Description

This Slow Cooker Beef Bourguignon is everything you crave on a freezing cold day: rich, hearty, fall-apart tender beef simmered in a velvety red wine sauce with mushrooms, carrots, garlic, and herbs. This classic French-inspired stew becomes completely hands-off thanks to the slow cooker — and the result is pure cozy happiness in a bowl. Serve it over mashed potatoes, buttered noodles, or crusty bread for the ultimate comfort meal.

“I made this and it was delicious! My family gobbled it up! Next time I’ll add more mushrooms since we love them.” — Your review ✔️

Ingredients (Serves 6)

For the stew

• 3 lbs beef chuck roast, cut into 1.5–2 inch cubes

• 1 tsp salt

• ½ tsp black pepper

• 3 tbsp flour (optional for thickening)

• 4 slices thick-cut bacon, chopped

• 1 large onion, diced

• 4 carrots, peeled and cut into chunks

• 8 oz mushrooms, halved (add more if you love mushrooms!)

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine (Pinot Noir or Burgundy is ideal)

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme or 2–3 fresh thyme sprigs

• 2 bay leaves

Optional finish

• 1–2 tbsp butter for richness

• Fresh parsley, chopped

Instructions

1. Prepare and brown ingredients (optional but recommended)

1. Season beef with salt and pepper. Lightly dredge in flour if you want a thicker stew.

2. Crisp the bacon in a skillet; remove and set aside.

3. Sear the beef in batches in the bacon fat until browned on all sides.

4. Sauté onion, carrots, and mushrooms for 3–4 minutes.

(You can skip searing and add everything straight to the slow cooker, but browning adds deep flavor.)

2. Build the stew in the slow cooker

1. Add beef, bacon, vegetables, and garlic.

2. Stir in tomato paste, wine, broth, Worcestershire sauce, thyme, and bay leaves.

3. Slow cook

• Cook LOW for 8–10 hours or HIGH for 4–6 hours until beef is very tender.

4. Finish and serve

• Remove bay leaves.

• Stir in a tablespoon of butter for silky richness (optional).

• Garnish with fresh parsley.

• Serve warm over mashed potatoes, egg noodles, polenta, or toasted bread.

Chef’s Notes

• The alcohol from wine evaporates during cooking, leaving only deep flavor.

• Tomato paste adds body and umami — don’t skip it!

• Chuck roast is ideal because it becomes buttery soft over long cooking.

Tips for Best Results

• More mushrooms? Yes! Add up to 16 oz if your family loves them.

• Thicker stew? Use the flour dredge OR stir in a slurry (1 tbsp cornstarch + 1 tbsp water) at the end.

• No wine? Replace with extra broth + 1 tbsp balsamic vinegar.

• Vegetable upgrades: Pearl onions, parsnips, or baby potatoes work beautifully.

• Make ahead friendly: Tastes even better the next day.

Servings

6 generous servings
(Enough for a family dinner + leftovers!)

Estimated Nutrition (per serving)

Approximate values; will vary by ingredients used.

• Calories: 520

• Protein: 40 g

• Fat: 28 g

• Carbohydrates: 28 g

• Fiber: 3 g

• Sugar: 6 g

• Sodium: 780 mg

Health Benefits

• High-protein meal that supports muscle repair and satiety.

• Rich in collagen from slow-cooked beef, supporting joint health.

• Vegetable-powered nutrients from carrots, mushrooms, and onions.

• Slow-cooking preserves nutrients and creates tender, easy-to-digest proteins.

Q & A

Q: Can I make this without wine?

A: Yes! Substitute with beef broth plus a splash of balsamic or red wine vinegar.

Q: Can I use stew meat instead of chuck roast?

A: You can, but chuck roast becomes far more tender and flavorful.

Q: Can it be frozen?

A: Absolutely — freezes beautifully for up to 3 months. Thaw and reheat gently.

Q: What’s the best side dish?

A: Mashed potatoes are classic, but polenta or buttered egg noodles are equally amazing.

Q: Can I add potatoes directly to the slow cooker?

A: Yes — add 2–3 cups chopped baby potatoes at the beginning.