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5.0 from 201 votes

Slow Cooker Beef Bourguignon Recipe

Make this melt-in-your-mouth Beef Bourguignon in the slow cooker simmered low and slow with mushrooms and carrots. It’s perfect for a cozy weeknight meal or an elegant weekend dinner party.

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 35 mins
Servings: 4 servings
Calories: 371 kcal
Course: Dinner
Cuisine: French

Ingredients

  • 3 lices center cut bacon (chopped)
  • 1 1/2 pounds chuck beef (trimmed, cut into 1-inch cubes)
  • 2 tablespoons all purpose flour (or gluten-free flour)
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt (divided)
  • ½ teaspoon black pepper
  • 2 ½ cups cremini mushrooms (halved or quartered depending the size)
  • 1 cup shallots (chopped)
  • 4 cloves garlic (sliced)
  • ¼ cup tomato paste
  • ½ cup dry red wine (*)
  • 1 ½ cups beef broth
  • 1 ½ cups carrots (cut in 1-inch pieces)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

    Cup of Yum
  1. Heat a large skillet over medium heat & render bacon until crisp. Using a slotted spoon, transfer bacon to the slow cooker and remove most of the fat (nearly all of it), reserving the rest.
  2. Toss beef in flour, onion powder, ¾ teaspoon salt and black pepper. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.
  3. Add 1 teaspoon of the reserved bacon fat, mushrooms and remaining ¼ teaspoon salt to the pan; cook until mushrooms begin to brown, 4 to 5 minutes. Add the shallots and garlic, cook until aromatic and soft; 2 to 3 minutes. Add tomato paste and stir to combine. Transfer to the slow cooker.
  4. Add red wine and beef stock. Stir to create a homogenous liquid. Lay fresh herbs on top followed by the carrots.*
  5. Cook on low 8 hours of high for 4 to 6 hours. Remove herbs before serving.

Notes

  • *A dry red wine like merlot, pinot noir or cabernet sauvignon (or even a standard cooking wine) works. Consider that the dish will have tasting notes of the wine when choosing.
  • Makes 5 cups.
  • No Slow Cooker, No Problem!
  • Use a Dutch Oven or a heavy oven-safe pot and bake in a 375F preheated oven for 2 1/2 hours, (check to be sure it has enough liquid after 1 1/2 hours) until the meat and vegetables are tender.

Nutrition Information

Serving 1¼ cups Calories 371kcal (19%) Carbohydrates 21.5g (7%) Protein 42g (84%) Fat 11.5g (18%) Saturated Fat 3.5g (18%) Cholesterol 105.5mg (35%) Sodium 936mg (39%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 371

% Daily Value*

Serving 1¼ cups
Calories 371kcal 19%
Carbohydrates 21.5g 7%
Protein 42g 84%
Fat 11.5g 18%
Saturated Fat 3.5g 18%
Cholesterol 105.5mg 35%
Sodium 936mg 39%
Fiber 4g 16%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.