Name: Slow Cooker Beef Bourguignon Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: French
Ingredients: 6 ounces bacon (roughly chopped); 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks); 1 large carrot (sliced 1/2-inch thick); 1 large white onion (diced); 6 cloves garlic (minced, divided); 12 pearl onions (small, optional); 1 pound white mushrooms (fresh, small or brown mushrooms, quartered); 1 tablespoon extra-virgin olive oil; 3 cups red wine (like Merlot, Pinot Noir, or a Chianti; for a milder sauce, use only 2 cups); 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock); 2 tablespoons tomato paste; 1 pinch coarse salt; 1 pinch ground pepper; 2 tablespoons flour; 1 beef bouillon cube (crushed); 1 teaspoon fresh thyme (finely chopped); 2 tablespoons fresh parsley (finely chopped, divided); 2 bay leaves; 2 tablespoons butter

If you’re craving a cozy, rich meal that practically melts in your mouth, this Slow Cooker Beef Bourguignon Recipe is going to be your new favorite. Imagine tender beef, smoky bacon, and earthy mushrooms swimming in a deep red wine sauce—comfort food at its absolute finest.

A close-up view of a white round pot filled with a rich brown stew. The stew has large chunks of dark brown meat, whole small onions, orange carrot pieces, and small whole mushrooms mixed in a thick, glossy brown sauce. Small green parsley leaves are scattered on top of the stew. The pot is placed on a white marbled surface, and the background shows a blurred hint of a green garnish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Bourguignon Recipe
Top Tip
How to Serve Slow Cooker Beef Bourguignon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Bourguignon Recipe

Why You'll Love This Recipe

I’ve made this Slow Cooker Beef Bourguignon more times than I can count, and every time it fills the house with such a mouthwatering aroma that people start asking “what’s cooking?” It’s rich, hearty, and surprisingly easy to pull together once you have the ingredients ready.

Comfort in a bowl: Slow-cooked beef becomes tender and flavorful, perfect for cozy dinners.
Hands-off cooking: Toss everything in your slow cooker and let it work its magic while you relax.
Classic flavors: Red wine, bacon, and herbs create that authentic French stew taste we all love.
Great for gatherings: This recipe makes enough to serve 6 hearty portions—ideal for family or friends.

Ingredients & Why They Work

Before you start, be sure to pick good quality beef brisket or chuck—this is the heart of your dish. Fresh herbs and a bottle of your favorite red wine elevate the stew to something truly special. Here’s a quick look at the key ingredients that bring this Beef Bourguignon to life:

Flat lay of a small white ceramic bowl with extra-virgin olive oil, roughly chopped raw bacon pieces arranged neatly on a white ceramic plate, large raw beef brisket chunks placed symmetrically on a white ceramic dish, a large sliced carrot arranged in a fan shape on a simple white plate, a large diced white onion in a small white bowl, six whole uncracked garlic cloves next to minced garlic in a tiny white bowl, two small pinches of coarse salt and ground black pepper side by side in miniature white bowls, a small white bowl of flour, a cluster of twelve fresh pearl onions on a white plate, a small white bowl filled with deep red Merlot wine, another small white bowl with rich brown beef stock, a dollop of bright red tomato paste in a tiny white bowl, one crushed beef bouillon cube placed on a white plate, a few finely chopped fresh thyme sprigs and fresh parsley leaves each in separate small white bowls, two fresh green bay leaves arranged symmetrically on a plate, a pound of quartered fresh small brown mushrooms spread out on a white ceramic dish, and two tablespoons of creamy butter in a white bowl — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Adds smoky depth and a bit of saltiness to balance the rich beef flavors.
Beef brisket (or chuck steak): Tough cuts that become wonderfully tender after slow cooking.
Carrot: Provides subtle sweetness and body to the stew.
White onion: Builds savory flavor and sweetness when caramelized.
Garlic: A classic aromatic that enhances every layer of the stew.
Pearl onions: Optional, but they add a lovely texture and burst of sweetness.
White mushrooms: Earthy and meaty, perfect for soaking up that wine sauce.
Extra-virgin olive oil: A good base for sautéing that adds a hint of fruitiness.
Red wine: The star that slowly infuses the beef with robust, tangy flavor.
Beef stock: Adds savory richness and depth.
Tomato paste: Gives the sauce body and a subtle tang.
Coarse salt & pepper: Essential for seasoning and balancing flavors.
Flour: Helps thicken the sauce for that perfect stew consistency.
Beef bouillon cube: Boosts umami notes for savory goodness.
Fresh thyme: Elegant, herbaceous notes that lift the dish.
Fresh parsley: Adds freshness and a pop of color at the end.
Bay leaves: Give a subtle background aroma and complexity.
Butter: Used for sautéing pearl onions and mushrooms, adding richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Slow Cooker Beef Bourguignon Recipe is how adaptable it is. Feel free to tweak it to suit your taste, dietary needs, or even the seasons—this classic stew warmly welcomes your personal touch!

