Slow Cooker Beef Bourguignon

There’s nothing more romantic than a cozy, home-cooked dinner, and I find that Slow Cooker Beef Bourguignon is the perfect choice for Valentine’s Day or any special evening. The slow-cooked beef becomes tender and rich, soaking up the flavors of red wine, garlic, and herbs. It feels indulgent and elegant, yet it’s simple enough to prepare without stress, leaving me with plenty of time to enjoy the evening.

Why You’ll Love This Recipe

I love this dish because it tastes like something from a fine dining restaurant, but it’s made effortlessly in the slow cooker. The red wine adds depth, the vegetables give it heartiness, and the fresh parsley at the end brightens everything. I also love that I can set it in the morning and have a rich, comforting meal waiting by dinnertime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs beef chuck, cut into 1-inch cubes

• 1 cup red wine (Burgundy or Pinot Noir)

• 2 cups beef broth

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 2 cups carrots, sliced

• 2 cups mushrooms, quartered

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 bay leaf

• Salt and pepper, to taste

• 2 tbsp olive oil

• Fresh parsley, for garnish

Directions

1. I start by heating olive oil in a skillet over medium-high heat. I brown the beef cubes on all sides, then transfer them to the slow cooker.

2. In the same skillet, I sauté the onions and garlic until soft, then add them to the slow cooker.

3. I add the carrots, mushrooms, red wine, beef broth, tomato paste, thyme, bay leaf, salt, and pepper. I stir everything together.

4. I cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.

5. I remove the bay leaf before serving and garnish with fresh parsley.

Servings and timing

This recipe serves 4 people. Cooking time is about 8 hours on low or 4 hours on high, with about 20 minutes of prep time.

Variations

I sometimes add pearl onions instead of chopped onion for a traditional French twist. If I want a thicker sauce, I stir in a cornstarch slurry at the end. For a different finish, I also like serving it with buttery mashed potatoes or creamy polenta.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the stovetop over medium heat, and I can also freeze it for up to 2 months. When reheating, I add a splash of broth or water to keep the sauce from getting too thick.

FAQs

Can I make this recipe without wine?

Yes, I often substitute extra beef broth if I don’t want to use wine. It still tastes delicious, though the flavor is a little less rich.

What cut of beef works best for this recipe?

I prefer beef chuck because it becomes tender and flavorful after slow cooking. Stew meat is also a good option.

Can I cook this on the stovetop instead of a slow cooker?

Yes, I sometimes simmer it on the stovetop for 2–3 hours on low heat until the beef is tender. Just be sure to stir occasionally.

What should I serve with Beef Bourguignon?

I love serving it over mashed potatoes, egg noodles, or with crusty bread to soak up the sauce.

How can I make this dish gluten-free?

This recipe is naturally gluten-free if I serve it with potatoes or gluten-free pasta, so no changes are needed.

Conclusion

Slow Cooker Beef Bourguignon is my go-to recipe when I want to create a romantic and comforting dinner without spending hours in the kitchen. The rich sauce, tender beef, and hearty vegetables make it a meal that feels luxurious but is simple to prepare. It’s perfect for Valentine’s Day, a special dinner for two, or even a cozy family meal. Every time I make it, I’m reminded that the best meals are often the ones that simmer slowly and fill the house with warmth.

Slow Cooker Beef Bourguignon

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Slow Cooker Beef Bourguignon is a comforting French‑style stew featuring tender beef, mushrooms, carrots, onions, and herbs simmered in red wine and broth. It’s elegant enough for a special dinner yet simple to prepare ahead in your slow cooker.

• Total Time: 8 hours 20 minutes (or 4 hours 20 minutes)
• Yield: 4 servings

Ingredients

• 2 lbs beef chuck, cut into 1‑inch cubes
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 cups carrots, sliced
• 8 oz mushrooms, quartered
• 1 cup red wine (Burgundy, Pinot Noir, or a dry red) *
• 2 cups beef broth (or stock)
• 2 tbsp tomato paste
• 1 tsp dried thyme (or 2 sprigs fresh thyme)
• 1 bay leaf
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt & pepper, then brown them in batches until nicely seared on all sides. Transfer browned beef to your slow cooker.
2. In the same skillet, sauté onion until softened, then add garlic and cook briefly until fragrant. Add tomato paste and stir to coat the vegetables and pan bottom.
3. Pour in red wine into the skillet, scraping up any browned bits (deglazing). Let it reduce slightly for a minute, then pour that mixture into the slow cooker.
4. Add carrots, mushrooms, beef broth, thyme, and bay leaf to the slow cooker. Stir to combine and ensure beef pieces are mostly submerged.
5. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until beef is fork-tender and vegetables are cooked through.
6. Before serving, remove the bay leaf, adjust seasoning (salt & pepper), and optionally thicken the sauce by stirring in a cornstarch slurry (1 tbsp cornstarch mixed with cold water) and letting it cook for another 10–15 minutes on HIGH or “keep warm.”
7. Garnish with fresh parsley and serve over mashed potatoes, buttered noodles, or with crusty bread.

Notes

• You can omit or reduce the wine and replace with extra beef broth, but the wine gives depth to the flavor. (Many slow cooker adaptations use it.) :contentReference[oaicite:0]{index=0}
• For extra richness, some variations include bacon or lardons sautéed first. :contentReference[oaicite:1]{index=1}
• Add potatoes in the last few hours so they don’t become mushy—if your crockpot setting allows staging. (Some versions include potatoes from start, others add later.) :contentReference[oaicite:2]{index=2}
• Using a higher quality red wine you’d enjoy drinking helps because its flavor concentrates in the sauce. :contentReference[oaicite:3]{index=3}
• If sauce is too thin at the end, thicken with a slurry of cornstarch or flour. :contentReference[oaicite:4]{index=4}
• Leftovers often taste even better next day after flavors meld. Reheat gently and add a splash of broth if sauce thickens. :contentReference[oaicite:5]{index=5}

• Author: Amelia
• Prep Time: 20 minutes
• Cook Time: 8 hours (LOW) or 4 hours (HIGH)
• Category: Main Course / Stew
• Method: Slow Cooker / Braising
• Cuisine: French / Bistro

Nutrition

• Serving Size: 1 serving
• Calories: ≈ 450
• Sugar: 3g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 130mg