Slow Cooker Beef Bourguignon

When it comes to comfort food that exudes warmth and rich, savory flavors, few dishes can rival Beef Bourguignon. This slow-cooked French stew, traditionally prepared on the stovetop or in the oven, has long been a staple of French cuisine, dating back centuries. However, thanks to the convenience of modern slow cookers, you can now enjoy this decadent, slow-simmered meal with minimal effort.

Full Recipe:

Ingredients:

• 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup (240ml) red wine
• 2 cups (480ml) beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 oz (225g) mushrooms, sliced
• 1 lb (450g) baby potatoes, halved
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the skillet.
2. Season the beef cubes with salt and pepper. In batches, sear the beef in the bacon drippings until browned on all sides. Transfer the browned beef to the slow cooker.
3. In the same skillet, add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add the garlic and cook for an additional minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
5. Transfer the vegetable and wine mixture to the slow cooker. Add the beef broth, tomato paste, thyme, bay leaf, mushrooms, baby potatoes, and the cooked bacon. Stir to combine.
6. Cover and cook on low for 8 hours or until the beef is tender.
7. Before serving, remove the bay leaf and garnish with chopped fresh parsley.

Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes

Kcal: 450 kcal | Servings: 6 servings

The History of Beef Bourguignon

Beef Bourguignon (Bœuf Bourguignon) originates from Burgundy (Bourgogne), France, a region famous for its red wines and rich culinary traditions. This dish is believed to have its roots in peasant cooking, where tougher cuts of meat were slowly braised in wine and broth to create a tender and flavorful meal. Over time, it evolved into one of the most iconic dishes in French cuisine, often found on menus in high-end French restaurants and home kitchens alike.

French chef Auguste Escoffier is credited with refining and popularizing the dish in the early 20th century, elevating it from a simple stew to a culinary masterpiece. Since then, many variations have emerged, but the core elements—beef, wine, aromatic vegetables, and herbs—remain unchanged.

this Recipe

Why Use a Slow Cooker for Beef Bourguignon?

Traditional Beef Bourguignon is often cooked in a Dutch oven over the stovetop or baked in an oven for hours, requiring constant monitoring to prevent burning or drying out. A slow cooker, however, simplifies the process by allowing for low and slow cooking with minimal supervision, making it an excellent alternative.

Here are some key benefits of using a slow cooker for this dish:

• Enhances Flavor: Slow cooking allows the wine, broth, and herbs to fully infuse the meat, creating a rich, deep taste.
• Tenderizes the Beef: Tough cuts of meat, like chuck roast, break down over long cooking periods, resulting in melt-in-your-mouth tenderness.
• Convenience: Once all ingredients are combined in the slow cooker, it requires little attention, making it perfect for busy schedules.
• Energy Efficient: Slow cookers use less energy compared to stovetop simmering or oven-braising.
• Consistent Cooking: No risk of overcooking or drying out the meat, as slow cookers regulate temperature efficiently.

Best Cuts of Meat for Slow Cooker Beef Bourguignon

Since Beef Bourguignon is a braised dish, choosing the right cut of beef is essential for achieving tender and juicy results. Here are some recommended cuts:

• Chuck Roast – The most common choice; well-marbled and becomes incredibly tender.
• Brisket – Slightly leaner but still rich in flavor when slow-cooked.
• Short Ribs – Adds extra fat and depth of flavor, but may require additional trimming.
• Round Roast – A leaner option; works well if cooked low and slow for an extended period.

Avoid lean cuts like sirloin, as they lack the fat and connective tissue needed for braising and can turn out dry and tough.

The Role of Red Wine in Beef Bourguignon

One of the defining ingredients of this dish is red wine, which helps to tenderize the beef while imparting complex flavors. When selecting a wine for Slow Cooker Beef Bourguignon, consider:

• Burgundy (Pinot Noir) – The classic choice, as it originates from the dish’s namesake region.
• Cabernet Sauvignon – Bolder and more tannic, ideal for richer stews.
• Merlot – Smooth and fruit-forward, balancing earthy and meaty flavors.
• Côtes du Rhône – A great alternative with spicy, peppery notes.

While high-end wines can enhance the dish, there’s no need to splurge—a decent, mid-range dry red wine works perfectly. Avoid using cooking wines, as they lack depth and complexity.

Serving Suggestions

Beef Bourguignon is hearty and rich, so it pairs best with starchy sides that absorb its deeply flavorful sauce. Some of the best accompaniments include:

• Mashed Potatoes – Creamy, buttery, and perfect for soaking up the sauce.
• Crusty French Bread – Ideal for scooping up every last drop.
• Egg Noodles – A popular choice, adding a delicate texture to contrast the richness.
• Rice or Quinoa – A lighter alternative for those looking to reduce carbs.
• Roasted Root Vegetables – Enhance the meal’s earthy flavors.

For a complete meal, serve with a side of buttery green beans, a crisp salad, or roasted Brussels sprouts.

Pro Tips for Making the Best Slow Cooker Beef Bourguignon

1. Sear the Beef First – Browning the beef before adding it to the slow cooker enhances the deep, caramelized flavor.
2. Use Fresh Herbs – Fresh thyme, parsley, and bay leaves bring a brighter, more aromatic taste.
3. Don’t Skip the Bacon – Adds smoky depth and intensifies the sauce’s richness.
4. Deglaze with Wine – After sautéing the vegetables, deglazing with red wine lifts up the flavorful browned bits, making the sauce even more robust.
5. Let It Rest – Allow the stew to sit for 15-20 minutes before serving so the flavors can fully develop.

Storing and Reheating

Slow Cooker Beef Bourguignon is even better the next day, as the flavors continue to meld. Here’s how to store and reheat it:

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months.
• Reheating: Warm gently over low heat on the stovetop or in the microwave in short bursts, stirring occasionally.

For best results, add a splash of broth or water when reheating to prevent the sauce from thickening too much.

Conclusion

Slow Cooker Beef Bourguignon is a delicious, timeless dish that brings the essence of French comfort food into your home with minimal effort. By using a slow cooker, you can achieve restaurant-quality flavors without spending hours in the kitchen.

With succulent beef, smoky bacon, rich red wine, and earthy vegetables, this dish is a guaranteed crowd-pleaser, perfect for family dinners, special occasions, or meal prepping.

Try it with your favorite side dish, pour a glass of Burgundy wine, and enjoy a cozy, satisfying meal that transports you straight to the French countryside.