Slow Cooker Beef Bourguignon
Serves: 4
Prep time: 10 minutes
Cook time: 4 hours
This Slow Cooker Beef Bourguignon is your ultimate cold-weather comfort food, rich, hearty, and full of deep, savory flavor with almost zero effort.
Inspired by the classic French stew, this version simmers tender chunks of beef, baby potatoes, mushrooms, carrots, and pearl onions in a luxurious red wine and tomato broth, all while your house fills with the coziest aroma.
A handful of pantry staples and a few strips of smoky bacon are all you need to turn this elegant dish into a weeknight dinner hero.
It’s fancy and fuss-free, the best of both worlds!
How To Make Slow Cooker Beef Bourguignon
Ingredients
- 8 slices bacon, cooked and crumbled
- 3 pounds stew beef
- 5 medium sliced carrots
- 1 pound baby yellow potatoes, sliced
- 8 ounces sliced fresh mushrooms
- 12 ounces frozen pearl onions
- 1 cup red wine
- 1 cup beef broth
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 beef bouillon cube
- 2 tablespoons worcestershire sauce
- 3 garlic cloves, minced
- 3 tablespoons cornstarch
- ½ tablespoon fresh thyme
- Parsley for garnish
Step-by-Step Guide
1. To your slow cooker add the bacon, stew beef, carrots, yellow potatoes, mushrooms and pearl onions.
2. Whisk together the wine, beef broth, tomato paste, sugar, beef bouillon cube, worcestershire sauce, garlic and cornstarch.
3. Add the liquid to the slow cooker, cover and cook on low for 6-8 hours or high for 4-6 hours until the beef and veggies are tender.
4. Garnish with parsley and serve!
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen as it sits!
- Freezer: Let cool completely and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
Variations
- Herbed Version: Add rosemary, or a bay leaf for more traditional French flair.
- Thicker Stew: Use extra cornstarch or mash a few of the potatoes right in the stew to thicken it naturally.
- Add Peas: Stir in a handful of frozen peas at the end of cooking for color and sweetness.
- Rustic Version: Use whole baby carrots and uncut potatoes for a more rustic presentation.
Substitutions
- Red Wine: Use extra beef broth if you prefer to skip the wine. Grape juice or a splash of balsamic vinegar can mimic some of the flavor.
- Pearl Onions: Substitute with chopped sweet onion or leave them out entirely.
- Tomato Paste: If you’re out, use 1/2 cup of tomato sauce or even ketchup in a pinch (reduce sugar if using ketchup).
- Beef Bouillon Cube: Use a teaspoon of beef base or extra broth.
Tips & Tricks
- Don’t Skip the Bacon: It adds depth and a smoky richness that mimics slow-roasted flavor.
- Use a Whisk: Fully whisk the cornstarch into the broth and wine to avoid lumps.
- Low and Slow is Best: The longer cook time yields melt-in-your-mouth beef and perfectly tender veggies.
- Deglaze Bonus (Optional): If you cook your bacon in a skillet, deglaze the pan with a bit of the wine and pour that into the slow cooker flavor bomb!
- Garnish Wisely: A sprinkle of fresh parsley adds a pop of color and cuts through the richness.
Slow Cooker Beef Bourguignon
Print Recipe
Ingredients
- 8 slices bacon cooked and crumbled
- 3 pounds stew beef
- 5 medium sliced carrots
- 1 pound baby yellow potatoes sliced
- 8 ounces sliced fresh mushrooms
- 12 ounces frozen pearl onions
- 1 cup red wine
- 1 cup beef broth
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 beef bouillon cube
- 2 tablespoons worcestershire sauce
- 3 garlic cloves minced
- 3 tablespoons cornstarch
- ½ tablespoon fresh thyme
- Parsley for garnish
Instructions
- To your slow cooker add the bacon, stew beef, carrots, yellow potatoes, mushrooms and pearl onions.
- Whisk together the wine, beef broth, tomato paste, sugar, beef bouillon cube, worcestershire sauce, garlic and cornstarch.
- Add the liquid to the slow cooker, cover and cook on low for 6-8 hours or high for 4-6 hours until the beef and veggies are tender.
- Garnish with parsley and serve!
Notes
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen as it sits!
- Freezer: Let cool completely and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
Variations
- Herbed Version: Add rosemary, or a bay leaf for more traditional French flair.
- Thicker Stew: Use extra cornstarch or mash a few of the potatoes right in the stew to thicken it naturally.
- Add Peas: Stir in a handful of frozen peas at the end of cooking for color and sweetness.
- Rustic Version: Use whole baby carrots and uncut potatoes for a more rustic presentation.
Substitutions
- Red Wine: Use extra beef broth if you prefer to skip the wine. Grape juice or a splash of balsamic vinegar can mimic some of the flavor.
- Pearl Onions: Substitute with chopped sweet onion or leave them out entirely.
- Tomato Paste: If you’re out, use 1/2 cup of tomato sauce or even ketchup in a pinch (reduce sugar if using ketchup).
- Beef Bouillon Cube: Use a teaspoon of beef base or extra broth.
Tips & Tricks
- Don’t Skip the Bacon: It adds depth and a smoky richness that mimics slow-roasted flavor.
- Use a Whisk: Fully whisk the cornstarch into the broth and wine to avoid lumps.
- Low and Slow is Best: The longer cook time yields melt-in-your-mouth beef and perfectly tender veggies.
- Deglaze Bonus (Optional): If you cook your bacon in a skillet, deglaze the pan with a bit of the wine and pour that into the slow cooker flavor bomb!
- Garnish Wisely: A sprinkle of fresh parsley adds a pop of color and cuts through the richness.
Servings: 4 servings
