Name: Slow Cooker Beef Bourguignon
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1/2 cup all-purpose flour; 2 tbsp olive oil; 4 cloves garlic, minced; 1 large onion, chopped; 3 carrots, sliced; 8 oz cremini mushrooms, halved; 2 cups dry red wine; 1 cup beef broth; 2 tbsp tomato paste; 2 tsp fresh thyme leaves; 2 bay leaves; Salt and black pepper to taste; 2 tbsp chopped fresh parsley (for garnish)

Let’s Chat About Slow Cooker Beef Bourguignon

Okay, so first things first: if you’ve ever looked at a fancy French cookbook and thought, “No way am I making something that uses both wine and three types of pans,” then trust me, friend, I totally get it. The first time I made Beef Bourguignon, I actually called my mum mid-cook because I thought I’d ruined it by putting in too much garlic (spoiler: you really can’t, but I tried). Now, after making it in the slow cooker for years, I can do this recipe half-awake—though I still occasionally forget to buy carrots. By the way, if you’ve never tried making this in a slow cooker, it’s honestly a game-changer. And you get to feel all posh saying “bourguignon” even if you’re just in your slippers.

Why I Keep Coming Back to This Recipe

I make this when the weather’s grey or when I just need a hug in meal-form. Honestly, my family goes a little bonkers for this (especially my partner, who pretends not to like wine in food, but always asks for thirds). I even make it when I know I’ll have a busy day, because I can just throw it together in the morning and—boom!—it smells like a French bistro by dinner. Oh, and can I just say, for anyone who’s ever forgotten to brown the beef (guilty), it still tastes amazing. Maybe not exactly the same but good enough to have no regrets.

Here’s What You’ll Need (And Maybe What You Don’t)

About 2 lbs (900g) of beef stew meat, cut into chunks (sometimes I grab pre-cut stew beef, but I’ve also used chuck roast when that’s all I had—either works)
Salt and pepper, to taste
2-3 tbsp plain flour (for dusting—you could actually skip this if you’re in a rush, just thickens things a tad)
2 tbsp olive oil or just a generous glug of whatever oil you use
4 slices thick-cut bacon, chopped (my grandmother always insisted on pancetta, but honestly, bacon is easier to find here)
1 large onion, diced (red onions give it a slightly different vibe, so use whatever’s handy)
3-4 carrots, sliced (sometimes I use parsnip, which works fine but tastes a bit sweeter)
3 cloves garlic, minced (or more—no judgment)
2 cups good red wine (not the really fancy stuff, but something you’d enjoy drinking—here’s a handy guide I like)
1 cup beef broth (if I’m out, I’ve used a beef stock cube with water; works a treat)
2 tbsp tomato paste (ketchup in a pinch, but the flavor’s different, just FYI)
1 tsp dried thyme (or a few sprigs fresh, if the garden’s cooperating)
2 bay leaves
200g (about 7 oz) small mushrooms, halved
1 handful fresh parsley, chopped (optional, but I like the pop of color)

How I Actually Make It (With Some Rambling)

First up, pat the beef dry and toss it with flour, salt, and pepper. I know some folks skip the flour, but it does help the sauce thicken up. No judgment either way.
Heat up a large pan (or honestly, a wok if that’s what you’ve got) with a splash of the oil. Brown the beef in batches—don’t crowd the pan. This is where I usually get impatient and end up moving the meat around too much. (Actually, I find it works better if you leave it alone for a minute or two.)
Once browned, chuck the beef into your slow cooker. But don’t clean the pan yet—there’s flavor in there!
In the same pan, fry up the bacon pieces until they’re golden and crispy-ish. Add those to the slow cooker as well.
Now, toss the onions and carrots into the pan and cook until they start softening—about 4-5 minutes. Add the garlic right at the end (it burns if you’re not careful, so don’t wander off, like I did once).
Transfer all that veggie goodness into the slow cooker. Then add the mushrooms on top. (Don’t worry if it looks a bit weird at this stage—it always does!)
Pour in the wine, beef broth, tomato paste, thyme, and bay leaves. Give everything a gentle stir, but don’t get too fussy. Pop the lid on.
Cook on low for about 8 hours or on high for closer to 4-5 hours. I recommend low and slow, but sometimes you just gotta eat sooner, right? Somewhere in the last hour, I usually sneak a taste—just to see if it needs more salt or a dash of pepper.
Fish out the bay leaves, sprinkle parsley over the top, and serve up with plenty of bread to mop up the sauce. Or just eat straight from the pot (no one’s judging, promise).

