Beef bourguignon is the dish that made Julia Child a household name, but the classic version asks you to babysit a Dutch oven for three hours. This is my cozy, no-fuss take: everything goes into the slow cooker after a quick stovetop sear, and it quietly braises into something deeply savory while you get on with your day.
The magic is in the layering. Searing the beef in batches builds a fond that becomes the backbone of the sauce, bacon adds smoky depth, and a full bottle of dry red wine cooks down into a glossy, rich gravy. Pearl onions and cremini mushrooms go in later so they keep their shape instead of dissolving.
By the time it's done, the beef shreds under a fork and the whole house smells like a French bistro. Serve it over mashed potatoes, buttered egg noodles, or crusty bread to soak up every drop.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
Chuck is ideal because its marbling melts into the sauce. If chuck is unavailable, use beef shoulder or bottom round, but add 1 extra hour of cooking time.
6 oz (170 g) thick-cut bacon, diced
Thick-cut bacon renders more slowly and gives bigger smoky bites. For a lighter version, substitute pancetta or skip it and add 1 tablespoon olive oil for searing.
1 large yellow onion, roughly chopped
Yellow onion melts into the sauce and sweetens it. Sweet onion works too, but avoid red onion, which turns the gravy an odd color.
3 medium carrots, cut into 1-inch chunks
Look for firm carrots with no bend so they hold their shape over the long cook. Parsnips are a lovely earthy substitute.
3 garlic cloves, minced
Fresh garlic gives the best punch; add it late in the sear so it doesn't burn. In a pinch, 1 teaspoon garlic powder stirred in with the flour works.
3 tablespoons all-purpose flour
Flour thickens the braising liquid into a proper gravy. For gluten-free, swap in 1 1/2 tablespoons cornstarch whisked into the broth before adding.
2 cups (480 ml) dry red wine, such as Pinot Noir or Burgundy
Use a wine you'd happily drink, since the flavor concentrates. No alcohol? Substitute 2 cups beef broth plus 1 tablespoon red wine vinegar.
1 cup (240 ml) low-sodium beef broth
Broth adds body without overwhelming the wine. Chicken broth is a fine substitute; just taste and adjust salt at the end.
2 tablespoons tomato paste
Tomato paste adds sweetness and gloss. Sun-dried tomato paste is a great stand-in if you have it in the pantry.
1 tablespoon fresh thyme leaves, plus 2 bay leaves
Thyme and bay are the classic bourguignon herbs. Dried thyme works: use 1 teaspoon, and don't forget to fish out the bay leaves.
8 oz (225 g) cremini mushrooms, halved
Creminis are meatier than white buttons and hold up beautifully. Add them in the last hour so they stay firm and don't turn mushy.
10 oz (280 g) frozen pearl onions, thawed
Frozen pearl onions save 20 minutes of peeling and taste just as good. If you can't find them, use 1 cup of frozen small whole onions.
Tips & Tricks
Thicken at the end if needed
If the sauce looks thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in on High for 15 minutes.
- Pat the beef completely dry and sear in batches: Crowding the pan steams the meat instead of browning it, and that browning is where the deep flavor comes from.
- Don't add the mushrooms and pearl onions at the start: They turn to mush over 7 hours. Stir them in during the last hour so they keep their texture.
Pro Tips
Step-by-Step Instructions
1. Pat the beef dry
Pat the beef cubes thoroughly dry with paper towels and season generously with 2 teaspoons salt and 1 teaspoon black pepper. Dry meat is the secret to a proper sear.
2. Crisp the bacon
Cook the bacon in a large skillet over medium heat at 350°F (175°C) for 6 to 8 minutes until crisp and golden at the edges. Transfer the bacon to the slow cooker with a slotted spoon, leaving the fat behind.
3. Sear the beef
Working in 3 batches, sear the beef in the bacon fat over medium-high heat at 450°F (230°C) for 3 to 4 minutes per side until deeply browned on all sides. Add each batch to the slow cooker.
4. Soften the vegetables
Add the onion and carrots to the skillet and cook at 350°F (175°C) for 5 minutes until the onion is translucent and the edges are golden. Stir in the garlic and tomato paste and cook 1 minute more until fragrant.
5. Build the sauce
Sprinkle the flour over the vegetables and stir for 1 minute, then pour in the wine and broth, scraping up every browned bit. Simmer at 200°F (95°C) for 3 minutes until slightly thickened, then pour everything into the slow cooker.
