Easy Crock-Pot Beef Bourguignon Recipe

This easy Crock-Pot Beef Bourguignon recipe turns beef chuck, bacon, vegetables, mushrooms, herbs, beef broth, and dry red wine into a deeply savory dinner with very little hands-on work. After about 30–40 minutes of preparation, let the stew cook for 8–9 hours on LOW or 4–5 hours on HIGH, then serve it over mashed potatoes, buttered egg noodles, rice, or with crusty bread.

Each bite delivers tender beef, sweet carrots and onions, earthy mushrooms, smoky bacon, and a velvety wine-rich sauce. Browning the bacon and beef first takes a few extra minutes, but that step gives this slow-cooker stew the full roasted flavor that makes traditional bourguignon so memorable.

Why You’ll Love This Recipe

This Crock-Pot Beef Bourguignon is the kind of dinner that makes the kitchen smell wonderful long before everyone sits down. The slow cooker softens well-marbled chuck roast until it is fork-tender, while red wine, bacon, tomato paste, and herbs create a dark, savory sauce.

It is also an excellent make-ahead meal. The flavors settle beautifully after cooking, and the stew can be gently reheated for an easy family dinner, a relaxed weekend gathering, or a comforting meal on a chilly evening.

The recipe keeps the spirit of classic bourguignon while using practical supermarket ingredients. If you enjoy traditional preparations, you can also compare this slow-cooker version with our classic beef bourguignon recipe.

Ingredients You’ll Need

Beef chuck roast is the best choice here because its marbling and connective tissue become wonderfully tender during a long, slow cook. Cut the meat into pieces about 1½ inches thick so the cubes remain substantial after cooking.

• Beef and bacon: Three pounds of chuck roast provide the hearty base, while six ounces of diced bacon add smoky richness.
• Vegetables: Yellow onion, carrots, mushrooms, garlic, and optional pearl onions bring sweetness, earthiness, and texture.
• Wine and broth: Use two cups of dry red wine, such as Burgundy or Pinot Noir, plus 1½ cups of low-sodium beef broth.
• Seasonings: Tomato paste, flour, thyme, bay leaves, kosher salt, and black pepper round out the sauce.
• Finish: Fresh parsley adds a bright color and fresh herbal note just before serving.

Use a wine that is pleasant enough to drink. Sweet wine can make the sauce taste unbalanced, while cooking wine often adds a harsh, overly salty flavor.

How to Make It Step-by-Step

Step 1: Pat the beef completely dry with paper towels, then season it with the kosher salt and freshly ground black pepper. This small preparation step matters because moisture on the surface prevents the beef from developing the browned crust that gives the stew its deep flavor.

Step 2: Place a large skillet over medium heat and cook the diced bacon until browned. Move the bacon to the slow cooker with a slotted spoon, leaving the rendered fat in the skillet for browning the beef and vegetables.

Step 3: Brown the beef cubes in batches, allowing space between pieces. Turn them as needed so they color on several sides, then transfer them to the slow cooker; crowded beef will steam instead of brown.

Step 4: Add the chopped onion and sliced carrots to the same skillet. Sauté them for 3–5 minutes, then add the minced garlic and cook for about 30 seconds, stirring so it does not burn.

Step 5: Sprinkle the flour over the vegetables and stir continuously for 1 minute. This briefly cooks the flour and helps it blend into the finished sauce without a raw flour taste.

Step 6: Pour in the red wine and scrape up all the browned bits from the bottom of the skillet. Those caramelized bits contain concentrated flavor, so take a moment to loosen them before transferring everything to the slow cooker.

Step 7: Add the wine-and-vegetable mixture to the slow cooker with the beef broth, tomato paste, thyme, bay leaves, and frozen pearl onions if you are using them. Stir gently so the beef is surrounded by the seasoned liquid.

Step 8: Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours. The stew is ready when the beef is very tender and can be pierced easily with a fork.

Step 9: Add the halved or quartered mushrooms during the last 60–90 minutes of cooking. Adding them later helps preserve their texture and prevents them from releasing too much water into the sauce.

Step 10: Remove the bay leaves and thyme stems, then taste and adjust the seasoning. If the sauce needs more body, simmer it uncovered in a saucepan for 10–15 minutes before returning it to the stew.

Step 11: Sprinkle the finished bourguignon with chopped fresh parsley. Spoon it over mashed potatoes, buttered egg noodles, or rice, or serve it with crusty bread for dipping.

Pro Tips for Deep Flavor

The most important tip is to brown both the bacon and beef before they go into the cooker. Although placing raw beef directly in the Crock-Pot is convenient, it produces a milder stew and misses the roasted notes created in the skillet.

• Dry the beef well: Use paper towels before seasoning so the meat sears rather than steams.
• Work in batches: Give the beef room in the pan and let each batch brown without constant movement.
• Use good wine: A dry Burgundy, Pinot Noir, or another light-to-medium-bodied red works well.
• Protect the mushrooms: Add them in the final 60–90 minutes or sauté them separately and stir them in near the end.
• Check the sauce: A 10–15 minute uncovered simmer is an easy way to thicken a thin finished sauce.

