Name: Traditional Slow Cooker Beef Bourguignon: A French Classic Made Simple
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: French
Ingredients: For the beef and marinade:; 3 lbs (1.4 kg) beef chuck or stewing beef, cut into 2-inch cubes; ½ bottle (about 2 cups / 480 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon); 3 cloves garlic, minced; 2 bay leaves; 1 sprig fresh thyme (or ½ teaspoon dried thyme); 1 teaspoon salt; ½ teaspoon black pepper; For the stew:; 4 oz (115 g) thick-cut bacon, diced; 2 tablespoons olive oil (divided); 2 medium carrots, peeled and sliced into thick rounds; 1 large onion, chopped; 2 tablespoons all-purpose flour; 2 cups (480 ml) beef broth; 1 tablespoon tomato paste; 1 teaspoon sugar; 1 tablespoon Worcestershire sauce; 8 oz (225 g) mushrooms, halved or quartered; 1 cup (150 g) pearl onions, peeled (optional); 2 tablespoons fresh parsley, chopped (for garnish)

There’s something magical about a dish that fills your home with rich, savory aromas and brings everyone to the table in anticipation. Traditional Beef Bourguignon—a beloved French stew simmered in red wine—embodies that magic perfectly. Deeply flavorful and comforting, it combines tender beef, smoky bacon, earthy mushrooms, and caramelized vegetables in a luscious, wine-infused sauce.

Although the name sounds fancy, this dish doesn’t require complicated techniques. With the help of a slow cooker, you can easily recreate this French classic without spending all day in the kitchen. Let’s explore how to make an authentic Traditional Slow Cooker Beef Bourguignon that will impress family and guests alike.

Ingredients:

Here’s everything required to make about 6 servings of this rich, hearty stew:

For the beef and marinade:

3 lbs (1.4 kg) beef chuck or stewing beef, cut into 2-inch cubes
½ bottle (about 2 cups / 480 ml) dry red wine (such as Burgundy, Pinot Noir, or Cabernet Sauvignon)
3 cloves garlic, minced
2 bay leaves
1 sprig fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon salt
½ teaspoon black pepper

For the stew:

4 oz (115 g) thick-cut bacon, diced
2 tablespoons olive oil (divided use)
2 medium carrots, peeled and sliced into thick rounds
1 large onion, chopped
2 tablespoons all-purpose flour
2 cups (480 ml) beef broth
1 tablespoon tomato paste
1 teaspoon sugar (to balance acidity)
1 tablespoon Worcestershire sauce
8 oz (225 g) mushrooms, halved or quartered
1 cup (150 g) pearl onions, peeled (optional but traditional)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Step 1: Marinate the Beef

Begin the day before for the richest flavor. Place the beef cubes in a large bowl and pour the red wine over them. Add garlic, bay leaves, thyme, salt, and pepper. Cover the bowl and refrigerate for at least 8 hours or overnight.
This marinade not only infuses the meat with flavor but also tenderizes it beautifully.

Step 2: Prepare and Brown the Meat

When ready to cook, drain the beef but reserve the marinade—it will go into the stew later. Pat the beef dry with paper towels to ensure even browning.

In a large skillet, cook the diced bacon over medium heat until crispy. Remove it with a slotted spoon and transfer it to your slow cooker.

Next, add half the olive oil to the same pan. Working in batches, brown the beef cubes on all sides. Avoid overcrowding the pan, or the meat will steam instead of sear. Transfer the browned beef to the slow cooker.

Step 3: Sauté the Vegetables

In the same skillet, add the remaining olive oil. Toss in the carrots and chopped onion, cooking until the onion turns golden—about 5 minutes. Sprinkle the flour over the vegetables and stir for another minute. This will help thicken the sauce later.

Now, slowly pour in the reserved wine marinade, scraping up any brown bits from the pan. Add the beef broth, tomato paste, sugar, and Worcestershire sauce. Stir until combined, then pour the entire mixture into the slow cooker.

Step 4: Slow Cook to Tender Perfection

Add mushrooms and pearl onions to the slow cooker. Give everything a gentle stir to mix. Cover and cook on low heat for 8 to 9 hours, or on high heat for 4 to 5 hours, until the beef becomes fork-tender and the sauce is rich and thickened.

Halfway through cooking, check the consistency. If the sauce seems too thin, leave the lid slightly ajar for the last hour of cooking to allow excess moisture to evaporate.

Step 5: Finishing Touches

Once the stew is ready, taste and adjust seasoning with salt and pepper if needed. Remove the bay leaves and thyme sprig. Sprinkle freshly chopped parsley on top just before serving for a burst of color and freshness.

Conservation and Storage: Keeping the Magic Alive

Beef Bourguignon tastes even better the next day as the flavors deepen and meld. To store:

Refrigerate: Let the stew cool completely, then transfer it to an airtight container. It will stay fresh for up to 4 days in the fridge.
Freeze: Portion the cooled stew into freezer-safe containers or bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months.
Reheat: Thaw overnight in the fridge if frozen, then gently reheat on the stovetop or in the microwave until piping hot. Add a splash of broth or water if the sauce thickens too much.

