This is a meal you certainly want to slow down and enjoy! Slow Cooker Beef Bourguignon is simple enough to make in a few hours but produces the gourmet results you’d expect from cooking all day. Enjoy this rich and flavorful stew that brings together tender beef, deep red wine, potatoes, sweet onions, and more!

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What is beef bourguignon?

Beef bourguignon is a classic French dish made with beef that is slowly braised in red wine and broth, along with vegetables and herbs.

This dish is similar to beef stew but with a more refined flavor profile due to the wine and aromatics.

The traditional recipe involves a combination of stovetop and oven methods, with multiple segments of preparation resulting in a highly complex and decadent flavor. With the slow cooker, adapt a few steps to achieve the most delicious results in a more feasible timeline!

What’s To Love About This Recipe

Beef bourguignon is a luxurious recipe due to the care and attention given to each element of the dish. With this adaptation for the slow cooker, you can achieve a gourmet feel at home without a complicated recipe.
This recipe is perfectly portioned for an elevated home-cooked meal without many leftovers or waste. Serve it as a special meal at home for two with enough for seconds, or portion it into 4 servings for a family meal.
It’s possible to get that true beef bourguignon flavor in the slow cooker! With a few extra steps to sear the bacon and beef, the result is a rich and flavorful dish that is complete after simmering all day with minimal effort.
It’s also easy to customize this traditional dish while staying true to the authentic flavors! Adjust the wine, herbs, or veggies based on preference and still get gourmet results.

Ingredients Needed

Thick-cut bacon – Use 2 slices of thick-cut bacon to add extra delicious bacon fat to the flavor of the broth. Chop up the uncooked bacon before adding to the skillet.
Chuck roast – Chuck roast is the best option for slow cooking since it has plenty of time to tenderize and has a nice amount of marbling. Use a sharp knife to cut the roast into 1-inch cubes.
Seasonings – Keep it simple with some rustic dried thyme, salt, and pepper.
Carrots – Use 2 large carrots and slice into rounds about 1/2 inch thick. Keeping them on the thicker side helps them maintain their shape during cooking.
Baby potatoes – These also hold their shape well during cooking and are the perfect size to halve for bite-sized pieces.
Yellow onion – A quartered yellow onion adds a little sweetness and enhances the broth.
Jarred minced garlic – Garlic is always a must when layering in more flavor!
Red wine – Red wine is what sets beef bourguignon apart from other soups and stews. It provides such a rich experience. Usually, a burgundy or pinot noir will add the best flavor.
Beef broth – Using beef broth instead of just water is just another element of richness in the stew.
Tomato paste – This brings a slight acidity to balance the other flavors and thicken the broth.
Tapioca pearls – Tapioca pearls are one of the best ways to thicken broths and bases. They are flavorless but add a slight amount of texture.

How To Make Slow Cooker Beef Bourguignon

Heat a skillet over medium-high heat and add chopped bacon.
Cook the bacon, stirring often, until browned.

Remove bacon from the skillet and add to the slow cooker.
Season the beef cubes with thyme, salt, and pepper and add to the same skillet with the remaining bacon drippings.
Cook for 3-4 minutes on each side until browned.

Transfer beef to the slow cooker.
Add carrots, potatoes, onions, and garlic to the slow cooker.

Mix together wine, broth, tomato paste, and tapioca pearls.
Pour the mixture over the beef in the slow cooker.

Cover and cook on high for 2-3 hours or low for 4-6 hours.
Serve with crusty bread or as desired.

pro Tips

Don’t skip searing the beef! Searing locks in the juices and enhances the flavor before slow cooking.
I love using tapioca pearls for thickening sauces and stews like this since they can be cooked in the slow cooker the whole time. Alternatively, if the stew is too thin, you could stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) in the last 30 minutes of cooking.
Mashing a few of the cooked veggies into the sauce will also naturally thicken it.
Although you can cook the stew on either high or low heat, I recommend cooking on low for at least 4-6 hours for the best tenderness. High heat is an option, but it can cause the beef to slightly dry out.

Recipe Substitutions and Variations

Make a few simple swaps yet still maintain the classic flavors and overall presentation of beef bourguignon!

Beef Cuts – Chuck roast will be the most tender option, but you can use beef stew meat or brisket if available. Both will tenderize significantly during slow cooking.
Wine – My number one tip for choosing your wine is to choose one you’ll enjoy drinking or using in other recipes, too! Or, choose a single-serving bottle so nothing goes to waste.
- A burgundy or pinot noir will provide a traditional flavor.
- For a milder flavor, use merlot or cabernet sauvignon.
- For a non-alcoholic substitute, use beef broth with a splash of balsamic or red wine vinegar.
Vegetables –
- Swap mushrooms for extra carrots or pearl onions.
- Swap potatoes for turnips for a lower-carb choice.
- Baby carrots are quicker to prep than regular carrots. However, standard carrots are usually sweeter and have a richer flavor.
Ensure this stew is gluten-free by checking that all ingredients – particularly prepared broth and seasonings – are gluten-free.

How To Serve Beef Bourguignon

Beef bourguignon is the kind of dish that is a highlight in itself! Serve a luxurious bowl of soup with a slice of crusty buttered bread as a classic option.

For a more robust meal, ladle beef bourguignon over Mashed Potatoes or wide egg noodles. Low-carb choices include oven-roasted cauliflower or sautéed zucchini noodles. Add a fresh salad or another veggie on the side if you like.

Top with a garnish of parsley or thyme for a pop of color and freshness!

Storing and Reheating

Store leftover stew in a sealed container in the fridge for up to 3 days. Freezing is not recommended since the texture of the potatoes and sauce may change.

To reheat, simmer on the stovetop over low heat and add a splash of broth to thin the stew if needed. You can also use the microwave, heating it in short intervals and stirring between each.