Crockpot Beef Bourguignon

There’s nothing quite like the rich, comforting flavors of a classic beef bourguignon simmered low and slow until every bite is tender and flavorful. This crock pot beef bourguignon takes the traditional French recipe and makes it incredibly approachable, letting your slow cooker do the work while you go about your day. The result is a hearty, aromatic meal that feels indulgent but is surprisingly easy to prepare.

Using a slow cooker for this beef bourguignon recipe allows the beef to soak up all the deep flavors of red wine, aromatic vegetables, and fresh herbs. Unlike traditional methods that require hours of attention on the stove, the slow cooker version lets the dish develop its signature richness without constant supervision. It’s perfect for busy evenings when you want a home-cooked meal that tastes like it came from a French bistro.

Slow cooker beef bourguignon is also wonderfully versatile. You can serve it over buttery mashed potatoes, creamy polenta, or even egg noodles, letting the sauce coat every bite. The slow cooking process tenderizes even the most robust cuts of beef, turning them into melt-in-your-mouth morsels that are perfectly complemented by the earthy mushrooms and sweet pearl onions that are staples in this dish.

Whether you’re a longtime fan of classic beef bourguignon or trying it for the first time, this slow cooker bourguignon brings French comfort food right into your kitchen without the fuss. It’s a dish that invites lingered conversation around the table, the smell alone filling your home with warmth and anticipation. Perfect for weeknight dinners or weekend gatherings, it’s a recipe that earns its place in your rotation.

Why You’ll Love It

• Effortless French Elegance: This crock pot beef bourguignon gives you all the richness of a classic French dish without spending hours in the kitchen. Just prep, set, and let your slow cooker work its magic.
• Tender, Flavor-Packed Beef: Slow cooker beef bourguignon transforms even affordable cuts into melt-in-your-mouth perfection, soaking up the savory wine and herb flavors.
• Comfort Food with a Gourmet Touch: Whether it’s a weeknight dinner or a special occasion, this dish feels indulgent and refined, making every meal feel a little more special.
• Versatile Serving Options: Serve over mashed potatoes, buttered noodles, or creamy polenta—each way highlights the luxurious sauce and tender beef in a slightly different but equally delicious way.
• Hands-Off Cooking, Big Rewards: You can go about your day while your slow cooker bourguignon develops deep, rich flavors. It’s the kind of recipe that makes your home smell amazing without tying you to the stove.

Ingredient List

For the Beef Bourguignon

• 2 pounds beef chuck, cut into 2-inch cubes
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 8 ounces pearl onions, peeled
• 8 ounces mushrooms, halved
• 2 tablespoons tomato paste
• 2 cups red wine (Burgundy or any dry red wine)
• 2 cups beef broth
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 bay leaves
• Salt and black pepper, to taste

For Garnish (Optional)

• Fresh parsley, chopped
• Crusty bread or mashed potatoes, for serving

Ingredient Notes

• I always use chuck beef for this—it’s perfect for slow cooking and gets so tender without falling apart.
• Don’t skip the bacon! It adds a smoky depth that makes this crock pot beef bourguignon truly special.
• For the wine, I like using a dry red wine you’d actually drink—it really makes the flavor sing.
• Pearl onions and mushrooms are essential; they soak up the sauce and add amazing texture.
• Fresh herbs make a difference! I always go for fresh thyme if I can—it brightens the rich flavors of this slow cooker bourguignon.

Kitchen Equipment Needed

• Slow Cooker / Crock Pot – The star of the show! Perfect for letting your beef bourguignon simmer low and slow. I love my 6-quart Crock-Pot for big batches.
• Large Skillet – For browning the beef and sautéing vegetables before adding them to the slow cooker. Adds extra flavor!
• Wooden Spoon – Great for stirring without scratching your cookware.
• Measuring Cups & Spoons – To keep the wine, broth, and seasonings accurate.
• Knife & Cutting Board – For chopping veggies and slicing beef. I always use a sharp chef’s knife—it makes prep way easier.
• Tongs – Handy for turning browned beef and transferring it to the slow cooker without losing any juices.

Instructions

Step 1: Prepare the Ingredients

• Slice the beef into 2-inch cubes if not pre-cut.
• Peel the pearl onions and halve the mushrooms.
• Dice the onion, slice the carrots and celery, and mince the garlic.
  Pro Tip: Dry the beef cubes with paper towels before browning—this helps them sear better and develop more flavor.