Variations: Make It Your Own

One of the joys of cooking is making a recipe reflect your taste and pantry staples. Here are some variations you can try:

Lighter Wine Option: Use a dry white wine like Chardonnay for a slightly brighter, more delicate flavor.
Vegetable Boost: Add celery, parsnips, or potatoes for extra heartiness.
Gluten-Free Version: Substitute the flour with cornstarch or a gluten-free thickener.
No Wine Version: Replace the red wine with additional beef broth plus a tablespoon of balsamic vinegar for a deep, tangy flavor.
Mushroom Lovers’ Twist: Double the mushrooms and use a mix of varieties like cremini and shiitake for a richer umami profile.

Serving Suggestions: Completing the French Experience

Beef Bourguignon pairs beautifully with simple yet comforting sides that soak up its delicious sauce. Here are a few serving ideas:

Mashed Potatoes: Creamy mashed potatoes provide the perfect canvas for that luscious wine gravy.
Buttered Egg Noodles: A classic French pairing that lets the sauce shine.
Crusty French Bread: Perfect for mopping up every last drop.
Rice or Polenta: Both absorb the flavors while offering a smooth contrast to the tender beef.
Green Beans or Roasted Asparagus: A touch of freshness balances the richness of the stew.

For drinks, a glass of the same red wine used in cooking ties everything together beautifully.

Conclusion: A Dish That Brings Warmth and Elegance to Every Table

Traditional Slow Cooker Beef Bourguignon proves that elegance and simplicity can coexist. This dish transforms affordable cuts of beef into a melt-in-your-mouth masterpiece infused with deep, comforting flavors. Whether you’re hosting a special dinner or craving a cozy family meal, this recipe delivers sophistication without stress.

By following these steps, adding your own creative touches, and letting your slow cooker do the heavy lifting, you’ll create a dish that embodies warmth, tradition, and a touch of French charm. So pour yourself a glass of red wine, ladle up a generous bowl, and enjoy the taste of timeless comfort—right from your kitchen.

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Traditional Slow Cooker Beef Bourguignon: A French Classic Made Simple

Author: hafsahafsa
Total Time: 8 hours 25 minutes
Yield: 6 servings 1x

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Description

Experience the warmth and elegance of a French classic made simple. This Traditional Slow Cooker Beef Bourguignon combines tender beef, smoky bacon, and hearty vegetables simmered slowly in a rich red wine sauce. Perfect for cozy family dinners or special occasions, it’s a dish that brings timeless comfort to your table with minimal effort.

Ingredients

Scale

For the beef and marinade:

3 lbs (1.4 kg) beef chuck or stewing beef, cut into 2-inch cubes

½ bottle (about 2 cups / 480 ml) dry red wine (Burgundy, Pinot Noir, or Cabernet Sauvignon)

3 cloves garlic, minced

2 bay leaves

1 sprig fresh thyme (or ½ teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

For the stew:

4 oz (115 g) thick-cut bacon, diced

2 tablespoons olive oil (divided)

2 medium carrots, peeled and sliced into thick rounds

1 large onion, chopped

2 tablespoons all-purpose flour

2 cups (480 ml) beef broth

1 tablespoon tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce

8 oz (225 g) mushrooms, halved or quartered

1 cup (150 g) pearl onions, peeled (optional)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Marinate the Beef
Place beef cubes in a large bowl. Add red wine, garlic, bay leaves, thyme, salt, and pepper. Cover and refrigerate for at least 8 hours or overnight to infuse the meat with flavor and tenderness.

Step 2: Prepare and Brown the Meat
Drain the beef, reserving the marinade. Pat the beef dry with paper towels. In a skillet, cook bacon until crispy, then transfer to the slow cooker. Add half the olive oil to the same pan and brown the beef in batches. Transfer to the slow cooker.

Step 3: Sauté the Vegetables
In the same skillet, heat the remaining olive oil. Add carrots and onion, sauté until golden (about 5 minutes). Sprinkle in flour and stir for 1 minute. Slowly pour in the reserved marinade, scraping any brown bits from the pan. Add beef broth, tomato paste, sugar, and Worcestershire sauce. Stir well and pour into the slow cooker.

Step 4: Slow Cook to Perfection
Add mushrooms and pearl onions to the slow cooker. Stir gently. Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender and sauce thickens. If the sauce is too thin, leave the lid slightly ajar for the last hour.

Step 5: Finish and Serve
Taste and adjust seasoning. Remove bay leaves and thyme sprig. Garnish with chopped parsley before serving.

Notes

For the best flavor, marinate the beef overnight.

Use good-quality dry red wine—the flavor shines through.

If you prefer a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.

This dish tastes even better the next day as flavors meld beautifully.