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Rich, Rustic, and Easier Than You Think
Let me tell you something — if you’ve ever wanted to make one of those fancy-sounding French dishes but felt too intimidated, this one’s for you. Beef Bourguignon (or as we lovingly say around here, boar-gone-yawn), might sound like something Julia Child would make with a dozen steps and two bottles of wine, but this slow cooker version? It’s pure comfort food — simple, slow-cooked, and absolutely soul-warming.
I like to make it on a Sunday when we’re hunkered in for the day. The kind of day where the windows fog up from the oven heat and someone’s always sneaking a peek into the kitchen to ask, “What smells so good?”
Why I Love This Recipe
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It tastes like a big ol’ hug in a bowl
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It uses basic pantry ingredients, nothing fancy
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The slow cooker does the work, so I don’t have to hover over the stove
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And my goodness, leftovers are even better the next day!
What You’ll Need
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2 lbs beef chuck, cubed (the tougher the cut, the better it braises)
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Salt & pepper, just to your taste
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2 tbsp olive oil
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4 slices bacon, chopped (because… bacon!)
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1 onion, chopped
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2 carrots, sliced thick
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3 cloves garlic, minced
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2 tbsp tomato paste
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2 cups red wine (I use whatever’s open, usually a Pinot or Burgundy)
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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2 bay leaves
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8 oz mushrooms, quartered
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1/4 cup all-purpose flour
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Fresh parsley, chopped, for that final flourish
Let’s Get Cooking
1. Sear that beef.
Give your beef a good seasoning of salt and pepper. Brown it in olive oil — in batches so it really sears, not steams. This is where the flavor starts.
2. Fry up that bacon.
After the beef, throw the bacon into the same pan and let it get crispy. Set it aside with the beef, but don’t toss the drippings. That’s liquid gold.
3. Sauté your veg.
In those drippings, cook the onion, carrots, and garlic until they start to soften. Then stir in the tomato paste and let it darken just a bit — it adds such a lovely richness.
4. Deglaze with wine.
Pour in the wine and scrape up all those browned bits from the bottom. That’s where the good stuff lives.
5. Transfer to the slow cooker.
Toss everything into the slow cooker — beef, bacon, veggies, wine mixture, beef broth, Worcestershire, thyme, and bay leaves. Give it a little stir and set it on LOW for 8 hours.
6. Add mushrooms & thicken it up.
About 30 minutes before serving, stir in the mushrooms. Then mix your flour with a bit of water to make a quick slurry and pour it in to thicken the sauce. Let it finish cooking.
7. Garnish & serve.
Fish out the bay leaves, sprinkle with parsley, and ladle it over mashed potatoes, noodles, or a hunk of crusty bread.
Serving Ideas
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Mashed potatoes – my go-to for soaking up every drop
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Buttered noodles – egg noodles are perfect here
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Crusty bread – trust me, you’ll want something to mop up that gravy
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Glass of red wine – because you already opened the bottle, right?
Tips & Twists
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Use cornstarch instead of flour for gluten-free thickening
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Add a splash of balsamic vinegar or a pat of butter at the end for richness
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Prefer it vegetarian? Sub the beef for mushrooms and use veggie broth
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Don’t skip the bacon – seriously. Just… don’t.
Final Thoughts
This dish feels like something special, but it’s really just good, honest food. It fills the house with warmth and makes you feel a little fancy without a lot of fuss. Whether it’s for a weeknight dinner or a cozy weekend meal, this Beef Bourguignon is one of those recipes that’ll have folks asking for seconds (and the recipe!).
If you make it, let me know how it turns out — or what little twist you added to make it your own. That’s the joy of cooking, after all.
Slow Cooker Beef Bourguignon
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 slices bacon chopped
- 1 onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups red wine such as Burgundy or Pinot Noir
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 8 oz mushrooms quartered
- 1/4 cup all-purpose flour
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season the beef cubes with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches, transferring to the slow cooker as they are done.
- In the same skillet, cook the chopped bacon until crispy. Remove and add to the slow cooker.
- Add the onion, carrots, and garlic to the skillet. Cook until the onion is translucent, then stir in the tomato paste.
- Pour in the red wine, scraping up any browned bits from the bottom. Bring to a simmer and transfer to the slow cooker.
- Add the beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or until the beef is tender.
- About 30 minutes before serving, add the mushrooms to the slow cooker.
- To thicken the sauce, mix flour with a bit of water to form a slurry and stir it into the slow cooker. Cook for an additional 30 minutes.
- Remove bay leaves, garnish with fresh parsley, and serve.