Lower Alcohol Content: If you prefer a milder sauce or want to reduce alcohol, use only 2 cups of red wine and increase the beef stock to 3 cups. I often do this when cooking for kids or guests sensitive to strong wine flavors.
Vegetarian Version: Swap the beef and bacon for hearty mushrooms like portobello or shiitake, and use vegetable broth instead of beef stock. The tomato paste and herbs still create an incredibly rich sauce.
Seasonal Twist: Adding root vegetables such as parsnips or turnips along with the carrot can offer a delightful winter layer of flavor. I’ve enjoyed this variation when hosting holiday dinners.
Make it Instant Pot Style: For a speedier version that keeps great flavor and tenderness, use the pressure cooker function for about 60-70 minutes. It’s a lifesaver on busy weeknights!

Step-by-Step: How I Make Slow Cooker Beef Bourguignon Recipe

The image shows many pieces of cooked beef cubes spread out in a pan. Each piece has a brown and slightly shiny surface with a few parts showing a pinkish hue inside, indicating they are being cooked. The beef pieces vary in size and have a textured surface showing the meat's fibers. The pan underneath is dark and has some shiny spots from cooking juices. The whole scene is set against a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp the Bacon and Brown the Beef

Start by heating 1 tablespoon of extra-virgin olive oil in a heavy pan over medium heat. Add 6 ounces of roughly chopped bacon and cook until perfectly crisp—this adds that deep, smoky flavor foundation. Once done, set the bacon aside. Next, in the same pan (don't clean it – those browned bits are gold), sear your 3 pounds of beef brisket chunks in batches. Aim for a nice caramelized crust on all sides—this seals in juices and enriches the stew. Remove the beef to rest with the bacon.

Step 2: Sauté the Vegetables and Garlic

Using the bacon fat and olive oil left in the pan, add 1 large sliced carrot, 1 diced white onion, and half of the minced garlic (3 cloves). Cook over medium heat until the vegetables soften and start to caramelize—about 5 to 7 minutes. The smell should be sweet and savory, that’s your cue to move to the next step!

Step 3: Thicken the Base with Flour

Sprinkle 2 tablespoons of flour evenly over the softened vegetables and stir constantly for about 2 minutes. This will cook out the raw flour taste and help thicken your sauce later. You'll notice the mixture start to coat the veggies and pan, which is exactly what you want.

Step 4: Deglaze and Build the Sauce

Slowly pour in 3 cups of red wine while scraping the bottom of the pan to release all those delicious browned bits. Then add 2 to 3 cups of beef stock (depending on your wine amount), along with 2 tablespoons of tomato paste and the crushed beef bouillon cube. Stir everything together until the mixture is smooth and well combined.

Step 5: Combine Beef, Bacon, and Herbs

Return the seared beef and crispy bacon to the pan. Toss in 1 teaspoon of finely chopped fresh thyme, 2 bay leaves, and season with a pinch of coarse salt and ground pepper to taste. Bring the mixture to a gentle simmer before covering it up for the slow cook.

Step 6: Slow Simmer for Tenderness

Reduce the heat to low, cover the pot, and let your stew cook gently for 3 hours. This slow braise is what transforms the beef into melt-in-your-mouth bliss and melds all those rich flavors together. Give it an occasional stir to avoid anything sticking to the bottom.

