Slow-Cooker Boeuf Bourguignon

Total Time

Prep: 30 min. + marinating Cook: 8 hours

Makes

12 servings

Updated: Jun. 28, 2023
I’d wanted to make boeuf bourguignon (beef Burgundy) ever since I got one of Julia Child’s cookbooks, but I wanted to find a way to fix it in a slow cooker. My slow-cooker boeuf bourguignon is still rich, hearty and delicious, but there's no need to watch it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado
Slow-Cooker Boeuf Bourguignon Recipe photo by Taste of Home

Ingredients

  • 3 pounds beef stew meat
  • 1-3/4 cups dry red wine
  • 3 tablespoons olive oil
  • 3 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 bacon strips, chopped
  • 1 pound whole fresh mushrooms, quartered
  • 24 pearl onions, peeled (about 2 cups)
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • Hot cooked whole wheat egg noodles, optional

Directions

  1. Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight.
  2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
  3. Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer.
  4. Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
  5. Cook, covered, on low until beef is tender, 8-10 hours. Remove bay leaf. If desired, serve stew with noodles.
Slow-Cooker Beef Bourguignon Tips

What's the difference between boeuf bourguignon, beef Burgundy and beef stew?

There is no major difference between boeuf bourguignon and beef Burgundy, as the latter is another term used to describe the slow-cooked beef dish. The two recipes may have slightly different ingredients, but they both involve braising beef in red wine with onions, carrots, garlic, and herbs. Beef stew, on the other hand, is a more general term. It encompasses a variety of ingredients, and the simmering liquid can vary from wine or beer to broth, stock or water.

What cut of meat is best for beef bourguignon?

The best cut of meat for beef bourguignon is a tougher cut with good marbling, such as beef chuck, rump roast, stewing beef, beef shoulder or beef brisket. In general, you can use any cut you’d find in a slow-cooker beef recipe. These well-used muscles contain a lot of connective tissue, which breaks down into rich collagen during the low-and-slow cooking process. The result is perfectly tender bites of beef.

What kind of red wine is best for beef bourguignon?

The best type of red wine for beef bourguignon is a good-quality Burgundy wine, like pinot noir. Other red wines, such as cabernet sauvignon or merlot can be suitable, so long as the wine contains rich elements to enhance the depth and complexity of the dish.

How else can you cook beef bourguignon?

We love using the slow cooker to make beef bourguignon. The set-it-and-forget-it functionality helps prevent dry or tough meat in the slow cooker. Another way to make this dish is in a Dutch oven, braising the beef for several hours over low temperatures until it is fall-apart tender on the stovetop or in the oven. While you can make beef bourguignon in a pressure cooker, we find the texture of the meat is significantly better when a slower cooking method is used.

What do you serve with beef bourguignon?

Our favorite way to serve beef bourguignon is with side dishes that allow its rich flavors to shine. Mashed potatoes or buttered noodles are classic options, but it’s also fantastic when served simply with a side of crusty bread. The dish also pairs well with sides like green salad or roasted vegetables, such as broccoli, cauliflower or Brussels sprouts. Vegetables provide a fresh contrast that balances the hearty stew.

How long will leftover slow-cooker beef bourguignon last?

Slow-cooker beef bourguignon is good for 3 to 4 days when stored in an airtight container in the refrigerator. The best way to reheat beef bourguignon is in a 350° oven until heated through, about 30 minutes. It can also be reheated in the microwave, although we find the oven’s gentle heat yields an improved texture.

Can you freeze slow-cooker beef bourguignon?

Slow-cooker beef bourguignon can be frozen in a freezer-safe container for up to 6 months. Allow the dish to thaw overnight in the refrigerator before reheating.

Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

2/3 cup beef mixture (calculated without noodles): 289 calories, 15g fat (5g saturated fat), 77mg cholesterol, 350mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

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