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When the bacon turns crisp in the skillet, the kitchen starts to smell smoky and savory. A few minutes later, the beef is browning in batches, leaving those dark little bits on the bottom that become the foundation for this Slow Cooker Beef Bourguignon. I like that the slow cooker takes over after the skillet work, giving the chuck time to become fork-tender without needing attention all afternoon.

The wine gets a short simmer in the skillet before it joins the beef, and that step makes a noticeable difference in the finished sauce. Onion, carrots, garlic, and tomato paste pick up the browned flavors first, then the wine loosens everything from the pan. Mushrooms go in near the end instead of sitting in the cooker all day, so they soften without disappearing into the stew. The result is a deep, savory braise with tender beef and mushrooms that still look like mushrooms.

Why Red Wine Needs a Skillet Simmer Before the Slow Cooker

It’s easy to think the slow cooker will take care of every part of the flavor-building, but a covered cooker doesn’t give the wine the same chance to reduce that an open skillet does. I simmer it with the onion, carrots, garlic, and tomato paste until the liquid is reduced by about half. That concentrates the wine and gives the base a fuller, less watery taste before it joins the beef.

The skillet also holds the browned bits from the bacon and beef. Pouring in the wine gives you a chance to scrape those savory bits loose and work them into the sauce, rather than leaving them behind. Keep the heat at a steady simmer and watch the level of the liquid; it should visibly shrink, not boil away. That concentrated base is what gives the finished stew its deep, rounded character.

What the Chuck, Wine, and Cremini Bring to the Pot

• Beef chuck — Chuck has enough connective tissue and marbling to turn tender during a long, gentle cook. Trim away excess fat, but keep the well-marbled pieces; lean stew meat won’t give you the same silky, tender result.
• Thick-cut bacon — Bacon brings smoke and savory depth, and thicker pieces remain more substantial after cooking. It doesn’t need to be fancy; choose a fresh pack with a good balance of meat and fat. Pancetta is a workable swap if you want a less smoky, more pork-forward taste.
• Dry red wine — A dry wine such as Pinot Noir gives the sauce its characteristic winey depth without making it sweet. A modestly priced bottle is fine; choose one that tastes clean rather than a sweet or heavily flavored cooking wine.
• All-purpose flour — The light coating helps the beef brown and gives the braising liquid body as it cooks. Use fresh flour, since an old package can carry stale flavors. A cup-for-cup gluten-free flour blend works in its place, though the sauce may have a slightly different texture.
• Cremini mushrooms — Cremini have a deeper, earthier taste than white button mushrooms, but button mushrooms are a practical substitute and can be cut the same way. Halve small mushrooms and quarter larger ones so the pieces are a similar size.
• Thyme, bay leaves, and aromatics — Yellow onion, carrots, garlic, tomato paste, thyme, and bay leaves build the savory base around the beef. Fresh thyme gives a clean herbal note; check that the bay leaves are whole and remove them before serving.

The Skillet Work That Builds the Bourguignon Base

Crisp the Bacon and Season the Beef

Cook the diced bacon in a 12-inch skillet over medium heat until browned and crisp, about 6 to 8 minutes. Lift it out with a slotted spoon and transfer it to a 6-quart slow cooker. Season the beef with kosher salt and black pepper, then toss it with the flour until the pieces are coated. Keep the flour coating even rather than letting it gather in thick patches.

Brown the Chuck in Batches

Heat the olive oil in the same skillet, then brown the beef in batches for about 2 to 3 minutes per side. Leave space between the pieces; a crowded skillet traps steam and keeps the surfaces from browning well. The beef should have a browned exterior, though it won’t be cooked through at this point. Transfer each batch to the slow cooker as it’s ready.

Cook the Vegetables and Reduce the Wine

Add the chopped onion and carrots to the skillet, stirring for 5 minutes until they begin to soften. Stir in the minced garlic and tomato paste and cook for 1 minute; keep stirring so the garlic doesn’t scorch. Pour in the wine and scrape the skillet bottom to release the browned bits. Simmer for 8 to 10 minutes, until the wine has reduced by about half, then pour the mixture into the slow cooker.

Slow-Cook Until the Beef Is Fork-Tender

Add the beef broth, thyme sprigs, and bay leaves to the slow cooker and stir to combine. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender. During the final 60 to 90 minutes on LOW, or the final 30 to 45 minutes on HIGH, stir in the mushrooms, cover, and cook until they’re tender. Remove and discard the thyme stems and bay leaves before serving.

Three Ways to Adjust This Slow Cooker Bourguignon

Questions That Come Up When Making Beef Bourguignon

Slow Cooker Beef Bourguignon

Slow cooker beef bourguignon simmers beef chuck, bacon, red wine, and vegetables until the beef is fork-tender. Cremini mushrooms go in near the end, adding a tender, savory finish to this hearty French dinner.

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Prep Time 30 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 670

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz bacon thick-cut, diced
• 2.5 lb boneless beef chuck trimmed and cut into 1 1/2-inch cubes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.33 cup all-purpose flour
• 2 tbsp olive oil
• 1 yellow onion medium, chopped
• 2 carrots cut into 1-inch pieces
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 cup dry red wine such as Pinot Noir
• 1.5 cup beef broth
• 4 sprigs fresh thyme
• 2 bay leaves
• 8 oz cremini mushrooms halved or quartered if large

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. In a 12-inch skillet over medium heat, cook the bacon until browned and crisp, 6 to 8 minutes. Transfer it with a slotted spoon to a 6-quart slow cooker.
2. Season the beef with the salt and pepper, then toss it with the flour.
3. Heat the olive oil in the skillet and brown the beef in batches, about 2 to 3 minutes per side, transferring each batch to the slow cooker.
4. Add the onion and carrots to the skillet and cook, stirring, for 5 minutes.
5. Stir in the garlic and tomato paste and cook for 1 minute.
6. Pour in the wine, scraping up the browned bits from the skillet, and simmer until reduced by about half, 8 to 10 minutes. Pour the mixture into the slow cooker.
7. Add the beef broth, thyme, and bay leaves to the slow cooker and stir to combine.
8. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender.
9. During the final 60 to 90 minutes on LOW or 30 to 45 minutes on HIGH, stir in the mushrooms, cover, and continue cooking until they are tender.
10. Remove and discard the thyme stems and bay leaves, then serve.

Notes

Brown the beef in batches so it sears instead of steams. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free flour blend in place of the all-purpose flour.