Slow Cooker Beef Bourguignon Crock Pot Recipe – Cozy, Comforting & Easy

If you love cozy, comforting dinners that practically cook themselves, this beef bourguignon crock pot recipe is going to feel like a warm hug in a bowl. Imagine tender cubes of beef chuck slowly simmered in red wine and beef broth, surrounded by soft carrots, sweet onion, smoky bacon, and golden mushrooms. The sauce is rich and silky, the kind you want to mop up with a piece of crusty bread or spoon over fluffy mashed potatoes.

This slow cooker version gives you all the deep, classic flavor of traditional beef bourguignon with a much easier, hands-off method. You will do a bit of browning at the start to build flavor, then the crock pot takes over and gently transforms simple ingredients into something truly special. By the time dinner rolls around, your kitchen will smell incredible and you will have a hearty, elegant meal ready to share.

What Makes This Beef Bourguignon Crock Pot Recipe So Special

This beef bourguignon crock pot recipe is all about bringing big, restaurant-style flavor into your home kitchen with very little stress. You still get the classic French-inspired combination of beef, red wine, bacon, and vegetables, but the slow cooker does most of the work for you.

By searing the beef chuck cubes first and crisping the thick-cut bacon, you build a deep, savory base. Deglazing with red wine pulls every bit of flavor from the pan into the crock pot. As everything simmers on LOW heat, the beef becomes incredibly tender, the carrots and onion soften into the sauce, and the broth, tomato paste, garlic, and dried thyme come together into a rich, aromatic gravy.

Finishing with buttery, browned mushrooms and a sprinkle of fresh parsley adds a final layer of texture and freshness. It is the kind of dish that feels special enough for guests, but simple enough for a relaxed weekend dinner at home.

What You Will Need: Ingredients for This Crock Pot Beef Bourguignon

Here is a closer look at the ingredients that give this beef bourguignon crock pot recipe its deep, comforting flavor. Each one plays a role in building layers of taste and texture.

• Olive oil (3 tbsp): Used to brown the bacon, sear the beef, and sauté the mushrooms, helping develop a rich, caramelized flavor.
• Thick-cut bacon, chopped (4 slices): Adds smokiness, saltiness, and rendered fat that forms the savory base of the dish.
• Beef chuck, cut into 1 1/2-inch cubes (3 lb): A well-marbled cut that becomes meltingly tender during long, slow cooking.
• Kosher salt (1 tsp): Seasons the beef and balances the overall flavors of the sauce.
• Freshly ground black pepper (1/2 tsp): Adds gentle heat and depth to the meat and broth.
• All-purpose flour (1/4 cup): Lightly coats the beef, helping it brown and slightly thickening the sauce as it simmers.
• Dry red wine (2 cups): The star of the sauce, lending acidity, depth, and a classic bourguignon character.
• Low-sodium beef broth (2 cups): Extends the sauce and adds savory richness without making it too salty.
• Tomato paste (2 tbsp): Concentrated tomato flavor that adds body, color, and a subtle sweetness to the sauce.
• Garlic, minced (3 cloves): Brings aromatic, savory notes that perfume the entire dish.
• Dried thyme (2 tsp): Provides an earthy, herbal backbone that pairs beautifully with beef and red wine.
• Bay leaves (2): Infuse the sauce with a gentle, aromatic depth during the long simmer.
• Medium carrots, peeled and sliced (4): Add sweetness, color, and a tender bite that contrasts with the rich beef.
• Large yellow onion, chopped (1): Softens into the sauce, adding natural sweetness and savoriness.
• Cremini or white mushrooms, quartered (1 lb): Soak up the flavors of the sauce and add a meaty, earthy texture.
• Unsalted butter (1 tbsp): Used with olive oil to brown the mushrooms and give them a glossy, rich finish.
• Fresh parsley, chopped (2 tbsp): Sprinkled on at the end for a pop of color and fresh, herbal brightness.

Step-by-Step Guide: How to Make Beef Bourguignon in the Crock Pot

Set aside a little time at the beginning to brown your ingredients, and then your slow cooker will do the rest. Here is how to bring this beef bourguignon crock pot recipe together from start to finish.

