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A rich Beef Bourguignon cooked in a slow cooker, served in a rustic bowl.

Slow Cooker Beef Bourguignon

This delicious Slow Cooker Beef Bourguignon features tender beef, smoky bacon, and an assortment of vegetables, all braised in a rich red wine sauce. It's an easy yet impressive dish perfect for a comforting meal.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Large skillet or Dutch oven
  • Slotted spoon
  • Slow cooker
  • Small bowl

Ingredients
  

Main Ingredients

  • 2.5 lbs beef chuck roast trimmed and cut into 1 ½-inch cubes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 6 oz thick-cut bacon diced
  • 1 large yellow onion chopped
  • 3 carrots peeled and thickly sliced
  • 2 celery stalks thickly sliced
  • 3 garlic minced
  • 1 tbsp tomato paste
  • 2 cups dry red wine (like Pinot Noir, Cabernet Sauvignon, or Merlot)
  • 2 cups beef broth
  • 1 cup pearl onions peeled (fresh or frozen)
  • 8 oz cremini mushrooms quartered
  • 2 bay leaves
  • 1 tsp dried thyme

For Thickening (Optional)

  • 2 tbsp cornstarch
  • 2 tbsp cold water

For Garnish

  • Fresh parsley chopped

Instructions
 

Preparation

  • Pat the beef cubes dry with paper towels and season them generously with salt and pepper.
  • In a large skillet or Dutch oven, cook the diced bacon until crispy, then remove and set aside, reserving the rendered fat.
  • Sear the beef cubes in batches over medium-high heat until nicely browned on all sides, then remove and set aside with the bacon.
  • Reduce heat to medium, add additional olive oil if needed, and sauté the onion, carrots, and celery until softened.
  • Stir in the minced garlic and tomato paste for one minute until fragrant.
  • Pour in the red wine, bring to a simmer, and scrape up browned bits; simmer for 2-3 minutes to reduce slightly.

Slow Cooking

  • Transfer the seared beef, cooked bacon, and vegetable-wine mixture to the slow cooker.
  • Add beef broth, pearl onions, mushrooms, bay leaves, and dried thyme, then stir gently to combine.
  • Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours until the beef is incredibly tender.

Finishing

  • If a thicker sauce is desired, remove bay leaves, whisk cornstarch and cold water into a slurry, and stir into the slow cooker.
  • Cook on high for an additional 15-20 minutes until the sauce thickens to your desired consistency.
  • Ladle the Beef Bourguignon into bowls and garnish with fresh chopped parsley before serving.

Notes

For best results, use good quality red wine that you would enjoy drinking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.