Skip to main content
Slow Cooker Boeuf Bourguignon

Slow Cooker Boeuf Bourguignon

Prep time 15 minutes
Cook time 6-8 hours
Ready in 6-8 hours
Makes 6 servings


  • 8 ounces thick-cut bacon (5 to 6 slices), diced
  • 2 1/2 to 3 pounds beef chuck roast or round roast cut into 1-inch cubes
  • 2 cups good red wine, divided (see Recipe Notes)
  • 2 medium yellow onions, diced
  • 1 1/2 cups of sliced baby carrots
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 to 4 sprigs fresh thyme
  • 1 shallot
  • 3 to 4 sprigs of rosemary
  • 1 bay leaf
  • 1 cup beef broth, plus more if necessary
  • 1/2 pound baby bella mushrooms, sliced
  • 1/2 pound wild mushrooms
  • Salt and Pepper to taste


1. Remove the beef from package and pat it dry.
2. Then toss all the beef in a large ziplock bag with about a cup of flour and shake around until all beef is evenly coated with flour and set aside.
3. Heat up a large sauté pan and drop in your chopped bacon until it is browned.
4. Remove and set to the side.
5. With remaining oil in pan, place beef chunks so each piece has room to sear.
6. You might need to do this in two to three batches.
7. Once all beef is seared on each side, place beef in your slow cooker and pour in beef stock and red wine.
8. Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers.
9. When the pan is clean, pour the wine over the seared meat in the crockpot.
10. Add in some of your reserved bacon fat and sauté veggies and season with salt and pepper.
11. Once veggies are cooked mostly through and are translucent add the garlic, herbs and tomato paste, and cook until fragrant.
12. Transfer the vegetable mixture to the slow cooker and make sure you add another layer of salt and pepper for seasoning.
13. Sauté your mushrooms in the last bit of bacon fat, add salt and pepper to taste and reserve.
14. Make sure you have enough liquid to cover 3/4 of the ingredients. If you need more, add in wine or beef stock and be sure to add in more salt and pepper as well.
15. Set your slow cooker to low and let it go for 6 to 8 hours.
16. In the last hour add in the bacon and mushrooms.
17. Then ladle it up and enjoy! Top with a sprig of rosemary, some crusty French bread and a nice glass of vino!
18. Try smearing roasted garlic on your bread with a little butter and flake salt.
Recipe by Sarah Phillips of