If you’ve ever dreamed of a rich, soulful dish that fills your kitchen with irresistible aromas and promises a cozy night in, then this Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe is exactly what you need. This classic French-inspired stew takes tender beef chuck, smoky bacon, earthy mushrooms, and fresh herbs and transforms them into a luscious, melt-in-your-mouth feast. The slow cooker does the magic, unlocking deep flavors without any fuss, so you can relax while your home fills with comfort and warmth.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe truly shine. Each element enhances the dish’s rich flavor and hearty texture, creating a beautiful balance between tender beef, savory broth, and vibrant vegetables.
- Beef Chuck Roast: The star of the dish, cut into cubes for perfect tenderness after slow cooking.
- Thick-Cut Bacon: Adds a smoky richness that complements the beef beautifully.
- Non-Alcoholic Red Wine Substitute: Or a mix of beef broth and unsweetened cranberry or grape juice, for that classic depth without the alcohol.
- Pearl Onions: Offer a subtle sweetness and a delightful texture contrast.
- Mushrooms (Cremini or Button): Bring an earthy dimension that pairs perfectly with the beef.
- Carrots: Sliced thick, they add natural sweetness and color.
- Garlic: Freshly minced for aromatic depth.
- Tomato Paste: Intensifies the stew’s rich flavor with a touch of umami.
- Beef Broth (Low Sodium): Creates a flavorful, hearty base.
- All-Purpose Flour: Helps develop a nice sear on the beef and thickens the stew slightly.
- Fresh Herbs (Thyme & Bay Leaf): Impart classic French aromas and complexity.
- Potatoes (Optional): Diced Yukon Golds or other waxy potatoes for added comfort and substance.
How to Make Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe
Step 1: Prep Your Ingredients
Start by patting the beef chuck cubes completely dry to ensure a great sear and seasoning them generously with salt and pepper. Cut your thick-cut bacon into lardons, chop the onions, slice the carrots thickly, and mince the garlic so everything is ready to go when you start cooking.
Step 2: Cook the Bacon
In a heavy skillet or Dutch oven, cook the bacon over medium heat until it’s crispy and golden, about 8-10 minutes. This step renders the bacon fat, which provides the perfect savory base for searing the beef. Once cooked, remove the bacon with a slotted spoon and set it aside on paper towels.
Step 3: Sear the Beef
Turn the heat to medium-high and, working in batches, toss the beef cubes in flour before searing them in the hot bacon fat. You want every side browned to build that deep, irresistible flavor. Transfer the browned beef to your slow cooker as you go.
Step 4: Sauté Vegetables and Build Flavor
Reduce the heat to medium and add the onions and carrots to the skillet, cooking until they soften and start to caramelize, about 5-7 minutes. Next, stir in the garlic for a minute, then add the tomato paste and cook it out for 1-2 minutes until it deepens in color and flavor.
Step 5: Deglaze and Simmer
Pour in your non-alcoholic red wine substitute or the beef broth mixed with juice, scraping up any tasty browned bits stuck to the bottom of the skillet. Bring this to a gentle simmer before adding the beef broth, fresh thyme sprigs, and bay leaf to build layers of aromatic richness.
Step 6: Combine and Slow Cook
Pour everything from the skillet over the browned beef in your slow cooker. Give it a gentle stir so all the flavors meld together, then cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the beef is gloriously tender and infused with all those savory notes.
Step 7: Add Vegetables Midway
About 1 to 1.5 hours before the meal, add the pearl onions and mushrooms to your slow cooker. If you’re including potatoes, toss them in at this stage too. This timing ensures they don’t overcook and hold their wonderful texture.
Step 8: Final Touches and Thicken
Before serving, carefully fish out the thyme sprigs and bay leaf. Taste the Bourguignon and adjust seasoning with salt and pepper. For a luscious, thickened sauce, stir in a slurry made with cornstarch and cold water, cooking on high for an additional 15-30 minutes until beautifully thickened.
How to Serve Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe
Garnishes
A sprinkle of the reserved crispy bacon over the top adds a smoky crunch that contrasts perfectly with the tender beef and silky sauce. Fresh chopped parsley brightens the dish with a pop of color and herbaceous freshness.
Side Dishes
This Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe pairs wonderfully with classic buttery mashed potatoes, crusty French bread for dipping, or even a simple side of buttered noodles. These sides soak up the rich sauce and complete the comforting meal.
Creative Ways to Present
For an elegant dinner, serve the stew in individual soup bowls garnished with bacon and herbs. Or turn it into a rustic feast by ladling it over creamy polenta. Either way, this dish looks as heavenly as it tastes and is sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
After your feast, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen after a day, so it tastes even better the next day!
Freezing
You can easily freeze this Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe for up to 3 months. Just cool it completely before transferring to freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid microwaving if possible for the best flavor and texture, but if you do, cover the dish to keep the moisture in.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck is ideal because it becomes tender and flavorful after slow cooking, you can also try brisket or short ribs for a deliciously rich result.
