Slow Cooker Beef Bourguignon – Cozy No-Fuss Classic

Beef bourguignon has a reputation for being a fussy Sunday project, but this slow cooker version keeps all the deep, winey flavor while letting the appliance do the heavy lifting. You brown the beef and vegetables in one skillet, then everything goes into the crock for hours of gentle simmering until the meat shreds under a spoon.

The magic happens in the braise: red wine, tomato paste, and a splash of Worcestershire melt into a glossy, savory sauce studded with pearl onions, mushrooms, and sweet carrots. Because the slow cooker traps moisture, the beef stays impossibly tender without drying out, and the flavors concentrate instead of fading.

I finish the pot with a small slurry of flour and butter to thicken the sauce and a handful of fresh thyme, so it tastes like you stood over the stove all afternoon. Serve it over buttered egg noodles or mashed potatoes for the coziest cold-weather dinner in your rotation.

About the Ingredients

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

Chuck is ideal because its marbling melts into tenderness; if unavailable, use boneless short ribs or a well-marbled round roast trimmed of excess fat.

6 slices thick-cut bacon, chopped

Bacon adds smoky depth to the braise; swap in pancetta or skip it and add 1 tablespoon olive oil plus a pinch of smoked paprika.

1 large yellow onion, diced (about 1 1/2 cups)

Yellow onion gives the sweetest braise; white or sweet onions work too, but avoid red onion, which turns the sauce muddy.

3 medium carrots, cut into 1-inch pieces

Carrots sweeten the sauce as they cook; parsnips or a handful of baby potatoes can stand in for a heartier stew.

8 oz (225 g) cremini mushrooms, quartered

Cremini (baby bella) hold their shape better than white mushrooms; wipe clean with a damp paper towel instead of rinsing so they brown instead of steam.

1 1/2 cups (360 ml) dry red wine, such as Pinot Noir

Use a wine you would drink, since the alcohol cooks down and concentrates; for alcohol-free, use 1 1/2 cups beef broth plus 1 tablespoon red wine vinegar.

1 cup (240 ml) low-sodium beef broth

Broth rounds out the wine so the sauce is not too acidic; use unsalted so you can control the seasoning, or vegetable broth in a pinch.

2 tablespoons tomato paste

Tomato paste adds body and umami; sun-dried tomato paste is a flavorful substitute if you have it on hand.

2 tablespoons all-purpose flour

Flour thickens the braising liquid into a glossy sauce; cornstarch or a gluten-free flour blend works as a 1:1 substitute.

1 teaspoon dried thyme plus 2 bay leaves

Dried thyme holds up better than fresh in a long braise; if using fresh, add 1 tablespoon at the very end so the flavor stays bright.

1 teaspoon kosher salt and 1/2 teaspoon black pepper

Season the beef before browning for the best crust; if using table salt, reduce to 3/4 teaspoon since it is much saltier.

2 tablespoons cold butter, mashed with 2 tablespoons flour (for finishing)

This beurre manié thickens the sauce at the end; soften the butter slightly so it blends smoothly, or use a cornstarch slurry for a dairy-free finish.

Tips & Tricks

Do not skip the browning

Searing the beef in a hot skillet before it goes in the slow cooker builds the browned crust that gives the sauce its deep flavor, and the crock alone will not do it.

Brown in batches

Crowding the pan steams the beef instead of searing it, so cook the chunks in two or three batches and give each piece space.

Thicken at the end, not the start

Adding the beurre manié after the cook time lets you control the final consistency so the sauce is glossy rather than gluey.

Season after cooking

The sauce reduces and concentrates in the slow cooker, so taste and adjust salt only once the beef is done.

Step-by-Step Instructions

1. Pat and season the beef

Blot the beef chunks dry with paper towels and season all over with the kosher salt and black pepper. Dry, seasoned meat sears far better than wet meat.

2. Cook the bacon

Cook the chopped bacon in a large skillet over medium heat (about 350°F/175°C) for 6 to 8 minutes, until crisp and golden brown. Transfer the bacon to the slow cooker with a slotted spoon, leaving the fat behind.

3. Brown the beef in batches

Raise the heat to medium-high (about 400°F/205°C) and sear the beef in two batches, 3 to 4 minutes per side, until deeply golden brown on all sides. Move the browned beef to the slow cooker.

