Slow Cooker Beef Bourguignon is a rich and comforting dish that is wonderfully easy to prepare. This easy beef recipe makes a tender, flavourful meal that slowly develops deep, savoury goodness.
Made with beef, vegetables, stock, red wine and tomato sauce, this recipe is perfect for cosy family dinners or when you want a hearty meal with minimal effort. It’s ideal for cooler days or when you need something satisfying that cooks itself.
Originally published May 27, 2022. Updated April 14, 2026
The Origins Of Beef Bourguignon
The origins of this recipe are a hearty French beef stew braised in a red wine (hence the burgundy) and beef stock, with complementary flavours of bacon, mushrooms, onions and garlic.
Best Cuts Of Beef For Slow Cooking
This is a perfect dish to use cheaper cuts of meat, slow cooking often does yield a delicious result using brisket, chuck steak or stewing steak as they are a fattier cut of meat but the slow cooking style suits them as they break down the fats and turn into lovely tender results. Which makes the meal really well priced.
Can I Cook This In My Instant Pot, Pressure Cooker Or Multi Cooker?
Yes! Simply follow the first steps, then when ready to cook, set to meat or pressure cook setting on high. Set the lid to sealed pressure, and set for 35 minutes. It will take 10-15 minute to come up to pressure. Once done allow the pressure to naturally release for around 15 minutes before releasing the pressure.
Ingredients For Beef Bourguignon
- Beef (Chuck Steak)
- Bacon
- Onion
- Garlic
- Flour
- Red Wine (Full bodied red wine – Pinot Noir, Merlot or Cabernet Sauvignon)
- Beef Stock
- Tomato Sauce
- Soy Sauce
- Potatoes
- Mushrooms
- Carrots
- Thyme
- Salt & Pepper
Why Browning The Bacon And Beef Matters
The method is lovely and simple, you will want to allow about 30 minutes to prepare it properly to build the delicious flavours then set the cooker on low and allow all those flavours to infuse.
First you want to fry the bacon until crispy for maximum flavour, then remove and pop in the slow cooker, next season the beef with salt and pepper and sear this until brown and also pop in the cooker.
You don’t have to sear the meats and pan fry the sauces, but it does make the flavours better in the end. But you absolutely can just pop it all in the slow cooker and set and forget. My slow cooker size is 6 litres.
Which Vegetables To Add
The next step is to lightly cook the onion, garlic and carrot until the onion is translucent. Then add this to the meats in the slow cooker.
I like to add potatoes to my Beef Bourguignon, they take on such a delicious flavour, I use mini medley potatoes, baby or tri colour ones, that I can just rinse and pop in whole. And of course mushrooms which give the most amazing flavour to the end result.
I always chop my mushrooms really chunky, just in half, this way if anyone does not like mushrooms they are easy to see and remove before serving, but they have still done their job for the flavour.
Deglazing The Pan And Making The Sauce
The final step before cooking is to deglaze the pan, to do this you add the wine, beef stock, tomato sauce, soy sauce and flour and whisk all together to form a sauce, bring this to a simmer and pour over the meats and vegetables in the slow cooker.
Then pop on the lid, set and forget! Ideally cook long and slow, but if you are short on time you can cook for half the time on high until the meat is tender and falling apart. Slow cooker timings can vary slightly depending on the cut of meat or vegetables used, so my Slow Cooker Cooking Times Chart is a great guide to check.
How To Thicken The Sauce Before Serving
When you slow cook meats and vegetables in a sauce it creates a lot of its own liquids, so I have reduced the recipe to just one cup of beef stock to compensate for this.
Before serving if you wish to thicken the sauce add a little cornflour mixed into the liquid, stir through and serve. For a thicker, more hearty result, take a look at my guide How to Thicken Slow Cooker Sauce which explains several simple methods.
Serving Ideas And Storage Tips
This is a dish you can serve on its own if you add enough vegetables, or serve with a side of mashed potato or sweet potato. Or try it in a pie filling for something different!
This dish is freezer friendly! You’ll want it to completely cool in the fridge before placing into an air tight container. It will keep well for at least 3 months in the freezer, reheat to piping hot before consuming.
Other Slow Cooker Beef Recipes To Try
If you’re fan of Slow Cooker Beef Recipes, check out some of my favourites below, simply click the title to go to the recipe:
- Slow Cooker Coconut Beef Thai Curry
- Easy Slow Cooker Lasagne
- Slow Cooker Corned Beef Silverside with Ginger Ale
- Slow Cooker Beef Stroganoff
Slow Cooker Beef Bourguignon Recipe
I’ve recently updated this recipe to make it even better, with a richer flavour, a thicker, glossy sauce, and a more balanced finish. It’s one of those recipes that really benefits from a few small tweaks. 14 April 2026
Slow Cooker Beef Bourguignon (Beef Burgundy)
Slow Cooker Beef Bourguignon is a rich, slow-cooked beef recipe made with vegetables, stock, red wine and tomato sauce for a hearty and comforting family meal.
