Slow-Cooked Beef Bourguignon

I find this Slow-Cooked Beef Bourguignon deeply comforting — tender beef cubes simmered slowly in a rich red wine and tomato sauce, with earthy mushrooms, sweet carrots and hearty potatoes. It’s the kind of meal that fills the house with irresistible aroma and feels like a warm hug on a plate.

Why You’ll Love This Recipe

I love this recipe because it brings the depth and flavor of traditional French Beef Bourguignon with minimal effort. The slow cooker does all the heavy lifting, transforming simple ingredients into melt-in-your-mouth beef and a luxuriously rich sauce. It’s perfect for busy days when I want a fancy-feeling dinner without standing over the stove. Plus, the combination of red wine, soy sauce and herbs gives it an incredible balance of savory, sweet and tangy notes that everyone enjoys.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 3 pounds boneless beef chuck pieces, cut to 1-inch cubes
▢ 1 cup red cooking wine
▢ 2 cups chicken broth
▢ ½ cup tomato sauce
▢ ¼ cup soy sauce
▢ ¼ cup flour
▢ 3 minced garlic cloves
▢ 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
▢ 5 medium sliced carrots
▢ 1 pound baby potatoes (I used tri-color)
▢ 8 ounces sliced fresh mushrooms
▢ fresh chopped parsley for garnish

Directions

1. In a large mixing bowl, toss the beef cubes with the flour until they are evenly coated. This helps the sauce thicken as it cooks.
2. Place the coated beef in the bottom of the slow cooker.
3. Add the sliced carrots, baby potatoes and mushrooms on top of the beef.
4. In a separate bowl, whisk together the red cooking wine, chicken broth, tomato sauce, soy sauce, minced garlic and thyme. Pour this mixture evenly over the beef and vegetables.
5. Stir gently to combine, ensuring everything is well coated in the liquid.
6. Cover and cook on Low for 8-9 hours or High for 4-5 hours, until the beef is fork-tender and the vegetables are cooked through.
7. Once done, taste and adjust seasoning if desired (you can add a bit more salt or soy sauce if you like it richer).
8. Garnish with freshly chopped parsley before serving.

Servings and Timing

This recipe yields approximately 6 servings.
Prep time: about 15 minutes.
Cook time: 8-9 hours on Low or 4-5 hours on High.
Total time: around 8-9 hours and 15 minutes, depending on your setting.

Variations

• For a deeper flavor, I sometimes sear the floured beef cubes in a hot skillet with oil for a few minutes before adding them to the slow cooker.
• I can use beef broth instead of chicken broth for a slightly richer taste.
• Adding a tablespoon of tomato paste enhances the depth of the sauce if I want a bolder tomato note.
• I might include pearl onions for a more traditional Bourguignon feel.
• For a lighter version, I reduce the wine slightly and replace part of it with extra broth.
• If I want a thicker sauce, I’ll remove the lid in the last 30 minutes of cooking to let the liquid reduce a bit.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over medium heat or in the microwave in short intervals, stirring between bursts. If the sauce thickens too much, I add a splash of broth or water to loosen it.
To freeze, I let it cool completely and transfer to freezer-safe containers. It freezes well for up to 3 months. When ready to eat, I thaw overnight in the fridge and reheat as usual.

FAQs

Can I use a different cut of beef?

Yes — I like using chuck because it becomes tender and flavorful, but brisket or stewing beef also work well.

Can I make this without wine?

Yes — I can replace the wine with extra beef or chicken broth and a tablespoon of balsamic vinegar for a similar depth of flavor.

Should I brown the beef first?

It’s optional. Browning adds extra flavor, but it’s not necessary if I’m pressed for time — the slow cooker still develops rich taste.

How do I prevent the sauce from being too thin?

The flour coating on the beef helps, but if it’s still too thin near the end, I can mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in for the last 15 minutes on High.

What wine works best?

I prefer a dry red such as Burgundy, Pinot Noir or Merlot — something drinkable but not too sweet. Red cooking wine works for convenience too.

Can I use baby carrots instead of slicing whole ones?

Yes — baby carrots are convenient and work perfectly here.

Can I cook it overnight?

Yes — I set it on Low before bed, and in the morning, I wake up to perfectly cooked, tender beef ready for lunch or dinner.

What sides go well with Beef Bourguignon?

I enjoy it with crusty bread, mashed potatoes or even buttered noodles to soak up the delicious sauce.

How can I make the dish look more elegant for guests?

I garnish generously with fresh parsley and serve it in wide bowls with a slice of toasted bread or sprinkle a few extra herbs on top for color contrast.

Conclusion

I feel this Slow-Cooked Beef Bourguignon is the ideal dish for when I want rich comfort without complicated steps. The slow cooker transforms simple ingredients into a deeply flavorful meal that feels special enough for guests yet cozy enough for a weeknight. Every bite — tender beef, silky sauce, and hearty vegetables — makes it worth the wait.

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