Are you ready to create the ultimate, “set it and forget it” centerpiece for your next Sunday supper or holiday gathering? A magnificent, restaurant-quality stew so impossibly rich, so tender, and so packed with a deep, savory wine-and-bacon flavor, it will have the whole family in awe? This incredible, from-scratch-tasting Slow-Cooker Beef Bourguignon is that perfect recipe. We’re talking melt-in-your-mouth, fork-tender beef, simmered all day in a luscious, rich red wine gravy with caramelized mushrooms, carrots, and pearl onions.
This isn’t just another stew recipe; it’s your definitive guide to a truly unforgettable, one-pot feast. While classic French Boeuf Bourguignon can be an intimidating, all-day affair, this recipe cleverly uses the slow cooker to do all the hard work for you. We’ll show you the simple but crucial professional secrets to building a deep, complex, from-scratch flavor base before it ever hits the slow cooker. This is a satisfying, soulful, and deeply impressive meal that is destined to become your new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Set it and Forget it” Comfort Food
What makes this Beef Bourguignon so spectacularly delicious is its incredible depth of flavor, all achieved with the magic of a slow cooker. This recipe is a masterpiece of smart, efficient cooking. The star of the show is an economical boneless chuck roast, which is transformed into a tender masterpiece. The brilliant flavor is built in layers in a single skillet: crispy bacon provides a savory base, the beef is seared in the rendered fat, and the vegetables are caramelized. A classic red wine and tomato paste pan sauce is built on top, and this entire, flavorful mixture is then transferred to the slow cooker to braise for 8 hours until the beef is impossibly tender.
| Metric | Time / Level |
| Total Time | 9-10 hours (includes 8-hour slow-cook) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Holiday Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients to create its signature rich and savory flavor.
- The Beef (The Star of the Show!):
- Boneless Chuck Roast: For the best, most tender and fall-apart result, it is essential to use a boneless chuck roast. This cut is full of rich fat and collagen, which is the key that breaks down during the long, slow braise and transforms into a luscious, tender meat that melts in your mouth.
- The Flavor Base (The “Bourg” in Bourguignon!):
- Bacon: This is the crucial first layer of flavor! The rendered fat from the bacon is what you’ll use to sear your beef, adding a wonderful, smoky depth.
- Dry Red Wine: This is the non-negotiable ingredient. A full-bodied, dry red wine like a Burgundy (Pinot Noir), Cabernet Sauvignon, or Merlot is perfect. A good rule of thumb: if you wouldn’t drink it, don’t cook with it!
- The Vegetables: A classic, hearty medley of carrots, button mushrooms, and pearl onions provides a beautiful, rustic texture and a subtle sweetness.
The Roasting Masterclass: The Secret to a Perfect, Rich Stew
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- Searing is NON-NEGOTIABLE!: The number one secret to a roast with a deep, rich, and “roasted” (not “steamed”) flavor is to sear it in a hot skillet first. This crucial, 10-minute step is the key that creates a beautiful, deep golden-brown, and incredibly flavorful crust through the Maillard reaction.
- Don’t Clean That Pan! (The Fond): After you’ve seared your bacon and beef, all those delicious, dark, caramelized bits that are stuck to the bottom of your skillet are called the fond. This is not burnt food; it is pure, concentrated, and delicious flavor! You will build your entire sauce in this same pan to capture all of it.
- The Pan Sauce is Key: This recipe’s brilliant secret is that you make your sauce before it goes into the slow cooker. By cooking your flour (the roux) with the vegetables, deglazing with the wine, and simmering with the broth, you are creating a rich, flavorful, and perfectly thickened gravy from the start. This is the key that prevents a watery, bland, “slow-cooker” taste.
- The “Low and Slow” Magic: The real magic of this dish is patience. A tough cut of meat like chuck roast needs a long, slow, and moist braise. The 8-hour cook on LOW is the non-negotiable secret that breaks down all the tough connective tissues and transforms them into luscious gelatin, making the meat incredibly fork-tender.
Step-by-Step to the Perfect Slow-Cooker Beef Bourguignon
This rewarding culinary project is a joy to prepare.
Part 1: The Art of the Flavorful Foundation
Step 1: In a large skillet over a medium heat, cook your 6 slices of bacon for 6 to 8 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons of the hot drippings in the skillet.
Step 2: Season your 2 1/2 pounds of cubed beef with salt and pepper. Increase the heat to medium-high. Add half of the beef to the skillet and cook, stirring occasionally, for 6 to 9 minutes, until browned on all sides. Transfer the seared beef to your 5-quart slow cooker. Repeat this process with the remaining half of the beef.
Step 3: Add your 1 1/2 cups of carrots and 8 ounces of mushrooms to the same skillet. Cook, stirring, for 4 to 5 minutes, until they are lightly browned.
Part 2: The “Instant” Pan Sauce and Slow Cook
Step 1: Stir in your 3 cloves of chopped garlic and cook for 30 seconds. Stir in the 3 tablespoons of flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
Step 2 (The Flavor Secret!): Add your 1 cup of dry red wine and the 1 tablespoon of tomato paste. Cook, stirring constantly, for 2 minutes, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan.
Step 3: Stir in the 1 cup of chicken broth and bring the mixture to a boil. Transfer this entire, beautiful sauce mixture to your slow cooker.
