Slow Cooker Beef Bourguignon Recipe – A classic beef bourguignon recipe made easy in the slow cooker! Loaded with vegetables, beef, and a thick, rich sauce perfect for entertaining or busy weeknights!
When Bart and I were first married, I watched Julia Child religiously each weekend on our local public television station. I was always glued to the television or would set our VCR so that I could record her each week. While her recipes weren’t exactly what I’d grown up cooking alongside my mother and grandmother, I was always reminded of them as I watched.
Flash forward umpteen years, 20-something to be more precise, I’ve traded my VCR for cable that records at the click of a button and I can stream Julia Child (and most other shows) and binge watch them on my phone to my hearts content (if I could find the time!).
But, one other major thing has changed. I’ve found that I prefer to make my own version of Julia Child’s Beef Bourguignon in my slow cooker!
Not only is it easier, I think that the meat and vegetables are more tender, flavorful and delicious! I think you may love it, too!
If you have a slow cooker that has a stove-top compatible insert, then you can complete all of the steps in this recipe in one pot! If not, you’ll need a medium skillet as well.
I start by cooking my bacon until crispy and then removing the crispy bacon bits. I then add in my beef to the bacon drippings, along with my flour. Give it a quick stir to coat and then cook the beef until it is well-browned.
Now, I simply transfer my slow cooker insert back over to my slow cooker. If you do not have a stove top-compatible insert, you’ll transfer the crispy bacon and cooked beef from your skillet into the slow cooker.
Next, add in your vegetables – carrots, onions, potatoes – as well as your mushrooms. Then, add your tomato paste, beef stock, burgundy (or your favorite hearty red wine), bay leaves, seasonings, and herbs.
Then, you’ll pop on the lid and cook your slow cooker beef bourguignon for 6 to 8 hours on the low setting. I don’t recommend using the high setting as I think that it can cause the beef to be a bit chewy instead of tender and delicious.
I love to go ahead and prep all of the ingredients the night before and leave my slow cooker insert in the refrigerator overnight so that the next morning, I just have to pull it out of my refrigerator and pop it into my slow cooker and set the timer.
In 6 to 8 hours, when I walk back into my house, I’m met with the most amazing aroma from my slow cooker beef bourguignon! It always smells scrumptious!
Since I include red potatoes in my slow cooker beef bourguignon, I don’t serve it over mashed potatoes. If you prefer though, you can just omit the potatoes in the beef bourguignon and then serve it over creamy mashed potatoes. Either way, it is amazing! I just love the ease of going ahead and including the potatoes in the beef bourguignon as it cooks. So, I do. 🙂
Then, for serving, I just serve it with big hunks of crusty bread. Sometimes, I’ll serve it with rice or even serve it like I would serve beef stew.
I’m always amazed at the versatility of this incredible beef bourguignon recipe.
Here’s my Slow Cooker Beef Bourguignon Recipe. I hope you love it as much as we do! I think Julia would totally approve!
Slow Cooker Beef Bourguignon Recipe
- 3 slices bacon diced
- 1 3-4 pound chuck roast, cut into 2-inch cubes
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons Stone House Seasoning plus more to taste
- 2 cups sliced mushrooms
- 2 cups about 3 medium sliced carrots
- 2 cups about 3 medium diced red potatoes
- 1 medium onion peeled and cut into 2-inch chunks
- 2 tablespoons tomato paste
- 4 stalks fresh thyme
- 2 bay leaves
- 1 cup red wine
- 4 cups beef stock
- fresh parsley optional garnish
- Cook bacon until crispy in stove top-compatible slow cooker insert or in a skillet set over medium heat. Using a slotted spoon, remove the bacon from the slow cooker insert (or skillet) and set aside. Add the beef to the bacon drippings, along with the flour and Stone House Seasoning. Stir to coat the beef and then cook the beef until it is well-browned, about 6 minutes.
- Transfer the slow cooker insert over to the slow cooker and add bacon your bacon. If you do not have a stove top-compatible insert, you’ll transfer the crispy bacon and cooked beef from your skillet into the slow cooker.
- Add in the mushrooms, carrots, onions, red potatoes, and onion. Then, add the tomato paste, fresh thyme, bay leaves, burgundy (or your favorite hearty red wine), and beef broth. Set timer for 6 to 8 hours on the low setting.
Brown your bacon and beef through steps one and two of the instructions. Add in the ingredients as listed in step 3. Cover the slow cooker insert and place into the refrigerator overnight. The next morning, remove the insert from the refrigerator and place into the slow cooker. Set the timer for 6 to 8 hours on the low setting. Make-Ahead:
Allow the slow cooker beef bourguignon to cool. Place into the refrigerator in an airtight container and store for up to 5 days. Freezer Friendly:
Allow the slow cooker beef bourguignon to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes. Beef Stock or Beef Broth:
I prefer to use beef stock as I believe it adds more flavor. If you do not have beef stock, you can substitute with beef broth in equal amounts.