Step 7: Sauté Pearl Onions and Mushrooms

While the stew cooks, peel your 12 pearl onions (a quick blanch in boiling water for 1 minute helps here) and quarter 1 pound of fresh mushrooms. In a separate pan, melt 2 tablespoons of butter and sauté the pearl onions, mushrooms, and the remaining minced garlic until they’re golden brown and tender. Add these to the stew during the last 30 minutes of cooking for that gorgeous finishing touch.

Step 8: Final Touches and Serve

Before serving, remove the bay leaves and stir in 1 tablespoon of fresh parsley. Taste and adjust seasoning if needed. Serve your Slow Cooker Beef Bourguignon hot, garnished with the remaining parsley, alongside crusty bread, creamy mashed potatoes, or buttered noodles for a heartwarming meal everyone will savor.

Top Tip

Mastering the Slow Cooker Beef Bourguignon Recipe is all about layering flavors and being patient. Here are some tips to help you get that perfect rich and tender stew every time.

Take Your Time Searing: I’ve found that searing the beef chunks thoroughly in batches—not overcrowding the pan—locks in flavor and helps develop that beautiful deep brown crust.
Don’t Skip the Flour: Sprinkling the flour over the softened veggies and cooking it for a couple minutes before adding liquids really helps thicken the sauce without clumps.
Use Quality Wine: Choosing a good red wine like Merlot or Pinot Noir gives your stew a genuine depth of flavor. If you prefer a milder sauce, just adjust to 2 cups of wine and add more beef stock.
Peel Pearl Onions Easily: Blanch pearl onions in boiling water for 1 minute then dunk into cold water to slip off the skins without fuss—trust me, it saves tons of time!

How to Serve Slow Cooker Beef Bourguignon Recipe

A close-up view of a white bowl filled with three main layers: the bottom layer is creamy mashed potatoes with a smooth and fluffy texture, the middle layer shows sliced carrots and mushrooms cooked tender, and the top layer is a dark brown beef stew with chunks of beef covered in a shiny, thick gravy sprinkled with small green herbs. The bowl is set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finishing your Beef Bourguignon with a sprinkle of fresh parsley adds a lovely fresh burst of color and flavor. You can also add a few whole thyme sprigs or a light dusting of cracked black pepper to elevate the rustic feel of the dish just before serving.

Side Dishes

This hearty dish pairs beautifully with buttery mashed potatoes or creamy buttered noodles to soak up every bit of that deep red wine sauce. Crusty French bread or a baguette is perfect for wiping your plate clean—and trust me, you won’t want to waste a drop!

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store your Slow Cooker Beef Bourguignon in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors actually improve overnight!

Freezing

This beef stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Be sure to cool it completely before freezing to preserve quality.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until warmed through. You can also reheat individual servings in the microwave, but be careful not to overheat to keep the beef tender and juicy.

Frequently Asked Questions:

Can I use a different cut of beef for this Slow Cooker Beef Bourguignon Recipe?

Absolutely! While brisket, chuck steak, or stewing beef chunks work best for their tenderness after slow cooking, you can experiment with similar cuts. Just ensure they are suitable for braising and slice into 2-inch chunks for the best texture.

What if I don't have pearl onions? Can I skip them?

Yes, pearl onions add a lovely sweetness and texture but are optional. If you can’t find them, simply omit or substitute with sliced regular onions or shallots for a similar flavor dimension.

How do I make the sauce thicker if it’s too watery?

If your stew sauce feels thin after cooking, stir in an extra tablespoon of flour mixed with a little cold water to make a slurry, then simmer gently until the sauce thickens. Alternatively, reduce the sauce slightly by cooking uncovered on low heat for a few minutes.

Can I prepare this recipe in a slow cooker instead of stovetop?

Yes! This recipe adapts well to a slow cooker. After searing the meat and sautéing the vegetables, transfer everything to the slow cooker, add liquids and herbs, and cook on low for about 7-8 hours until the beef is tender.

Final Thoughts

Slow Cooker Beef Bourguignon Recipe is truly a labor of love that rewards you with incredible comfort and rich, satisfying flavors. Whether you’re making it for a cozy family dinner or a special gathering, this classic French stew brings warmth and joy to the table. I hope these tips and serving ideas inspire you to create your own perfect batch that gets better each time you make it!