6. Slow cook low
Add the thyme and bay leaves, cover, and cook on Low for 7 hours or on High for 4 hours, until the beef shreds easily with a fork and reaches 205°F (96°C) internally.
7. Add mushrooms and onions
In the last hour of cooking, stir in the mushrooms and pearl onions and cover again. They should be tender but still hold their shape when pierced with a knife.
8. Finish and serve
Discard the bay leaves, taste, and adjust 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.
Beef Bourguignon Pie
Ladle the finished stew into a baking dish, top with puff pastry, and bake at 400°F (200°C) for 25 minutes until puffed and golden.
Mushroom Bourguignon
Swap the beef for 2 pounds of halved portobello and cremini mushrooms and use vegetable broth for a rich vegetarian version.
How to Store Slow Cooker Beef Bourguignon
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor actually improves by day two.
Freezer
Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat at 300°F (150°C) for 10 minutes, stirring occasionally, or microwave in 1-minute bursts until steaming.
Frequently Asked Questions
Q: Can I make beef bourguignon in a slow cooker?
Yes, a slow cooker is one of the easiest ways to make beef bourguignon because the long, gentle heat tenderizes chuck roast beautifully. Sear the beef and vegetables on the stovetop first, then let the slow cooker do the rest for 7 hours on Low.
Q: What is the best wine for beef bourguignon?
A dry, medium-bodied red like Pinot Noir or a real Burgundy is the best choice because it complements the beef without turning bitter. Avoid sweet wines and heavily oaked varieties, which concentrate and overpower the sauce.
Q: Why did my beef bourguignon turn out tough?
Tough beef usually means it was undercooked or the cut was too lean, since collagen needs long, low heat to break down. Use chuck roast and cook until the meat shreds easily with a fork, which can take up to 8 hours on Low.
Q: Can I use frozen pearl onions in beef bourguignon?
Yes, frozen pearl onions work wonderfully and save a lot of prep time. Add them thawed in the last hour of cooking so they heat through without falling apart.
Q: What do you serve with beef bourguignon?
Mashed potatoes are the classic pairing because they soak up the rich wine sauce. Buttered egg noodles, crusty baguette, or creamy polenta are all excellent alternatives.
Give this slow cooker beef bourguignon a try this weekend and let the house fill with that unmistakable bistro aroma. If you make it, snap a photo and tell me in the comments whether you went with mashed potatoes or noodles.
Slow Cooker Beef Bourguignon
This slow cooker beef bourguignon delivers tender, wine-braised beef with mushrooms and pearl onions for a cozy French dinner with almost no fuss.
🧂 Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 6 oz (170 g) thick-cut bacon, diced
- 1 large yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch chunks
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) dry red wine, such as Pinot Noir or Burgundy
- 1 cup (240 ml) low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves, plus 2 bay leaves
- 8 oz (225 g) cremini mushrooms, halved
- 10 oz (280 g) frozen pearl onions, thawed
📋 Instructions
- 1Pat the beef dry — Pat the beef cubes thoroughly dry with paper towels and season generously with 2 teaspoons salt and 1 teaspoon black pepper. Dry meat is the secret to a proper sear.
- 2Crisp the bacon — Cook the bacon in a large skillet over medium heat at 350°F (175°C) for 6 to 8 minutes until crisp and golden at the edges. Transfer the bacon to the slow cooker with a slotted spoon, leaving the fat behind.
- 3Sear the beef — Working in 3 batches, sear the beef in the bacon fat over medium-high heat at 450°F (230°C) for 3 to 4 minutes per side until deeply browned on all sides. Add each batch to the slow cooker.
- 4Soften the vegetables — Add the onion and carrots to the skillet and cook at 350°F (175°C) for 5 minutes until the onion is translucent and the edges are golden. Stir in the garlic and tomato paste and cook 1 minute more until fragrant.
- 5Build the sauce — Sprinkle the flour over the vegetables and stir for 1 minute, then pour in the wine and broth, scraping up every browned bit. Simmer at 200°F (95°C) for 3 minutes until slightly thickened, then pour everything into the slow cooker.
- 6Slow cook low — Add the thyme and bay leaves, cover, and cook on Low for 7 hours or on High for 4 hours, until the beef shreds easily with a fork and reaches 205°F (96°C) internally.
- 7Add mushrooms and onions — In the last hour of cooking, stir in the mushrooms and pearl onions and cover again. They should be tender but still hold their shape when pierced with a knife.
- 8Finish and serve — Discard the bay leaves, taste, and adjust 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.