Perfect Slow Cooker Beef Bourguignon

Finding time to make a fancy French dinner on busy weeknights can feel impossible. Between work deadlines, school pickups, and everything else life throws at you, spending hours in the kitchen just isn’t realistic for most of us.

That’s where this slow cooker beef bourguignon comes to the rescue. It gives you all the rich, comforting flavors of the classic dish without all the fuss and constant stirring. Just toss everything in your slow cooker in the morning, and by dinner time, you’ll have a meal that tastes like you spent all day cooking.

What Kind of Beef Should I Use?

Beef chuck is absolutely perfect for this slow cooker bourguignon because it’s a tougher cut that becomes incredibly tender after hours of slow cooking. You’ll want to look for boneless beef chuck roast or chuck shoulder at the grocery store, and ask your butcher to cut it into 1-inch cubes if it’s not already done. If chuck isn’t available, beef short ribs or bottom round will also work well since they’re similar tough cuts that benefit from long, slow cooking. Just make sure whatever cut you choose has some marbling (those white streaks of fat) – this fat will melt during cooking and keep your beef moist and flavorful.

Options for Substitutions

This classic French dish is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Beef chuck: Chuck roast is really the star here and shouldn’t be substituted – it’s what makes this dish so tender and rich. Other cuts just won’t give you the same melt-in-your-mouth texture after slow cooking.
• Red cooking wine: If you don’t have red wine, you can use additional chicken broth plus 2 tablespoons of red wine vinegar or balsamic vinegar to mimic that tangy depth.
• Bacon: Turkey bacon works fine, or you can skip it entirely and add 2 tablespoons of olive oil for cooking the beef instead.
• Chicken broth: Beef broth is actually more traditional for bourguignon and will give you a richer flavor, but chicken broth works perfectly fine too.
• Fresh mushrooms: Button mushrooms, cremini, or baby bellas all work great. You can even use a mix of different mushroom types for more complex flavor.
• Baby potatoes: Regular potatoes cut into chunks work just as well. Yukon golds hold their shape nicely, while russets will break down more and thicken the sauce.
• Fresh thyme: Dried thyme works too – just use 1 tablespoon instead of 2, since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker beef bourguignon is skipping the browning step for your bacon and beef – taking time to sear the meat in a skillet first creates a rich, deep flavor that you simply can’t get by throwing everything raw into the slow cooker.

Another common error is adding the mushrooms too early, which turns them into mushy, flavorless bits – instead, add them during the last hour of cooking to maintain their texture and earthy taste.

Don’t forget to coat your beef cubes in flour before browning, as this helps thicken the sauce naturally and prevents you from ending up with a watery stew.

Finally, resist the urge to lift the lid frequently during cooking, since each peek releases heat and can add 15-20 minutes to your total cooking time.

What to Serve With Beef Bourguignon?

This hearty beef bourguignon is already packed with potatoes and vegetables, so it’s pretty much a complete meal on its own! That said, I love serving it over a bed of creamy mashed potatoes or buttered egg noodles to soak up all that rich, wine-infused sauce. A crusty French baguette is perfect for mopping up any leftover sauce at the bottom of your bowl, and it adds a nice textural contrast to the tender beef. For a lighter side, a simple mixed greens salad with a tangy vinaigrette helps cut through the richness of this comforting dish.

Storage Instructions

Refrigerate: This beef bourguignon actually gets better with time! Store it in the fridge in an airtight container for up to 4 days. The flavors really meld together beautifully overnight, so don’t be surprised if it tastes even more amazing the next day.

Freeze: You can absolutely freeze this hearty stew for up to 3 months in freezer-safe containers. I like to portion it out into family-sized servings so I can thaw just what I need. Just keep in mind that the potatoes might get a bit softer after freezing, but the flavor will still be incredible.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but I prefer the stovetop method since it keeps the texture better. Add a splash of broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3500
• Protein: 220-260 g
• Fat: 120-140 g
• Carbohydrates: 200-230 g

Ingredients

For the stew:

• 5 slices bacon, diced
• 3 lb boneless beef chuck, cut into 1-inch cubes
• 1 cup red wine for cooking
• 2 cups chicken stock
• 1/2 cup tomato puree
• 1/4 cup soy sauce
• 1/4 cup all-purpose flour
• 3 garlic cloves, minced
• 2 tbsp chopped fresh thyme
• 5 medium carrots, sliced
• 1 lb baby potatoes (tri-color if available)
• 8 oz fresh mushrooms, sliced

For garnish:

• Fresh parsley, chopped

Step 1: Cook the Bacon

• 5 slices bacon, diced

In a large skillet, cook the diced bacon over medium-high heat for 5-7 minutes, or until it’s crisp and golden.

