Melt-in-your-mouth beef bourguignon is cooked in a slow cooker with mushrooms and carrots for a cozy dinner.
Beef Bourguignon
If you’re looking for a comforting, elegant dish made in the slow cooker, you’ll love this timeless Slow Cooker Beef Bourguignon. Traditional recipes often call for boiling in the oven for several hours, but making beef bourguignon in a slow cooker simplifies the process. Cooking it low and slow gives you melt-in-your-mouth beef and a rich, deeply flavorful sauce with minimal time and effort. For more crock pot ideas, try my Slow Cooker Beef Stew and Slow Cooker Beef Ramen .
What makes this beef bourguignon recipe stand out?
A few years ago, I learned how to make this French classic in a cooking class. The magic of making beef bourguignon in the slow cooker takes the hassle out of making it without compromising on flavor. The low, slow heat tenderizes the meat and allows the flavors to combine beautifully. This is an impressive dish with almost no stress!
- Comfortable yet impressive: Rustic and sophisticated, it makes the perfect dinner for a cold night or special occasion.
- convenient: This easy slow cooker beef bourguignon means you can set it and forget it. Dinner will be ready and waiting for you after work or after the kids’ activities.
- Dietary Restrictions: Good for weight management, gluten-free (if made with GF flour), high protein, dairy-free
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What is Beef Bourguignon?
Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French dish made with tender beef stewed in a rich red wine sauce with carrots, onions, mushrooms and aromatic herbs. Originally a peasant dish, chefs like Julia Child elevated this hearty recipe to culinary fame.
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Red wine, bacon, garlic and herbs combine to create a complex and delicious meal that will have you coming back for seconds. Check the recipe card below for exact measurements.
- bacon Cooking the mushrooms in a little bacon fat adds richness and adds a delicious flavor to the dish.
- Beef Stew Meat: The best cut of meat for beef bourguignon is a boneless beef chuck roast. It is cheap and tough, but when cooked gently and slowly, it becomes tender and juicy.
- All purpose flour: Coat the beef in flour before grilling to create a delicious crust.
- seasoning: Onion powder, salt, pepper
- vegetable: Halve or quarter the crimini mushrooms, depending on size, and cut the carrots into 1-inch pieces.
- Aromatic: shallot and garlic
- tomato paste It deepens the flavor with a concentrated flavor without using tomato sauce.
- Wine: Dishes carry the wine’s tasting notes, so use the wine you want to drink. Authentic French Beef Bourguignon typically uses Burgundy or Pinot Noir, but any dry red wine you like to drink will work.
- Beef Broth: The meat is cooked in broth to prevent it from drying out.
- Hub: Hearty herbs like fresh thyme sprigs and rosemary hold up well during long cooking processes.
How to Make Beef Bourguignon in a Slow Cooker
The first half of this recipe is cooked in a skillet on the stove. Yes, I promise it’s worth dirtying up an extra pan! It tastes even better when you grind the beef and vegetables. Printable instructions are in the recipe card below.
- Cook the bacon: Heat a skillet over medium bacon and cook until the bacon is crispy. Transfer to slow cooker, removing all but two teaspoons of bacon fat.
- Beef Brown: Add the flour and seasoning to the meat, mix well, and brown on all sides in the frying pan. Transfer beef to crock pot.
- mushroom dish Sprinkle salt over the bacon fat. Once they start to brown, add the shallots and garlic and then the tomato paste. Add vegetables to slow cooker.
- Slow cook the beef: Pour red wine and broth into the pot and mix. Place fresh herbs and carrots on top. Cook on low for 8 hours or on high for 4 to 6 hours. Remove herbs and place in bowls before serving.
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- Add pearl onions to slow cooker along with carrots.
- Try using different herbs, such as parsley or bay leaves.
- To create from Instant PotFirst, cook the meat, bacon, and vegetables as directed in the recipe at high pressure for 35 to 40 minutes until browned and tender.
If you don’t have a slow cooker, no problem!