1. Crisp the bacon for a flavorful base.
   Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped thick-cut bacon and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 5–7 minutes. Use a slotted spoon to transfer the cooked bacon to the crock pot, leaving the flavorful drippings in the skillet.
2. Season and flour the beef chuck cubes.
   Pat the beef chuck cubes dry with paper towels so they brown properly. Season them evenly with the kosher salt and freshly ground black pepper. Place the all-purpose flour in a shallow dish and lightly coat the seasoned beef cubes in the flour, shaking off any excess. This light flour coating will help the meat brown and will gently thicken the sauce as it cooks.
3. Brown the beef in batches.
   Add another 1 tablespoon of olive oil to the skillet if needed and increase the heat to medium-high. Working in batches so you do not overcrowd the pan, add the floured beef cubes in a single layer. Brown them on at least two sides until a deep, golden crust forms, about 3–4 minutes per batch. Transfer each browned batch of beef to the crock pot on top of the bacon.
4. Deglaze the pan with red wine.
   Reduce the skillet heat to medium and pour in 1/2 cup of the dry red wine. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. Let the wine simmer for 1–2 minutes, then pour this flavorful mixture over the beef and bacon in the crock pot.
5. Mix the wine and broth sauce.
   In a mixing bowl, whisk together the remaining 1 1/2 cups of dry red wine, the low-sodium beef broth, tomato paste, minced garlic, and dried thyme. Whisk until the tomato paste is fully dissolved and everything is well combined.
6. Add the vegetables and bay leaves to the crock pot.
   Scatter the sliced carrots and chopped yellow onion around and over the browned beef in the crock pot. Pour the wine and broth mixture evenly over the top. Tuck the bay leaves into the liquid so they are submerged, which will help them gently infuse their flavor as the stew cooks.
7. Slow cook until the beef is tender.
   Place the lid on the crock pot and cook the beef bourguignon on LOW for 8 hours, or on HIGH for 4–5 hours. The dish is ready for the next step when the beef is very tender and the carrots and onion are soft and fragrant.
8. Brown the mushrooms in butter and olive oil.
   About 30 minutes before you plan to serve, heat the remaining 1 tablespoon of olive oil and the unsalted butter in a large skillet over medium heat. Add the quartered cremini or white mushrooms. Cook, stirring occasionally, until the mushrooms turn golden brown and have released and reabsorbed their moisture, about 8–10 minutes. This browning step gives the mushrooms a deeper, more concentrated flavor.
9. Stir the mushrooms into the crock pot.
   Transfer the browned mushrooms to the crock pot. Stir them gently into the beef, vegetables, and sauce. Re-cover the slow cooker and let the beef bourguignon cook on LOW for an additional 20–30 minutes so the flavors can fully come together.
10. Finish, garnish, and serve.
    Remove the bay leaves from the crock pot and discard them. Taste the sauce and adjust the seasoning with a little more salt and pepper if you feel it is needed. Ladle the beef bourguignon into warm bowls and sprinkle each serving with the chopped fresh parsley. Serve hot and enjoy every comforting bite.

Timing & Prep Details for Your Slow Cooker Beef Bourguignon

This beef bourguignon crock pot recipe is designed to fit easily into your day. You will spend a short time at the beginning building flavor, and then the slow cooker takes over.

• Prep time: About 25 minutes to crisp the bacon, sear the beef, chop the vegetables, and whisk the sauce mixture.
• Slow cook time: 8 hours on LOW (for the most tender result) or 4–5 hours on HIGH.
• Finishing time: Around 30–40 minutes near the end to brown the mushrooms, stir them in, and let everything meld together.

You will know the dish is ready when the beef chuck cubes are very tender and can be easily pulled apart with a fork, the carrots and onion are soft, and the sauce is rich and slightly thickened. After removing the bay leaves and adding the fresh parsley, it is ready to enjoy straight from the crock pot.

Nutritional Snapshot of This Comforting Dish

The values below are approximate and based on one serving when the recipe is divided into six portions. They can vary slightly depending on the exact ingredients you use, but this gives a helpful overview of what is in each bowl of beef bourguignon crock pot.

• Calories: About 520 kcal
• Protein: Around 42g
• Carbohydrates: Approximately 15g
• Fat: About 28g
• Saturated fat: Roughly 9g
• Sodium: Around 720mg
• Fiber: About 3g
• Sugar: Approximately 5g (mostly from the carrots and onion)

Because this dish is naturally rich and filling, you can pair it with simple sides like steamed vegetables or a light salad to balance the meal. The generous protein content makes it especially satisfying, and the vegetables contribute a bit of fiber and natural sweetness to round out each serving.

Common Questions About Crock Pot Beef Bourguignon

Can I prepare any part of this recipe in advance?

