Slow-Cooked Beef Bourguignon

Looking for absolute comfort in a bowl? This Slow-Cooked Beef Bourguignon is swoon-worthy food at its best! Imagine fork-tender beef swimming in a silky, wine-kissed sauce, studded with caramelized onions, earthy mushrooms, and hearty carrots.

This is the kind of meal that feels like a warm embrace. It’s luxurious without being fussy, thanks to the magic of slow-cooking. Every spoonful delivers layers of deep, savory flavor that will make you close your eyes and savor every bite.

Perfect for cozy weekend gatherings, special occasions, or any time you crave a taste of true French comfort. This dish was inspired by my grandmother’s Sunday suppers, where the aroma would fill the house and everyone gathered around for a second helping.

You’re going to love how effortless and rewarding this classic French stew can be—bon appétit!

Why You'll Love This Recipe

• Incredibly tender beef that melts in your mouth
• Deep, rich flavors from real red wine and fresh herbs
• Minimal hands-on time thanks to slow-cooking
• Perfect for meal prep or feeding a crowd
• Classic French comfort food with little fuss

Key Ingredients for Slow-Cooked Beef Bourguignon

See recipe card below for full list of measurements, ingredients, and instructions.

Chuck Roast

Chuck roast is ideal for beef bourguignon, thanks to its marbling and ability to become incredibly tender after hours of slow-cooking. Cut the beef into 1.5-inch cubes for even cooking. If you can't find chuck, try brisket or stewing beef, though leaner cuts won’t yield quite the same rich, fall-apart texture.

Red Wine

The backbone of bourguignon is a good, dry red wine—it imparts the signature depth, acidity, and aromatic complexity. Pinot Noir or Burgundy are classic choices, but any full-bodied, dry red will do. Avoid “cooking wines” and opt for something you’d enjoy sipping. If you prefer not to use alcohol, replace the wine with more beef broth plus a tablespoon of balsamic vinegar for added tang.

Cremini Mushrooms

Mushrooms soak up all the saucy flavor while adding a wonderful earthy note to the stew. Slice them thick so they hold their shape during the long simmer. White button mushrooms work in a pinch, but cremini or baby bella mushrooms give a deeper, more complex flavor.

Pearl Onions

Pearl onions give a subtle sweetness and classic French feel to the dish. Look for fresh or find peeled frozen pearl onions for convenience. You can substitute with chunks of regular yellow onion, though the sweet pop of the pearls is worth seeking out.

Fresh Herbs (Thyme & Bay Leaf)

A bundle of fresh thyme and a bay leaf bring aromatic depth, brightening the sauce without overpowering it. If you don’t have fresh thyme, dried thyme can be used, but be sure to use a bit less. Rosemary can add another dimension if you want a bolder herbal edge.

Instructions for Slow-Cooked Beef Bourguignon

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Beef

Pat the beef cubes dry and season generously with salt and pepper. In a large Dutch oven or heavy skillet over medium-high heat, heat 1 tablespoon olive oil. Working in batches, sear the beef on all sides until browned (about 2-3 minutes per batch). Remove browned beef to a plate.

Cook Bacon & Vegetables

Add the diced bacon to the same pot and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside. Add another tablespoon olive oil if needed, then sauté the onion and carrots for 4-5 minutes, until softened. Stir in the garlic and cook 1 minute until fragrant.

Build the Sauce

Stir tomato paste into the vegetables and cook for 1 minute. Sprinkle in flour; cook and stir for another minute. Pour in the red wine, scraping up any brown bits on the bottom, then add the beef broth. Bring to a simmer. Add back the beef and bacon, along with the bay leaf and thyme.

Slow Cook Everything

Transfer everything to a slow cooker insert (or, if using an oven, preheat to 325°F and keep it in the Dutch oven). Cover and cook on LOW for 6-7 hours (or 3.5-4 hours on HIGH) until the beef is meltingly tender. If cooking in the oven, cover and bake for 2.5-3 hours, stirring once or twice.

Sauté the Mushrooms and Pearl Onions

About 30 minutes before serving, melt the butter in a skillet over medium heat. Add the mushrooms and pearl onions; cook until golden brown and tender, about 6-8 minutes. Stir into the slow cooker (or Dutch oven) with the stew and continue cooking for the final 20 minutes.

Serve and Garnish

Discard the bay leaf and thyme stems. Taste and adjust seasoning if needed. Ladle hot beef bourguignon into bowls and garnish with fresh parsley. Serve with crusty bread, buttered noodles, or creamy mashed potatoes.

Recipe Variations

Make It Gluten-Free

To make this dish entirely gluten-free, swap the all-purpose flour for your favorite gluten-free flour blend or simply omit it for a slightly thinner sauce. Be sure your beef broth is labeled gluten-free.

Try Different Proteins

If you can't find beef chuck or want to experiment, lamb shoulder is a delicious alternative for a slightly gamier twist. You can also use pork shoulder for a milder, sweeter version.

Add More Veggies

Bulk up your stew by adding parsnips, turnips, or potatoes. Add these at the same time as the carrots for a heartier and earthier meal.

Lighten It Up

Replace half the beef with extra mushrooms and carrots for a lighter (yet still hearty) vegetarian-inspired dish. Replace beef broth with mushroom or vegetable broth, and omit the bacon.

Play with Herbs

For new herbal flavors, try adding a sprig of rosemary or a few fresh sage leaves in place of, or alongside, the thyme. Just remember a little goes a long way!

Serving Suggestions

Beef Bourguignon is perfection ladled over creamy mashed potatoes or buttered egg noodles, soaking up all the luscious, winey sauce. You can’t go wrong with a thick slice of crusty French bread for mopping up the last drops. Don’t forget a sprinkle of fresh parsley to brighten each serving! For a classic French bistro touch, add a simple green salad with Dijon vinaigrette and a glass of the same red wine you cooked with.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a pot over medium-low heat, adding a splash of broth or water if needed. The flavors deepen over time! You can freeze Beef Bourguignon for up to 3 months—thaw overnight in the fridge before reheating on the stove.

Frequently Asked Questions About Slow-Cooked Beef Bourguignon (FAQ)

Q: Can I make beef bourguignon ahead of time?
A: Yes! In fact, it's even more flavorful the next day. Store it in the fridge and reheat gently before serving.

Q: Do I have to use a slow cooker?
A: No, you can bake it in a Dutch oven at 325°F for about 2.5-3 hours, or simmer very gently on the stovetop.

Q: What's the best wine for beef bourguignon?
A: Choose a dry, medium- to full-bodied red wine you’d enjoy drinking, like Pinot Noir, Burgundy, or Cabernet Sauvignon.

Making this Slow-Cooked Beef Bourguignon is like bringing a taste of France right to your kitchen—cozy, elegant, and totally satisfying! I can’t wait for you to try it and make your own delicious memories. If you love it, share a rating or leave a comment below. Bon appétit!