no! I made this for dinner tonight with Soy sauce as listed in your printed recipe but after reading reviews I’m understanding I was supposed to use Worcestershire sauce. Are they interchangeable in this recipe? Looks amazing & will make again.
If you cut your own whole tenderloin, this recipe is an excellent use of the chain and trimmings. You need much less slow cooking for the tenderloin meat and the flavor and texture is food for the gods. Of the many recipes I have tried, this is the winner hands down. Thanks !!!!
This is a great recipe. I do have a question: If you add the mushrooms in the beginning, don’t they cool down to almost nothing and add too much liquid? Sometimes when using mushrooms in stew, I cook them a little in the microwave and before adding them to the stew. I add the mushroom liquid to my wine/water mixture in the beginning.
Followed recipe as close as possible. Cooked on High for 6 hours. And it was so good! The sauce ended up being runnier than I thought it would be, so we just dished portions in bowls.
Substitutions I had to make to recipe:
Used pasta sauce instead of tomato sauce.
Round roast instead of chuck.
Apothic Red wine was what was open in the house.
I would make this again.
I haven’t cooked it yet. I will tomorrow. But in your comments before the recipe you mention putting in bay leaf. It is not listed in the ingredients and not in the step by step instructions after the list of ingredients. Is there bay leaf in the recipe and how many?
DELICIOUS! Will be making again. Used Sangria because I didn’t have straight up red wine.
I dont like recipes with wine but this was outstanding!
I loved it. Best “Beef Stew” (can’t pronounce that long French word) I ever had. Tried it day before while wife was out of town. Doing it again today since it was so good. And don’t worry about leaving bacon grease in, still magnificent.
Thank you for this. Chuck
Hello! This looks amazing and I can’t wait to try it. What is a good flour alternative for gluten free? Could I use tapioca or arrowroot flour?
Yes, both of those will work.
This looks amazing, but I have yet to try it. I’m planning on making it once I’m okayed by my surgeon to stand on my leg so I can cook this. However, I went through all the comments and the recipe looking for the size of slow cooker you used and I can’t find it anywhere. What size did you use? I need to know so I know when I make it for company I know how big a crock to use. Thanks!
I used an eight quart slow cooker for this recipe. Enjoy this with your family!
Hi Alyssa! Have made this and it’s absolutely amazing. I’m wondering why the stove-top/oven versions of this recipe are different than your slow-cooker recipe? Thanks!
Yes! Here is the stove top recipe: https://therecipecritic.com/beef-bourguignon/.
not to sound like a dope….but can this recipe fit in a 4 quart crock pot?
It may be too small. I would use at least a 5 quart crock pot.
This is my second comment on this dish.
First of all, great dish! It was absolutely the best beef meal I have made in the crockpot!
Second, prep is longer than stated, especially if you’re careful not to crowd your pan when browning the meat.
I used a cup of frozen pearl onions in addition to the ingredients listed and next time I’ll throw a few more potatoes in too. I did cut the potatoes in half as we like them soft.
I didn’t have fresh thyme so I used a tablespoon of dried leaves that worked well.
Use good wine, any red that you like will work.
I used a 3 Lb arm roast that turned out fork tender and delicious.
I did use a cornstarch slurry to tighten up the sauce at the end of the cooking time.
I just finished making this recipe and putting it in the crock pot to cook for the day. I have to say, the “20 minute” prep time is either wayyyyy underestimated or I am just an extremely slow cook. I spent around 30 minutes last night peeling tiny potatoes (very difficult to do as they are so small and slippery), cutting vegetables, and preparing the meats. Additionally, I spent another 30 minutes this morning cooking the bacon, searing the meat, and making the sauce. The flour was very clumpy, so hopefully it will turn out ok in the crock pot. Overall, hoping this tastes good because it was definitely difficult to make.
To make the recipe easier, I would recommend: precut crinkle carrots, large potatoes, precut stew meat, and even bacon bits if you are very short on time. Also I believe it might be easier to make the sauce in the crockpot before adding all the ingredients, as the liquid will still thicken and reduce while cooking.
I use baby carrots, unpeeled, washed potatoes, either baby potatoes or larger ones cut in half, bag of frozen pearl onions.
Could use tomatoe juice.
Prep times always seem to take longer than stated in recipes but don’t peel the potatoes! And good precut stew meat is a big time saver.
Followed recipe exactly for first time around, it turned out perfectly delicious. Will definitely make again!
Made this today. Next time I would leave out the potatoes and make mashed on the side. Add more carrots and mushrooms. Beef was super tender…a keeper for sure!
Looks Awesome – I am trying recipe this weekend for Super Bowl crowd -can I use tiny bite size potatoes and not peel? Also I am doubling- do I double liquids? Thank you!
Yes, that will work but make sure they don’t get too soft and fall apart in the slow cooker. You will want to double the liquids too. Enjoy and have a great time watching the super bowl.
Has anyone done the insta pot if so how long
Never use cooking wine–its loaded with sodium! Use a dry red wine that you would drink.
In the Tips it says, “Onions: fresh onions are best. If you need to purchase frozen I recommend pearl onions, which are already pealed and have the most flavor.” but I don’t see onions any place else like Ingredients or the Process.
You can add onions in if you prefer. It is not required for this recipe. It is just an option.
Oh my Goodness! What wonderful flavor. I added 1 medium sliced white onion, slow-cooked it for 10 hours yesterday and heated it up and ate some today for the first time. WOW! Unbelievably rich and delicious. Almost decadent. Ok, decadent.
Well, it will be interesting to see how this turns out. I did not drain the fat from the bacon because the recipe did not say to. I used coconut aminos instead of the soy, because I didn’t read the comments first and see Worcestershire sauce was supposed to be used. I did’t cut my carrots in chunks. And the only red wine I had was port. I know nothing about wines, but it is red! I’ll let you know!