4. Soften the vegetables

Add the onion, carrots, and mushrooms to the same skillet and cook over medium heat (about 350°F/175°C) for 5 to 6 minutes, until the onion is translucent and the mushrooms release their liquid. Stir in the tomato paste and flour and cook 1 minute, until the paste darkens slightly.

5. Deglaze with wine

Pour in the red wine and scrape the browned bits from the bottom of the skillet, simmering for 2 to 3 minutes, until the wine smells mellow rather than sharp. Pour everything into the slow cooker.

6. Load the slow cooker

Add the beef broth, dried thyme, and bay leaves to the slow cooker and stir to combine. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork and reaches 205°F (96°C) internally.

7. Thicken the sauce

Discard the bay leaves, then whisk in the butter-flour mixture one spoonful at a time. Cover and cook on high for 15 to 20 minutes, until the sauce coats the back of a spoon and bubbles gently at the edges.

8. Taste and serve

Taste and adjust salt and pepper, then ladle over buttered egg noodles, mashed potatoes, or crusty bread. Garnish with fresh thyme if you like.

Delicious Variations

Cabernet Short Rib Version

Swap the chuck for bone-in short ribs and add 20 minutes to the cook time for an even richer, fall-off-the-bone braise.

Mushroom-Lover's Bourguignon

Double the mushrooms and add a cup of rehydrated dried porcini for an intensely earthy, meat-forward sauce.

Instant Pot Express

Brown everything using the sauté function, then pressure cook on high for 35 minutes with a 10-minute natural release.

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, rate the recipe, and snap a photo of your steaming bowl to share, then pin it for the next chilly night when you need dinner to cook itself.

Slow Cooker Beef Bourguignon

This slow cooker beef bourguignon delivers tender fall-apart beef in a rich red wine sauce with almost no hands-on work for a cozy French dinner.

★★★★½ 4.8 (214 ratings)

25 minPrep time480 minCook time8Servings412 kcalCalories

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🧂 Ingredients

• 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch chunks
• 6 slices thick-cut bacon, chopped
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, cut into 1-inch pieces
• 8 oz (225 g) cremini mushrooms, quartered
• 1 1/2 cups (360 ml) dry red wine, such as Pinot Noir
• 1 cup (240 ml) low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme plus 2 bay leaves
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 2 tablespoons cold butter, mashed with 2 tablespoons flour (for finishing)

📋 Instructions

1. 1Pat and season the beef — Blot the beef chunks dry with paper towels and season all over with the kosher salt and black pepper. Dry, seasoned meat sears far better than wet meat.
2. 2Cook the bacon — Cook the chopped bacon in a large skillet over medium heat (about 350°F/175°C) for 6 to 8 minutes, until crisp and golden brown. Transfer the bacon to the slow cooker with a slotted spoon, leaving the fat behind.
3. 3Brown the beef in batches — Raise the heat to medium-high (about 400°F/205°C) and sear the beef in two batches, 3 to 4 minutes per side, until deeply golden brown on all sides. Move the browned beef to the slow cooker.
4. 4Soften the vegetables — Add the onion, carrots, and mushrooms to the same skillet and cook over medium heat (about 350°F/175°C) for 5 to 6 minutes, until the onion is translucent and the mushrooms release their liquid. Stir in the tomato paste and flour and cook 1 minute, until the paste darkens slightly.
5. 5Deglaze with wine — Pour in the red wine and scrape the browned bits from the bottom of the skillet, simmering for 2 to 3 minutes, until the wine smells mellow rather than sharp. Pour everything into the slow cooker.
6. 6Load the slow cooker — Add the beef broth, dried thyme, and bay leaves to the slow cooker and stir to combine. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork and reaches 205°F (96°C) internally.
7. 7Thicken the sauce — Discard the bay leaves, then whisk in the butter-flour mixture one spoonful at a time. Cover and cook on high for 15 to 20 minutes, until the sauce coats the back of a spoon and bubbles gently at the edges.
8. 8Taste and serve — Taste and adjust salt and pepper, then ladle over buttered egg noodles, mashed potatoes, or crusty bread. Garnish with fresh thyme if you like.

👨‍🍳 Chef's Note: For the deepest flavor, brown the beef and vegetables the night before and refrigerate them, then load the slow cooker in the morning.

Servings: 8

Cuisine: French

Course: Main Course

Nutrition (per serving): 412 kcal · 36g protein · 14g carbs · 23g fat