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there’s just something magical about a meal that simmers all day while you go about your business. You walk into the kitchen hours later, and the air is thick with that savory, slow-cooked goodness that makes you want to pull out the nice plates, light a candle, and pretend you’re dining in a tiny French village (even if you’re still in your sweatpants and it’s just Tuesday).
Beef Bourguignon — that’s “boor-gee-nyon,” if you’re trying to sound fancy — is one of those dishes. Traditionally, it’s a French classic simmered lovingly in a heavy pot for hours. But you know what? We’re busy folks. So we’re letting the slow cooker do the work.
And y’all — it works beautifully.
Why This Version’s a Keeper
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Set it and forget it — let your slow cooker take the wheel
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Deep, savory flavor with zero stress
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Potatoes are built in — no extra sides required (unless you want them)
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Smells like you cooked all day (because you did — sort of)
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Makes a whole meal in one pot — fewer dishes? Yes, please.
Ingredients :
You’ll find this one’s flexible, forgiving, and full of pantry staples:
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Beef chuck – Good marbling = tender meat. Cut into chunks about an inch big.
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Salt & Pepper – Be generous. It’s the foundation of flavor.
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Olive oil – For browning the beef (which is worth it).
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Carrots, onion, garlic – These are your flavor builders. Carrots add a little sweetness, onion brings balance, and garlic… well, it’s garlic.
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Red wine – Burgundy is traditional, but any dry red you like (or have on hand) works. Pinot Noir’s lovely.
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Beef broth – Adds depth and rounds everything out.
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Tomato paste – A little goes a long way. This adds body and a subtle richness.
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Thyme & Bay leaf – Just enough to give it that classic herby backbone.
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Baby potatoes – No need to peel. Just halve ‘em and toss ’em in.
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Flour + Butter – These two thicken the sauce into something worth dragging bread through.
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Parsley – Optional, but pretty on top.
Directions:
1. Season and sear the beef.
Salt and pepper your beef cubes. Heat some oil in a skillet and sear them in batches. Don’t skip this step — it builds tons of flavor. Browned bits are where the magic lives.
2. Sauté your veggies.
In that same skillet, toss in the carrots and onion. Sauté until the onion turns soft and golden. Add the garlic last so it doesn’t burn — just a minute or so.
3. Deglaze with wine.
Pour in the red wine and stir, scraping up all those caramelized bits from the bottom. Let it simmer for a couple minutes — just enough to take off the edge and deepen the flavor.
4. Transfer everything to the slow cooker.
Now scoop the beef, veggies, and that lovely wine sauce into your slow cooker. Add in the beef broth, tomato paste, thyme, and bay leaf. Stir gently.
5. Add your potatoes.
Nestle the baby potatoes right into the mix. Don’t worry about layering — they’ll get along just fine.
6. Cover and cook low and slow.
Set your slow cooker to low for 8–10 hours. You want the beef tender enough to fall apart when you look at it. Trust the process.
7. Thicken it up.
About 30 minutes before serving, make a quick paste of flour and softened butter. Stir it into the pot — it’ll melt in and thicken the sauce up just right.
8. Taste and finish.
Remove the bay leaf. Give it a taste and adjust the salt and pepper if needed. Sprinkle with fresh parsley if you’ve got it on hand. Serve hot, maybe with a hunk of crusty bread on the side for good measure.
Want to Switch It Up? Here’s How
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Add mushrooms – Brown them in a little butter and toss them in during the last hour.
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No wine? – Use all beef broth, or a splash of balsamic vinegar for depth.
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Gluten-free? – Skip the flour and use a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) to thicken.
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No baby potatoes? – Use russet or Yukon golds cut into chunks.
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Lighter version? – Use less wine and more broth. The flavor’s still lovely.
Leftovers (a.k.a. Tomorrow’s Blessing)
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Fridge: Keeps 3–4 days in an airtight container.
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Freezer: Freeze in portions up to 3 months. Thaw overnight and reheat slowly.
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Reheat: Low and slow is best — stovetop or low heat in the oven. Add a splash of broth if needed to loosen it up.
Let’s Be Real…
Sometimes, we just need a dinner that feels like it’s got its arms around us. This Slow Cooker Beef Bourguignon is that kind of meal. It’s not fussy. It’s not fast. But it’s so worth it.
You can serve it on a weeknight, or save it for Sunday. Either way, it’ll make your house smell like someone’s been cooking with love all day — and that someone is you.
If you try it, let me know what you think — I’d love to hear how it turned out or what you added to make it your own. And if you’re enjoying a glass of red while it simmers, well… I’ll raise mine too.
Slow Cooker Beef Bourguignon with Potatoes
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 carrots sliced into 1/2-inch pieces
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups red wine such as Burgundy or Pinot Noir
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound baby potatoes halved
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 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 carrots and onion. Cook until the onion is translucent, then add garlic and cook for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes.
- Transfer the wine and vegetable mixture to the slow cooker.
- Add beef broth, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
- Add the halved baby potatoes to the slow cooker.
- Cover and cook on low for 8-10 hours, or until the beef is tender.
- About 30 minutes before serving, mix the flour and butter to form a paste. Stir it into the slow cooker to thicken the sauce.
- Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot, garnished with fresh parsley.