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A rich Beef Bourguignon cooked in a slow cooker, served in a rustic bowl.

Slow Cooker Beef Bourguignon

This classic French stew is made easy in the slow cooker, resulting in an incredibly rich and tender beef dish with savory bacon, mushrooms, carrots, and potatoes.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 6 people

Equipment

  • Large skillet
  • Slotted spoon
  • Slow cooker
  • Small saucepan

Ingredients
  

Main Ingredients

  • 2.5-3 lbs boneless beef chuck roast cut into 1.5-inch cubes
  • 6 slices thick-cut bacon diced
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 cup dry red wine Pinot Noir or Cabernet Sauvignon suggested
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb cremini mushrooms halved or quartered
  • 1 lb small boiling potatoes halved or quartered
  • 3 large carrots peeled and cut into 1-inch pieces

For Thickening and Seasoning

  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions
 

Preparation

  • In a large skillet, cook diced bacon until crisp, then remove and set aside, reserving the rendered fat.
  • Season beef cubes with salt and pepper, then brown them in batches in the bacon fat and transfer to the slow cooker.
  • Sauté chopped onion and minced garlic in the skillet until fragrant.
  • Deglaze the skillet with red wine, scraping up any browned bits, and simmer for a few minutes.
  • Stir in beef broth, tomato paste, thyme, and bay leaves; bring to a simmer, then pour over the beef in the slow cooker.
  • Add carrots and potatoes to the slow cooker, reserving mushrooms for later.

Cooking

  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork-tender.
  • Approximately 30-45 minutes before serving, melt butter, whisk in flour to make a roux, and gradually add hot liquid from the slow cooker.
  • Pour the thickened mixture back into the slow cooker, stir in raw mushrooms and reserved bacon, and continue cooking for 30-45 minutes until the sauce thickens and mushrooms are tender.

Serving

  • Remove bay leaves, adjust seasonings to taste, and garnish with fresh parsley.

Notes

For best results, do not overcrowd the skillet when browning the beef. You can adjust the consistency of the sauce by adding more or less liquid when making the roux. If you prefer a thicker sauce, you can add an additional tablespoon of flour to the roux.