Step 4 (The Best Part!): Add your 1 1/2 cups of frozen pearl onions and the 4 thyme sprigs to the slow cooker. Cover the pot and cook on LOW for 8 hours, until the beef is completely, fork-tender.
Part 3: The Final Finish
Step 1: Discard the thyme sprigs from the slow cooker. Skim any excess fat from the top of the mixture.
Step 2: Divide the Beef Bourguignon among your serving bowls. Sprinkle with your crumbled, cooked bacon and, if you’d like, some fresh thyme leaves.
Slow-Cooker Beef Bourguignon (A Cozy French Classic!)
A classic recipe for Beef Bourguignon, a traditional French stew, adapted for the slow cooker for an easy, comforting meal. This dish features tender, boneless chuck roast slow-braised for hours in a rich sauce made from red wine, chicken broth, and tomato paste. The stew is loaded with savory flavors from bacon, sautéed mushrooms, carrots, garlic, and pearl onions, and is finished with a sprinkle of the crispy bacon.
Ingredients
- 6 bacon slices, cut into 1/2-in. pieces
- 1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-in. cubes
- 2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 1 1/2 cups diagonally sliced carrots
- 1 (8-oz.) pkg. button mushrooms, quartered
- 3 garlic cloves, chopped
- 3 Tbsp. all-purpose flour
- 1 cup dry red wine
- 1 Tbsp. tomato paste
- 1 cup chicken broth
- 1 1/2 cups frozen pearl onions
- 4 thyme sprigs
- Fresh thyme leaves (optional, for garnish)
Instructions
- Cook the bacon in a large skillet over medium heat for 6 to 8 minutes, until crisp. Transfer the bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons of hot drippings in the skillet. Crumble the bacon.
- Sprinkle the beef with salt and pepper.
- Add half of the beef to the skillet and increase the heat to medium-high. Cook, stirring, for 6 to 9 minutes, until browned on all sides. Transfer the beef to a 5-quart slow cooker. Repeat with the remaining beef.
- Add the carrots and mushrooms to the skillet; cook, stirring occasionally, for 4 to 5 minutes, until lightly browned. Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook, stirring constantly, for 1 minute.
- Add the red wine and tomato paste; cook, stirring constantly, for 2 minutes.
- Stir in the chicken broth, and bring the mixture to a boil, stirring constantly.
- Transfer the vegetable and sauce mixture to the slow cooker. Add the pearl onions and thyme sprigs.
- Cover the slow cooker and cook on LOW for about 8 hours, until the beef is very tender.
- Discard the thyme sprigs. Skim any excess fat from the top of the stew.
- Divide the beef mixture evenly among 6 bowls; sprinkle with the crumbled bacon and, if desired, fresh thyme leaves. Serve warm.
Notes
- This is a slow-cooker version of the classic French stew, making it largely hands-off for the long cooking time.
- Searing the beef in batches and building the sauce in the same skillet used for the bacon are key steps for developing deep, rich flavors.
- The crispy bacon is reserved and used as a garnish at the end, providing a nice textural contrast to the tender stew.
- This dish is a perfect, hearty meal for a cold day or a special occasion.
What to Serve With Your Beef Bourguignon
A beautiful, rich, and savory stew is the perfect centerpiece for a classic, comforting feast. It absolutely must be served with something to soak up every last drop of the delicious gravy.
- The Classic Pairings: A bed of creamy mashed potatoes or a soft polenta are the quintessential accompaniments.
- Simple & Rustic: A large, warm, and crusty baguette is all you need for a perfect, rustic meal.
- A Side of Green: A simple green bean salad or some roasted asparagus would be a wonderful, bright counterpoint to the rich stew.
Storage and Make-Ahead Tips
This is the ultimate make-ahead holiday meal!
- Make-Ahead: This is a perfect make-ahead dish! In fact, it is one of those magical dishes that tastes even better on the second day. You can prepare and fully cook the entire dish up to 3 days in advance.
- Storage: Store any leftovers, submerged in their sauce, in an airtight container in the refrigerator for up to 5 days.
- Reheating: The best way to reheat this stew is to do so gently in a covered saucepan on the stovetop over a low heat.
For more recipe follow my pinterest account
Frequently Asked questions (FAQs)
Q1: Why is my beef tough?
The number one culprit is almost always under-cooking or cooking it too fast on High. A tough cut like chuck roast needs a long, slow, and moist braise to become tender. If your roast is tough, the simple answer is that it just needs more time on LOW.
Q2: Can I make this in a Dutch oven instead of a slow cooker?
Yes, absolutely! A Dutch oven is the traditional and perfect vessel for this recipe. Simply follow all the steps to sear your beef and to build your sauce in the Dutch oven. Then, you can cover the pot and braise it in a low, 325°F oven for about 3-4 hours, until it is fork-tender.
Q3: Can I use a different cut of beef?
Yes! If you can’t find a chuck roast, this recipe is also fantastic with a brisket or a bottom round roast.
Q4: Do I really have to brown the meat?
Yes, absolutely! This is the non-negotiable step that builds the foundation of your flavor. The deep, caramelized crust you get from searing the meat (the Maillard reaction) is what gives the stew its rich, “beefy” flavor.
Q5: What is the best red wine to use?
A good rule of thumb is to only cook with a wine you would also enjoy drinking! A dry red wine is best. A Burgundy (which is a Pinot Noir), a Cabernet Sauvignon, or a Merlot would all be fantastic choices.