Slow Cooker Beef Bourguignon Recipe
If you’re craving a comforting, cozy meal that feels like a warm hug, this Slow Cooker Beef Bourguignon Recipe is exactly what you need. I love how it transforms affordable cuts of beef into tender, flavorful bites after hours of gentle cooking, and the wine and herbs infuse the whole dish with that classic French depth. Whether it’s a chilly evening or a weekend where you want to do little but still eat like royalty, this recipe fits perfectly.
One of the best parts? You set it and forget it in the slow cooker, which means less fuss and more time for you. The rich aroma that fills the kitchen is like a promise of the deliciousness ahead. You’ll enjoy how hands-off this Slow Cooker Beef Bourguignon Recipe really is, yet it delivers on taste and texture that’s just outstanding.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Beef Bourguignon Recipe plays an important role, coming together for a rich, layered flavor. When shopping, I recommend picking fresh carrots and mushrooms to keep each bite vibrant and fresh.
- Beef chuck: This cut is perfect for slow cooking because it becomes beautifully tender without drying out.
- Red wine: Burgundy or Pinot Noir adds acidity and depth—choose one you’d enjoy sipping.
- Beef broth: Boosts that meaty, savory base you want in a bourguignon.
- Onion: Adds subtle sweetness and aroma as it cooks down.
- Garlic: Provides a punch of flavor that’s essential but not overpowering.
- Carrots: Their natural sweetness balances the wine and meat perfectly.
- Mushrooms: They soak up all the sauce and give a lovely earthy note.
- Tomato paste: Adds body and a hint of tanginess that rounds out the sauce.
- Dried thyme: A classic herb that pairs beautifully in this slow-cooked dish.
- Bay leaf: Infuses a subtle, fragrant complexity.
- Salt and pepper: Essential for seasoning and enhancing the natural flavors.
- Olive oil: For browning the beef, key for flavor development.
- Fresh parsley: Great for garnish—it adds a fresh, bright contrast.
Variations
I often tweak this Slow Cooker Beef Bourguignon Recipe depending on what I have on hand or my mood. Don’t be afraid to personalize it—after all, cooking is your creative space!
- Vegetable exchange: Sometimes I swap mushrooms for pearl onions—they add a nice sweetness and charm.
- Wine alternatives: If you prefer, use a robust grape juice for a kid-friendly version—just reduce the sugar content if needed.
- Herbs twist: Adding a sprig of rosemary along with thyme gave me a lovely aromatic boost once.
- Slow cooker speed: If you’re in a hurry, cooking on high for 4-5 hours works, but low for 7-8 hours yields the best tenderness.
How to Make Slow Cooker Beef Bourguignon Recipe
Step 1: Brown the Beef for Flavor
Start by heating olive oil in a skillet over medium-high heat. Brown the beef chunks in batches without overcrowding the pan—this step locks in flavor with that beautiful caramelized crust. Don’t rush it; taking a few extra minutes here means a richer dish later. Set the browned beef aside while you prep the veggies.
Step 2: Combine Everything in the Slow Cooker
Place the browned beef, chopped onion, minced garlic, sliced carrots, quartered mushrooms, tomato paste, dried thyme, bay leaf, salt, and pepper into your slow cooker. Pour over the red wine and beef broth. Give everything a gentle stir to distribute the tomato paste without breaking up the meat.
Step 3: Let it Cook Low and Slow
Set your slow cooker on low for 7-8 hours, or high for about 4-5 hours if you’re pressed for time. The long cooking gently breaks down the connective tissue in the beef, giving you melt-in-your-mouth tenderness and a sauce that’s perfectly thickened and rich. Resist the urge to lift the lid too often—every peek lets heat escape and slows cooking.
How to Serve Slow Cooker Beef Bourguignon Recipe
Garnishes
I always sprinkle fresh parsley over the finished dish—it brightens the deep, rich sauce with a touch of green and freshness that makes the dish look as good as it tastes. You can also add a little lemon zest for an unexpected pop of brightness.
Side Dishes
This Slow Cooker Beef Bourguignon Recipe is divine over creamy mashed potatoes or buttered egg noodles. Sometimes, I like serving it with crusty baguette slices to soak up all that lush sauce — because let’s be honest, the sauce deserves a standing ovation!
