Name: Slow Cooker Beef Bourguignon
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
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

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This Slow Cooker Beef Bourguignon is your ultimate cold-weather comfort food. Rich, hearty, and full of deep, savory flavor with almost zero effort.

You get all the mood and complexity of a French classic, but with less fuss and more “set it and forget it” cooking. Tender beef, earthy mushrooms, hearty carrots, aromatic herbs, and a silky red wine–based sauce come together in a dish that feels elegant but is shockingly simple to make.

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.

Whether you’re looking for a cozy weekend dinner or want to impress without the stress, this recipe delivers.

Looking for the printable recipe? It’s below with all the ingredients and measurements. But don’t skip the tips and tricks section for a truly classic taste.

Serves: 4
Prep time: 10 minutes
Cook time: 4 hours

Why You’ll Love This Recipe

Beef Bourguignon is truly a Winter classic comfort food.

Hands-off cooking with the Slow Cooker lets you focus on other things while still giving you a meal that tastes like you spent all afternoon fussing.

It works beautifully for dinner parties, weeknight meals, or anytime you want something with serious flavor and minimal stress.

If you like dishes that taste special without demanding a ton of effort, this recipe has your name on it.

A plate of beef stew with carrots, potatoes, and mushrooms served over mashed potatoes, garnished with chopped parsley.

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

A plate of beef stew with potatoes and carrots served over mashed potatoes, placed on a striped napkin next to a wooden spoon and a green glass.

A close-up of a ladle lifting a portion of beef stew with chunks of beef, carrots, and potatoes in thick brown gravy, garnished with chopped parsley.

Step-by-Step Guide

1. Add the cooked bacon, uncooked stew beef, carrots, yellow potatoes, mushrooms, and pearl onions to your slow cooker.

Chunks of raw beef, sliced mushrooms, carrots, potatoes, and pearl onions in a slow cooker, ready to be cooked.

2. Whisk together the wine, beef broth, tomato paste, sugar, beef bouillon cube, Worcestershire sauce, garlic, and cornstarch.

A glass measuring cup filled with orange sauce and a spoon, next to a small bowl containing orange vegetable peels, on a white marble surface.

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!

A plate of mashed potatoes topped with a beef and vegetable stew, garnished with chopped parsley. A green glass is in the background.

Close-up of beef stew with carrots, potatoes, peas, and chopped parsley in a thick, rich sauce.

Tips, Tricks and Storage

Cook on Low: Use the low setting so the flavors meld gently over time and the beef doesn’t dry out. Yes, it takes longer, but the longer cook time yields melt-in-your-mouth beef and perfectly tender veggies. If you realize it’s overcooking, stir in extra broth or wine just before serving to bring moisture and gloss back to the sauce.
Don’t Skip the Bacon: It adds depth and a richness that mimics slow-roasted flavor. If you don’t have any on hand, adding Pancetta or Smoked Ham is an alternative, but it will slightly change the flavor.
Use a Whisk: Whisk the cornstarch into the broth and wine until smooth to avoid lumps. Do not add it directly to the slow cooker without mixing beforehand.
Bacon Bonus: If you cook your bacon in a skillet, deglaze the pan with a bit of wine, then pour that into the slow cooker flavor bomb!
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even better the next day. For longer storage, let the dish cool completely and freeze it in a sealed container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce and bring everything back to life.

A plate of creamy mashed potatoes topped with a beef stew containing carrots and garnished with chopped herbs, with a green glass and kitchen utensils in the background.

Close-up of beef stew with chunks of meat, potatoes, carrots, and parsley garnish in a slow cooker.

Variations

While this recipe requires the right ingredients for a classic taste, it is somewhat flexible.

If mushrooms aren’t your thing, swap them for zucchini for a different texture, or you could stir in a handful of frozen peas at the end of cooking for color.

Use whole baby carrots and uncut potatoes for a more rustic presentation. Use extra cornstarch, or mash a few potatoes right into the stew to thicken it naturally. You could also replace half the wine with beef broth.

For a more aromatic profile, add a splash of brandy or use a mix of fresh herbs, such as rosemary or a bay leaf, for a more traditional French flair.

Serve your Bourguignon over mashed potatoes, wide butter noodles, or creamy polenta to play up the flavor.

Close-up of a hearty beef stew with chunks of beef, potatoes, carrots, and parsley in a rich brown gravy.

A plate of mashed potatoes topped with beef stew containing chunks of beef, potatoes, carrots, mushrooms, and garnished with chopped parsley.

Substitutions

Red Wine → Extra Beef Broth + Splash of Balsamic Vinegar or Grape Juice

Add extra beef broth if you prefer to skip the wine entirely. Grape juice or a splash of balsamic vinegar can mimic some of the flavor.

Pearl Onions → Regular Yellow or Shallots

Dice yellow onions or shallots small and gently sauté them before adding so they soften properly.

Tomato Paste → Tomato Sauce or Ketchup

If you’re out of tomato paste, use 1/2 cup of tomato sauce or. In a pinch you can use ketchup but reduce the sugar if you do.

Bacon → Pancetta or Smoked Ham

While the flavor will change slightly, it still holds a salty backbone if you don’t have bacon.

A plate of stew with carrots and sauce served over mashed potatoes, placed on a striped napkin next to a green glass, pitcher, and kitchen utensils.

A ladle lifts a serving of beef stew with vegetables and thick brown sauce from a slow cooker.

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.

A plate of beef stew with carrots served over mashed potatoes sits on a striped napkin, with kitchen utensils, a green glass, and a pitcher in the background.

Frequently Asked Questions

Q: Which red wine is best for Beef Bourguignon?

A dark red works beautifully—think Burgundy, Pinot Noir, or Chianti. Even if you’re not a wine drinker, you’ll find the flavor mellow and rich once it cooks down. A simple rule of thumb: if it’s a wine you’d enjoy sipping, it’s a great choice for cooking, too.

Q: Can I skip the wine entirely?

Keep in mind that the alcohol evaporates during simmering, leaving behind only the warm, layered notes that make Beef Bourguignon so special. You can substitute more beef broth, but you’ll lose that depth and acidity the wine contributes. Consider adding a splash of balsamic to mimic it.

Q: How do I know when it’s done?

The beef should shred or break apart easily with a fork, and the vegetables should be tender. If the sauce is too thin, cook it uncovered for a short time to reduce.

Q: Is this dish freezer-friendly?

Yes. After cooling, portion into freezer-safe containers and store for up to 2–3 months. Thaw in the fridge before reheating slowly.

Interested in trying some other comfort food classics? See the Slow Cooker Coca-Cola Pot Roast or Slow Cooker Dr Pepper Meatloaf. You can also serve this with 7-Layer Reese’s Bars for dessert!

A ladle filled with chunky beef stew, containing pieces of beef, carrots, potatoes, and garnished with herbs, held over a pot.

Start Cooking

Prep Time:10

Cook Time:4

Total Time:4 10