Slow Cooker Beef Bourguignon

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Slow Cooker Beef Bourguignon with all the delicious classic French flavors of beef, red wine, mushrooms and bacon made in your slow cooker.

The EASIEST Slow Cooker Beef Bourguignon with beef, red wine, mushrooms and bacon made in your slow cooker.

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon seems like it should be more difficult than it is. The French dish that is considering daunting to most chefs is a deliciously easy comfort food recipe I make any time I need to decompress and destress.

It may seem like a pretty low stress kind of job to cook for families and put recipes online but I actually do quite a lot of work related travel. There were three months this year that I was traveling for almost half the month and each time I visited five or more cities. The day I would come home this dish was what I set up in the slow cooker for when I woke up the next day.

The EASIEST Slow Cooker Beef Bourguignon with all the delicious classic French flavors at a fraction of the work! An easy WEEKNIGHT meal.

Brown the beef and the mushrooms well then let the slow cooker break down the connective tissue until what you’re left with is a rich red wine braised beef stew.

Then do yourself a favor, get the best fresh baguette you can find and a stick of butter. Heck make things amazing with an easy side salad. This dinner will make you feel like those old time-y Campbells Soup commercials used to promise it would when the snowman kid would melt.

C’mon you remember the snowman kid!

Tips for making this Slow Cooker Beef Bourguignon perfect:

  • Don’t overcook the bacon, burnt bacon is bitter and the bacon will not stay crisp in the stew anway. Get a good crisp but don’t stress perfection.
  • Brown the beef to a deep brown color. The browned beef will payoff in the end, please don’t cook this without browning the beef, you lose a ton of flavor.
  • Crimini mushrooms add more flavor than white button and shouldn’t be more than a couple cents a pound more expensive. You can use sliced too but cutting in half tends to help them stand out in the end dish better.
  • Pearl Onions are totally classic to the dish and I love them. I used fresh but you can also buy frozen. Just be sure you peel off any of the “papery” layers, they won’t soften in the stew.
  • I call for beef broth in the recipe but honestly (and yes I’ve said this a million times before) I use Beef Base in addition to or in place of beef stock/broth. I can double up on the intensity without waiting for beef stock to reduce to intensify flavor.

Slow Cooker Beef Bourguignon ready to cook in just 20 minutes and done when you get home from work. The perfect comfort food!

Looking for more Slow Cooker Recipes?

Tools Used in making this Slow Cooker Beef Bourguignon:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chuck roast easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

Recipe

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Slow Cooker Beef Bourguignon

5 from 8 votes
  • Yield: 8 Servings
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Course: Main Course
  • Cuisine: French
  • Author: Sabrina Snyder
Slow Cooker Beef Bourguignon with all the delicious classic French flavors of beef, red wine, mushrooms and bacon made in your slow cooker.

Ingredients

  • 6 slices bacon
  • 3 lbs chuck roast
  • 1 teaspoon Kosher salt divided
  • 1/2 teaspoon coarse ground black pepper
  • 1 pound crimini mushrooms cut in half
  • 3 carrots peeled and cut into 1" chunks
  • 4 cups beef broth *
  • 3 tablespoons tomato paste
  • 3 garlic cloves minced
  • 4-5 stalks fresh thyme
  • 1 bay leaf
  • 1/2 pound white pearl onions peeled
  • 1 cup red wine
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cook the bacon until crisp, then remove.
  2. Season the beef with half the salt and the pepper.
  3. Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.

  4. Remove the beef from the pan and add in the mushrooms and lower the heat to medium high.
  5. Cook the mushrooms for 3 minutes, stir then cook another 3 minutes.

  6. Into the slow cooker add the mushrooms, carrots, half the bacon, broth*, second half of the salt, tomato paste, garlic, thyme, bay leaf, pearl onions and red wine.
  7. Cut the beef into 2 inch chunks and add it to the slow cooker.
  8. Stir all the ingredients until well mixed and cook on low for 7 hours.

  9. In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  10. Cook an additional hour or until thickened.

Recipe Notes

  • *Alternately use a big scoop of Beef Better than Bouillon like I did in addition to water/stock. The extra beef flavor is fantastic.

