Hey friends! Today I want to share my absolute favorite winter dinner – Slow Cooker Beef Bourguignon! I know the name sounds fancy, but it’s really just an amazing beef stew that will knock your socks off!
WHY I LOVE THIS STEW SO MUCH
I never thought I’d get so excited about a beef stew, but this one is special! The meat gets so soft you can cut it with a fork, and the sauce is thick and full of flavor. Plus, the big chunks of veggies make it feel like a complete meal.
My family goes crazy for this dinner! Even my husband who usually just says “it’s fine” about my cooking always asks when I’m making this again. That’s how I know it’s a winner!
I love making this on cold weekend days because:
- The slow cooker does all the work
- The house smells amazing all day
- It’s perfect for cozy dinners at home
- Leftovers taste even better the next day!
WHAT MAKES IT SPECIAL?
This isn’t just any regular beef stew. What makes it “bourguignon” (fancy French word!) is that it uses wine in the cooking. Don’t worry – the wine cooks completely away, leaving just the rich flavor behind. So it’s totally fine for everyone to eat, even kids!
The wine does something magical to the meat – it helps break it down so it gets super tender. Plus it gives the sauce a rich taste that you just can’t get any other way. Trust me, it’s worth using!
WHAT YOU’LL NEED
Let me tell you what to grab at the store:
- Bacon – Just a few slices to add that smoky flavor
- Beef – Get chuck roast and cut it into big chunks (or ask your butcher to do it!)
- Red wine – Nothing expensive! Just regular cooking wine works great
- Broth – I use chicken broth but beef works too
- Tomato sauce – Just the plain kind in a can
- Soy sauce – This adds a rich flavor that’s so good
- Flour – To thicken everything up
- Garlic – Fresh is best!
- Thyme – Dried is fine if you don’t have fresh
- Veggies – Big carrot chunks, baby potatoes, and mushrooms
HOW I MAKE IT
Let me walk you through how I make this yummy stew:
- First, the bacon – Chop up some bacon and cook it in a pan until it’s crispy. Scoop it into your slow cooker.
- Cook the meat – Season your beef chunks with salt and pepper. Put them in the same pan where you cooked the bacon (don’t wash it – all that bacon flavor is good!). Cook the meat for a couple minutes on each side until it’s brown on the outside but not cooked through. Put the meat in the slow cooker.
- Make the amazing sauce – Pour wine into the hot pan. It will sizzle and bubble – that’s good! Use a wooden spoon to scrape all the brown bits from the bottom of the pan. Those bits are FULL of flavor! Then add broth, tomato sauce, and soy sauce. Stir in some flour to thicken it. Pour this whole mixture into your slow cooker.
- Add the veggies – Toss in garlic, thyme, carrots, potatoes, and mushrooms.
- Let it cook – Put the lid on and set your slow cooker to LOW. Let it cook for 8 hours. I know it’s hard to wait, but the longer it cooks, the better it gets!
- Enjoy! – Serve it in big bowls. I like to put mine over mashed potatoes, but it’s great with crusty bread too.
MY BEST TIPS
I’ve made this stew so many times, and here’s what I’ve learned:
- Brown the meat! I know it’s tempting to skip this step and just throw everything in the slow cooker, but those few extra minutes make the stew taste SO much better.
- Cut veggies BIG – Like, bigger than you think. They’ll shrink as they cook.
- Check your slow cooker – Some run hotter than others. If yours cooks hot, check it after 6 hours.
- Make it a day ahead – This stew actually tastes even better the next day after all the flavors mix together in the fridge overnight.
QUESTIONS PEOPLE ASK ME
“Can I skip the wine?” You can, but it won’t have that special bourguignon flavor. If you need to skip it, use more beef broth and add a splash of balsamic vinegar for some of that tangy flavor.
“Does it freeze well?” Yes! This is one of those meals that freezes perfectly. I often make a double batch and freeze half for busy weeknights.
“Can I add other veggies?” Sure! Sometimes I add celery or pearl onions. Just make sure anything you add can handle long cooking times.
“My sauce is too thin – help!” No problem! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir this into the hot stew about 30 minutes before serving. It’ll thicken right up!
STORING LEFTOVERS
If you’re lucky enough to have leftovers (we rarely do!), here’s how to keep them:
In the fridge: Put it in containers with lids and it’ll keep for 3-4 days.
In the freezer: Put portions in freezer bags or containers and freeze up to 3 months.
Reheating: You can microwave it, but it’s even better warmed up slowly on the stove.
Slow Cooker Beef Bourguignon
Ingredients
- 5 slices bacon chopped up
- 3 pounds beef chuck roast cut into big 1-inch chunks
- Salt and pepper
- 1 cup red cooking wine
- 2 cups broth chicken or beef
- ½ cup tomato sauce
- ¼ cup soy sauce
- ¼ cup flour
- 3 cloves garlic chopped small
- 2 tablespoons fresh thyme or 2 teaspoons dried
- 5 carrots cut into big chunks
- 1 pound baby potatoes left whole
- 8 ounces mushrooms cut in half
- Fresh parsley for sprinkling on top optional
Instructions
- Cook the chopped bacon in a big pan until crispy. Put the bacon in your slow cooker.
- Sprinkle the beef chunks with salt and pepper. Cook them in the same pan with the bacon grease until they’re brown on all sides (about 2-3 minutes per side). Put the browned beef in the slow cooker.
- Pour the wine into the hot pan and scrape all the brown bits off the bottom with a wooden spoon. Let it bubble for a minute, then pour in the broth, tomato sauce, and soy sauce. Stir in the flour. Pour this sauce into your slow cooker.
- Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Stir everything together.
- Cover and cook on LOW for 8 hours or until the meat is super tender.
- Taste and add more salt and pepper if needed. Sprinkle with parsley if you want it to look fancy!
- Serve in bowls, over mashed potatoes, or with crusty bread for dipping.
Notes
- Use a wooden spoon to scrape the pan when you add the wine – those brown bits have tons of flavor!
- This tastes even better the next day, so don’t worry about making it ahead.
- If you want it even thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end.
