Slow-Cooked Beef Bourguignon

This Slow Cooker Beef Bourguignon is a hearty and rustic French-inspired stew made with tender beef, red wine, and aromatics, all simmered low and slow for maximum flavor. The perfect blend of simplicity and sophistication, it’s ideal for a cozy family dinner or a special occasion that doesn’t require hovering over the stove all day. This version is both budget-friendly and deeply satisfying.

Why You’ll Love This Recipe

• Effortless cooking: The slow cooker does most of the work—just a few minutes of prep and you’re done.

• Deep, rich flavor: Thanks to red wine, garlic, and fresh thyme, this stew is robust and savory.

• Perfectly tender beef: Long, slow cooking turns even the toughest cuts into melt-in-your-mouth perfection.

• Crowd-pleaser: It’s a comforting classic that’s sure to impress guests and please picky eaters.

• Flexible and forgiving: Easily adaptable to different cuts of beef and vegetable additions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• braising beef (shin, cheek, brisket, chuck steak)

• shallots

• garlic

• bacon lardons or smoked streaky bacon

• carrots

• fresh thyme sprigs

• plain flour

• tomato purée

• beef stock pot or cube

• red wine (dry, such as Pinot Noir)

• butter

• button mushrooms

• salt and freshly ground black pepper

• cornflour (optional, for thickening)

• steamed green vegetables and mashed potatoes (for serving)

Directions

1. Preheat the slow cooker on high.

2. Add the beef, peeled shallots, halved garlic cloves, bacon, carrot chunks, and thyme sprigs directly to the slow cooker insert.

3. In a large bowl, mash together the flour, tomato purée, and stock cube. Gradually mix in 300ml of water to form a thick sauce. Stir in the red wine and pour over the beef and vegetables. Cover with the lid.

4. Cook on low for 7–8 hours or high for about 5 hours, depending on the cut of meat.

5. When the stew is nearly done, melt the butter in a frying pan. Add the mushrooms and cook until golden-brown and softened. Stir in the crushed garlic and cook for 1–2 minutes. Add the mushroom mixture to the slow cooker and stir.

6. If you prefer a thicker sauce, mix a spoonful of the hot cooking liquid with the cornflour in the mushroom pan to make a paste. Slowly add more liquid to create a slurry, then stir this into the slow cooker. Let it cook for another 10–15 minutes until thickened.

7. Taste and adjust seasoning with salt and pepper.

8. Serve hot with steamed green vegetables and creamy mashed potatoes.

Servings and timing

Servings: 6
Prep time: less than 30 minutes
Cook time: 7–8 hours on low or 5 hours on high
Total time: approximately 8 hours

Variations

• Vegetarian twist: Substitute beef with hearty mushrooms and use vegetable stock and meat-free bacon.

• No wine option: Use extra beef stock and a splash of balsamic vinegar or grape juice to mimic the wine’s acidity.

• Extra veggies: Add celery, parsnips, or potatoes for more bulk and flavor.

• Different protein: This recipe also works well with lamb shoulder or pork cheek.

• Add dumplings: Top with herby dumplings in the last hour of cooking for a comforting twist.

Storage/Reheating

• Storing: Allow leftovers to cool, then transfer to airtight containers. Store in the fridge for up to 4 days.

• Freezing: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

• Reheating: Warm in a pot over low heat or in the microwave. Add a splash of water or stock if the sauce has thickened too much.

FAQs

What cut of beef works best for slow cooker bourguignon?

Cuts like shin, cheek, chuck, or brisket are ideal due to their marbling and collagen, which break down beautifully during long cooking.

Do I need to brown the meat first?

No, this version skips that step to save time. However, browning the beef can add extra flavor if you choose to do so.

Can I cook this overnight?

Yes, use the low setting and let it cook overnight for 7–8 hours. You can reheat it gently later before serving.

Is red wine necessary?

It adds richness and depth, but you can substitute with more stock and a splash of vinegar or grape juice.

Can I make this in advance?

Yes, it tastes even better the next day as the flavors continue to develop.

What kind of wine should I use?

A dry red wine like Pinot Noir or any inexpensive Burgundy-style wine works well.

Can I use frozen beef?

Defrost fully before adding to the slow cooker to ensure even cooking and safe food temperatures.

How can I make the sauce thicker?

Mix a little cornflour with the cooking liquid to make a slurry and stir it in until the sauce reaches your desired consistency.

Can I leave out the bacon?

Yes, though it adds great flavor. For a similar smoky depth, try smoked paprika or a meat-free bacon alternative.

What can I serve instead of mashed potatoes?

Try crusty bread, buttered noodles, or creamy polenta as a base to soak up the rich sauce.

Conclusion

Slow Cooker Beef Bourguignon is a classic French dish made simple and accessible. With its deep, savory flavor and tender chunks of beef, it delivers comfort in every bite. Whether you’re feeding a crowd or prepping a stress-free dinner ahead of time, this hearty stew is a reliable and delicious go-to. Serve it with mashed potatoes and greens for a meal that feels both elegant and effortless.

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