Once done, transfer the cooked bacon to the slow cooker, leaving the bacon fat in the skillet for the next step.

Step 2: Brown the Beef

• 3 lb boneless beef chuck, cut into 1-inch cubes

Season the beef chuck cubes with salt and pepper.

Working in batches if necessary, add the beef to the skillet with the bacon fat and brown the pieces on each side for 2-3 minutes.

Once browned, transfer the beef to the slow cooker to join the cooked bacon.

I like to let the beef develop a deep brown crust for extra flavor.

Step 3: Prepare the Sauce

• 1 cup red wine for cooking
• 2 cups chicken stock
• 1/2 cup tomato puree
• 1/4 cup soy sauce
• 1/4 cup all-purpose flour

Pour the red wine into the skillet and use a spatula to scrape up any brown bits from the bottom—these add rich flavor to the sauce.

Let the wine simmer for a couple of minutes to reduce slightly.

Gradually stir in the chicken stock, tomato puree, and soy sauce.

Slowly whisk in the flour, making sure there are no lumps.

Once combined, pour the sauce over the beef and bacon in the slow cooker.

Step 4: Add Vegetables and Aromatics

• 3 garlic cloves, minced
• 2 tbsp chopped fresh thyme
• 5 medium carrots, sliced
• 1 lb baby potatoes (tri-color if available)
• 8 oz fresh mushrooms, sliced

Add the minced garlic, chopped fresh thyme, sliced carrots, baby potatoes, and sliced mushrooms to the slow cooker.

Stir everything gently to combine with the beef, bacon, and sauce.

I always like to use fresh thyme here for a bold, herby flavor.

Step 5: Slow Cook Until Tender

Cover and cook the mixture in the slow cooker on LOW for 8-10 hours or on HIGH for 6 hours, until the beef is fork-tender and the vegetables are cooked through.

Occasionally check to ensure there’s enough liquid; if it looks too thick, you can add a splash of water or stock.

Step 6: Garnish and Serve

• fresh parsley, chopped

Once the stew is ready, serve hot and garnish generously with chopped fresh parsley for a vibrant finish.

I like to pair this dish with creamy mashed potatoes to soak up all the delicious sauce.

Perfect Slow Cooker Beef Bourguignon

Delicious Perfect Slow Cooker Beef Bourguignon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 48 minutes mins

Cook Time 5 hours hrs 37 minutes mins

Total Time 8 hours hrs 25 minutes mins

Servings 4

Calories 3300 kcal

Ingredients

  

For the stew:

• 5 slices bacon, diced
• 3 lb boneless beef chuck, cut into 1-inch cubes
• 1 cup red wine for cooking
• 2 cups chicken stock
• 1/2 cup tomato puree
• 1/4 cup soy sauce
• 1/4 cup all-purpose flour
• 3 garlic cloves, minced
• 2 tbsp chopped fresh thyme
• 5 medium carrots, sliced
• 1 lb baby potatoes (tri-color if available)
• 8 oz fresh mushrooms, sliced

For garnish:

• fresh parsley, chopped

Instructions

 

• In a large skillet, cook the diced bacon over medium-high heat for 5-7 minutes, or until it's crisp and golden. Once done, transfer the cooked bacon to the slow cooker, leaving the bacon fat in the skillet for the next step.
• Season the beef chuck cubes with salt and pepper. Working in batches if necessary, add the beef to the skillet with the bacon fat and brown the pieces on each side for 2-3 minutes. Once browned, transfer the beef to the slow cooker to join the cooked bacon. I like to let the beef develop a deep brown crust for extra flavor.
• Pour the red wine into the skillet and use a spatula to scrape up any brown bits from the bottom—these add rich flavor to the sauce. Let the wine simmer for a couple of minutes to reduce slightly. Gradually stir in the chicken stock, tomato puree, and soy sauce. Slowly whisk in the flour, making sure there are no lumps. Once combined, pour the sauce over the beef and bacon in the slow cooker.
• Add the minced garlic, chopped fresh thyme, sliced carrots, baby potatoes, and sliced mushrooms to the slow cooker. Stir everything gently to combine with the beef, bacon, and sauce. I always like to use fresh thyme here for a bold, herby flavor.
• Cover and cook the mixture in the slow cooker on LOW for 8-10 hours or on HIGH for 6 hours, until the beef is fork-tender and the vegetables are cooked through. Occasionally check to ensure there's enough liquid; if it looks too thick, you can add a splash of water or stock.
• Once the stew is ready, serve hot and garnish generously with chopped fresh parsley for a vibrant finish. I like to pair this dish with creamy mashed potatoes to soak up all the delicious sauce.