Go Back

Slow Cooker Beef Bourguignon

Print Recipe
A plate of beef stew with carrots and sauce served over mashed potatoes, placed on a striped napkin with a wooden spoon nearby.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

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