Slow Cooker Beef Bourguignon – Cozy No-Fuss Classic

Beef bourguignon is the French classic that usually demands a Sunday's worth of attention: searing in batches, babysitting a Dutch oven, deglazing just so. This is my cozy, no-fuss take on the classic, where the slow cooker does the heavy lifting while you get on with your day. You still get the deep wine-and-thyme gravy, the meltingly tender chuck, and the little pearl onions, but the oven stays off and the stovetop work is cut to a single skillet.

The one step I refuse to skip is browning the beef and mushrooms first. That fond is where the flavor lives, and it takes about 12 minutes total. After that, everything goes into the crock, and six hours later you have a pot of glossy, fork-tender stew that tastes like you fussed all afternoon.

Serve it over buttered egg noodles, mashed potatoes, or crusty bread to catch every drop of sauce. It feeds six generously and tastes even better the next day, which makes it a quiet hero for meal prep.

About the Ingredients

3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes

Chuck is the ideal cut because its marbling breaks down into silky tenderness. If chuck is unavailable, boneless short ribs work beautifully and add extra richness.

6 slices thick-cut bacon, chopped

Bacon adds smoky fat to brown the beef in. For a pork-free version, use 2 tablespoons olive oil plus 1 teaspoon smoked paprika.

1 lb (450 g) cremini mushrooms, quartered

Creminis hold their shape better than white buttons and taste meatier. Buy them dry, never slimy, and wipe clean rather than soaking.

1 large yellow onion, diced

Yellow onion gives the sweetest base for a long braise. In a pinch, two shallots will do and add a slightly more delicate flavor.

3 medium carrots, cut into 1-inch chunks

Carrots sweeten the gravy as they cook. Look for firm carrots with no bend, since floppy ones turn mushy in the slow cooker.

3 tablespoons tomato paste

Tomato paste deepens the color and rounds out the wine. Substitute 1/2 cup sun-dried tomato paste if you want a brighter tang.

2 1/2 cups (600 ml) dry red wine, such as Pinot Noir or Burgundy

Use a wine you would actually drink, since the flavor concentrates. A dry Merlot or Côtes du Rhône is a fine stand-in; avoid anything sweet.

1 1/2 cups (360 ml) low-sodium beef broth

Broth keeps the sauce from being too wine-forward. Chicken broth works in a pinch but use unsalted so you control the seasoning.

2 tablespoons all-purpose flour

Flour thickens the sauce to a glossy gravy. For gluten-free, swap in 1 tablespoon cornstarch whisked into cold water at the end.

4 garlic cloves, minced

Fresh garlic is essential here; jarred tastes flat after hours of cooking. Add it late in the sear so it does not burn.

1 teaspoon dried thyme plus 2 bay leaves

Thyme and bay are the classic bourguignon herbs. If you have fresh thyme, use 4 sprigs tied with twine and fish them out before serving.

1 lb (450 g) pearl onions, peeled (frozen is fine)

Frozen pearl onions save 20 minutes of peeling and taste identical. If using fresh, blanch for 1 minute to slip off the skins easily.

Tips & Tricks

Do not skip the sear

Browning the beef and mushrooms in a hot skillet before slow cooking builds the fond that gives bourguignon its signature depth. Skipping it leaves you with a flat, watery stew.

Brown in batches

Crowding the pan steams the beef instead of browning it. Give each cube space so it develops a golden crust, which takes about 4 minutes per batch.

Thicken at the end, not the start

If the sauce looks thin after cooking, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in on HIGH for 15 minutes. Adding too much flour upfront makes it gluey.

Season after the braise

Wine and broth reduce and concentrate, so salt at the end. Taste and adjust once the beef is tender.

Step-by-Step Instructions

1. Pat the beef dry

Pat the cubed chuck completely dry with paper towels and season generously with salt and pepper. Dry meat is the secret to a proper sear, since moisture steams instead of browning.

2. Crisp the bacon

Cook the chopped bacon in a large skillet over medium heat at 350°F (175°C) for 6 to 8 minutes until golden and crisp. Scoop the bacon into the slow cooker, leaving the fat in the pan.

3. Sear the beef

Working in two batches, sear the beef in the bacon fat over medium-high heat at 400°F (205°C) for 4 minutes per side until deeply golden brown on all sides. Transfer to the slow cooker.

4. Brown the mushrooms

Add the mushrooms to the same skillet and cook at 400°F (205°C) for 5 to 6 minutes until browned and their liquid has evaporated. Add them to the slow cooker.

