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Easy Slow Cooker Beef Bourguignon recipe has tender beef, hearty vegetables, and a rich sauce for a classic dish to enjoy any time!
Looking for more easy slow cooker dinner recipes? I think you’ll love my Mississippi Pot Roast, BBQ Pork Chops, easy Shredded Chicken, and Balsamic Roast Beef.
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!
Slow Cooker Beef Bourguignon Recipe
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 Beef Bourguignon in the Slow Cooker
To make this recipe, you will need the following ingredients.
Ingredients
- bacon – diced
- chuck roast – a 3 to 4-pound roast cut into 2-inch cubes
- all-purpose flour
- Stone House Seasoning
- mushrooms – sliced
- carrots – sliced
- red potatoes – diced
- onion – peeled and cut into 2-inch chunks
- tomato paste
- fresh thyme
- bay leaves
- 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
- fresh parsley – optional garnish
Step-by-Step Instructions
- Cook. 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, along with flour and Stone House Seasoning. Give it a quick stir to coat the beef and then cook the beef 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 herbs.
- Cook in Slow Cooker. Place the lid and cook your 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. Since I include red potatoes in my recipe, I don’t serve it over mashed potatoes as some may. If you prefer, just omit the potatoes in the beef bourguignon and serve it over creamy mashed potatoes. I like the ease of going ahead and including the potatoes in the beef bourguignon as it cooks. 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 just 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
Prep-Ahead
- 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.
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 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.
Do you Use 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.
Other Slow Cooker Favorites to Try
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
Ingredients
- 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 or broth
- fresh parsley optional garnish
Instructions
- 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.
Notes
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.
Nutritional Information
Enjoy!
Robyn xo
I made this last night and it was Delicious!! It was so easy. Perfect for a family dinner or company. I will be making this again.
I’m so happy you and your family liked this Robin. I love how easy it is to make.
Love, love the Beef Bourguignon. My only suggestion is to wait until the last couple of hours to put in the potatoes and carrots. They do get a bit soggy-soft if put in at first.
Anne, I’m so glad you loved this recipe. However, I’ve never found the potatoes or carrots get too soft when I place them in with the other ingredients.