Nutrition Information

Yield: 8 Servings, Amount per serving: 481 calories, Serving Size: 1 , Calories: 481g, Carbohydrates: 11g, Protein: 38g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 135mg, Sodium: 1078mg, Potassium: 1134mg, Fiber: 1g, Sugar: 4g, Vitamin A: 80.9g, Vitamin C: 7.2g, Calcium: 6.9g, Iron: 25.9g

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Keyword: Slow Cooker Beef Bourguignon
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Slow Cooker Beef Bourguignon with all the delicious classic French flavors of beef, red wine, mushrooms and bacon made in your slow cooker.
The EASIEST Slow Cooker Beef Bourguignon with all the delicious classic French flavors at a fraction of the work! An easy WEEKNIGHT meal.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Beef Recipes Main Course Main Dishes Meat & Seafood Recipe Slow Cooker Worldly Foods

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Comments

  1. In the instructions you first say to add one half of the bacon (step 7). Later you say stir all ingredients but don’t mention if this means adding the rest of the bacon….where does the rest of the bacon go?

  2. This recipe is easy and delicious! I did not have the time to do it in the slow cooker, so I used a heavy duty pot (creuset) that I could put in the oven with the lid on. I left it in for about 60-90 minutes. Definitely use the Better than Bouillon and the tomato paste. Makes a rich sauce.

  3. Can you use dried thyme instead of fresh? If so, how much? Can’t wait to try this! Just love your recipes. Thank you!

    1. Yes you can substitute dried thyme instead of fresh but you’ll want to use about 1/4 of a teaspoon since they’re more potent than fresh. Enjoy!

  4. In the picture, it looks like the beef is cubed, but i don’t see that in the recipe. Is it cubed or just shredded after simmering?

  5. 2 questions, what happens to the other 1/2 of the bacon? Also if I want to cook this on a high temp in the crock pot do I just cut the cooking times in half? Thanks!

    1. The other half of the bacon gets added as a topping right before serving. I actually prefer low and slow but if you’d like to cook on high, I would recommend to cook it for 3 1/2 hours, add in the butter/flour and then cook another half hour. Good luck!

  6. This was fabulous! Served to family for my wife’s 60th birthday party. S-I-L had to have the recipe! I used stewing beef that I floured with salt and pepper mixed in before browning and port instead of wine. Also used purple pearl onions for more of a wow factor on the presentation. Served over egg noodles. Haha, didn’t read far enough down and used my left over bacon for the caesar salad. I will be making this many more times in the future. Thanks Sabrina!

  7. I’m not much of a carnivore and rarely make any kind of beef at home but my mouth watered when I saw this recipe and I was not disappointed! I figured a snowy, March Sunday was the perfect day to try it out and it’s absolutely fanatastic! The flavors are wonderful and beef melts in your mouth. I made potatoes separately because I wasn’t sure there would be enough liquid to cook them with the other ingredients. Again, a great meal!

  8. Turned out pretty good; ended up cooking on high for 6 hours; did serve 8 with the small red potatoes (uncut). But at end, the sauce was not very thick, so I removed most of it to a pan on the stove-top and boiled down some more and then added some flour to thicken and then returned it to the slow cooker. Also, I think I would put the pearl onions in maybe half-way through because they were pretty disintegrated – still good flavor though. Also added more carrots.

  9. Made this for Christmas dinner. I needed 10 servings so I added another half to the ingredients. I used the suggested better than bouillon for my broth and added an extra dollop. It made a nice rich stew that I got many compliments on. The meat was the most tender I’ve ever had in a stew. I browned it as the recipe indicated. I served this over mashed potatoes. Absolutely delicious. Everyone ate it up!
    Thanks for the recipe. The only different thing I did was by mistake. Four hours on high and the remainder on low. Maybe that’s why it was extra tender.

  10. If you use 3+ lbs prime brisket meat instead of chuck roast, would you still cook it on low for 8 hours or would cooking time be less because it is a better cut of meat?
    Can I use red potatoes instead of yukon gold or would they be too mushy?
    Trying to make this Christmas morning; would really appreciate an answer.