Ingredients
- 1 tablespoon oil
- 150–180 grams streaky bacon, diced
- 1 kilogram chuck steak (or brisket or stewing beef), cut into 3–4 cm chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 onion, finely diced
- 3 teaspoons garlic, minced
- 4 carrots, peeled and cut into large chunks
- 3 tablespoons tomato paste
- 1½ cups red wine (375 ml) (Pinot Noir, Merlot or Cabernet Sauvignon)
- 1 cup beef stock (250 ml)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional)
- 1 ½ teaspoons fresh thyme, finely chopped (or ½ teaspoon dried)
- 1 teaspoon dried oregano
- 250 grams button mushrooms, halved
To finish
- Baby potatoes in the last 3–4 hours of cooking if you prefer a one-pot version.
- 2 teaspoons cornflour
- 2 tablespoons cold water
- 1 tablespoon butter
- Fresh parsley, to serve
Instructions
- Heat a frying pan over medium heat with the oil. Add the diced bacon and cook until lightly crisp.
- Transfer to the slow cooker.
- Season the beef with the salt and pepper. In 2–3 batches, sear the beef in the same pan until well browned on all sides. Take your time here — this step builds the rich flavour base. Transfer to the slow cooker.
- In the same pan, add the onion and garlic and cook gently for 2–3 minutes until softened. Add the tomato paste and cook for a further 1–2 minutes, stirring, until it darkens slightly and smells rich.
- Add the carrots and cook for another 2 minutes, then pour in the red wine, beef stock, soy sauce and Worcestershire sauce. Stir well, scraping the bottom of the pan to lift all the flavour.
- Bring this mixture to a gentle simmer, then pour into the slow cooker. Add the thyme, oregano and sugar if using. Stir gently to combine.
- The liquid will not fully cover the meat — this is normal, the beef will release juices as it cooks.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork, while still holding its shape in the sauce.
- If using baby potatoes, add them in the final 3–4 hours of cooking on LOW, or the last 2–2½ hours if cooking on HIGH.
- In the final 1½–2 hours of cooking (or the last 45–60 minutes if cooking on HIGH), add the mushrooms and stir through.
- If the sauce needs thickening, mix the cornflour with the cold water until completely smooth. Stir into the slow cooker and cook uncovered for a further 10–15 minutes until the sauce is thickened and glossy.
- Just before serving, stir through the butter until melted and glossy. Taste and adjust with salt and pepper until the flavours are rich and balanced.
- Serve topped with fresh parsley, either on its own or over creamy mashed potato.
- Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently until piping hot, adding a splash of water or stock if needed to loosen the sauce.
Notes
I’ve recently updated this recipe to make it even better, with a richer flavour, a thicker, glossy sauce, and a more balanced finish. It’s one of those recipes that really benefits from a few small tweaks. 14 April 2026
What size is your slow cooker?
Mine is a 6 litre slow cooker. Anything between 4.5–6 litre will work well.
Can I cook this in my Instant Pot, pressure cooker or multi cooker?
Yes! Use the sauté function to cook the bacon, beef and onion mixture as per the first steps. Once everything is combined, cook on high pressure for 35 minutes. It will take 10–15 minutes to come to pressure. Allow a natural release for 15 minutes before releasing any remaining pressure. If needed, thicken the sauce at the end using the sauté setting.
What sort of wine is best for Beef Bourguignon?
Traditionally a Pinot Noir is used, but a Merlot or Cabernet Sauvignon works beautifully too. Choose a wine you enjoy drinking — it doesn’t need to be expensive, just something with good flavour.
Do I have to sear the meat?
No, but it does make a noticeable difference to the final flavour. Searing adds depth and richness, so I highly recommend it if you have the time. If you prefer, you can simply add everything to the slow cooker and cook as directed.
When should I add the potatoes?
If using baby potatoes, add them in the final 3–4 hours of cooking on LOW, or the last 2–2½ hours if cooking on HIGH. This keeps them tender without overcooking and helps maintain a rich, thick sauce.
Why is my sauce not thick enough?
Slow cookers don’t reduce liquid like a stovetop. If your sauce is thinner than you’d like, use the cornflour slurry at the end and allow it to cook uncovered for 10–15 minutes until thickened and glossy.
Can I make this ahead of time?
Yes — and it’s even better the next day. The flavours deepen and the sauce thickens slightly as it sits.
Can I freeze this?
Yes! Allow it to cool completely in the fridge before transferring to an airtight container. Freeze for up to 3 months. Reheat gently until piping hot. It also makes a wonderful pie filling for something a little different.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 611Total Fat: 36gSaturated Fat: 14gUnsaturated Fat: 23gCholesterol: 164mgSodium: 851mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 47g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
I’d Love to Hear Your Thoughts
I hope you love this easy Slow Cooker Beef Bourguignon as much as we do. It’s such a rich and comforting beef dish, perfect for cooler autumn or winter days, and one I come back to again and again.
If you try it, I’d love to hear how it turned out for you in the comments below.
Also, if you enjoy this recipe, please leave a ⭐ rating in the recipe card above. Your feedback helps other readers and really supports my recipes.
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
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Happy cooking!
Anna
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