Slow Cooker Beef Bourguignon Hits The Spot

Slow Cooker Beef Bourguignon

Beef Bourguignon is one of those recipes that intimidates me. I don’t know why. Perhaps because Julia Child is always associated with this dish.   However, I figured that since there was a version for the slow cooker, perhaps I might give it a shot. I took Mr. Slow Cooker off the fridge – determined to make it earn its keep – and went through the fridge gathering the ingredients.  Thankfully, I always keep frozen pearl onions in the freezer and, before you shoot me, I follow a specific rule – if you would drink it, cook with it. I cracked open a bottle of my favorite Cabernet and went to town.

My final determination: I now understand why this is a classic and will keep my new favorite Slow Cooker Beef Bourguignon in my tried and true arsenal. I also will never confess how a glass of wine and some bacon bits went missing – I mean one minute they were there on the counter and the next, it was as if a mouse went nibblin’…

This is a dish your family and friends will adore – and it couldn’t be easier to make!

On to the recipe:

Gather the ingredients

Slow Cooker Beef Bourguignon - ingredients

Mmmmm…. Bacon!

Slow Cooker Beef Bourguignon - Bacon

One of my favorite wines…

Slow Cooker Beef Bourguignon - Wine

All In The Pot

Slow Cooker Beef Bourguignon - All In The Pot

The End Result – Deliciousness!

Slow Cooker Beef Bourguignon
Prep time
Cook time
Total time
This Beef Bourguignon couldn't be easier to make - friends and family will rave and your slow cooker did most of the work.
Serves: 6 - 8
  • 6 strips bacon, cut into 1- to 2-inch pieces
  • 2-3 pounds beef, cubed
  • 1 large carrot, peeled and sliced
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons flour
  • 10 ounces beef broth
  • 2 cups red or Burgundy wine
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • ½ teaspoon whole thyme
  • 1 whole bay leaf
  • ½ teaspoon of whole rosemary
  • ½ pound pearl white onions, peeled
  • 1 pound fresh mushrooms, sliced
  • Pinch of red pepper flakes or Aleppo chili (optional)
  • Egg Noodles for serving
  1. In a skillet (or if you have a slow cooker insert you can use on the stovetop, use that), sauté bacon over medium heat until crisp. Remove bacon and set aside.
  2. Add beef cubes to skillet and brown well. Remove beef and set aside.
  3. Brown carrot and onion. Add the garlic.
  4. Season with salt and pepper, stir in flour, add broth to deglaze the skillet/insert, and mix well. Transfer to slow cooker insert.
  5. Add beef and bacon, mix, and place everything in slow cooker heating base.
  6. Add wine, tomato paste, bay leaf, rosemary, onions, mushrooms and, if using, red pepper flakes or Aleppo chili.
  7. Cover; cook on low for 10-12 hours or on high for 5-6 hours.
  8. Serve over egg noodles and enjoy!
Adapted from Crock Pot Recipes

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  1. says

    This sounds so delicious! I don’t think I’ve ever had it before… which is going to have to change! Following you on Twitter…. where I announced last night the first issue of The Crockpot Chronicles! I’m going to see if I can feature this post on tonight’s issue. It’s a DAILY paper featuring crockpot recipes and information for all of us who love using our crockpots so much. Check it out!

    I’m so embarrassed that I’m just now getting to some who shared with us in our SITS day back in December, but with two young children it just takes some time to do anything! Thank you so much. I’m glad you enjoyed the Ask The Chef post and I hope you found some recipes to try. :)


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