This slow cooker beef bourguignon is a stew that’s got an incredible aroma and even better flavours. It’s super easy to prepare and get cooking, it will please anyone who loves a good beef stew.
This stew is best cooked for a long time so if you need a dish sooner than 8 hours you might want to take a look at some other slow cooker recipes that require less time. You can try cooking this on high but the beef might not come out to be as tender and delicious.
It’s best to use a tough cut of beef whenever it comes to slow cooking as it will eventually cook out to be tender and packed full of flavour. The best part of using a tough cut of beef is that it’s often a lot cheaper and more flavorsome.
There are so many sides that work well with a good beef bourguignon. For me, I prefer it on its own but something like potato mash or rice really goes well with the dish. Even some fresh bread on the side is great as something to dip into the flavour packed rich sauce.
I would recommend using a cheaper wine for this dish as you don’t really gain much from using an expensive one. A lot of the flavour from the wine will be hidden by the beef, vegetables, and other ingredients that we add.
This dish is perfect if you’re looking for food to cook up and freeze for later. Just simply store in serving size containers so you can easily reheat later. It makes for a super easy lunch or a nice and quick dinner. It will also last a few days in the fridge so make sure you don’t throw out any leftovers.
If you want to see how this recipe is done, then be sure to check out the video below, it will take through step by step to making this delicious beef bourguignon. Alternatively, you can find the full written recipe right below the video.
Slow Cooker Beef Bourguignon Recipe
6 rashers bacon, diced (150g)
5 shallots, peeled & halved
2 tsp. garlic, crushed
3 Carrots, peeled and cut into chunks
300g (10 1/2 oz) Mushrooms
1 tsp. Thyme
2 bay leaves
1 Tbsp. tomato paste
1 Tbsp. fresh parsley, diced
2 Cups Red Wine
2 Cups Beef Stock
Next sear the beef over high heat.
Once the beef is browned, remove from the pan and add the red wine. Scrape the bottom of the pan as the wine simmers, this is called deglazing. After 2-3 minutes transfer the red wine to a slow cooker.
Add the beef to the slow cooker and add the rest of the ingredients, mix together.
Cook on low for 8-12 hours.
Season with salt & pepper.
Serve & Enjoy.
By deglazing the pan with the red wine you help get even more flavour into the dish whilst reducing the acidity of the wine.
This recipe can be bulked out by adding some potatoes. If they’re large potatoes, then make sure you quarter them so they’re smaller. If you leave them whole they might not cook completely and be both hard to eat and not very appetising.
If you’re curious about how much of an impact this delicious stew will have on your diet, then be sure to check out the nutritional information below. I made use of an online tool to help calculate this information so it may not be completely accurate but should still be good enough to tell if this is for you or not.
There are so many different beef stews that you can do in the slow cooker that isn’t beef bourguignon. One of my favourites is a Hungarian inspired slow cooker goulash. It too is packed full of flavour with its delicious blend of spices.
I hope that you enjoy this incredible slow cooker beef bourguignon recipe and that it was easy enough to prepare and get cooking. If you have any feedback, variations or anything else that you would like to say then please don’t hesitate to leave a comment below.
I use a 5.5L/6 Quart slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker then you might need to adjust the ingredients.
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