  11. Hi Sabrina, I’m not a total fan of pearl onions so I have a question: If I were to use Yukon potatoes (cut up) can they be put in the slow cooker from the beginning? Or will they get mushy from cooking so long?

    Thanks.

    Donna

    1. Not necessarily, but you want to make sure not to overcrowd your slow cooker. If it’s too full it will take much longer to cook.

  12. I just made this & I’m super excited for it get done cooking so I can eat it! Only problem: the recipe only says to put half of the cooked bacon in the cooker… So, I already went ahead and ate the other 3 slices of bacon before reading in the comments that I was supposed to add it at the end… Oops! Looks like I will need to cook some more bacon!

    1. Oh bummer! You can take the liquid out and add more flour and cook over medium heat whisking until it thickens. Hope this helps!

    1. I’m so sorry it was bland to your liking. Did you add the extra beef base that I suggested? It really kicks up the flavor.

  13. Thanks for this recipe – but just wondering…
    Unless I’ve missed something, I’ve still got half of the bacon left over at the end? 🙂

  14. Hi

    In your slow cooker beef bourguignon recipe it states in the slow cooker, add half the bacon. Problem is what do you do with the remaining 3 slices, it never says.

    Thanks

    Doug

    1. I prefer low and slow but if you’d like to adapt to cooking on high, the rule is 1 hour on high for every 2 hours on low. My recommendation would be to cook it 3 1/2 hours, add in the butter/flour and then cook another half an hour.

    1. Kate, there was a glitch with the pinning button but it should be working now. Thank you so much for pinning from the site, I really appreciate it!

  15. Can you pre-make these recipes for the freezer and cook at a later date?? I want to make a bunch of dinners a head of time? Your recipes are simple and sound delicious!!

    1. I would recommend making them and then freezing. To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through. Hope this helps.

  16. Delicious recipe! Do you know if this can be frozen? I have sloppy joes, chili and the beef bourguignon currently in my fridge and realized we’re only eating at home Tuesday and Thursday this week. I need to freeze a few things. Thanks so much!

    1. I’m so glad you enjoyed it! Sounds like you’ve been eating some delicious meals!! You can freeze it up to 3 months. Just defrost it overnight in the fridge and heat on warm heat until warm through.

  17. I have this in the crockpot right now and am so excited for dinner!  Question – when I mix the flour and butter to add, do I melt the butter first?  Or just mix the flour with softened butter?  

    Thank you!

  18. Making this today and it smells awesome! Is the rest of the bacon for topping? The recipe says to add half of the bacon but never mentioned the rest. Thanks! 

    1. Oh my goodness, I’m so sorry. You’ll want to put the remaining bacon on top at the end and stir before serving. Thanks for letting me know that was missing.

    1. Haha, I like the way you improvise but no, you’ll want to top with remaining bacon at the end and then stir it before serving. Thanks for letting me know that step was missing.

      1. Hi, I have enjoyed tripling your beef burgundy recipe for a French diner tonight, I am not a super experienced cook, it would have helped me if you had indicated in the directions how long to cook the bacon and what you mean by “crisp bacon”. I used your tip with the bouillon to intensify the flavor as I always keep those jars of bouillon
        in my pantry. Instead of using the flour and butter,
        I think maybe, that 12 cups of beef broth were too much with 3 cups of wine- I wanted to thicken the sauce after the slow cooking. I pressure cooked a bunch of peeled potatoes and pureed them with the broth, as I wanted a gluten-free dish.
        I suggest Pinot noir wˆnde, I actually found one labeled “Burgundy” at supermarché!
        I had never made boeuf bourguigon before and I enjoyed following your recipe as I learned a lot of good tips. I’m sure folks will enjoy my attempts at French cuisine tonight. Have you written a book yet? Thanks, Margpt

        1. I’m so glad you enjoyed the dish. I would recommend cooking the bacon for 5-7 minutes to get it crispy.
          Stay tuned for the book 😉

    1. I just wrote red wine but you can certainly use a burgundy wine instead. Red wines tend to be a bit cheaper so that’s why I used it instead of burgundy. Enjoy!