What can I substitute the non-alcoholic red wine with?
If you don’t have a non-alcoholic red wine substitute, mix beef broth with a splash of unsweetened cranberry or grape juice. This mimics the acidity and sweetness of red wine without alcohol.
Can I make this recipe in a regular pot instead of a slow cooker?
Yes, you can adapt it for stovetop or oven by simmering gently for around 3 hours until the beef is tender. Just make sure to watch the liquid levels and stir occasionally.
Why add flour to the beef before searing?
Dusting the beef in flour helps create a nicely browned crust when seared, plus it slightly thickens the sauce as the dish cooks down, giving you that perfect velvety texture.
Is it necessary to remove the herbs before serving?
Yes, removing the thyme sprigs and bay leaf before serving ensures no one accidentally bites into a tough piece of herb. It also keeps the sauce smooth and pleasant to eat.
Final Thoughts
There’s nothing quite like settling in on the weekend with a bowl of this Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe. Its tender beef, hearty veggies, and deeply savory sauce create a timeless meal that warms both body and soul. Give it a try—you’ll quickly see why it’s become one of my all-time favorite dishes to share with friends and family.
Print
Slow Cooker Beef Bourguignon: Ultimate Weekend Comfort Recipe
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (slow cooker on LOW)
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: French
Description
This Slow Cooker Beef Bourguignon is the ultimate weekend comfort meal featuring tender beef chuck cubes slow-cooked with smoky bacon, aromatic herbs, and a rich, non-alcoholic red wine substitute. Enhanced with comforting vegetables like pearl onions, mushrooms, carrots, and optional potatoes, this hearty stew delivers deep French-inspired flavors with minimal hands-on time, perfect for cozy dinners.
Ingredients
Meat & Protein
- 2 lbs Beef Chuck Roast, cut into 1.5 to 2-inch cubes
- 6 oz Thick-Cut Bacon, cut into lardons
Vegetables
- 1 cup Pearl Onions, peeled
- 8 oz Mushrooms (Cremini or Button), quartered or halved
- 3 Carrots, sliced into thick rounds or chunks
- 3 cloves Garlic, minced
- 1 medium Onion, roughly chopped
- Optional: 2 cups diced Yukon Gold Potatoes
Liquids & Broth
- 2 cups Non-Alcoholic Red Wine Substitute (or beef broth combined with 1/2 cup unsweetened cranberry or grape juice)
- 2 cups Low Sodium Beef Broth
Pantry & Herbs
- 2 tbsp Tomato Paste
- 2 tbsp All-Purpose Flour
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- Salt and freshly ground black pepper, to taste
- Optional: 1 tbsp Cornstarch mixed with 2 tbsp cold water (for slurry)
- Fresh chopped parsley, for garnish
Instructions
- Prepare Ingredients: Pat the beef chuck cubes dry with paper towels and season generously with salt and freshly ground black pepper. Cut the bacon into lardons, roughly chop the onion, slice the carrots into thick rounds or chunks, and mince the garlic.
- Cook Bacon: In a large heavy-bottomed skillet or Dutch oven over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels, keeping the rendered fat in the pan.
- Sear Beef: Increase heat to medium-high. Toss the beef cubes in all-purpose flour coating evenly. Working in batches, sear the floured beef in the hot bacon fat until browned on all sides. Transfer the seared beef to the slow cooker.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion and sliced carrots to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute. Add tomato paste and cook 1-2 minutes to develop flavor.
- Deglaze Pan: Pour in the non-alcoholic red wine substitute (or beef broth with juice mixture) and scrape up brown bits from the pan. Bring to a simmer, then add the beef broth, fresh thyme, and bay leaf.
- Combine and Cook: Pour the skillet mixture over the seared beef in the slow cooker and stir gently to combine. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender.
- Add Final Vegetables: About 1 to 1.5 hours before serving, add pearl onions, mushrooms, and optional potatoes to the slow cooker.
- Finish and Thicken: Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. If desired, create a slurry by mixing cornstarch with cold water, stir into stew and cook on high for 15-30 minutes until thickened.
- Serve: Ladle into bowls, garnish with reserved crispy bacon and fresh chopped parsley. Serve hot for a comforting, hearty meal.
Notes
- Using a non-alcoholic red wine substitute keeps the recipe family-friendly and suitable for all ages.
- Searing the beef before slow cooking locks in flavor and improves texture.
- Adding potatoes at the end prevents them from becoming mushy during long cooking.
- The optional slurry helps thicken the stew if you prefer a richer sauce.
- Make sure to thoroughly dry the beef cubes before flouring to get a good sear.
- Fresh thyme and bay leaf provide authentic French flavors but can be omitted in a pinch.
