Slow Cooker Beef Bourguignon for Fancy Winter Nights

Ingredients You'll Need

Beef chuck roast – Look for well-marbled, bright-red chunks. I ask my butcher for a 4-lb roast and cube it myself for uniform pieces. Chuck’s collagen melts into gelatin, giving that unctuous body we crave. If you can’t find chuck, bottom round or brisket flat are decent stand-ins, though you’ll want to shave 30 min off the cook time to prevent dryness.

Thick-cut bacon – Traditional lardons add smoky depth. Opt for good-quality bacon without added liquid smoke. Turkey bacon works in a pinch, but you’ll miss the silky rendered fat; compensate with an extra tablespoon of butter.

Red wine – A dry Burgundy or Côtes du Rhône is classic, yet an inexpensive Pinot Noir or Chianti performs beautifully. Wine you wouldn’t sip shouldn’t go into the pot—off flavors concentrate. If you avoid alcohol, substitute an equal amount of beef stock plus 1 tbsp balsamic vinegar for brightness.

Pearl onions – Frozen, peeled pearls rescue your sanity. If using fresh, blanch 30 sec, slip off skins, and keep the root intact so they stay whole. Shallot halves make a fine swap.

Carrots & cremini mushrooms – Carrots lend sweetness, while earthy mushrooms soak up the wine. Choose firm, slim carrots; they’re sweeter. Wipe, don’t rinse, mushrooms to prevent sogginess.

Tomato paste & flour – Tomato paste caramelizes on the pot’s bottom, adding umami complexity. A light dusting of flour on the beef encourages browning and later thickens the sauce.

Beef stock – Low-sodium lets you control saltiness. Homemade is gold; boxed works—warm it for quicker slow-cooker recovery.

Herbs & aromatics – Fresh thyme, bay leaves, garlic, and a whisper of ground clove evoke the French countryside. Tie thyme sprigs with kitchen twine for easy removal.

How to Make Slow Cooker Beef Bourguignon for Fancy Winter Nights

1. 1

   Crisp the bacon

   Dice bacon and fry in a heavy skillet over medium heat until golden. Transfer with a slotted spoon to slow-cooker insert, leaving fat behind.

2. 2

   Season & sear the beef

   Pat beef cubes dry, sprinkle with 1 tsp salt, ½ tsp pepper, and 2 tbsp flour. Working in batches so as not to crowd, sear in the bacon fat until crusty mahogany forms on two sides, about 3 min per side. Deglaze each batch with a splash of wine, scraping browned bits; pour everything into the slow cooker.
3. 3

   Build the braising liquid

   Whisk tomato paste into remaining wine, then add stock, minced garlic, thyme, bay leaves, and clove. Pour over beef. Cover; cook on LOW 7 h.

4. 4

   Add vegetables strategically

   At the 5-hour mark, scatter carrots, mushrooms, and pearl onions on top; replace lid. This timing keeps them toothsome yet tender.
5. 5

   Reduce for richness

   When beef yields effortlessly to a fork, transfer solids with a slotted spoon to a platter. Pour sauce into a wide skillet; simmer 10 min until glossy and reduced by one-third. Taste; adjust salt and pepper.

6. 6

   Finish with butter & parsley

   Off heat, swirl in 1 tbsp cold butter for restaurant sheen. Return beef and vegetables to sauce; shower with chopped parsley.
7. 7

   Serve in style

   Ladle over creamy mashed potatoes, buttered egg noodles, or a bed of cauliflower purée for a low-carb twist. Garnish with extra thyme leaves.

Expert Tips

Variations to Try

• Short Rib Bourguignon: Swap chuck for bone-in short ribs; cook 8 h on LOW until meat falls from bone. Shred, discarding bones and excess fat.
• Vegetable boost: Stir in roasted Brussels sprout halves at the end for charred edges and festive color.
• Smoky twist: Replace half the bacon with pancetta and add ½ tsp smoked paprika to the braising liquid.
• Gluten-free: Use 2 tbsp cornstarch instead of flour for dredging, and ensure your stock is certified GF.
• Low-carb serve: Spoon over whipped celery root or cauliflower mash instead of potatoes.
• Slow-cooker to Instant Pot: Sauté using IP’s Sauté mode, then pressure-cook on HIGH 35 min, natural release 10 min, add veggies, and pressure-cook 4 min more.

Storage Tips

Refrigerate: Cool completely, transfer to airtight containers, and refrigerate up to 4 days. The stew may thicken; thin with a splash of stock when reheating.

Freeze: Portion into freezer-safe jars or bags, removing as much air as possible. Freeze up to 3 months. Thaw overnight in fridge, then warm gently on stovetop over medium-low, stirring occasionally.

Reheat: Place in a saucepan with a few tablespoons of stock, cover, and warm over low heat 15 min to prevent scorching. Microwave works in a pinch—use 50 % power, stir every 60 sec.

Make-ahead entertaining: Complete the recipe the day prior, refrigerate in the slow-cooker insert, then reheat on LOW 1–2 h, stirring once, until piping hot. Garnish fresh parsley just before serving for a pop of color.

Frequently Asked Questions

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Slow Cooker Beef Bourguignon for Fancy Winter Nights

(4.9 from 127 reviews)

Prep

30 min

Cook

7 h

Servings

8

Ingredients

• 6 oz thick-cut bacon, diced
• 4 lb beef chuck roast, trimmed & cubed into 2-inch pieces
• 2 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 1 cup dry red wine (Pinot Noir or Burgundy)
• 2 tbsp tomato paste
• 2 cups low-sodium beef stock
• 3 cloves garlic, minced
• 4 sprigs fresh thyme, tied with twine
• 2 bay leaves
• ⅛ tsp ground clove
• 3 medium carrots, sliced ½-inch thick
• 8 oz cremini mushrooms, halved if large
• 1 cup frozen pearl onions, thawed
• 1 tbsp cold butter
• 2 tbsp chopped fresh parsley

Instructions

1. Crisp bacon: In a skillet over medium heat, cook diced bacon until golden. Transfer to slow cooker, reserving fat.
2. Season & sear beef: Toss beef with salt, pepper, and flour. Sear in bacon fat until browned; transfer to slow cooker.
3. Make braising liquid: Stir tomato paste into wine; whisk in stock, garlic, thyme bundle, bay leaves, and clove. Pour over beef and bacon.
4. Slow cook: Cover and cook on LOW 5 hours.
5. Add vegetables: Scatter carrots, mushrooms, and pearl onions on top; continue cooking 2 more hours.
6. Reduce sauce: Transfer solids to a platter. Pour sauce into skillet; simmer 10 min until glossy and reduced by one-third. Season.
7. Finish & serve: Swirl butter into sauce, return beef and vegetables, sprinkle with parsley. Serve hot over mashed potatoes or noodles.

Recipe Notes

For deeper flavor, make a day ahead; refrigerate overnight and reheat gently. Sauce thickens as it stands—thin with warm stock if needed.

Nutrition (per serving)

512

Calories

46g

Protein

12g

Carbs

28g

Fat