Name: Slow Cooker Beef Bourguignon
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: French
Ingredients: 6 slices thick-cut bacon, chopped (optional); 3 lb beef chuck roast, cut into 1½-inch cubes, patted dry; 1½ teaspoons kosher salt, divided (plus more to taste); 1 teaspoon freshly ground black pepper, divided; 2 tablespoons all-purpose flour (or 1½ tablespoons cornstarch for gluten-free); 1 large yellow onion, chopped; 3 carrots, cut into 1-inch chunks (about 2 cups); 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine (e.g., Burgundy/Pinot Noir); 2 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce (optional); 1 teaspoon balsamic vinegar (optional); 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 1 bay leaf; 8 ounces cremini or baby bella mushrooms, quartered; 1 tablespoon unsalted butter or olive oil (for sautéing mushrooms); 1 cup frozen pearl onions, thawed and drained (optional); 2 tablespoons chopped fresh parsley, for garnish

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I make this slow cooker beef bourguignon when I want all the deep, French bistro flavor with weeknight ease. I brown hearty chunks of chuck roast, build a savory base with bacon, onion, garlic, red wine, and tomato paste, then let the slow cooker turn everything meltingly tender before I finish with silky mushrooms and bright herbs.

Slow Cooker Beef Bourguignon

Why You’ll Love This Recipe

I love that this recipe tastes luxurious but cooks itself. I get complex flavor from a quick stovetop sear and a wine‑broth reduction, effortlessly tender beef from low‑and‑slow heat, and a glossy sauce that clings to every bite. I can prep it in the morning, come home to incredible aromas, and serve it over mashed potatoes, buttered noodles, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 slices thick‑cut bacon, chopped (optional but classic)
3 lb beef chuck roast, cut into 1½‑inch cubes, patted dry
1½ teaspoons kosher salt, divided (plus more to taste)
1 teaspoon freshly ground black pepper, divided
2 tablespoons all‑purpose flour (or 1½ tablespoons cornstarch for gluten‑free)
1 large yellow onion, chopped
3 carrots, cut into 1‑inch chunks (about 2 cups)
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (I like Burgundy/Pinot Noir)
2 cups low‑sodium beef broth
1 tablespoon Worcestershire sauce (optional, for savory depth)
1 teaspoon balsamic vinegar (optional, for brightness)
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
8 ounces cremini or baby bella mushrooms, quartered
1 tablespoon unsalted butter or olive oil (for sautéing mushrooms)
1 cup frozen pearl onions, thawed and drained (optional but lovely)
2 tablespoons chopped fresh parsley, for garnish

Directions

I crisp the bacon in a large skillet over medium heat; I transfer it (and a spoonful of drippings) to the slow cooker, leaving about 1 tablespoon of fat in the pan.
I season the beef with 1 teaspoon salt and ½ teaspoon pepper, dust it with the flour, and brown in batches over medium‑high heat until deeply seared, 2–3 minutes per side. I add the beef to the slow cooker.
I add the onion and carrots to the same skillet and cook 3–4 minutes, scraping up browned bits. I stir in the garlic for 30 seconds, then the tomato paste for 1 minute.
I pour in the red wine and simmer 2–3 minutes to reduce slightly, then I add the beef broth, Worcestershire, and balsamic. I bring it back to a simmer and pour everything into the slow cooker. I tuck in the thyme and bay leaf and add the crisped bacon.
I cover and cook on Low for 8–9 hours (or on High for 4–5 hours) until the beef is fork‑tender.
About 30 minutes before serving, I sauté the mushrooms in butter over medium‑high heat until browned; I stir them and the pearl onions into the slow cooker. If I want the sauce thicker, I remove the lid for the last 20–30 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until glossy.
I fish out the thyme stems and bay leaf, taste, and adjust salt and pepper. I garnish with parsley and serve over buttery mashed potatoes, egg noodles, or with warm crusty bread.

Servings and timing

I get about 6 hearty servings. I plan 25–30 minutes for prep (searing and sautéing) and 8–9 hours of slow cooking on Low (or 4–5 hours on High), for a total time of roughly 8½–9½ hours on Low or 4½–5½ hours on High.

Variations

Gluten‑free: I skip the flour or use cornstarch for thickening, and I make sure my Worcestershire is gluten‑free.
No‑wine version: I replace the wine with extra beef broth plus 2 teaspoons balsamic and 1 teaspoon red wine vinegar for tang.
Mushroom‑forward: I double the mushrooms to 16 ounces and sauté them deeply for extra umami.
Lardon‑free/leaner: I skip the bacon and sear in 1–2 tablespoons olive oil; I add a dash more Worcestershire for savory depth.
Instant Pot: I use Sauté to crisp bacon and brown beef, deglaze with wine/broth, add remaining ingredients (except mushrooms/pearl onions), and pressure cook 35 minutes with a 10‑minute natural release. I stir in browned mushrooms and pearl onions on Sauté at the end.

storage/reheating

I refrigerate leftovers in an airtight container for 4 days; the flavor gets even better by day two. I reheat gently on the stovetop over low to medium‑low heat, adding a splash of broth if the sauce thickens. I freeze up to 3 months (without the mashed potatoes on the side), thaw overnight in the fridge, and reheat slowly, stirring until smooth and glossy again.

FAQs

What’s the best cut of beef for slow cooker bourguignon?

I reach for well‑marbled chuck roast (also called shoulder or blade). It breaks down beautifully and stays juicy after hours of cooking.

Do I have to sear the beef first?

I don’t have to, but I do because the sear builds fond (caramelized bits) that make the sauce richer. If I’m rushed, I at least brown a single batch to create flavor, then proceed.

Can I make this alcohol‑free?

I can—see the No‑wine variation above. I replace the wine with broth and a touch of acid (balsamic or red wine vinegar) to keep the sauce balanced.

How do I keep mushrooms from turning soggy?

I brown them separately over medium‑high heat and add them during the last 30 minutes. That keeps them meaty and prevents the sauce from watering out.

Can I add potatoes to the slow cooker?

I prefer serving this over mashed potatoes, but I can add 1‑inch chunks of waxy potatoes during the last 2–3 hours on Low (or the last 1–1½ hours on High) so they cook through without disintegrating.

Conclusion

I come back to this slow cooker beef bourguignon whenever I want comfort that tastes special. The tender beef, silky wine‑glossed sauce, sweet carrots, and browned mushrooms make every bite luxurious—no fuss, just set it and let the slow cooker work its magic.