Creative Ways to Present
For a special dinner, I’ve plated the bourguignon in individual shallow bowls with a swirl of crème fraîche and a sprig of thyme on top. It makes it feel fancy without extra fuss. Hey, a little presentation magic can turn weeknight dinner into a celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Beef Bourguignon keeps beautifully in an airtight container in the fridge for 3-4 days. Whenever I reheat it, I add a splash of beef broth or water to loosen the sauce—it keeps that luscious texture intact and prevents it from drying out.
Freezing
I’ve frozen this recipe plenty of times with great success. Just portion it into freezer-safe containers, leaving some headspace for expansion. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or in a slow cooker on warm.
Reheating
When reheating, I prefer warming it on the stovetop over medium-low heat while stirring occasionally. This method keeps the beef tender and the sauce smooth. Microwaving works in a pinch; just heat in short bursts and stir in between to avoid hot spots.
FAQs
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Can I use a different cut of beef for this Slow Cooker Beef Bourguignon Recipe?
Absolutely! While beef chuck is ideal due to its marbling and tenderness when slow cooked, you can also use beef brisket or short ribs. Just know the cooking times may vary slightly and the texture could differ a bit, but the end result will still be delicious.
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Do I have to use red wine in this recipe?
Red wine adds authentic flavor and depth, but if you prefer to skip alcohol, you can substitute with extra beef broth mixed with a splash of balsamic vinegar or red grape juice. It won’t be exact, but it still tastes wonderful.
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Can I prepare this Slow Cooker Beef Bourguignon Recipe ahead of time?
Definitely! The flavors often deepen after sitting overnight. Make it a day ahead, refrigerate, then gently reheat before serving to impress your guests with virtually no day-of effort.
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How thick should the sauce be when the dish is done?
The sauce should be rich and slightly thickened, coating the beef and veggies nicely without being too watery. If it’s runny, you can thicken it by removing the meat and reducing the liquid on the stovetop or stirring in a small cornstarch slurry.
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Is there a way to make this recipe in the oven instead of a slow cooker?
You can! After browning the beef and combining ingredients in an ovenproof pot with a lid, bake at 325°F (160°C) for about 2.5 to 3 hours or until tender. Just check occasionally and add broth if needed to keep it moist.
Final Thoughts
This Slow Cooker Beef Bourguignon Recipe holds a special place in my heart because it takes only a bit of prep to end up with a truly luxurious meal that feels homemade and fancy at the same time. I hope you find as much joy in making and savoring it as I do—perfect for slow weekend days or any night when you want a little extra comfort. Trust me, once you try this, it’ll become one of your go-to slow cooker favorites too!
Print
Slow Cooker Beef Bourguignon Recipe
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: French
Description
This Slow Cooker Beef Bourguignon is a rich and hearty French stew made with tender beef chuck simmered low and slow in red wine, beef broth, and aromatics like garlic, onions, and mushrooms. The slow cooker method ensures melt-in-your-mouth beef infused with deep, savory flavors of thyme, tomato paste, and carrots. It’s an easy set-and-forget recipe perfect for comforting weeknight dinners or special occasions.
Ingredients
Beef and Vegetables
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups mushrooms, quartered
Liquids and Seasonings
- 1 cup red wine (Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Other
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels to ensure better browning. Season them generously with salt and pepper on all sides.
- Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, browning them on all sides for about 5-7 minutes per batch. This step seals in the juices and adds depth of flavor. Remove the browned beef and set aside.
- Sauté Vegetables: In the same skillet, add chopped onions and minced garlic. Sauté for about 3 minutes until softened and fragrant. Then add the sliced carrots and quartered mushrooms, cooking for another 4-5 minutes to develop their flavors.
- Deglaze the Pan: Stir in the tomato paste and let it cook for a minute. Pour in the red wine, scraping the bottom of the skillet to loosen any browned bits. Simmer this mixture for 2-3 minutes to reduce slightly.
- Combine Ingredients in Slow Cooker: Transfer the seared beef and sautéed vegetables to your slow cooker. Pour the wine and tomato paste mixture over them. Add the beef broth, dried thyme, bay leaf, and adjust seasoning with salt and pepper.
- Cook Low and Slow: Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the flavors have melded beautifully.
- Final Touches: Once cooked, remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Notes
- For best results, choose a good quality dry red wine such as Burgundy or Pinot Noir.
- Searing the beef before slow cooking is essential for flavor development.
- You can add pearl onions for added texture and sweetness if desired.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
- Leftovers taste even better the next day after flavors have had more time to meld.
Keywords: Beef Bourguignon, slow cooker beef stew, French stew, comfort food, red wine beef stew, slow cooker recipe
