There’s something deeply comforting about a meal that simmers slowly all day, filling your home with rich, savory aromas that invite everyone to gather around the table. Slow Cooker Beef Bourguignon is one of those dishes for me—a recipe that’s as much about the process as the delicious result. As a mom of two with a history of juggling full-time work and family chaos, I’ve learned to appreciate meals that feel homemade but don’t demand hours of hands-on cooking. This slow cooker version of the classic French stew has saved me on countless busy nights, turning simple ingredients into a hearty, soul-warming dinner that my whole family loves. Let me share how you can make this dish a new favorite in your kitchen, too.

Why You’ll Love This Slow Cooker Beef Bourguignon

When I first transitioned from a busy office job to cooking full-time at home, I craved recipes that were forgiving, flavorful, and didn’t require me to stand glued to the stove. Slow Cooker Beef Bourguignon fits perfectly into that need. It’s a dish that takes a classic technique—braising beef in red wine and aromatic veggies—and adapts it for the slow cooker. This means you get all the rich, tender, melt-in-your-mouth beef without the fuss of constant stirring or babysitting a hot stove.

But beyond convenience, this recipe carries a warmth that reminds me of my dad’s kitchen stories. He’d always say the secret to a great meal was love and patience, and this dish embodies that perfectly. The slow cooking process lets the flavors meld slowly, creating a depth that’s impossible to rush. Plus, the leftovers? Even better the next day, which is a win for any busy family like mine.

Ingredients You’ll Need for This Slow Cooker Beef Bourguignon

Ingredients for Ultimate Slow Cooker Beef Bourguignon Recipe for Tender Flavorful Comfort

2 pounds beef chuck roast, cut into 1.5-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil or vegetable oil
6 ounces pearl onions, peeled (frozen works great too)
8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
3 medium carrots, peeled and cut into chunks
2 tablespoons tomato paste
2 cups dry red wine (Pinot Noir or Burgundy if available)
1 cup beef broth (low sodium preferred)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
2 tablespoons all-purpose flour (for thickening)
2 tablespoons butter (optional, for finishing)

Substitution tips: If you don’t have pearl onions, small yellow onions or shallots work well. For the wine, any dry red wine you enjoy drinking will do—if you’d rather skip alcohol, use extra beef broth with a splash of balsamic vinegar for a touch of acidity. Mushrooms can be swapped with your favorite variety, or omitted if your kids are picky like mine.

Nutrition Facts

Calories: Approximately 420 per serving (serves 6)
Protein: 38g
Fat: 18g
Carbohydrates: 14g
Fiber: 3g
Sugar: 5g
Sodium: 420mg (varies based on broth and seasoning)

These numbers are approximate but give you a good idea of the hearty, protein-rich nature of this dish. It’s balanced with vegetables and a moderate amount of fat, making it satisfying but not overly heavy. Perfect for a family dinner where everyone needs a little fuel for their busy days.

Ultimate Slow Cooker Beef Bourguignon Recipe for Tender Flavorful Comfort

Print Recipe

Learn how to make delicious Slow Cooker Beef Bourguignon. Easy recipe with step-by-step instructions.

Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

2 pounds beef chuck roast, cut into 1.5-inch cubes
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil or vegetable oil
6 ounces pearl onions, peeled (frozen works great too)
8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
3 medium carrots, peeled and cut into chunks
2 tablespoons tomato paste
2 cups dry red wine (Pinot Noir or Burgundy if available)
1 cup beef broth (low sodium preferred)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
2 tablespoons all-purpose flour (for thickening)
2 tablespoons butter (optional, for finishing)

Instructions

Pat the beef cubes dry with paper towels and season generously with salt and pepper. This simple step helps the meat brown better, which adds so much flavor.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Avoid overcrowding the pan to get a nice crust. Set the browned beef aside.
In the same skillet, add the pearl onions and mushrooms. Sauté for 5-6 minutes until they begin to soften and brown slightly. Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly. This adds a deep, rich flavor that’s key to the stew.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
Transfer the beef, onions, mushrooms, and wine mixture to your slow cooker. Add the carrots, beef broth, thyme, and bay leaves. Give everything a good stir to combine.
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and falling apart. This slow cooking time is what makes the beef so tender and the flavors so rich.
About 30 minutes before serving, mix the flour with a tablespoon of water to make a slurry. Stir it into the stew to thicken the sauce. If you want a silkier finish, stir in the butter just before serving.
Remove the bay leaves, taste, and adjust seasoning with salt and pepper as needed. Serve the stew hot, spooned over creamy mashed potatoes or buttered noodles.

