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Slow Cooker Beef Bourguignon With Red Wine

Slow Cooker Beef Bourguignon With Red Wine

Slow cooker beef bourguignon with red wine combines tender beef chuck, mushrooms, carrots, pearl onions, and herbs in a rich, savory wine sauce. Browning the beef first adds extra depth while the slow cooker makes the beef fork-tender with minimal hands-on cooking.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6
Course: Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ pounds boneless beef chuck cut into 1½-inch pieces
  • 5 slices thick-cut bacon chopped
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1½ cups dry red wine
  • 1½ cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves minced
  • 4 medium carrots cut into thick pieces
  • 1 medium yellow onion chopped
  • 8 ounces cremini mushrooms halved
  • 1 cup pearl onions
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped

Equipment

  • 6-quart slow cooker
  • Large heavy skillet
  • Tongs
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Cook the bacon: Cook the chopped bacon in a large skillet over medium heat until browned and lightly crisp. Transfer the bacon to the slow cooker.
  2. Brown the beef: Pat the beef dry with paper towels and season with salt and black pepper. Brown the beef in batches in the bacon fat, then transfer the browned pieces to the slow cooker.
  3. Cook the vegetables: Add the onion and mushrooms to the same skillet and cook until they begin to soften and brown. Stir in the garlic and tomato paste and cook briefly.
  4. Deglaze with wine: Pour the red wine into the skillet and scrape the browned bits from the bottom with a wooden spoon. Let the wine simmer for a few minutes to reduce slightly.
  5. Combine the ingredients: Pour the wine mixture and beef broth into the slow cooker with the beef and bacon.
  6. Add the aromatics: Add the carrots, pearl onions, Worcestershire sauce, thyme, and bay leaves. Stir gently to distribute the ingredients.
  7. Slow cook: Cover and cook on LOW for 8–10 hours, or until the beef is fork-tender and easily separates when pressed with a fork.
  8. Check the sauce: If the sauce is thinner than you prefer, transfer some of the liquid to a saucepan and simmer until slightly reduced, then return it to the stew.
  9. Finish the stew: Remove the bay leaves and thyme stems. Taste and adjust the seasoning if needed.
  10. Garnish and serve: Sprinkle with fresh parsley and serve hot with mashed potatoes, buttered egg noodles, or crusty bread.

Notes

  • Best beef: Boneless beef chuck works particularly well because it becomes tender during long, slow cooking.
  • Best wine: Choose a dry red wine such as Pinot Noir or another dry red you enjoy drinking.
  • For better browning: Work in batches so the beef has enough space in the skillet.
  • For thicker sauce: Reduce some of the cooking liquid separately instead of adding excessive flour at the end.
  • For firmer mushrooms: Sauté them separately and add them during the final 30–45 minutes.
  • For potatoes: Add large potato chunks if you want a one-pot meal, or serve the finished stew over mashed potatoes.

Storage

Refrigerate leftovers in a covered container for 3–4 days. For longer storage, freeze cooled portions in airtight freezer-safe containers.