5. Soften onion and garlic

Lower the heat to 350°F (175°C), add the onion and carrots, and cook for 4 minutes until the onion turns translucent. Stir in the garlic and tomato paste and cook 1 minute until it smells sweet and toasty.

6. Deglaze with wine

Pour in the wine and scrape up every browned bit from the skillet, simmering at 350°F (175°C) for 3 minutes until it reduces slightly. Pour everything into the slow cooker with the broth, flour, thyme, and bay leaves.

7. Slow cook low and slow

Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the beef shreds easily with a fork and reaches 205°F (96°C) internally. Stir in the pearl onions during the last 45 minutes.

8. Finish and serve

Discard the bay leaves, taste, and season with salt and pepper. If the sauce is thin, whisk in a cornstarch slurry and cook on HIGH for 15 minutes until it coats the back of a spoon.

Delicious Variations

Instant Pot Version

Sear using the sauté function, then pressure cook on HIGH for 35 minutes with a 10-minute natural release for a weeknight-fast bourguignon.

Mushroom-Forward

Swap half the beef for 1 lb of extra mushrooms and 1 cup of cooked lentils for a lighter, plant-leaning braise.

Creamy Finish

Stir in 1/4 cup heavy cream and 1 tablespoon Dijon mustard at the end for a silky, tangy sauce that is lovely over mashed potatoes.

How to Store Slow Cooker Beef Bourguignon

Frequently Asked Questions

If you make this cozy slow cooker beef bourguignon, I would love to hear how it turned out. Leave a comment below with the wine you used or any swaps you tried, and pin the recipe for your next chilly Sunday.

Slow Cooker Beef Bourguignon

This slow cooker beef bourguignon delivers fall-apart beef in a rich red wine sauce with almost no hands-on work, perfect for cozy Sunday dinners.

★★★★½ 4.8 (287 ratings)

25 minPrep time360 minCook time6Servings562 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 6 slices thick-cut bacon, chopped
• 1 lb (450 g) cremini mushrooms, quartered
• 1 large yellow onion, diced
• 3 medium carrots, cut into 1-inch chunks
• 3 tablespoons tomato paste
• 2 1/2 cups (600 ml) dry red wine, such as Pinot Noir or Burgundy
• 1 1/2 cups (360 ml) low-sodium beef broth
• 2 tablespoons all-purpose flour
• 4 garlic cloves, minced
• 1 teaspoon dried thyme plus 2 bay leaves
• 1 lb (450 g) pearl onions, peeled (frozen is fine)

📋 Instructions

1. 1Pat the beef dry — Pat the cubed chuck completely dry with paper towels and season generously with salt and pepper. Dry meat is the secret to a proper sear, since moisture steams instead of browning.
2. 2Crisp the bacon — Cook the chopped bacon in a large skillet over medium heat at 350°F (175°C) for 6 to 8 minutes until golden and crisp. Scoop the bacon into the slow cooker, leaving the fat in the pan.
3. 3Sear the beef — Working in two batches, sear the beef in the bacon fat over medium-high heat at 400°F (205°C) for 4 minutes per side until deeply golden brown on all sides. Transfer to the slow cooker.
4. 4Brown the mushrooms — Add the mushrooms to the same skillet and cook at 400°F (205°C) for 5 to 6 minutes until browned and their liquid has evaporated. Add them to the slow cooker.
5. 5Soften onion and garlic — Lower the heat to 350°F (175°C), add the onion and carrots, and cook for 4 minutes until the onion turns translucent. Stir in the garlic and tomato paste and cook 1 minute until it smells sweet and toasty.
6. 6Deglaze with wine — Pour in the wine and scrape up every browned bit from the skillet, simmering at 350°F (175°C) for 3 minutes until it reduces slightly. Pour everything into the slow cooker with the broth, flour, thyme, and bay leaves.
7. 7Slow cook low and slow — Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the beef shreds easily with a fork and reaches 205°F (96°C) internally. Stir in the pearl onions during the last 45 minutes.
8. 8Finish and serve — Discard the bay leaves, taste, and season with salt and pepper. If the sauce is thin, whisk in a cornstarch slurry and cook on HIGH for 15 minutes until it coats the back of a spoon.

👨‍🍳 Chef's Note: For the deepest flavor, cook this the day before you plan to serve it; the sauce thickens and the beef becomes even more tender overnight.

Servings: 6

Cuisine: French

Course: Main Course

Nutrition (per serving): 562 kcal · 41g protein · 18g carbs · 32g fat