Slow-Cooker Beef Bourguignon

Slow-cooker beef bourguignon is a hearty stew with a rich red wine sauce that’s perfect for celebrations. It was one of Julia Child’s most-loved recipes. Just one forkful of beef bourguignon, and you’ll know exactly why!

Beef bourguignon is traditionally prepared over several hours in the oven, but our hands-off, slow-cooker version is more versatile. After the beef has cooked all day long, in the evening, you’ll have a meal that’s truly magnifique.

What’s the difference between boeuf bourguignon, beef Burgundy and beef stew?

The French name of this traditional French dish is boeuf bourguignon, (pronounced BEUF bore-gheen-YONE). It translates to “Burgundy beef” because the dish is from the Burgundy (Bourgogne) region of France—an area also known for its fine wines. So boeuf bourguignon and beef Burgundy are the same dish: beef braised in red wine with onions, carrots, lardons or bacon, garlic and herbs.

Beef stew, on the other hand, is a more general term for a slow-cooked beef dish that can include a variety of vegetables and seasonings. The braising liquid can be wine, but many beef stews are made with stock, beer or water.

Ingredients for Slow-Cooker Beef Bourguignon

• Beef: Look for beef stew meat or pick up a chuck roast and slice it into small pieces yourself. This tough cut tenderizes beautifully with long, slow cooking.
• Dry red wine: Use Burgundy wine for authentic flavor—though not the expensive stuff. Cabernet sauvignon, merlot and pinot noir are also good red wines for this recipe.
• Bacon: Use good quality bacon; it’s diced and added to the slow cooker, and its drippings are used to saute the mushrooms and aromatics.
• Pearl onions: Look for pearl onions in the produce department, or pick up convenient, pre-peeled frozen pearl onions.
• Mushrooms: A pound of fresh mushrooms adds to the rich and savory flavor of this recipe. Some types of mushrooms to use are cremini, button, portobello and shitake.
• Garlic: Minced garlic is briefly sauteed with the onions and mushrooms. Skip the jarred stuff; for the best flavor, mince fresh garlic for this recipe.
• Olive oil: This ingredient is added to the beef marinade.
• Flour: All-purpose flour helps thicken the braising liquid for the beef so that it’s rich and silky.
• Dried seasonings: To add flavor to the marinade and braising liquid, use dried parsley, dried onion, thyme, pepper, salt and a bay leaf.

Editor’s Tip: To easily peel pearl onions, blanch them first. Drop them into a pot of boiling water for one to two minutes, then strain them and transfer them to a bowl of ice water. Once they’re cool enough to handle, gently squeeze them—the skins should slide right off.

Directions

Step 1: Marinate the beef

Put the stew beef in a large, resealable bowl or container. Add the red wine, oil, dried onion, parsley, bay leaf, thyme and pepper. Use a large spoon to turn the beef over several times to coat it and mix the spices in. Cover the bowl and let the meat marinate in the fridge overnight.

Step 2: Cook the bacon

In a large skillet, cook the bacon over medium heat until it’s crisp, stirring occasionally. Use a slotted spoon to move the bacon to a paper towel-lined plate. Pour off all but one tablespoon of the drippings.

Step 3: Saute the mushrooms and aromatics

Add the mushrooms and pearl onions into the skillet and saute them over medium-high heat until they’re tender. Add the minced garlic to the pan and saute for another minute, then pull the pan off the burner.

Step 4: Fill the slow cooker

Drain the beef, reserving the marinade. Transfer the beef to a 4- or 5-quart slow cooker. Sprinkle the flour and salt over the beef and toss it to coat. Spoon the bacon-onion-mushroom mixture into the slow cooker and pour in the reserved marinade.

Step 5: Cook the beef bourguignon

Turn the slow cooker on low, cover it and cook the beef for 8 to 10 hours. The dish is ready when the beef is fall-apart tender. Remove the bay leaf and serve the stew with noodles.

Recipe Variations

• Add tomato paste: This same trick amps up the flavor in beef stew. Add a few tablespoons of tomato paste to the slow cooker for some extra depth of flavor.
• Simmer with an orange peel: It may sound unusual, but a sliver of orange peel gives beef bourguignon a subtle brightness that works nicely with the herbs and wine. Add the peel with the other ingredients and then remove it when you remove the bay leaf.
• Use regular onions: If you don’t want to fuss with pearl onions, use a large white or yellow onion chopped into one-inch chunks instead.
• Add potatoes: They may not be traditional, but potatoes taste divine in beef bourguignon. Slice one or two large red or Yukon gold potatoes into 1-1/2-inch pieces and add them to the slow cooker for the last hour or two of cooking. You can also serve the stew with boiled or mashed potatoes instead of noodles.
• Let it sit overnight: It’s hard to imagine making beef bourguignon and not diving right in, but some readers swear that the wait is worth it. Let the stew cool, then cover and refrigerate it overnight. Reheat it the next day for your meal. The overnight rest deepens the flavors of this already wonderful dish.

How to Store Slow-Cooker Beef Bourguignon

Allow the beef bourguignon to cool completely, then transfer it to an airtight container and store it in the fridge.

How long does beef bourguignon last?

For the best texture and quality, slow-cooker beef bourguignon should be stored in the fridge and eaten within three to four days.

Can you freeze slow-cooker beef bourguignon?

Yes, which is great news for a big-batch recipe like this one. You can serve half of this slow-cooker beef bourguignon recipe for dinner tonight, then stash the rest in the freezer for meals down the road. Let the stew cool completely, then transfer it to a freezer-safe container. Seal it tightly and store in the freezer for up to six months. Let the stew thaw overnight in the refrigerator before reheating.

How do you reheat beef bourguignon?

One way to reheat beef bourguignon is in the oven. Transfer leftovers to a Dutch oven or oven-proof dish and place it in a 350°F oven for about 30 minutes, stirring occasionally. You can also reheat small portions in the microwave; place them in a microwave-safe dish, loosely cover them and heat them in 45-second bursts, stirring after each burst, until the stew is warmed through.

Slow-Cooker Beef Bourguignon Tips

What other cuts of beef can you use for slow-cooker beef bourguignon?

Tougher cuts of beef work best with the low-and-slow braising method for this dish. The meat should have good fat marbling and some connective tissue that will slowly break down during cooking, leaving the meat perfectly tender. In addition to stew beef and chuck, other cuts you can use are rump roast, beef shoulder or beef brisket. These are the same beef cuts you’ll find in other slow-cooker beef recipes.

How else can you make beef bourguignon?

For days when you have more time, make this dish in a Dutch oven on the stove or in the oven. When all the ingredients are in the pot, cover and braise the beef for several hours over low heat (or at 325° in the oven). The dish is ready when the meat is fall-apart tender. A pressure cooker should be a last resort; we find that the texture of the meat is not as palatable when pressure-cooked as it is when cooked using a low-and-slow method.

How do you thicken slow-cooker beef bourguignon?

One way to thicken this stew is to remove the cover from the slow cooker for the last 30 minutes or so of the cooking time and let it reduce. You can also whisk a little flour or corn starch with some of the hot liquid from the pot to make a slurry. Stir the slurry back into the beef bourguignon and let it simmer with the cover off until it thickens.

What can you serve with slow-cooker beef bourguignon?

Beef bourguignon is a rich and meaty dish, so pair it with sides that showcase the flavors and soak up the gravy. Our favorites are simple mashed potatoes, buttered egg noodles or slices of crusty homemade bread with butter. You can also serve this stew with a green salad, tender green beans or a blend of roasted vegetables.