So, you want to eat like a fancy French chef without actually doing any of the hard work? Enter this slow cooker beef bourguignon. It sounds classy, looks impressive, and honestly tastes like you put in a week’s worth of effort—except you just dumped stuff into a pot and walked away. Lazy gourmet vibes? Absolutely.
Why This Recipe is Awesome
First of all, it’s basically beef stew in a tuxedo. Rich wine sauce, tender beef, hearty veggies—it checks every comfort-food box. Second, the slow cooker does all the heavy lifting. You don’t even need to babysit it. Toss it in before work, come back hours later, and boom—your kitchen smells like Julia Child reincarnated. Lastly, leftovers are even better the next day, because the flavors get deeper and more smug about how good they are.
Ingredients You’ll Need
- 3 pounds beef chuck, cut into big chunks (don’t bother making them perfect, rustic = cool)
- 4 slices thick-cut bacon, chopped
- 1 large onion, diced
- 3 carrots, cut into chunky pieces
- 3 garlic cloves, minced
- 2 cups red wine (something you’d drink, not the $3 regret juice)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme (or 1 teaspoon dried if you’re lazy)
- 2 bay leaves
- 1 pound mushrooms, halved or quartered
- 2 tablespoons flour (optional, for thickening)
- Salt and black pepper, to taste
Step-by-Step Instructions
- Cook the bacon in a skillet until crispy. Try not to eat it all. Save the fat.
- Brown the beef in the bacon fat for extra flavor points. You don’t need to cook it through, just sear until it looks less sad.
- Toss the bacon, beef, onion, carrots, and garlic into the slow cooker.
- Pour in the wine and broth, then add tomato paste, Worcestershire, thyme, and bay leaves. Stir so it doesn’t look like a crime scene.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- About an hour before it’s done, throw in the mushrooms. They’ll soak up all that saucy goodness.
- If you want it thicker, mix flour with a little water and stir it in 30 minutes before serving.
- Remove bay leaves, taste, and adjust seasoning. Serve hot with crusty bread, mashed potatoes, or straight out of the pot with a spoon.
Common Mistakes to Avoid
- Skipping the sear: Yes, I know, extra dishes, blah blah—but searing makes the beef taste next-level.
- Cheap wine: Don’t cook with something that tastes like grape-flavored vinegar. Use something decent, because you’ll taste it.
- Adding mushrooms too early: They’ll disintegrate and you’ll end up with mushroom mush soup.
Alternatives & Substitutions
- Not into bacon? Use pancetta. Or skip it if you’re feeling rebellious.
- Want it alcohol-free? Sub extra beef broth with a splash of balsamic vinegar for richness.
- Beef chuck not available? Brisket or short ribs work, too. Just don’t use lean cuts—they’ll turn to beef jerky.
FAQ
Can I make this ahead?
Yes! It actually tastes even better the next day. Just reheat gently.
Can I freeze it?
Totally. Store in freezer-safe containers up to 3 months.
What wine should I use?
A medium-bodied red like Pinot Noir or Merlot. Don’t overthink it.
Do I have to use a slow cooker?
Nope. You can braise it in a Dutch oven at 325°F for about 3 hours.
What do I serve it with?
Mashed potatoes, egg noodles, polenta, or anything carb-y that soaks up sauce.
Can I make it vegetarian?
Technically yes, but it won’t be bourguignon anymore. Try mushrooms + lentils if you want a veggie stew vibe.
Final Thoughts
Slow cooker beef bourguignon is proof that you don’t need a Michelin star (or the patience of Julia Child) to make a French classic at home. It’s cozy, flavorful, and just fancy enough to impress without stressing you out. So grab your slow cooker, a bottle of decent wine, and prepare to feel like the culinary boss you are—without breaking a sweat.