This slow cooker beef bourguignon brings the rich, comforting flavors of the Julia Child classic into an easier, weeknight-friendly version. Tender braised beef, plenty of mushrooms, savory bacon, and a deep red wine broth combine for a dish that tastes like it took all day—even when you’ve kept the steps simple.
Rather than following the original method that cooks mushrooms separately and finishes a lot of components on their own, this recipe simplifies the process: brown the meat and vegetables in one skillet, then transfer everything to the slow cooker. No skimming or sieving required. The result preserves the deep, layered flavors of boeuf bourguignon while cutting down on fuss and hands-on time.
I skip pearl onions here because they can be hard to source and fussy to prepare; ordinary onions deliver the same savory base flavor and make the recipe more practical.
Slow cooker beef bourguignon key ingredients
- Beef stew meat: Chuck roast is my first choice because it becomes meltingly tender with long, slow cooking. Round roast will also work if that’s what you have.
- Red wine: Wine adds depth, acidity and helps tenderize the meat—key elements in a classic bourguignon.
- Bacon: Use thick-cut bacon if you can’t find slab bacon for lardons. The rendered bacon fat is essential for browning and flavor.
- Mushrooms: Cremini (baby bella) mushrooms are great for a fuller texture and earthier flavor; white buttons are fine too.
- Tomato paste and red wine vinegar: Tomato paste builds body and umami in the sauce. A splash of red wine vinegar heightens the wine notes and brightens the rich broth so the finished stew doesn’t feel overly heavy.
Ingredient amounts are listed in the recipe card below.
What kind of wine to use
Classic bourguignon uses Pinot Noir, but any dry red will work: Tempranillo, Chianti or Beaujolais are all good choices. Avoid sweet wines. A simple rule when cooking with wine: use something you’d enjoy drinking but don’t splurge on an expensive bottle.
How to make slow cooker beef bourguignon
Step 1: Prep the vegetables and garlic
Dice the onion, slice the carrot, and quarter the mushrooms. Mince or grate the garlic so it releases evenly into the sauce.
Step 2: Cook the bacon and sear the beef
Pat the beef dry and season with salt and pepper. Cut bacon into ½-inch pieces. In a large, deep skillet over medium-high heat, cook the bacon until crisp, remove to drain, then sear the beef in the bacon fat in batches until well browned and caramelized. Transfer the beef and bacon to the slow cooker.
Step 3: Sauté the vegetables and transfer to slow cooker
In the same skillet, add the onions, carrots, mushrooms and ½ teaspoon salt. Cook 8–10 minutes, scraping the fond from the pan until the onions are soft. Stir in thyme, tomato paste and garlic and cook one minute until fragrant.
Step 4: Add the red wine and beef stock
Pour in the red wine and red wine vinegar, bring to a gentle simmer and cook about a minute to let the alcohol mellow. Add the beef broth and bring back to a simmer. Make a slurry with about ¼ cup of the hot liquid and the flour or cornstarch until smooth, then stir it into the skillet.
Transfer everything immediately to the slow cooker, cover, and cook on low for 6–8 hours. Finish with fresh thyme or chopped parsley before serving.
What’s a slurry?
A slurry is flour or cornstarch mixed with a small amount of warm liquid so it dissolves, which allows you to thicken a sauce or gravy without lumps.
How long to cook it
Low and slow is the best approach. I recommend 6–8 hours on low; shorter, high-heat cooks produce less tender beef and shallower flavor development.
Expert tips
- Dry the beef: Patting the meat dry is essential for a good sear and better caramelization, which equals more flavor.
- Don’t over-reduce the sauce: You want to build flavor and deglaze the pan without reducing the liquid too far before the slow cook. The slow cooker will finish the braising.
- Brown things first: Searing meat and sautéing vegetables on the stovetop before slow cooking adds depth and prevents raw-tasting vegetables in the finished stew.
What to serve with it
Serve with something to soak up the rich broth: mashed potatoes, creamy polenta, or freshly baked rolls are ideal. A crisp salad or a simple green apple and fennel salad makes a bright contrast to the hearty stew.
FAQ
Yes, but searing the meat first adds a lot of flavor. I recommend a quick brown before slow cooking.
Tomato paste adds some body, but use flour, cornstarch or instant potato flakes to reach your preferred thickness. Add extra thickener after cooking if needed by dissolving it in hot broth and stirring it back in.
Debra’s Details: Simplified, but still big on flavor!
- All the rich flavor of Julia Child’s boeuf bourguignon, simplified for a slow cooker.
- Brown beef and vegetables in one skillet, then transfer to the slow cooker.
- No sieving or skimming required.
- A splash of red wine vinegar brightens and intensifies the wine flavor.
- Freezes well for easy reheating.
More slow cooker recipes
-
Slow Cooker Green Chili Chicken (Smoky and Spicy!)
-
Slow Cooker Chicken Cacciatore
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Recipe
Slow Cooker Beef Bourguignon (Julia Child Recipe)
Equipment
-
slow cooker (4-quart size or larger)
-
chef’s knife
-
cutting board
-
microplane grater (optional)
-
wide, deep skillet
-
silicone spatula
Ingredients
- 6 slices thick-cut bacon
- 3 pounds beef stew meat (preferably chuck roast)
- 1 yellow onion
- 1 large carrot
- 1 pound baby bella or button mushrooms
- 3 cloves garlic
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 2 tablespoons red wine vinegar
- 3 cups red wine (pinot noir, tempranillo, or chianti)
- 2 cups beef broth
- 2 tablespoons flour (or cornstarch, or instant potato flakes)
- 1 bay leaf
- ½ teaspoon kosher salt (plus more for the beef)
- ½ teaspoon freshly ground black pepper
Instructions
- Dice the onions, slice the carrots, and quarter the mushrooms. Grate or finely mince the garlic.
- Pat the beef dry and season with salt and pepper.
- Cut the bacon into ½-inch pieces. In a large, deep skillet over medium-high heat, cook the bacon until crisp, then drain and set aside.
- Working in batches, sear the beef in the bacon fat until browned and caramelized on all sides. Transfer the beef and bacon to the slow cooker.
- Add the onions, carrots, mushrooms and ½ teaspoon salt to the skillet and cook 8–10 minutes, scraping up browned bits, until the onions are soft and translucent.
- Stir in thyme, tomato paste and garlic and cook for 1 minute until fragrant.
- Pour in the red wine and red wine vinegar, bring to a simmer and cook about 1 minute. Add the beef broth and return to a simmer.
- Mix about ¼ cup of the hot liquid with the flour or cornstarch to make a slurry, then stir it into the skillet. Immediately transfer the vegetables and liquid to the slow cooker.
- Cover and cook on low for 6–8 hours. Serve topped with fresh thyme leaves or chopped parsley.
Notes
- Dry the beef: Drying the meat ensures a better sear and more flavor in the final dish.
- Use a drinkable but inexpensive wine: No need for an expensive bottle—under $10 works well.
- Make ahead and storage: You can make this up to 3 days ahead; refrigerate in an airtight container up to 4 days. Freeze for up to 3 months in portions for easy reheating.
- This recipe is adapted from Mastering the Art of French Cooking by Julia Child.
Nutrition information is an estimate.
Video
Nutrition
Carbohydrates: 12 g
Protein: 59 g
Fat: 26 g