Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon transforms a classic French dish into an accessible weeknight dinner without sacrificing its rich, complex flavors. This rustic stew simmers beef chuck low and slow until it becomes fork-tender, while red wine, aromatic vegetables, and herbs create a deeply savory sauce that's perfect for sopping up with crusty bread. The beauty of this recipe lies in its hands-off approach—your slow cooker does most of the work while you attend to other things.

Last winter, I made this for my sister's birthday gathering. The slow cooker did its magic while we spent the day catching up, and by dinner time, we had this gloriously rich stew that everyone raved about for weeks.

Ingredients

• Beef chuck (2 lbs, cut into 1-inch cubes): The marbling in chuck breaks down during slow cooking, creating tender meat and adding richness to the sauce. Look for pieces with good fat distribution.
• Red wine (1 cup, Burgundy or Pinot Noir): Provides acidity and depth. Choose something you'd enjoy drinking, but don't waste your expensive bottles here.
• Beef broth (2 cups): Forms the base of your sauce. Low-sodium versions give you better control over the final seasoning.
• Onion (1 medium, chopped): Adds sweetness and aromatics. Yellow onions work best for their balanced flavor.
• Garlic (4 cloves, minced): Provides essential savory notes. Fresh cloves offer better flavor than pre-minced options.
• Carrots (2 cups, sliced): Contribute sweetness and color. Cut them in larger chunks so they don't disintegrate during cooking.
• Mushrooms (2 cups, quartered): Add umami and meaty texture. Cremini mushrooms have more flavor than white button varieties.
• Tomato paste (2 tbsp): Adds richness and helps thicken the sauce. The concentrated form brings depth without wateriness.
• Dried thyme (1 tsp): Provides classic French flavor. Rub between your fingers before adding to release oils.
• Bay leaf (1): Contributes subtle complexity. Don't skip this humble ingredient—it makes a difference.
• Olive oil (2 tbsp): Used for browning the meat. Extra virgin isn't necessary here—save it for finishing dishes.
• Salt and pepper: Season carefully, tasting toward the end of cooking.
• Fresh parsley: Brightens the rich flavors and adds visual appeal before serving.

Step-by-Step Cooking Instructions

Step 1:

First, pat your beef cubes dry with paper towels—this is crucial for proper browning. Heat the olive oil in a large skillet until it shimmers but doesn't smoke. Work in batches (about 3-4 depending on your skillet size) to avoid overcrowding, which would steam rather than sear the meat. Give each cube space, turning every 1-2 minutes until you achieve a deep brown crust on most sides—this should take about 8-10 minutes total. Transfer each batch directly to your slow cooker, leaving the flavorful fond (brown bits) in the pan.

Step 2:

Without cleaning the skillet, add your chopped onions to the remaining oil and meat drippings. Lower the heat to medium and cook for about 5 minutes, stirring occasionally with a wooden spoon to scrape up those beautiful browned bits from the bottom of the pan. When the onions become translucent with golden edges, add the minced garlic and cook for just 30-45 seconds until fragrant—be careful not to burn it. Transfer this flavorful mixture to your slow cooker.

Step 3:

Now add your sliced carrots and quartered mushrooms to the slow cooker. Pour in the red wine, using it to deglaze your skillet first if there are still browned bits left—those contain tremendous flavor. Add the beef broth, tomato paste, dried thyme (crushing it between your fingers as you add it), bay leaf, a teaspoon of salt, and about half a teaspoon of freshly ground black pepper. Stir everything gently but thoroughly to combine, making sure the tomato paste is fully incorporated with no lumps.

Step 4:

Cover your slow cooker with its lid and set it to low for 8 hours if you have the time—this gentler, longer cooking yields the most tender results. If you're in a hurry, high for 4 hours works too, but the meat might not be quite as melt-in-your-mouth tender. Resist the urge to lift the lid during cooking as this releases accumulated heat and can extend cooking time. When the stew is done, the beef should easily yield when pressed with a fork, and the sauce should have thickened slightly.

Step 5:

About 15 minutes before serving, taste and adjust seasonings—the flavors will have concentrated, so you might need less salt than you think. Remove the bay leaf (it's done its job and isn't pleasant to bite into). If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the hot stew, then cook for an additional 15 minutes with the lid slightly ajar. Just before serving, coarsely chop some fresh parsley and sprinkle generously over each portion.

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My grandfather was French, and his beef bourguignon was legendary in our family. He always claimed the secret was patience—letting the flavors develop slowly. I've found the same to be true with this slow cooker version. My kids, who normally pick around beef stews, clean their plates when this is on the menu, especially when I serve it over creamy mashed potatoes that soak up all that wonderful sauce.

The Art of Browning

Properly browning the meat before slow cooking is non-negotiable for exceptional beef bourguignon. This crucial step creates the Maillard reaction—a chemical process that produces hundreds of flavor compounds that simply can't develop in the moist environment of a slow cooker. Take your time here. Work in batches and resist the urge to stir constantly. Let each piece develop a rich crust before turning. While it's tempting to skip this step when using a slow cooker, those extra 15 minutes of effort will reward you with dramatically better flavor in the finished dish.

Wine Selection Matters

The wine you choose significantly impacts your beef bourguignon's final flavor profile. Traditional recipes call for Burgundy (now more commonly labeled as Pinot Noir), which offers the right balance of fruit, acidity, and earthiness. Avoid cooking wines found in grocery stores as they contain salt and preservatives that can throw off your seasoning. Instead, select a medium-bodied red wine that you would enjoy drinking—nothing too expensive, but not the cheapest option either. I once used a slightly tannic Cabernet Sauvignon that left a slightly bitter finish, proving that wine choice makes a noticeable difference in this deceptively simple dish.

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Serving and Storing

Beef bourguignon shines when paired with sides that complement its rich sauce. Crusty French bread is traditional and perfect for sopping up every last drop. Buttery mashed potatoes create a creamy landing pad for the stew, while egg noodles offer a lighter alternative. For a complete French-inspired meal, serve with a simple green salad dressed with a sharp vinaigrette to cut through the richness. This stew actually improves with age—store leftovers in the refrigerator for up to four days, reheating gently on the stovetop with a splash of broth if needed. You can also freeze portions for up to three months in airtight containers, making this an excellent meal prep option for busy households.

Frequently Asked Questions

→ What type of beef is best for this dish?

Beef chuck is ideal because it becomes tender and flavorful after slow cooking, but you can also use brisket or stewing beef.

→ Can I use a different wine instead of Burgundy?

Yes, Pinot Noir or other dry red wines work well. Avoid sweet wines for a balanced flavor.

→ Can this dish be cooked without wine?

You can substitute the wine with additional beef broth or a splash of balsamic vinegar for depth of flavor.

→ What sides pair well with this dish?

Mashed potatoes, crusty bread, or buttered noodles are great options to complement the rich flavors.

→ How can I thicken the sauce?

Remove some of the liquid and simmer it on the stove to reduce, or mix a slurry of cornstarch with water and stir it in during the last 30 minutes of cooking.

→ Can I make this dish ahead of time?

Yes, it tastes even better the next day as the flavors develop. Store it in the refrigerator and reheat gently before serving.