Picture this: a dish so rich, so flavorful, it makes Julia Child blush—except you made it while binge-watching Netflix. Slow cooker Beef Bourguignon is the ultimate hack for fancy flavor with zero effort. No standing over a stove for hours, no fancy techniques, just meat, wine, and time doing the heavy lifting.
Want to impress dinner guests or just treat yourself like the royalty you are? This recipe is your golden ticket. And the best part?
Your slow cooker does 95% of the work. Who said French cooking had to be hard?
Why This Recipe Slaps
Beef Bourguignon is already a classic, but the slow cooker version? Next-level genius.
The low, slow cooking turns tough beef into melt-in-your-mouth perfection while the wine, herbs, and veggies create a sauce so good you’ll want to drink it. It’s hearty, elegant, and stupidly easy. Plus, your house will smell like a Parisian bistro.
Win-win.
Ingredients You’ll Need
- 3 lbs beef chuck, cut into 2-inch cubes (fat = flavor, don’t trim it all)
- 6 oz bacon, chopped (because everything’s better with bacon)
- 2 cups red wine (Burgundy if you’re fancy, any dry red if you’re sane)
- 2 cups beef broth (low-sodium, unless you love salt bombs)
- 1 lb mushrooms, sliced (cremini or button, no weird fungi)
- 4 carrots, chopped (rainbow carrots if you’re Instagramming this)
- 1 onion, diced (yellow or white, tears optional)
- 3 garlic cloves, minced (or 5, we don’t judge)
- 2 tbsp tomato paste (the secret umami booster)
- 1 tbsp thyme (fresh or dried, but fresh wins)
- 2 bay leaves (remove these later unless you like chewing on leaves)
- Salt and pepper (to taste, but be generous)
- 2 tbsp flour (for thickening, gluten-free works too)
- 2 tbsp butter or olive oil (for searing, because crispy meat = happiness)
Step-by-Step Instructions
- Sear the bacon. Cook it in a skillet until crispy, then transfer to the slow cooker. Leave the fat in the pan—that’s liquid gold.
- Brown the beef. In batches (don’t crowd the pan!), sear the beef cubes in the bacon fat until they’re crusty and gorgeous. Toss them into the slow cooker.
- Sauté the veggies. In the same pan, cook onions, carrots, and mushrooms until they soften.Add garlic and tomato paste, stir for 1 minute, then dump it all into the slow cooker.
- Deglaze the pan. Pour the wine into the skillet, scrape up the tasty bits, and let it simmer for 2 minutes. Add this to the slow cooker too.
- Add the rest. Throw in beef broth, thyme, bay leaves, salt, and pepper. Stir gently to mix everything.
- Cook low and slow. Set your slow cooker to low for 8 hours or high for 5.Walk away. Live your life.
- Thicken the sauce. Before serving, mix flour with a bit of cold water, stir it into the stew, and let it cook for another 15 minutes. Boom—luxurious sauce.
Storage: Because Leftovers Are Life
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove or microwave (but the stove keeps it sexier). For longer storage, freeze it for up to 3 months. Pro tip: Freeze in portions so you don’t have to thaw the whole batch.
Why You Should Make This ASAP
This dish is comfort food with a PhD.
It’s packed with protein, loaded with veggies, and the slow cooking means maximum flavor with minimal effort. Plus, it’s gluten-free adaptable, fancy enough for date night, and cheap enough for a weeknight. And let’s be real—anything that lets you say “I made Beef Bourguignon” while barely lifting a finger is a winner.
Common Mistakes to Avoid
- Skipping the sear. Browning the meat = flavor.Don’t rush this.
- Using bad wine. If you wouldn’t drink it, don’t cook with it.
- Overcrowding the pan. Searing in batches is annoying but necessary.
- Forgetting to thicken the sauce. Flour or cornstarch is your friend here.
- Leaving the bay leaves in. Nobody likes a surprise leaf in their bite.
Alternatives for Picky Eaters
No wine? Use extra beef broth and a splash of balsamic vinegar. Vegetarian?
Swap beef for portobello mushrooms and add lentils for protein. Short on time? Use an Instant Pot (high pressure for 45 minutes).
Don’t like mushrooms? Fine, leave them out, but we’re judging you.
FAQs
Can I use a different cut of beef?
Yes, but stick to fatty, tough cuts like chuck or brisket. Lean cuts like sirloin will turn into shoe leather.
Do I have to use bacon?
Technically no, but why would you skip bacon?
If you must, use pancetta or just more olive oil.
Can I make this ahead of time?
Absolutely. In fact, it tastes even better the next day. Reheat gently on the stove.
What do I serve with this?
Mashed potatoes, crusty bread, or egg noodles.
Or just eat it straight from the pot—we won’t tell.
Can I cook this on high the whole time?
You can, but low and slow gives better texture. High heat = tougher meat. Patience, grasshopper.
Final Thoughts
Slow cooker Beef Bourguignon is the ultimate “looks fancy, tastes incredible, requires zero skill” dish.
Whether you’re feeding a crowd or just yourself, this recipe delivers every time. So grab your slow cooker, a bottle of wine (one for the pot, one for you), and get cooking. Your taste buds will thank you.