One thing I’ve learned from my messy kitchen adventures is that a slow cooker is like your best friend during a crazy day. You can toss everything in, walk away, and come back to a warm, comforting meal. Just remember to brown the meat well—that’s the secret step that makes all the difference.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Slow Cooker Beef Bourguignon, recipe, cooking, food

Steps to Create Your Slow Cooker Beef Bourguignon

Pat the beef cubes dry with paper towels and season generously with salt and pepper. This simple step helps the meat brown better, which adds so much flavor.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. In batches, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Avoid overcrowding the pan to get a nice crust. Set the browned beef aside.
In the same skillet, add the pearl onions and mushrooms. Sauté for 5-6 minutes until they begin to soften and brown slightly. Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly. This adds a deep, rich flavor that’s key to the stew.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 3-4 minutes to reduce slightly.
Transfer the beef, onions, mushrooms, and wine mixture to your slow cooker. Add the carrots, beef broth, thyme, and bay leaves. Give everything a good stir to combine.
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and falling apart. This slow cooking time is what makes the beef so tender and the flavors so rich.
About 30 minutes before serving, mix the flour with a tablespoon of water to make a slurry. Stir it into the stew to thicken the sauce. If you want a silkier finish, stir in the butter just before serving.
Remove the bay leaves, taste, and adjust seasoning with salt and pepper as needed. Serve the stew hot, spooned over creamy mashed potatoes or buttered noodles.

Tips for Making the Best Slow Cooker Beef Bourguignon

Over the years, I’ve tweaked this recipe to fit real-life kitchen chaos. Here are some tips that have saved me from dinner disasters:

Don’t skip browning the beef. I know it’s tempting to skip this step, especially after a long day, but it adds layers of flavor that can’t be replicated otherwise.
Use good quality wine. Since the wine is a star ingredient, choose one you enjoy sipping. It doesn’t have to be expensive, but avoid cooking wines with added salt.
Frozen pearl onions are a time-saver. Peeling pearl onions can be tedious, especially with little hands around. I keep a bag in my freezer for easy weeknight meals.
Adjust the thickness last. The stew should be saucy but not soupy. If it’s too thick after adding the flour slurry, stir in a bit more broth or water.
Make it a day ahead. The flavors deepen overnight, making leftovers even tastier. This is my go-to trick when I’m juggling work and kids’ schedules.

Serving Suggestions and Pairings

This Slow Cooker Beef Bourguignon is rich and hearty, so I like to keep the sides simple and comforting—just like the meals I grew up with in my lively family apartment. Here are a few ways I love to serve it:

Creamy mashed potatoes—classic and perfect for soaking up all that luscious sauce.
Butter noodles or egg pasta—simple, kid-friendly, and great at catching the stew.
Crusty French bread or baguette slices to mop up every last drop.
Steamed green beans or roasted Brussels sprouts for a touch of freshness and crunch.

For a cozy family dinner, I often pair this dish with a simple green salad dressed in a tangy vinaigrette. It balances the richness without adding more work to the kitchen chaos. And trust me, when you’ve got two kids underfoot, every shortcut counts.

Storage and Reheating Tips

One of the biggest wins with this Slow Cooker Beef Bourguignon is how well it stores and reheats—perfect for those nights when you need dinner ready in a flash.

To store: Let the stew cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days.
To freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much.

In my household, leftovers often disappear faster than I can reheat them—proof that this dish is both a family favorite and a lifesaver on busy days.

Frequently Asked Questions

What are the main ingredients for Slow Cooker Beef Bourguignon?

The main ingredients for Slow Cooker Beef Bourguignon include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Slow Cooker Beef Bourguignon?

The total time to make Slow Cooker Beef Bourguignon includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Slow Cooker Beef Bourguignon ahead of time?

Yes, Slow Cooker Beef Bourguignon can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Slow Cooker Beef Bourguignon?

Slow Cooker Beef Bourguignon pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Slow Cooker Beef Bourguignon suitable for special diets?

Depending on the ingredients used, Slow Cooker Beef Bourguignon may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Slow Cooker Beef Bourguignon is more than just a recipe to me—it’s a comforting hug after a hectic day, a reminder of the warmth that comes from feeding your people well, even when life is messy. I love that this dish transforms simple, accessible ingredients into something elegant and satisfying, without demanding hours of time or fancy techniques. It’s a perfect example of how home cooking doesn’t have to be complicated to be delicious.

Whether you’re a busy parent like me, a beginner cook, or just someone craving a hearty, flavorful stew, this recipe has your back. So pull out that slow cooker, gather your ingredients, and let the magic of slow-simmered beef and wine fill your kitchen—and your hearts.