This beef bourguignon is a slow cooker dream. It’s rich, hearty, and just melts in your mouth. I’ve made this on busy weekdays and for slow Sunday dinners. It fills the house with the best smell and tastes like you cooked all day—even though the slow cooker did all the work.
What You’ll Need
- 2.5 lbs chuck beef, cut into 2-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups red wine (like Pinot Noir or Merlot)
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 4 large carrots, peeled and cut into thick slices
- 1 lb baby potatoes, halved
- 1 cup pearl onions, peeled
- 8 oz mushrooms, sliced
- 2 tbsp fresh parsley, chopped (for garnish)
Why I Love This Recipe
This dish is my go-to for comfort food. I grew up with the smell of this cooking in the kitchen every winter, and now it’s part of my own rotation.
- Everything cooks in one pot—hello, easy cleanup
- You can prep it in the morning and forget it
- The flavors get deeper and better with time
- It makes the house smell AMAZING
Makes
6 servings
Total Time
Prep: 20 minutes
Cook: 8 hours (on low)
Macros (Per Serving, Approx.)
Calories: 475
Protein: 38g
Carbs: 20g
Fat: 24g
Fiber: 3g
Why This Recipe Works (Quick Science)
The long, slow cooking time breaks down the collagen in the beef chuck, making it super tender. The red wine helps deepen the flavor and the flour thickens the broth just enough to coat everything without turning it into a stew. Searing the beef first builds the base flavor and gives it that classic, rich taste.
Common Mistakes
- Skipping the sear: You’ll miss out on deep flavor if you skip browning the beef.
- Using cheap wine: If you wouldn’t drink it, don’t cook with it.
- Adding veggies too early: Mushrooms and onions go in later to avoid mushiness.
- Not thickening the sauce: That little bit of flour makes a big difference.
What to Serve With
- Creamy mashed potatoes
- Crusty bread
- Buttered egg noodles
- Roasted green beans
- Steamed broccoli
FAQ
Can I use a different cut of beef?
Yes, but chuck works best because it gets super tender over a long cook.
Do I have to use wine?
You can sub with more beef broth and a splash of balsamic vinegar, but wine gives it a deeper flavor.
Can I cook this on high?
Yes, for about 4–5 hours, but low and slow gives the best texture.
Can I freeze leftovers?
Yes! It freezes great for up to 3 months.
Pro Tips
- Pat your beef dry before searing—it helps it brown, not steam
- Use a good red wine, like Pinot Noir or Merlot
- Add mushrooms and pearl onions in the last 2 hours so they don’t overcook
- Don’t overcrowd your pan while searing the beef—work in batches
- Deglaze your pan with the wine to scrape up all those brown bits
Tools You’ll Need
- Large skillet
- Slow cooker (6 qt or larger)
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap beef for boneless short ribs
- Add peas in the last 30 mins for a pop of green
- Use small white potatoes or Yukon gold instead of baby reds
- Replace tomato paste with 1 tbsp ketchup if needed
Make Ahead Tips
- Sear the beef the night before and refrigerate
- Chop all your veggies ahead and store them in airtight containers
- Assemble everything in the slow cooker insert the night before and refrigerate, then just start it in the morning
Step-by-Step Instructions
Step 1: Season and Sear the Beef
Season 2.5 lbs of cubed chuck beef with 1 tsp salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the beef in batches for 2-3 minutes per side until browned. Transfer to the slow cooker.
Step 2: Sauté Garlic and Onions
In the same skillet, add 1 tbsp olive oil and sauté 1 diced yellow onion and 4 minced garlic cloves for 3–4 minutes until softened and golden.
Step 3: Stir in Tomato Paste and Flour
Add 2 tbsp tomato paste and cook for 1 minute, then stir in 2 tbsp all-purpose flour until it coats the onion mixture.
Step 4: Deglaze with Wine
Slowly pour in 2 cups red wine, scraping up the brown bits from the pan, and simmer for 2 minutes.
Step 5: Add to Slow Cooker with Broth and Herbs
Pour the wine mixture into the slow cooker. Add 2 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Stir gently to combine.
Step 6: Add Carrots and Potatoes
Stir in 4 thick-sliced carrots and 1 lb halved baby potatoes. Cover and cook on low for 6 hours.
Step 7: Add Mushrooms and Pearl Onions
Add 8 oz sliced mushrooms and 1 cup peeled pearl onions. Cook for another 2 hours on low.
Step 8: Serve and Garnish
Ladle into bowls and sprinkle with 2 tbsp chopped fresh parsley. Serve hot with mashed potatoes or crusty bread.
Leftovers and Storage
Let it cool fully, then store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes great for up to 3 months—just thaw overnight in the fridge before reheating.
Wrap-Up
You’re gonna love how easy and cozy this beef bourguignon turns out in the slow cooker. It’s real-deal comfort food that’s perfect for cooler nights or whenever you want something that feels fancy without the stress. Give it a try and leave a comment—I’d love to hear how it went or help if you run into anything!
