Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
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.