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You know that feeling when you’re just… tired of everything? Tired of what’s in your fridge. Tired of making food that only kinda feeds your soul. One night, I threw this on in the slow cooker because I didn’t know what else to do — I had beef, some wine, and a few hours to let it all figure itself out.
By dinnertime, my entire apartment smelled like a little restaurant in Paris — not one of those polished ones with white tablecloths, but one with flickering candles, old wood, and a grandma in the back stirring a pot like it holds secrets.
That’s this dish.
Simple ingredients.
A little time.
And something in your heart just exhales.
I call it Dinner in Paris because that’s exactly what it feels like.
Why You’re Gonna Want This on Repeat
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You barely have to do anything. A little browning, a little dumping, a lot of waiting. That’s it.
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It tastes like you tried. Like, really tried. Even if you 100% didn’t.
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It makes your house smell so good. Like cozy and special and safe.
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Feeds a crowd, or just feeds you all week. Honestly, tastes better the next day.
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Pairs with mashed potatoes, noodles, or — let’s be honest — straight from the pot.
What You’ll Need (And What You Can Wing)
I’m not gonna get precious about measurements. Use what you’ve got, and trust your gut.
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2 lbs beef chuck — Cut it into chunks. Doesn’t need to be perfect.
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Salt & pepper — Generous is good here.
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2 tbsp olive oil — For browning.
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4 strips of bacon — Chop it. More? Cool. Less? Still fine.
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1 onion, chopped — Any kind.
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2 carrots, sliced — Peel ’em if you want. Or don’t.
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3 cloves garlic — Smash ’em up.
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2 tbsp tomato paste — Adds a deep, tomato-y hug.
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2 cups red wine — Burgundy, Pinot Noir, whatever you’d drink.
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2 cups beef broth — Or water with a bouillon cube. We’re flexible.
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1 tbsp Worcestershire sauce — Secret umami weapon.
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1 tsp dried thyme + 2 bay leaves — If you’ve got ’em.
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8 oz mushrooms, quartered — Toss ’em in near the end.
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1/4 cup flour — For thickening, later.
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Fresh parsley (optional) — If you’re feeling fancy.
How to Make It (Slow, Lazy, Delicious)
1. Season the beef.
Give it a good sprinkle of salt and pepper. This is your foundation — don’t be shy.
2. Brown it up.
Heat the olive oil in a pan and sear the beef chunks until they’ve got some color. You don’t need perfection. Just a little crust. Do it in batches so they don’t steam. Toss the browned pieces into your slow cooker.
3. Bacon time.
Same pan. Throw in the chopped bacon and let it crisp up. When it smells like heaven, toss it in with the beef.
4. Veggie moment.
In the bacon fat (yep, that’s flavor), sauté your chopped onion, carrots, and garlic. Let them soften — a few minutes is enough. Stir in the tomato paste and let it cook out for a sec.
5. Deglaze with wine.
Pour the wine into the pan and scrape up all the bits stuck to the bottom. That’s where the magic is. Let it bubble for a few minutes, then pour all of it into the slow cooker.
6. Add broth, herbs, Worcestershire.
Everything else goes in — broth, thyme, bay leaves, Worcestershire. Stir it gently, put the lid on, and cook on low for 8 hours.
7. Mushrooms go in near the end.
About 30 minutes before eating, stir in the mushrooms. This way they don’t turn to mush.
8. Thicken it up.
Mix your flour with a bit of cold water — just enough to make a pourable paste. Stir it into the pot. Let it cook for another 30 minutes. The sauce should hug the beef by now.
9. Remove bay leaves, sprinkle parsley (or don’t), and serve.
That’s it. That’s the whole story.
Little Tweaks if You Want to Play
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No flour? Cornstarch works. So does nothing, honestly. It’ll just be brothier.
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Need it gluten-free? Go with a GF flour or thickener. Easy.
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Want it creamier? A tablespoon of butter stirred in at the end = chef’s kiss.
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Trying to impress someone? Add a splash of brandy. It’s bougie, but in a good way.
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Vegetarian? Swap beef for big ol’ portobellos and use veg broth. Still rich. Still good.
What to Serve It With (Besides a Candle and a Deep Sigh)
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Mashed potatoes. The ultimate sauce sponge.
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Egg noodles. Classic and cozy.
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Crusty bread. For scooping, wiping, and general joy.
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A green salad. Something crisp to balance all the richness.
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Red wine. Obviously.
Leftovers: Honestly, Maybe Better Than Day One
This dish wants to be reheated. It gets deeper, richer, cozier.
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Fridge: 3–4 days, easy.
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Freezer: Pack it up and forget about it for a month or two. It’ll be there when you need comfort.
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Reheat: Stove or microwave. Add a splash of broth if it thickened too much.
Last Thing…
If you’re here, reading this, maybe you just wanted something warm and kind — something that doesn’t ask too much of you, but gives you a lot back.
That’s this recipe. That’s Dinner in Paris.
So whether you’re cooking for someone you love or just trying to give yourself a little grace, I hope this meal wraps around you like a big fuzzy blanket.
Let me know if you try it. I’d genuinely love to hear how it turned out — even if it was just you, eating in pajamas, lighting a candle for no reason.
Stay warm out there.
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 for thickening
- 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, add the bacon and cook 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 of the skillet. Bring to a simmer, then 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 the 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.
Notes
Nutrition