Slow Cooker Beef Bourguignon, often called Julia Child’s boeuf bourguignon is a great slow cooking tender beef recipe filled with hearty vegetables.
Between a mixture of dry red wine and plenty of cups of beef broth, you will have a delicious slow cooker recipe with the art of French cooking.
With fresh ingredients and 6-8 hours of cooking chuck steak in a thicker gravy, you will be more than excited to indulge in a French classic dish.
Crock pot recipes are a great way to enjoy recipes like this classic French dish, fresh beef stew. So here are a few more of our favorites:
- Slow Cooker Creamy Chicken Noodle Soup Recipe
- Slow Cooker Chicken Noodle Soup Recipe
- Slow Cooker Tuscan Soup Recipe
Ingredients used to make Slow Cooker Beef Bourguignon:
- Slices thick-cut bacon, diced
- Beef stew meat
- Yellow onions, roughly chopped
- Large carrots, sliced
- Sliced cremini mushrooms
- Cloves garlic, minced
- Chopped thyme
- Red wine* (cabernet sauvignon would work great, can also substitute beef broth for wine)
- Tomato paste
- Beef broth (plus more if needed**)
- Bay leaf
- Cornstarch
- Water
- Salt
- Black pepper
- Chopped fresh parsley to garnish
How to make Slow Cooker Beef Bourguignon:
- Cook the bacon. In a large skillet over medium heat, cook the bacon until it’s crispy. Remove the bacon with a slotted spoon and place it in the bottom of the pan of the slow cooker. (If it is extra greasy, use a paper towel to remove excess grease).
- Brown the beef. Turn the heat to medium-high and add the beef stew meat to the skillet with the bacon fat. Brown the meat on all sides. Use a slotted spoon to transfer the beef to the slow cooker.
- Saute the veggies. Add the onions and carrots to the skillet and saute until the onions are translucent. Add the mushrooms, garlic, and thyme. Saute until the mushrooms are golden brown.
- Deglaze. Whisk together the red wine and tomato paste until smooth and add the mixture to the skillet. Bring the mixture to a boil and cook for 5 minutes.
- Load the slow cooker. Add the contents of the skillet to the slow cooker along with the beef broth and bay leaves. Stir everything together.
- Cook. Seal the slow cooker and cook on low for 8 hours.
- Thicken. 30 minutes before the cooking time is up, whisk together the cornstarch and the water and stir it into the stew to thicken the sauce.
- Taste. Taste the stew and season with salt and pepper if needed.
- Serve. Serve warm in bowls garnished with fresh parsley.
Notes for making this beef bourguignon recipe:
For wine:
If you would like to leave out the wine for a non-alcoholic version of this traditional stew, feel free to sub in an equal amount of beef broth instead. Do note that the alcohol in the wine will cook off before it makes it to your bowl. So I suggest keeping it in if you can. It adds such a nice flavor.
For beef broth:
You want the beef to be just barely covered with liquid. If you need to add a little extra broth to make that happen, feel free.
For onions:
People will sometimes make this recipe with pearl onions, however, we use regular yellow onions to this slow-cooker beef bourguignon. But if you want you can always use the small onions just put them in with the beef stock.
How to store these tender chunks of beef in a rich sauce:
Allow the French beef stew to cool down to room temperature before you place the leftovers in an airtight container and store it in the fridge until you need it the next day or for up to 4-5 days.
What to serve with this boneless chuck roast and hearty veggies in a rich red wine sauce:
- Italian Fresh Green Salad Recipe
- Garlic Roasted Potatoes Recipe
- Slow Cooker Cheese Potatoes Recipe
- Mom’s Easy Potato Salad Recipe
Other slow cooker recipes:
- Slow Cooker Creamy Ranch Chicken Recipe
- Slow Cooker Ritz Chicken Recipe
- Slow Cooker Beef Sirloin Tips and Gravy Recipe
- Slow Cooker Beef Tips and Rice Recipe
- Slow Cooker Mongolian Beef Recipe
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Slow Cooker Beef Bourguignon Recipe
Ingredients
- 6 slices thick cut bacon, diced
- 3 pounds beef stew meat
- 2 yellow onions, roughly chopped
- 4 large carrots, sliced
- 16 ounces sliced cremini mushrooms
- 4 garlic cloves, minced
- 3 Tablespoons chopped thyme
- 2 cups red wine*, (or beef broth)
- 2 Tablespoons tomato paste
- 2 cups beef broth, (plus more if needed**)
- 2 bay leaves
- 1½ Tablespoons cornstarch
- 1½ Tablespoons water
- salt and pepper, to taste
- chopped fresh parsley, to garnish
Equipment
Instructions
- Cook the bacon. In a large skillet over medium heat, cook the bacon until it's crispy. Remove the bacon with a slotted spoon and place it in the slow cooker.
- Brown the beef. Turn the heat to medium-high and add the beef stew meat to the skillet with the bacon fat. Brown the meat on all sides. Use a slotted spoon to transfer the beef to the slow cooker.
- Saute the veggies. Add the onions and carrots to the skillet and saute until the onions are translucent. Add the mushrooms, garlic, and thyme. Saute until the mushrooms are golden brown.
- Deglaze. Whisk together the red wine and tomato paste until smooth and add the mixture to the skillet. Bring the mixture to a boil and cook for 5 minutes.
- Load the slow cooker. Add the contents of the skillet to the slow cooker along with the beef broth and bay leaves. Stir everything together
- Cook. Seal the slow cooker and cook on low for 8 hours.
- Thicken. 30 minutes before the cooking time is up, whisk together the cornstarch and the water and stir it into the stew to thicken the sauce.
- Taste. Taste the stew and season with salt and pepper if needed.
- Serve. Serve warm in bowls garnished with fresh parsley.
Notes
Nutrition
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