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Step 2: Brown the Bacon and Beef

• In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
• In the same skillet, add olive oil if needed, then brown the beef cubes in batches to avoid overcrowding.
• Transfer the browned beef and bacon to the slow cooker.
  Pro Tip: Don’t rush this step—browning adds a deep, savory flavor to your beef bourguignon.

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Step 3: Sauté the Vegetables

• In the same skillet, sauté the onions, carrots, and celery until softened, about 5 minutes.
• Add garlic and cook for another 30 seconds until fragrant.
• Stir in tomato paste and cook for 1–2 minutes.
• Transfer all vegetables to the slow cooker.

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Step 4: Add Liquids and Seasonings

• Pour the red wine and beef broth over the beef and vegetables in the slow cooker.
• Add thyme, bay leaves, salt, and pepper. Give everything a gentle stir to combine.
  Pro Tip: Use a wine you’d enjoy drinking—the flavor really comes through in slow cooking.

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Step 5: Cook Low and Slow

• Cover the slow cooker and cook on low for 8–10 hours or on high for 4–6 hours, until beef is tender.
• About 30 minutes before serving, add pearl onions and mushrooms. Cover and continue cooking.
  Pro Tip: Resist the urge to lift the lid too often—each peek slows down the cooking and can affect the tenderness.

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Step 6: Finish and Serve

• Remove bay leaves and taste for seasoning, adding extra salt or pepper if needed.
• Serve over mashed potatoes, buttered noodles, or creamy polenta. Sprinkle with fresh parsley for a pop of color.
  Pro Tip: Let it rest for 10 minutes before serving—the sauce thickens slightly and flavors meld beautifully.

Tips and Tricks for Success

• Brown the beef well: Don’t skip this step—it adds a deep, savory flavor that makes all the difference.
• Use a good wine: A dry red you’d enjoy drinking elevates the sauce. Cheap wine = flat flavor.
• Don’t overcrowd the skillet: Brown beef in batches for even caramelization.
• Add mushrooms and pearl onions later: This keeps them from overcooking and turning mushy.
• Let it rest before serving: The flavors settle, and the sauce thickens slightly for a richer finish.

Ingredient Substitutions and Variations

• Beef: Chuck is ideal, but you can use brisket or stew meat if needed.
• Bacon: Pancetta works well for a slightly different smoky flavor.
• Wine: Red cooking wine can be used in a pinch, but a good dry red gives the best taste.
• Vegetables: Swap carrots or celery with parsnips or turnips for a subtle twist.
• Herbs: Rosemary can be added alongside thyme for extra aromatic depth.
• Thickener: If you prefer a thicker sauce, stir in a slurry of cornstarch and water at the end and cook on high for 15 minutes.

Serving Suggestions

• I love serving this crock pot beef bourguignon over creamy mashed potatoes—it soaks up all that rich, flavorful sauce perfectly.
• Serve it with buttered egg noodles for a comforting, cozy dinner that everyone will go back for seconds.
• Pair it with a side of roasted root vegetables for a hearty, rustic meal.
• A fresh green salad with a light vinaigrette balances the richness of this slow cooker bourguignon beautifully.
• For a more indulgent twist, serve with crusty French bread to mop up every last drop of the sauce—it’s irresistible!

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat on the stove: Warm gently over medium-low heat, stirring occasionally, until heated through.
• Reheat in the microwave: Place in a microwave-safe dish, cover loosely, and heat in 1–2 minute intervals, stirring in between.
• Tip: If the sauce has thickened too much, stir in a splash of beef broth or water to loosen it while reheating.

Frequently Asked Questions

Can I use a different cut of beef?

Absolutely! While chuck is ideal for slow cooking, you can also use brisket or stew meat. Just make sure it’s a cut that becomes tender over long cooking.

Do I have to use wine in this recipe?

You can substitute beef broth for the wine, but using a dry red wine really adds depth and richness to the sauce that’s hard to replicate.

Can I make this in advance?

Yes! Slow cooker beef bourguignon actually tastes even better the next day as the flavors meld. Store in the fridge and reheat gently.

How can I thicken the sauce if it’s too thin?

Stir in a slurry of 1–2 teaspoons cornstarch mixed with cold water during the last 15 minutes of cooking, or simmer on high for a few minutes until thickened.

Can I freeze leftovers?

Definitely. Portion the beef bourguignon into freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

What should I serve it with?

It’s delicious over mashed potatoes, buttered noodles, or creamy polenta. A side of roasted vegetables or fresh salad balances the richness perfectly.

Did you try this recipe? Let me know in the comments how it turned out!