Name: Slow Cooker Beef Bourguignon
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 1/2 lbs beef chuck, cut into 2-inch cubes; 1/2 cup all-purpose flour; 4 strips bacon, diced; 2 cups pearl onions, peeled; 4 carrots, sliced; 3 cloves garlic, minced; 2 cups cremini mushrooms, halved; 2 cups dry red wine; 2 cups beef broth; 2 tbsp tomato paste; 2 tsp fresh thyme leaves; 2 bay leaves; Salt and black pepper, to taste; 2 tbsp olive oil

Let Me Tell You About the First Time I Made This

Not gonna lie, the first time I tried my hand at Slow Cooker Beef Bourguignon, I thought I’d bitten off more than I could chew (pun definitely intended). My mom, bless her heart, handed down this recipe in a scribbled notebook—half in cursive, half in cryptic shorthand. I remember almost giving up halfway through because I ran out of patience (and red wine), but the smell wafting from the kitchen made me keep going. The result? Probably the best stew I’ve ever made, and now I’m a bit obsessed. Anyway, enough about my questionable attention span. Let’s get into why you’ll want this simmering away in your kitchen too.

Why You’ll Love This (And Why I Keep Making It)

I make this when life is too busy for more than 10 minutes of prep, but I still want to feel like I cooked something special. Seriously, my family gets weirdly excited over this—I think it’s the smell that actually brings them to the table (beats ringing a dinner bell, right?). And on days when you just can’t face the stovetop for hours, the slow cooker is your best mate (except for that one time I forgot to plug it in, but let’s not talk about that; we’ve all been there).

What Goes Into It (and What I Swap When I’m Feeling Lazy)

2 pounds (about 900g) beef chuck roast, cut into big-ish chunks—it’s fine if you use stew beef, or even brisket if that’s what’s lurking in your freezer
Salt and pepper (I’m not precious about the kind—sea salt, table salt, whatever)
1/4 cup all-purpose flour (Grandma used cornstarch, and honestly, it’s not a dealbreaker)
4-5 slices bacon, chopped (if you’re out, I’ve used pancetta or even left it out entirely)
3 carrots, sliced into rounds—look, sometimes I just toss in a big handful of baby carrots and call it a day
1 large onion, diced (red or yellow, truly your call)
3-4 cloves garlic, minced (there was a week I was out and used the jarred stuff—no one noticed)
2 cups red wine (I like to say use something you’d drink, but it’s all subjective; boxed wine is fine, you’re not Julia Child)
2 cups beef broth—store-bought is totally legit, but if you’ve got homemade, bless you
2 tablespoons tomato paste (squeeze tube tomato paste is a godsend by the way)
1 tablespoon Worcestershire sauce (I sometimes add more—no shame in that game)
2 teaspoons dried thyme (fresh if you’ve got it, but who actually does midweek?)
1 bay leaf
8 oz mushrooms, quartered (white or cremini, and sometimes I just use a whole pack because why not?)

How to Make Slow Cooker Beef Bourguignon (Or, How I Learned Patience)

First, season your beef liberally with salt and pepper. Then toss it in a bowl (or even a big old zip bag) with the flour. Give it a shake/shimmy—whatever gets it coated evenly.
Grab a skillet if you’re feeling fancy (or have five spare minutes). Brown the bacon over medium heat, and when it’s nice and crispy, pop it right into the bottom of your slow cooker. Don’t clean the pan! That’s magic flavor right there.
In that same pan, sear the beef pieces for a few minutes till they’re browned. Seriously, they don’t have to be perfect; if you’re feeling impatient, just do two quick batches and dump them in the cooker. (This is where I usually sneak a taste—confession time.)
Add all the veggies (carrots, onion, garlic, and mushrooms) right on top of the beef and bacon. Don’t worry if it looks a bit chaotic. It’s supposed to.
Whisk together the red wine, beef broth, tomato paste, Worcestershire, and thyme. Pour that glorious liquid over everything in the slow cooker. Pop in the bay leaf—don’t forget! (I’ve done it, it’s fine, but still.)
Stick the lid on and cook—8 to 9 hours on low or 4 to 5 hours on high. But honestly, low and slow is better for tenderness. Stir halfway through if you remember, but if not, it’s forgiving. Sometimes I give it a stir just to take a whiff.
Taste before serving (mostly so you get first dibs). Fish out the bay leaf. If you want it thicker, you can mash a few potatoes into it, or just let it be. I tend to think the flavor’s better the next day, but it never lasts that long here.

Casual Notes (AKA Stuff I Figured Out the Annoying Way)

If you skip the searing steps it still tastes good, but the deep flavor takes a bit of a holiday. I won’t guilt-trip you though—sometimes life’s too short.
Overcrowding the pot? Not ideal, but I’ve done it and just stirred more during cooking. Actually, I find it works better if you don’t layer the beef too deep, but do what ya gotta do.
Red wine: Cooking wine works in a pinch but makes it taste “flat.” Just use whatever’s open. Or open one specially—think of it as an excuse.

Some (Mis)Adventures with Tweaking It

Once tried adding parsnips—they’re fine, but nobody noticed
One time swapped out mushrooms for pearl onions. Actually, not a bad shout if you’re not a mushroom fan
Tried using Guinness. Wouldn’t recommend it, unless you really like stew that tastes, well, like Guinness

Don’t Sweat the Equipment

Any slow cooker will do—mine’s not fancy (like these ones, honestly, but I have a hand-me-down that’s older than me)
Don’t own a skillet? Brown the meat in a pot or even just skip it and put everything straight into the slow cooker (I won’t tell)

What About Leftovers?

Store any leftovers (ha!) in a container in the fridge for up to three days, but honestly, in my house it never lasts more than a day. If you’re more self-controlled, you can freeze portions—just let it cool completely first! I use those random takeaway tubs. They work a treat.

My Favorite Ways to Serve (With a Family Twist)

Pour it generously over buttery mash, obviously. (Nothing else comes close, if you ask me.)
Sometimes my lot likes it with hunks of crusty bread to mop up the sauce—British style!
Or just in a deep bowl, with a big spoon and a glass of the same red wine you cooked with. That’s kind of a tradition now.

Pro Tips (Learned the Hard Way)

Don’t rush the browning step. I once tried skipping it, and regretted it, because the stew just didn’t have that extra oomph.
If the sauce feels thin, don’t panic: take a ladleful, whisk in a spoonful of flour or cornstarch, and stir it back in. Tastes better than letting stress add bitter notes.
Actually, letting it sit overnight in the fridge does make the flavors more lush—but waiting is torture.

Your Questions, Answered (Mostly from Family)

“Can I use a different meat, like chicken?”: Sure, but it wouldn’t really be beef bourguignon—try chicken chasseur for something similar.
“Is there a way to make this vegetarian?”: I’ve never tried, but I’ve heard people swap the beef for portobello mushrooms and skip the bacon. I imagine you’d want to add more herbs and maybe use veggie stock to punch up the flavor.
“Do I have to use wine?”: I’d say yes, but if you really can’t, substitute with extra beef stock and a splash of balsamic vinegar. It’s not the same, but it’s decent.
“Why is my stew bland?”: Add more salt, taste, and don’t be shy with the Worcestershire sauce. I, too, have under-seasoned it in a rush once!

By the by, if you want a classic French take (and have a spare afternoon), check out this deep dive on Serious Eats. Otherwise, sling it all in the slow cooker and give yourself a pat on the back for proper home cooking—at least, that’s my philosophy.

Slow Cooker Beef Bourguignon: My Go-To Cozy Comfort Dinner