Notes from My (Not Always Perfect) Kitchen

If you find it a bit thin, you can stir in a spoonful of cornstarch mixed with cold water at the end—though often I just let it be. It thickens as it cools anyway.
Forgot to brown the beef? It’ll still be tasty, just less caramelized. I’ve done it both ways, and everyone still ate it.
I’ve sometimes added potatoes right in, but then the texture gets a bit muddled. Better to serve them on the side. (Live and learn!)

Variations I’ve Tried (Some Worked… Some Didn’t)

Once, I swapped out half the wine for Guinness—super rich, maybe a bit too much, but my Irish cousin loved it.
Chicken thighs instead of beef? Not quite the same, but works if you’re desperate. The sauce is still good, though.
Threw in a handful of frozen peas at the end once. Actually, I think it works better if you skip them. The color was a bit odd.

What If You Don’t Have All the Equipment?

You really do need a slow cooker for the set-and-forget magic, but honestly, I’ve made this on the stovetop in a big, heavy pot when my slow cooker was hiding somewhere in the attic. Just simmer it gently for 2-3 hours, stirring occasionally. The trick is just to keep the heat low and not wander off for too long—otherwise, you might end up with a sticky bottom (of the pot, I mean).

How to Store Leftovers (If You Actually Have Any)

This keeps in the fridge for up to 3 days, and I actually think it tastes better the next day. Freezes well, too, in case you ever make a double batch. Though honestly, in my house it never lasts more than a day! If you do freeze it, I recommend leaving out the parsley and adding it fresh when you reheat.

How I Like to Serve It

My go-to is a mountain of buttery mashed potatoes. Sometimes, if I’m feeling fancy (rare, but it happens), I’ll toast up some crusty bread on the side. My kids are weirdly obsessed with egg noodles, so we do that occasionally. Or just plain rice—whatever’s in the pantry. I’ve even seen folks serve it with polenta, which I keep meaning to try. Here’s a good polenta recipe if you’re curious.

My Hard-Earned Tips (a.k.a. Learn From My Mistakes)

Don’t rush the browning step. I once tried to hurry everything along and ended up with bland-ish stew. Take your time, let that meat get some color.
If you use cheap wine, the result is just… meh. Doesn’t have to be fancy, but pick something you’d actually drink, otherwise you’ll taste it (not in a good way).
Watch out with the salt if you’re using store-bought broth—it can get a bit salty, so maybe hold off until the end to check seasoning.

FAQ (Seriously, Friends Have Asked These)

Can I make this with chicken or pork? Yeah, sort of. I’d go with chicken thighs if you’re swapping—pork gets a bit dry, in my opinion.
Do I need to use wine? Technically, you could use all broth, but honestly, the wine adds that something special. If you’re worried about the alcohol, it cooks off—promise.
Can I cook it overnight? I tried once, but it was a bit overdone in the morning. Maybe stick to daytime slow cooking unless you like super-fall-apart meat.
Do I have to brown the beef? Nope, but it really does add flavor. I’ve skipped it when I was in a rush, and it was fine. Not perfect, but totally edible!
What wine should I use? I usually grab a pinot noir or cab sauv (whatever’s on sale, honestly). Just avoid anything labeled “cooking wine.” That stuff’s for the birds.

And one last thing—don’t stress if it doesn’t look exactly like the pictures online (mine never does). The beauty of this dish is that it’s forgiving and honestly, as long as it smells good, you’re probably on the right track. If you want a deeper dive into French stews, this article has loads of great background info. Happy slow cooking!