Easy Slow Cooker Beef Bourguignon recipe has tender beef, hearty vegetables, and a rich sauce for a classic dish to enjoy any time!
When I was a new bride, I loved watching Julia Child. While her recipes weren’t exactly the foods I’d grown up cooking alongside my mother and grandmother, I was always reminded of them as I watched.
And as I watched, I was thinking of ways to make recipes even easier and time-saving, yet still delicious. This Slow Cooker Beef Bourguignon is a recipe I developed that is absolutely scrumptious, yet simple to make for entertaining or to serve to your family any night of the week. I love my slow cooker!
Not only is it easier, I think that the meat and vegetables are more tender, flavorful, and delicious! I think you will love it, too!
Table of Contents
What is Beef Bourguignon?
Beef Bourguignon is a beef stew originating from the Burgandy area of France. It is made with red wine, traditionally Burgandy, beef stock, usually a tougher cut of beef, such as chuck roast, vegetables, and herbs.
How to Make Easy Slow Cooker Beef Bourguignon Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Bacon – the diced bacon cooks along with the chuck roast to give additional flavor to the recipe.
- Chuck roast – Use a good quality chuck roast that is about 3 to 4 pounds in size. Cut it into 2-inch cubes.
- Flour – I use all-purpose flour to coat the chuck roast as it browns.
- Stone House Seasoning – a blend of my favorite house seasonings that includes salt, pepper, and garlic.
- Mushrooms – I add sliced mushrooms to this recipe. You can omit them if you prefer not to include them.
- Carrots – The sliced carrots add a touch of sweetness to the dish.
- Red potatoes – Cut them into about 2-inch chunks. You can also omit the potatoes from the recipe and serve this over mashed potatoes.
- Onion – Peel it and cut it into 2-inch chunks.
- Tomato paste – deepens the flavor of the sauce as the beef cooks.
- Fresh thyme leaves – you can also use dried thyme leaves if you prefer.
- Bay leaves – add flavor to the cooked sauce. You’ll use the whole leaf and then remove it before serving.
- Red wine – Burgundy is the traditional wine used, but you can use your favorite hearty red wine. If you prefer not to use wine, use the same amount of beef stock.
- Beef stock – I use good quality beef stock in this recipe for a rich, hearty flavor.
- Fresh parsley – optionally used for garnish.
- Brown the bacon and beef. Cook the bacon until crispy on a stove-top compatible slow cooker insert or in a skillet set over medium heat. Then, remove the crispy bacon bits with a slotted spoon and set aside. Add beef to the bacon drippings, flour, and Stone House Seasoning. Give it a quick stir to coat the beef, then cook it until it is well-browned, about 6 minutes.
- Transfer to Slow Cooker. Transfer the stove-compatible slow cooker insert back over to the slow cooker. If you do not have a stove top-compatible insert, transfer the crispy bacon and cooked beef from the skillet into the slow cooker.
- Add Ingredients. Add the carrots, onions, potatoes, and mushrooms. Then, add tomato paste, beef stock, burgundy (or your favorite hearty red wine), bay leaves, seasonings, and thyme.
- Cook in Slow Cooker. Place the lid onto the slow cooker and set the timer for 6 to 8 hours on the low setting. Note – 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.
- Serve. Once done, ladle into serving bowls and enjoy with crusty bread. If you prefer, omit the potatoes in the beef bourguignon and serve it over creamy mashed potatoes. 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!
Since weeknights can be so busy, I sometimes like 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 have to pull it out of my refrigerator and pop it into my slow cooker and set the timer. Then, in 6 to 8 hours, when I walk back into my house, I’m met with the most amazing aroma from my slow cooker.
Here’s how I make this delicious dish ahead of time.
How to Make Ahead and Freeze Slow Cooker Beef Bourguignon
- Brown the bacon and beef through steps one and two of the instructions. Add in the ingredients as listed in step 3 of the detailed recipe. Cover the slow cooker insert and place it into the refrigerator overnight.
- The next morning, remove the insert from the refrigerator and place it into the slow cooker. Set the timer for 6 to 8 hours on the low setting.
- Allow the slow cooker beef bourguignon to cool.
- Place into the refrigerator in an airtight container and store for up to 5 days.
- Allow the beef bourguignon to cool.
- Place into a 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.
Frequently Asked Questions
While you can use either beef stock or beef broth in beef bourguignon, I prefer to use beef stock. I believe it adds more flavor. If you do not have beef stock, you can substitute with beef broth an equal amount.
Yes, you can. Simply replace the red wine called for in the recipe with an equal amount of beef stock or beef broth.
Other Slow Cooker Favorites
Here’s my Slow Cooker Beef Bourguignon Recipe. I hope you love it as much as we do! I think Julia would 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 red potatoes
- 1 medium onion, peeled and cut into 2-inch chunks
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 1 cup red wine
- 4 cups beef stock or broth
- fresh parsley, optional garnish
- Cook the bacon until crispy in a stove top-compatible slow cooker insert or in a skillet set over medium heat. Using a slotted spoon, remove the cooked bacon from the slow cooker insert (or skillet) and set aside. Add the beef, flour, and Stone House Seasoning to the bacon drippings. Stir to coat the beef and then cook until the beef is well-browned, about 6 minutes. Transfer to 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. Serve.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.