Name: Slow Cooker Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups carrots, sliced; 8 oz mushrooms, quartered; 1 cup pearl onions, peeled; 2 cups red wine; 2 cups beef broth; 2 tbsp tomato paste; 1 tsp dried thyme; 2 bay leaves; Salt and pepper to taste; 2 tbsp flour; 2 tbsp chopped fresh parsley (for garnish)

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Introduction

Slow Cooker Beef Bourguignon is a comforting French classic made easy with your slow cooker. Tender beef simmers in a rich red wine sauce with vegetables, making it perfect for cozy dinners with minimal effort.

A close-up view of a white bowl filled with rich beef stew, showing about three visible layers: the top layer is a glossy dark brown broth that coats chunks of tender beef and mushrooms, mid-layer contains bright orange carrot pieces, and scattered fresh green parsley leaves are sprinkled evenly across the surface for a vibrant contrast. The texture of the beef looks soft and moist, and the mushrooms appear juicy. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs beef chuck, cut into 2-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups carrots, sliced
8 oz mushrooms, quartered
1 cup pearl onions, peeled
2 cups red wine
2 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
2 tbsp flour
2 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then brown them on all sides. Transfer browned beef to the slow cooker.
Step 2: Add chopped onion, minced garlic, sliced carrots, quartered mushrooms, and peeled pearl onions to the slow cooker with the beef.
Step 3: In a bowl, whisk together red wine, beef broth, tomato paste, dried thyme, bay leaves, and flour until smooth. Pour this mixture evenly over the beef and vegetables in the slow cooker.
Step 4: Cover and cook on low heat for 8 hours, or until the beef is tender and the sauce has thickened.
Step 5: Remove the bay leaves before serving. Garnish the dish with chopped fresh parsley and serve hot.

Tips & Variations

For a deeper flavor, brown the mushrooms in the skillet after browning the beef before adding them to the slow cooker.
Use a good-quality dry red wine like Pinot Noir for the best flavor.
You can substitute pearl onions with chopped regular onions if needed.
To thicken the sauce further, remove the lid in the last 30 minutes of cooking to reduce the liquid.

Storage

Store leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 3 months—defrost in the fridge overnight before reheating.

How to Serve

A white bowl filled with a rich stew showing about three layers: the dark brown thick sauce layer at the bottom, chunky pieces of dark brown beef distributed on top, and scattered bright orange carrot chunks with light brown mushrooms. Fresh green herbs are sprinkled evenly over the stew, adding a fresh contrast. The surface under the bowl is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without red wine?

Yes, you can substitute red wine with extra beef broth mixed with a splash of balsamic vinegar or grape juice to add acidity and depth, though the flavor will differ slightly from the traditional dish.

Do I need to brown the beef before slow cooking?

Browning the beef adds rich flavor and a better texture to the finished dish, but you can skip this step if you’re short on time. The slow cooker will still tenderize the beef, though the taste may be less complex.