The first time I tried this slow cooker Beef Bourguignon from the Bored of Lunch cookbook, I instantly fell in love with it. Delicious and easy to make, you will only need a few ingredients like beef, bacon, red wine, mushrooms, and onions.

To make Beef Bourguignon in your slow cooker or crockpot, simply combine all ingredients, season to taste, and let it cook on low for 7-8 hours until the beef is tender and the flavors are melded.

This dish not only fills your kitchen with an inviting aroma but also brings a taste of French cuisine to your dining table, effortlessly.

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What is Beef Bourguignon?

Beef Bourguignon, also known as Beef Burgundy, is a traditional French stew made primarily with beef slowly braised in red wine, usually Burgundy, along with mushrooms, onions, and sometimes carrots.

The slow cooking process makes the beef incredibly tender, and the wine imparts a deep, savory flavor that is both comforting and sophisticated. It’s a classic dish often served in the colder months due to its hearty and warming qualities.

Slow Cooker Beef Bourguignon Ingredients

• 200g smoked bacon, chopped
• 1kg beef, diced
• 250ml red wine
• 2 red onions or shallots, finely chopped
• 1 tablespoon low-fat butter
• A handful of fresh thyme
• A handful of fresh rosemary, finely chopped
• 2 bay leaves
• 450g whole mushrooms
• 1 tablespoon cornflour (create a smooth paste with 1 tablespoon of water)
• 1 beef stock pot
• 3 carrots, chopped
• 4 garlic cloves, minced
• 1 tablespoon tomato purée
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

How To Make Slow Cooker Beef Bourguignon

1. Browning time: If you have a few extra minutes, heat a nonstick frying pan over high heat, add the bacon and beef, and sear until browned on all sides. This step enhances the flavor but can be skipped if you’re short on time.
2. Combine and cook: Place the seared or raw bacon and beef into the slow cooker along with the red wine, onions or shallots, butter, thyme, rosemary, bay leaves, mushrooms, cornflour paste, beef stock, carrots, garlic, and tomato purée. Stir everything together well.
3. Seasoning: Season with salt and pepper according to your taste preferences.
4. Slow cook: Cover the slow cooker and set it to cook on low for 7 to 8 hours. The long cooking time allows the flavors to meld beautifully and the beef to become tender.
5. Garnishing and serving: Once cooked, remove the bay leaves, sprinkle with fresh parsley, and serve hot.

Recipe Tips

• Enhancing Flavor: Before adding your beef to the slow cooker, searing it in a hot pan adds a deep, caramelized flavor that enhances the entire dish.
• Managing Fat Content: To reduce the dish’s fat, trim excess fat from the beef and use turkey bacon instead of traditional smoked bacon.
• Herb Selection: If fresh thyme and rosemary are unavailable, substitute with 1 teaspoon of dried thyme and rosemary, but remember, the fresh herbs offer a more vibrant flavor.
• Thickening the Stew: For a thicker sauce, you can increase the cornflour paste to 2 tablespoons of cornflour mixed with 2 tablespoons of water without altering the stew’s flavor profile.
• Slow Cooker Monitoring: Check the stew 1 hour before the end of cooking; if the liquid level seems low, add a bit more stock to prevent the dish from drying out.

Recipe Variations

• Alternative Meats: Try using lamb or pork as a substitute for beef; both meats offer a rich flavor that pairs well with the robust ingredients of this stew.
• Vegan Twist: For a vegan version, replace the beef with mushrooms and use a vegetable stock pot. Enhance heartiness with chunks of sweet potatoes.
• Wine Variations: Experiment with different types of red wine, such as Merlot or Cabernet Sauvignon, which can slightly alter the flavor profile of your bourguignon.
• Additional Vegetables: Incorporate turnips or parsnips in place of some carrots to introduce a new texture and subtly change the stew’s overall flavor.
• Spice it Up: Add a pinch of smoked paprika or a dash of cayenne pepper for a gentle heat that complements the deep, rich flavors of the traditional ingredients.

Can I Use White Wine Instead of Red Wine in Beef Bourguignon?

Yes, you can use white wine in Beef Bourguignon, but the flavor profile will change significantly. Red wine gives a richer, deeper taste that complements the beef well. If you prefer a lighter stew, a robust white wine like Chardonnay could work.

What Is the Best Cut of Beef for Beef Bourguignon?

The best cuts of beef for Beef Bourguignon are chuck or brisket, as they are rich in flavor and become tender and juicy through slow cooking. Avoid leaner cuts like sirloin, which can become tough and chewy when cooked for long periods.

What To Serve With Beef Bourguignon

Serve your hearty Beef Bourguignon with creative sides like creamy polenta, roasted Brussels sprouts, and a crisp apple salad. Add a side of garlic mashed potatoes or buttery egg noodles. I also love pairing it with a fresh arugula and beet salad.

How To Store Leftover Beef Bourguignon

In The Fridge:

Store leftover Beef Bourguignon in an airtight container. It should be refrigerated within two hours of cooking. I recommend using the leftovers within three to four days for best quality. Make sure it’s cooled to room temperature before refrigerating.

In The Freezer:

Beef Bourguignon can be frozen for up to three months. Freeze it in airtight containers or heavy-duty freezer bags. I suggest dividing it into portions for easier thawing and reheating. Thaw in the fridge overnight when ready to use

How To Reheat Leftover Beef Bourguignon

Reheat your leftover Beef Bourguignon by simmering on the stove over medium heat until hot, which usually takes about 10 minutes. If I were reheating, I’d stir occasionally to ensure even heating. Or, microwave in a covered dish, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker French Onion Soup
• 5 Ingredient Slow Cooker Beef Stew
• Slow Cooker Goat Stew