Pearl onions are traditional and add a lovely sweet bite, but they are optional. The chopped yellow onion already provides the essential aromatic base, so the stew remains delicious without pearl onions.

For another family-friendly slow-cooker dinner, keep our easy slow-cooker meatballs on your meal-planning list.

What to Serve With Beef Bourguignon

Mashed potatoes are a classic pairing because they catch every drop of the glossy wine sauce. Buttered egg noodles are equally comforting, while plain rice offers a simple base that lets the beef and vegetables remain the focus.

Crusty bread is the easiest option for a casual dinner. Add a crisp green salad or steamed green beans for freshness and color alongside the rich stew.

If you are planning a larger comfort-food menu, you might also enjoy these easy lasagna roll-ups for another hearty dinner idea. For a sweet finish, serve a slice of cranberry bliss bread with coffee or tea.

Storage, Reheating, and Make-Ahead Advice

Let leftovers cool slightly, then transfer the stew to airtight containers and refrigerate. The flavors often taste even more rounded the next day, making this a useful recipe for advance preparation.

Reheat gently in a saucepan over medium-low heat, stirring occasionally until the beef and sauce are hot. If the sauce thickens too much in the refrigerator, loosen it with a small splash of beef broth or water.

Keep the final parsley garnish fresh by adding it only after reheating. Serve the reheated stew with freshly warmed bread, noodles, rice, or potatoes rather than cooking the accompaniments far in advance.

Easy Crock-Pot Beef Bourguignon

Tender beef chuck, bacon, vegetables, mushrooms, and herbs simmer slowly in dry red wine and beef broth for a rich, comforting dinner. Serve this classic-style stew over mashed potatoes, noodles, rice, or alongside crusty bread.

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Prep Time 35 minutes mins

Cook Time 8 minutes mins

Total Time 9 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Beef and Bacon

• 3 pounds Boneless beef chuck roast, cut into 1½-inch cubes
• 6 ounces Bacon, diced

Vegetables and Aromatics

• 1 large Large yellow onion, chopped
• 3 medium Medium carrots, sliced
• 3 cloves Garlic cloves, minced
• 8 ounces Cremini or white mushrooms, halved or quartered
• 8 ounces Frozen pearl onions, optional

Sauce and Seasoning

• 2 tablespoons All-purpose flour
• 2 cups Dry red wine, preferably Burgundy or Pinot Noir
• 1½ cups Low-sodium beef broth
• 2 tablespoons Tomato paste
• 1 teaspoon Kosher salt, plus more to taste
• ½ teaspoon Freshly ground black pepper
• 1 teaspoon or 3-4 teaspoon or sprigs Dried thyme or fresh thyme sprigs
• 2 leaves Bay leaves

Garnish

• 2 tablespoons Fresh parsley, chopped

Method

 

Step-by-Step

1. Pat the beef cubes thoroughly dry with paper towels, then season them with the kosher salt and black pepper. Dry beef browns properly in the skillet instead of releasing moisture and steaming.
2. Cook the diced bacon in a large skillet over medium heat until browned and crisp around the edges. Transfer the bacon to the slow cooker, leaving the rendered fat in the skillet.
3. Brown the beef in batches in the bacon fat, turning the cubes so several sides develop a deep brown crust. Do not crowd the skillet, and transfer each browned batch to the slow cooker.
4. Add the chopped onion and sliced carrots to the skillet and sauté for 3–5 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
5. Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the red wine and scrape the browned bits from the bottom of the skillet.
6. Pour the wine-and-vegetable mixture into the slow cooker. Add the beef broth, tomato paste, thyme, bay leaves, and pearl onions if using.
7. Cover and cook until the beef is very tender, 8–9 hours on LOW or 4–5 hours on HIGH. Keep the lid closed as much as possible so the cooker maintains a steady temperature.
8. Add the mushrooms during the final 60–90 minutes of cooking. This timing helps them keep a better texture instead of becoming overly soft and watery.
9. Remove the bay leaves and fresh thyme stems, if used. Taste the stew and adjust the salt and pepper.
10. If the sauce is thinner than you prefer, transfer it to a saucepan and simmer it uncovered for 10–15 minutes. Return the thickened sauce to the beef if needed, garnish with parsley, and serve hot.

Notes

Choose a dry red wine that you enjoy drinking; avoid sweet wine and cooking wine. Store leftovers in a covered container in the refrigerator and reheat gently until hot. For more cozy slow-cooker inspiration, try this slow-cooker beef barley soup.

Final Thoughts

This easy Crock-Pot Beef Bourguignon brings restaurant-style comfort to a practical home dinner. Bacon, browned beef, dry red wine, vegetables, mushrooms, and herbs work together while the slow cooker handles the long cooking time.

For the best result, do not skip drying and browning the beef, choose a dry wine you would happily drink, and add the mushrooms near the end. Once the sauce is seasoned and thickened to your liking, finish the stew with parsley and serve it with something ready to soak up every savory spoonful.

It is a warm, generous recipe that serves 6–8 people and fits beautifully into both relaxed weeknight planning and special weekend dinners.