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The bacon starts to smell nutty before the beef even hits the skillet, and those browned bits left behind are exactly what you want in the sauce. I used to think a slow cooker could do all the flavor-building on its own; this Slow Cooker Beef Bourguignon taught me that a few minutes at the stove make a real difference. The beef comes out fork-tender, with a deep wine sauce and vegetables that hold their shape.

I brown the beef in batches, then use the same skillet to soften the onion and carrots and bring the wine and broth to a simmer. Scraping up the browned bits before everything goes into the slow cooker carries that savory flavor into the whole pot. The mushrooms and pearl onions go in later, so they turn tender without spending the entire day cooking. It’s a comforting bowl of beef, glossy sauce, and vegetables with just enough bite.

Why Slow Cooker Bourguignon Still Needs a Proper Sear

A slow cooker makes chuck tender, but it doesn’t brown meat. That’s why I take time to crisp the bacon and brown the beef in a skillet first. The beef gets a savory crust, and the skillet collects browned bits from both the meat and the bacon. Those bits dissolve into the wine and broth when you scrape the pan, giving the finished sauce a deeper, more rounded taste than you’d get by putting everything in the cooker raw.

Flour on the beef helps the sauce gain body as the stew cooks, but it’s easy to lose that benefit if the pan is crowded. Give the beef room and brown it in batches over medium-high heat for 2 to 3 minutes per side. The pieces should develop color rather than release liquid and steam. You’re not trying to cook the beef through in the skillet; the slow cooker finishes the job. A little patience at this stage pays off in a sauce that clings to the meat instead of tasting like plain broth.

How the Chuck, Wine, and Flour Build the Sauce

• Boneless beef chuck — Chuck has the connective tissue that softens during a long, moist cook, which is what gives the finished pieces their tender texture. Cut it into evenly sized pieces so they cook at a similar pace. A leaner cut won’t give the same richness or tenderness, so chuck is worth choosing here.
• All-purpose flour — The light coating helps the sauce thicken as it cooks and gives the beef a surface that browns in the skillet. Toss until the pieces are evenly coated rather than leaving pockets of loose flour. For a gluten-free adaptation, leave it out; the sauce will be thinner.
• Dry red wine and beef broth — The wine brings acidity and a deep, savory note; the broth rounds it out. Use a dry red wine, not a sweet one, and choose a bottle whose flavor you enjoy. If you’re avoiding wine, replace it with beef broth while keeping the liquid volume equal to the wine being replaced; the result will taste less layered and more broth-forward.
• Bacon — Bacon renders the cooking fat used to brown the beef and leaves crisp, savory pieces in the stew. Regular diced bacon works well; there’s no need to seek out a specialty cut. Leave the rendered fat in the skillet for the next stages.
• Cremini mushrooms and pearl onions — Creminis add an earthy note, while pearl onions bring small, sweet bites throughout the stew. Quarter the mushrooms as listed so they’re substantial after cooking, and thaw the pearl onions before adding them. If mushrooms aren’t your thing, leave them out; the stew will still have the beef, carrots, and pearl onions for texture.
• Yellow onion, carrots, garlic, tomato paste, thyme, and bay leaves — These build the aromatic base around the meat. Tomato paste needs its minute in the skillet to meld with the softened vegetables, while thyme and bay leaves steep in the cooking liquid. Fresh herbs and vegetables should look sound, but ordinary grocery-store versions work just fine.

The Skillet-to-Slow-Cooker Sequence That Builds Flavor

Render the bacon without losing the fat

Cook the diced bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally. Look for crisp pieces and rendered fat across the bottom of the pan. Transfer the bacon to a 6-quart slow cooker, leaving the fat in the skillet. Don’t drain it away; that’s what you’ll use to brown the beef and start the vegetables.

Brown the floured beef in batches

Toss the beef with the flour, kosher salt, and black pepper until the pieces have an even coating. Add the olive oil to the skillet, then brown the beef over medium-high heat for about 2 to 3 minutes per side. Work in batches so the pieces make contact with the pan instead of crowding together. Move each browned batch into the slow cooker; the centers will finish cooking there.

Turn the browned bits into the cooking liquid

Cook the diced onion and carrots in the skillet over medium heat for 5 to 7 minutes, stirring until softened. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the red wine and beef broth, scraping up the browned bits from the bottom as the liquid loosens them. Stir in the thyme and bay leaves, bring the mixture to a simmer, cook for 2 minutes, then pour it over the beef and bacon.

Slow-cook first, then finish with the vegetables

Cover and cook on LOW for 6 1/2 to 7 1/2 hours or HIGH for 3 to 4 hours, until the beef is nearly fork-tender. Stir in the quartered mushrooms and thawed pearl onions, cover again, and cook on LOW for 1 to 1 1/2 hours or HIGH for 45 to 60 minutes. The beef should be fork-tender and the vegetables tender at the end. Remove and discard the thyme stems and bay leaves before serving.

Simple Ways to Adapt This Beef Bourguignon

Questions About Making Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon

Slow cooker beef bourguignon combines browned beef chuck, bacon, red wine, mushrooms, and pearl onions in a rich French-inspired stew. The beef cooks until fork-tender, with a final slow-cooker stage for the tender vegetables.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs 45 minutes mins

Total Time 9 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: French

Calories: 830

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz bacon diced
• 3 lb beef chuck boneless, cut into 1 1/2-inch pieces
• 0.33 cup all-purpose flour
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 yellow onion large, diced
• 2 carrots cut into 1/2-inch pieces
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 1 cup beef broth
• 4 fresh thyme sprigs
• 2 bay leaves
• 8 oz cremini mushrooms quartered
• 1 bag (12 oz) pearl onions frozen, thawed

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a 6-quart slow cooker, leaving the fat in the skillet.
3. Toss the beef with the flour, kosher salt, and black pepper until evenly coated.
4. Add the olive oil to the skillet and brown the beef in batches over medium-high heat for about 2 to 3 minutes per side.
5. Transfer each batch of beef to the slow cooker.
6. Add the onion and carrots to the skillet and cook over medium heat for 5 to 7 minutes, stirring, until softened.
7. Stir in the garlic and tomato paste and cook for 1 minute.
8. Pour in the wine and broth, scraping up the browned bits.
9. Stir in the thyme and bay leaves, bring to a simmer, and cook for 2 minutes.
10. Pour everything into the slow cooker.
11. Cover and cook on LOW for 6 1/2 to 7 1/2 hours or HIGH for 3 to 4 hours, until the beef is nearly fork-tender.
12. Stir in the mushrooms and pearl onions.
13. Cover and cook on LOW for 1 to 1 1/2 hours or HIGH for 45 to 60 minutes, until the beef is fork-tender and the vegetables are tender.
14. Remove and discard the thyme stems and bay leaves before serving.

Notes

For the best flavor, brown the beef in batches rather than crowding the skillet. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.