Go Back
+ servings
beef stew over mashed potatoes

Slow Cooker Beef Bourguignon Recipe

This Beef Bourguignon slow cooker recipe is the ultimate comfort made easier!
Course dinner
Cuisine American, French
Keyword beef stew, slow cooker
Prep Time 10 minutes
Cook Time 5 hours
Servings 6 servings
Calories 525kcal


  • 2 tsp Olive Oil
  • 2.5 lbs Raw Stew Meat or Chuck Steak trimmed & cubed
  • 3 strips Raw Bacon diced
  • ¼ cup Flour
  • 1 ½ cups Dry Red Wine
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 3 tbsp Tomato Paste
  • 1 Small Onion diced
  • 4 Cloves Garlic minced
  • 1 cup Baby Carrots
  • 1 cup Small Baby Potatoes whole or halved
  • 1 cup Mushrooms halved
  • 3 Springs Fresh Thyme
  • 2 Bay Leaves
  • 2 cups Beef Stock


  • To a large raised edge skillet, sear the beef and bacon in olive oil until meat has nice caramelized edges.
  • To the pan sprinkle flour evenly among the pan and stir for 30 seconds, so the flour has a chance to absorb the liquid and create a slurry.
  • Add dry red wine to the pan stirring vigorously to scrape the bits from the bottom of the pan.
  • In a large crock pot, with or without a crockpot liner, dump the red wine meat mixture in.
  • Top the mixture with rest of the ingredients into the crock pot.
  • Give the contents a gentle stir, secure the lid and cook on high for 5.5 hours or low for 7.5 hours.
  • When done stir once again then garnish with fresh parsley as desired and serve butter noodles or mashed potatoes.


Can be kept in an air tight container, in the fridge, up to 4 days.
May be stored, cooked and frozen in zip tight bags and reheated in crock pot for 2 hours on high and 4 hours on low.
May be reheated stove top over medium high heat in a pot.


Calories: 525kcal | Carbohydrates: 17g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 662mg | Potassium: 1131mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3120IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 5mg