Yes. You can chop the carrots and onion, cube the beef chuck, and even cook and crumble the bacon the day before. Store each component in the refrigerator. When you are ready to cook, you can quickly season, flour, and brown the beef, then assemble everything in the crock pot and start the slow cooking.

Do I have to brown the beef and mushrooms first?

Browning the beef and mushrooms is highly recommended because it adds a lot of depth and richness to the final dish. Technically, you could skip browning and place the raw beef, vegetables, and liquids directly into the crock pot, but the flavor will be milder and less complex.

What kind of red wine works best for this recipe?

A dry red wine such as Burgundy or Pinot Noir is ideal for this beef bourguignon crock pot recipe. Choose a wine you enjoy drinking, but there is no need to use anything expensive. The slow cooking process softens the wine's edges and blends it beautifully with the beef broth, tomato paste, garlic, and herbs.

Final Reflections on This Cozy Beef Bourguignon

There is something very comforting about knowing that a pot of slowly simmering beef bourguignon is waiting for you at the end of the day. With this crock pot version, you can enjoy all the classic flavors—tender beef chuck, smoky bacon, soft carrots and onion, rich red wine, and golden mushrooms—without spending hours standing over the stove.

As the beef gently cooks and the sauce slowly develops, your kitchen fills with inviting aromas that make everyone curious about what is for dinner. When you finally lift the lid, stir in the browned mushrooms, and finish with a sprinkle of fresh parsley, you are not just serving a meal; you are sharing a warm, memorable experience.

Whether you make this beef bourguignon crock pot recipe for a quiet family evening or a relaxed gathering with friends, it has a way of bringing people together around the table. Take your time, enjoy the process, and savor every rich, comforting spoonful.

Beef Bourguignon Crock Pot

A rich, slow-cooked beef bourguignon made in the crock pot with tender beef, red wine, bacon, mushrooms, and vegetables in a silky, deeply flavored sauce.

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Servings 6

Calories 520 kcal

Ingredients

  

• 3 tbsp olive oil
• 4 slices thick-cut bacon, chopped
• 3 lb beef chuck, cut into 1 1/2-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 cups dry red wine (such as Burgundy or Pinot Noir)
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 2 tsp dried thyme
• 2 bay leaves
• 4 medium carrots, peeled and sliced into 1/2-inch pieces
• 1 large yellow onion, chopped
• 1 lb cremini or white mushrooms, quartered
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

 

• Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 5–7 minutes. Transfer the cooked bacon to the crock pot, leaving the drippings in the skillet.
• Pat the beef chuck cubes dry with paper towels, then season them evenly with the kosher salt and freshly ground black pepper. Place the all-purpose flour in a shallow dish and lightly coat the seasoned beef cubes in the flour, shaking off any excess.
• Add another 1 tablespoon of olive oil to the skillet if needed and increase the heat to medium-high. Brown the floured beef in batches, turning the pieces so they develop a deep brown crust on at least two sides, about 3–4 minutes per batch. Do not overcrowd the pan. Transfer each browned batch of beef to the crock pot on top of the bacon.
• Reduce the skillet heat to medium and pour in 1/2 cup of the dry red wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan, letting the wine simmer for 1–2 minutes. Pour this deglazed mixture over the beef and bacon in the crock pot.
• In a mixing bowl, whisk together the remaining 1 1/2 cups of dry red wine, the low-sodium beef broth, tomato paste, minced garlic, and dried thyme until the tomato paste is fully dissolved.
• Add the sliced carrots and chopped yellow onion to the crock pot, spreading them evenly around the beef. Pour the wine and broth mixture over the top, then tuck in the bay leaves so they are submerged in the liquid.
• Cover the crock pot with its lid and cook the beef bourguignon on LOW for 8 hours, or on HIGH for 4–5 hours, until the beef is very tender and the vegetables are soft.
• About 30 minutes before serving, heat the remaining 1 tablespoon of olive oil and the unsalted butter in a large skillet over medium heat. Add the quartered mushrooms and cook, stirring occasionally, until they are golden brown and have released and reabsorbed their moisture, about 8–10 minutes.
• Stir the browned mushrooms into the crock pot, re-cover, and let the beef bourguignon cook on LOW for an additional 20–30 minutes so the flavors can meld.
• Remove the bay leaves from the crock pot and discard them. Taste the sauce and adjust the seasoning with a little more salt and pepper if needed. Ladle the beef bourguignon into bowls and sprinkle with the chopped fresh parsley before serving.