Using a Dutch oven or heavy ovenproof pot, bake in a preheated 375F oven for 2 hours and 30 minutes until the meat and vegetables are tender (check to see if there is enough liquid after 1 hour and 30 minutes).
Expert Tips for the Perfect Beef Bourguignon
- Vegetable variations: If you don’t like mushrooms or want to spice up your meal, add parsnips or potatoes. You can replace the mushrooms with white button mushrooms.
- Wine Problems: Wine is the main component of this recipe, so there really is no substitute for it. If you don’t want to cook with alcohol, you can substitute with extra broth. However, the end result tastes different.
- Gluten Free Beef Bourguignon: Use a gluten-free flour like Cup4Cup.
- onion: Replace the shallots with red onions.
- Onion Powder: Try replacing it with garlic powder.
- Hub: If you only have 1 hub, you’ll be fine. Use all rosemary or all thyme.
What to Serve with Beef Bourguignon
- Eat the stew with crusty bread, such as French bread or baguette, to soak up the broth, or top it with mashed potatoes or egg noodles for a filling treat.
- Serve with a vegetable side dish, such as green beans or roasted broccoli.
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Beef Bourguignon is excellent for meal prep because it’s great for reheating leftovers.
- Refrigerated storage Leftover food for 4 days.
- hang tightly It can be stored in an airtight container for 3 months.
- Reheat: Remove from the freezer, thaw overnight in the refrigerator, then reheat on the stove or in the microwave.
Frequently Asked Questions
Most of the ingredients are the same, but the biggest difference is that beef bourguignon, which originates in France, contains wine and bacon. Beef stew also typically contains peas and potatoes, which are not present in bourguignon.
Beef chuck benefits from a longer cooking time, but it is still possible to overcook it. The meat will dry out and the vegetables will become soft. Once you’re done, don’t leave the ‘Keep Warm’ setting on for more than 2 hours.
More Beef Stew Recipes You’ll Love
And check out more slow cooker recipes here.
produce: 4 night soil
Serving Size: 1 ¼ cup
- 3 piece center cut bacon, chopped
- 1 1/2 pound beef chuck, Trim and cut into 1-inch cubes.
- 2 tablespoon all purpose flour, Or gluten free flour
- ½ teaspoon onion powder
- 1 teaspoon kosher salt, divided
- ½ teaspoon pepper
- 2 ½ cup cremini mushrooms, Divide in half or quarter depending on size.
- 1 cup shallot, chopped
- 4 cloves garlic, sliced
- ¼ cup tomato paste
- ½ cup dry red wine, *
- 1 ½ cup beef broth
- 1 ½ cup carrots, cut into 1 inch pieces
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
Heat a large skillet over medium heat and cook the bacon until crispy. Using a slotted spoon, transfer the bacon to the slow cooker, removing most of the fat (almost all of it) and reserving the rest.
Add flour, onion powder, ½ teaspoon salt, and pepper to the beef and mix. Brown the beef on all sides in two batches. Transfer beef to slow cooker.
Add reserved 1 teaspoon bacon fat, mushrooms, and remaining ¼ teaspoon salt to pan. Cook until the mushrooms begin to brown, 4 to 5 minutes. Add shallots and garlic and cook until fragrant and soft. 2-3 minutes. Add tomato paste and stir to combine. Transfer to slow cooker.
Add red wine and beef broth. Stir until it becomes a uniform liquid. Top with fresh herbs and carrots.*
Cook on low for 8 hours or on high for 4 to 6 hours. Remove herbs before serving.
Final step:
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Makes 5 cups.
If you don’t have a slow cooker, no problem!
Using a Dutch oven or heavy ovenproof pot, bake in a preheated oven at 375F for 2 hours and 30 minutes until the meat and vegetables are tender (check to see if there is enough liquid after 1 hour and 30 minutes).
clothing material: 1 ¼ cup, calorie: 371 calorie, carbohydrate: 21.5 g, protein: 42 g, province: 11.5 g, Saturated Fat: 3.5 g, Cholesterol: 105.5 mg, sodium: 936 mg, fiber: 4 g, sugar: 9 g
