Beef Bourguignon (Slow Cooker)

Make this melt-in-your-mouth beef burgundy in the slow cooker and simmer low and slow with mushrooms and carrots for a cozy dinner idea.

Burgundy beef

If you’re looking for a comforting, elegant dish made in the slow cooker, you’ll love this timeless Slow Cooker Beef Burgundy. Traditional recipes often require hours of braising in the oven, but making beef bourguignon in the slow cooker simplifies the process. By cooking low and slow, you get melt-in-your-mouth beef and a rich, intensely flavored sauce with minimal time and effort. If you want more crock pot ideas, try my Slow Cooker Beef Stew and Slow Cooker Beef Ramen.

Why This Beef Burgundy Recipe Stands Out

Many years ago I learned to prepare this French classic in a cooking class. The magic of making beef bourguignon in a slow cooker eliminates complexity without compromising flavor. The low, slow heat ensures tender meat and allows the flavors to meld beautifully. It’s a dish that amazes with little stress!

• Comforting yet impressive: It’s rustic and sophisticated, making it the best dinner for a cold night or special occasion.
• Convenient: This easy slow cooker beef bourguignon means you can set it and forget it. Dinner will be ready and waiting for you after work or children’s activities.
• Dietary Restrictions: Weight Watcher Friendly, Gluten Free (when made with Gluten Free Flour), High Protein, Dairy Free

If you liked this healthy beef bourguignonne recipe, don’t forget to share it with friends and leave a comment below. Tag me in your photos or videos on Instagram, TikTokOR Facebook! Enjoy your meal!

What is Beef Burgundy?

Beef bourguignon, also known as boeuf bourguignon, is a classic French dish featuring tender beef simmered in a robust red wine sauce with carrots, onions, mushrooms and herbs. Originally a peasant dish, chefs like Julia Child have elevated this hearty recipe to culinary fame.

Ingredients you will need

Red wine, bacon, garlic and herbs create a complex, flavorful meal that will have you coming back for seconds. See exact measurements in the recipe card below.

• Bacon it adds richness, and cooking the mushrooms in a little bacon grease gives the dish a delicious flavor.
• Stewed beef: The best cut of meat for beef bourguignonne is boneless roast beef. It’s inexpensive and sturdy, but when cooked low and slow, the results are tender and juicy.
• Flour 00:00 Dredge the meat in flour before browning to create a delicious crust.
• Seasoning: Onion powder, salt, black pepper
• Vegetables: Halve or quarter the codicil mushrooms, depending on their size, and cut the carrots into 1-inch pieces.
• Aromatics: Shallot and garlic
• Tomato Concentrate it deepens the flavor with its concentrated richness rather than using tomato sauce.
• Wine: Use a wine that you would like to drink as the dish will have tasting notes from the wine. Authentic French beef bourguignon typically uses Burgundy or Pinot Noir, but any dry red wine you like to drink works.
• Beef broth: The meat cooks in the broth, which prevents it from drying out.
• Herbs: Herbs, such as sprigs of fresh thyme and rosemary, hold up well during the long cooking process.

How to make Beef Burgundy in the slow cooker

The first half of this recipe is cooked in a skillet on the stove, and yes, I promise it’s worth dirtying an extra pan! Browning meat and vegetables enhances their flavor. Printable instructions are below in the recipe card.

1. Cook the bacon: Heat a skillet over medium bacon and cook bacon until crisp. Transfer it to the slow cooker and remove all but a couple teaspoons of bacon fat.
2. Brown the beef: Toss the meat with the flour and seasoning, then brown on all sides in the pan. Transfer the meat to the crockpot.
3. Cook the mushrooms in the bacon grease and sprinkle with salt. When they start to brown, add the shallots and garlic, followed by the tomato paste. Add the vegetables to the slow cooker.
4. Slowly cook the meat: Pour the red wine and broth into the crockpot and stir. Place the fresh herbs and carrots on top. Cook on low heat for 8 hours or high heat for 4-6 hours. Remove the herbs before serving and pour them into bowls.

Variations

• Add the spring onions to the slow cooker along with the carrots.
• Try different herbs like parsley or bay leaves.
• To do in Instant Potbrown the meat, bacon and vegetables as described in the recipe, then cook on high pressure for 35 to 40 minutes, until tender.

Professional advice for perfect Burgundy beef

• Vegetarian variations: If you don’t like mushrooms or want to make the meal more substantial, add parsnips or potatoes. For the mushrooms you can replace white champignon mushrooms.
• Wine is important: Wine is a major component in this recipe, so there really isn’t a substitute. If you don’t want to cook with alcohol, you can replace it with extra broth. However, the end result will taste different.
• Gluten-free Burgundy beef: Use a gluten-free flour, for example Cup4Cup.
• Onions: Swap the shallots for red onions.
• Onion Powder: Replace it with garlic powder.
• Herbs: If you only have 1 herb, that’s fine. Use all the rosemary or all the thyme.

What to pair with Burgundy beef

• Eat the stew with a loaf of crusty bread like French bread or baguette to soak up the broth, or serve it over mashed potatoes or egg noodles to make it more filling.
• Vegetable side dishes, try them with green beans or roasted broccoli.

Warehousing

Beef bourguignonne is great for meal prepping as leftovers reheat well.

• Refrigerate leftovers for 4 days.
• Freeze place it in an airtight container for 3 months.
• Heat: Remove from the freezer and thaw in the refrigerator overnight, then reheat on the stove or in the microwave.

Frequently asked questions

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