Rich, hearty Slow Cooker Beef Bourguignon with tender beef, veggies, and red wine sauce. A cozy, fuss-free take on the French classic.
My then-boyfriend, now-husband, used to take me to this little French restaurant near our house, and he would order beef bourguignon almost every single time we went. There was something so amazing about how the beef would just fall apart on the fork, and that rich, wine-soaked sauce coating everything on the plate. It felt like such a grown-up dish compared to our usual pasta and pizza routine.
Now I get to make that same restaurant experience right in my slow cooker, and honestly, it might be even better than what we used to order. The red wine creates this deep, savory sauce that makes ordinary stew beef taste tender and flavorful. Those pearl onions get sweet and buttery, while the mushrooms soak up all that wine and become these little flavor bombs in every bite.
This fills our whole house with that same rich, savory smell I remember from the restaurant. My husband always gets this look on his face when he walks in and smells it cooking. I just know he's thinking about those college dates too. The kids have no idea about the history behind this dish, they just know it's "momma's fancy beef stew."
The bacon stirred in at the end adds this smoky, salty crunch that makes everything taste even more complex. Every spoonful has this perfect mix of tender beef, creamy potatoes, and that glossy, thick sauce that coats everything. It’s the kind of dish that makes you want to go back for seconds.
Ingredients
The key to this slow cooker beef bourguignon is how the red wine turns ordinary stew beef into something that tastes like it came from a French bistro. The stew beef becomes so tender after hours of slow cooking, while baby potatoes and carrots soak up all those rich flavors.
Pearl onions add this subtle sweetness that balances the wine's depth, and I always use frozen ones because peeling tiny onions is nobody's idea of fun. The mushrooms absorb the sauce and add that earthy flavor that makes every bite more complex.
Tomato paste gives the sauce body, while Worcestershire sauce and a beef bouillon cube intensify all those savory flavors. The bacon gets stirred in at the end for smoky richness and a bit of texture that ties everything together.
See the recipe card for exact quantities.
Step-by-step Instructions
This slow cooker beef bourguignon brings all the rich, wine-braised flavors of the classic French dish to your kitchen without any of the usual fuss. Just toss everything into the slow cooker and let it do its thing.
Prepare the Slow Cooker
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Add the cooked and crumbled bacon, stew beef, sliced carrots, baby yellow potatoes, mushrooms, and frozen pearl onions directly into the slow cooker. Spread them out so the ingredients are evenly distributed.
Make the Sauce
In a medium bowl, whisk together the red wine, beef broth, tomato paste, sugar, beef bouillon cube, Worcestershire sauce, minced garlic, and cornstarch until smooth. This mixture will thicken slightly as it cooks and become the base of the stew.
Combine and Cook
Pour the sauce mixture over the beef and vegetables in the slow cooker. Stir gently to coat everything. Cover with the lid and cook on low for 6–8 hours or high for 4–6 hours, until the beef is fork-tender and the vegetables are fully cooked.
Finish and Serve
Once done, remove the lid and stir the stew. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley right before serving. Serve hot with crusty bread or mashed potatoes.
Make It Even Better
There are a few easy ways to customize Beef Bourguignon to your taste. For a more traditional French flair, add rosemary or a bay leaf along with the thyme. If you like a thicker stew, stir in a little extra cornstarch or mash a few of the potatoes right in the pot to thicken it naturally. For extra color and sweetness, add a handful of frozen peas at the end of cooking. And if you want a more rustic presentation, keep the baby carrots and potatoes whole instead of slicing them.
Storage
To store Slow Cooker Beef Bourguignon, let it cool completely before transferring to an airtight container. In the refrigerator, it will keep for up to 4 days, and the flavors actually deepen as it sits. For longer storage, freeze in a sealed container for up to 3 months, then thaw overnight in the fridge before reheating. When ready to serve, warm gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much.
Top Tips for Slow Cooker Beef Bourguignon
Don’t skip the bacon: It builds a smoky, savory base that makes the stew taste like it simmered all day in the oven.
Whisk the sauce well: Be sure to whisk the cornstarch fully into the broth and wine so the sauce cooks smooth without lumps.
Cook it low and slow: The longer cook time gives you melt-in-your-mouth beef and vegetables that are perfectly tender.
Recipe
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Slow Cooker Beef Bourguignon
Equipment
- Slow Cooker
Ingredients
- 8 slices bacon cooked and crumbled
- 3 pounds stew beef
- 5 medium sliced carrots
- 1 pound baby yellow potatoes sliced
- 8 ounces sliced fresh mushrooms
- 12 ounces frozen pearl onions
- 1 cup red wine
- 1 cup beef broth
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 beef bouillon cube
- 2 tablespoons worcestershire sauce
- 3 garlic cloves minced
- 3 tablespoons cornstarch
- ½ tablespoon fresh thyme
- Parsley for garnish
Instructions
- Place the bacon, beef, carrots, potatoes, mushrooms, and pearl onions into the slow cooker.
- In a medium bowl, whisk together the red wine, beef broth, tomato paste, sugar, bouillon cube, Worcestershire sauce, garlic, and cornstarch until smooth.
- Pour the mixture over the meat and vegetables. Stir lightly to combine.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the beef and vegetables are tender.
- Stir in the thyme. Garnish with parsley before serving.
