This Slow Cooker Beef Bourguignon is a rich, French-inspired beef stew made with red wine, tender beef chuck, bacon, and vegetables — all simmered slowly for deep, comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2.5–3 lbs beef chuck roast, cut into 2-inch chunks
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6 oz bacon, diced
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3 carrots, cut into thick rounds
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1 large yellow onion, diced
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3 cloves garlic, minced
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1.5 tbsp tomato paste
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2 cups red wine (Burgundy or dry red)
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1.5 cups beef broth (low sodium)
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8 oz mushrooms, halved (add mid-way)
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1 cup pearl onions (optional, add mid-way)
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1 bay leaf
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3–4 sprigs fresh thyme (or 1 tsp dried)
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Salt and pepper, to taste
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1 tbsp oil (for searing)
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Optional: 1.5 tbsp cornstarch + 2 tbsp water (for thickening)
Instructions
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Pat beef dry and season. Sear in oil until browned. Set aside.
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Cook bacon until crispy. Remove and sauté onions, carrots, garlic. Stir in tomato paste. Deglaze with ½ cup wine.
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Add beef, bacon, vegetables, mushrooms (if early), remaining wine, and broth to slow cooker. Add herbs.
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Cook on LOW for 8–10 hours or HIGH for 4–5 hours.
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Add mushrooms and pearl onions during last 60–90 minutes.
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Optional: Thicken with cornstarch slurry in final 30 minutes.
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Remove herb bundle. Serve hot with mashed potatoes or bread.