Ah, Boeuf Bourguignon. Just saying it sounds like you’re stepping into a grand French bistro, right? The rich, aromatic smell of beef simmering away in a medley of red wine and herbs — like a cozy, savory hug. And yet, when you think of making this classic French dish, you might imagine hours of complicated prep, a delicate dance of wine pairings, and maybe even a little bit of stress. But what if we told you that you can make this delicious masterpiece in a slow cooker, effortlessly? Perfect for a cozy date night, a family dinner, or any time you crave that rich, luxurious French comfort food without the fancy stress.
Slow Cooker Beef Bourguignon Recipe (serves 6 people)
- Prep Time: 30 minutes
- Cook Time: 4-8 hours (Don’t worry! The slow cooker takes care of most of the work!)
Ingredients
- 2 ¼ lbs beef chuck or top round, cut into 1-inch cubes
- 5-6 slices of bacon (we used butcher bacon from the store)
- 2 large carrots, sliced into rounds
- ½ of a large onion, chopped into half-moons
- 3 cloves garlic, finely minced
- 2 ½ cups red wine (Pinot Noir, Sangiovese, or Chianti — think cozy, earthy flavors)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp fresh thyme leaves (or ½ tbsp dried)
- 2 bay leaves
- 1 tsp dried sage
- 3-5 brown mushrooms, roughly chopped (they shrink, don’t be shy)
- 1.5 lbs small potatoes, quartered
- 10-12 pearl onions, peeled (optional, but classic)
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil (if needed)
- Fresh parsley, chopped (for color and that final pop)
Instructions
1) Prep Your Ingredients: Chop your veggies and herbs. And hey, pour yourself a glass of that red wine — you’ll want to taste-test a little, right? As Julia Child so perfectly put it: “I enjoy cooking with wine. Sometimes I even put it in the food!” Note on Alcohol: For those wondering, don’t worry! The alcohol from the wine cooks out as the dish simmers for hours, leaving just the rich, delicious flavor behind.
2) Cook the Bacon: The smell of crispy bacon wafting through the house is already starting to set the stage for something special. Lay those bacon slices (sprinkled with black pepper and sage) on a foil-lined rimmed baking sheet and bake them at 450°F (232°C) for about 15 minutes, or until crispy and golden. Halfway through, flip them over. Once done, set the bacon aside — and save that bacon grease! It’s liquid gold, and we’ll use it to bring all those flavors together.
3) Brown the Beef: Pat your beef cubes dry — this is where that satisfying sear magic happens. Season the beef with salt, pepper, and a light dusting of flour (this will help thicken the sauce). Heat 1 tbsp of that crispy bacon grease in a large skillet over medium-high heat. Now, throw the beef cubes in (in batches) and let them sizzle, browning on all sides. The sound of sizzling beef is almost as satisfying as the smell — it’s the beginning of something delicious. Transfer the beef into the slow cooker.
4) Deglaze the Pan: Now, pour a splash of red wine into the hot skillet, scraping up those flavorful browned bits. The sound of the wine hitting the pan is like a little symphony of flavor. Pour this right over the beef in your slow cooker.
5) Sauté the Veggies: In the same skillet, reduce the heat to medium-high, and add more bacon grease (because, why not?). Add the onions, sautéing for about 3 minutes until they’re translucent and fragrant. Then toss in the carrots, garlic, tomato paste, thyme, salt, and pepper. The smell of garlic and thyme will fill your kitchen and make your mouth water. Sauté everything for another 3 minutes until the onions soften, and the kitchen starts to feel warm and cozy. Transfer everything to the slow cooker, and mix it with the beef.
6) Deglaze Again (if needed): If there are any last bits of goodness left in the pan, pour in the rest of the red wine. Let it reduce for a minute, then pour it into the slow cooker. The depth of flavor will surprise you!
7) Add Potatoes to the Slow Cooker: Quarter your potatoes, and add them to the slow cooker. Mix them in with the beef and veggies, thinking of how these little guys will soak up all that rich, savory goodness.
8) Combine Liquids in the Slow Cooker: Now, pour in the beef broth and remaining red wine. Drop in your bay leaves and give everything a good stir. Your ingredients shouldn’t be swimming in the liquid, so if there’s too much, just ladle out a bit. You want the flavors to meld together slowly, not drown.
9) Sauté the Mushrooms: In the same skillet, heat a little more bacon grease and sauté the mushrooms until they release their moisture and shrink down to perfectly tender pieces. They’ll soak up the flavors around them and get even better once added to the slow cooker.
10) Slow Cook: Cover the slow cooker and let it work its magic! Cook on high for 4-5 hours or low for 6-8 hours, depending on how much time you have. The longer it simmers, the more tender and flavorful the beef becomes. Beef Bourguignon is all about the simple magic of time and ingredients coming together.
11) Add Mushrooms, Bacon, and Pearl Onions: About 1 hour before serving, add your sautéed mushrooms, crispy bacon pieces, and pearl onions (if using) to the slow cooker. Stir everything together and let the last hour of cooking work its magic.
12) Serve: Once everything is tender and the flavors have melded together into a rich, savory symphony, ladle the Beef Bourguignon into bowls. Garnish with chopped parsley for a fresh pop of color, and serve with crusty bread to soak up all that glorious sauce. Bon appétit!
Final Tips: Beef Bourguignon is one of those dishes that tastes even better the next day. It’s like it gets even more delicious as the flavors mingle overnight. So, don’t hesitate to make it ahead of time! You can also freeze the leftovers!
Yes, it’s true! Julia Child may have introduced Beef Bourguignon to many of us in her iconic Mastering the Art of French Cooking book, but this version brings that rich, complex flavor with none of the intimidation. We think she’d approve. “This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!” — Julia Child
For more delicious dinners start with Spanish Tapas: Chorizo Al Vino, Quick and Easy Sand Dabs, Braised Oxtails with Mashed Potatoes, or these juicy Chicken Cutlets recipes! Let us know how your Beef Bourguignon turns out in the comments below, and subscribe to our blog!
