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

Slow Cooker Beef Bourguignon

This comforting Slow Cooker Beef Bourguignon features tender beef cooked with bacon, vegetables, and a rich red wine sauce, perfect for a cozy meal.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Paper towels
  • Large skillet or Dutch oven
  • Slotted spoon
  • Wooden spoon
  • Slow cooker

Ingredients
  

Main Ingredients

  • 2 lbs beef chuck roast cut into 1 1/2-inch cubes
  • 1/2 lb thick-cut bacon diced
  • 1 tbsp olive oil if needed
  • 1 large yellow onion chopped
  • 3 carrots peeled and sliced into 1/2-inch rounds
  • 8 oz cremini mushrooms quartered
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup dry red wine such as Pinot Noir or Cabernet Sauvignon
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped (for garnish)

Instructions
 

Preparation

  • Pat the beef cubes dry with paper towels then season generously with salt and black pepper.
  • In a large skillet, cook diced bacon until crispy, then remove and set aside, reserving 1-2 tablespoons of fat.
  • Brown the beef cubes in batches in the bacon fat (adding olive oil if needed), then remove and set aside with the bacon.
  • Sauté chopped onion and carrots in the same skillet for 5-7 minutes until softened; add mushrooms and cook 3-5 minutes, then add minced garlic and cook for 1 minute.
  • Sprinkle flour over vegetables and stir for 1 minute; pour in red wine, scraping up browned bits, and simmer for 2-3 minutes to reduce.
  • Transfer the browned beef, cooked bacon, and vegetable-wine mixture to the slow cooker; stir in beef broth, tomato paste, dried thyme, and bay leaves.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
  • Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh chopped parsley before serving.

Notes

For best flavor, choose a good quality dry red wine for this recipe. You can also add pearl onions towards the end of cooking for extra flavor and texture.