Slow Cooker Beef Bourguignon with Sweet Potato
A hearty French-inspired stew featuring tender beef slowly braised with red wine, bacon, and vegetables in a rich, savory broth. This comfort food classic transforms tough stew meat into fork-tender perfection while developing deep, complex flavors. The addition of sweet potatoes provides natural sweetness that balances the wine's acidity. Perfect for cold weather entertaining or busy weeknight dinners when you want something special without the fuss. The slow cooker method makes this traditionally labor-intensive dish completely hands-off, allowing the ingredients to meld beautifully over hours of gentle cooking.
Ingredients
- 4 pieces bacon, chopped
- 2 lbs beef stew meat
- 1 ½ cup red wine
- 1 cup white sweet potato, chopped
- 1 cup carrots, chopped
- 1 cup mushrooms, sliced
- ½ cup pearl onions
- 2 cloves garlic, minced
- 4 cups beef broth, divided
- 2 tbsp arrowroot starch
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 1 tsp sea salt
- ½ tsp black pepper
- 2 bay leaves
- 1 tbsp fresh parsley, chopped
Instructions
- 1
Cook chopped bacon in large deep skillet over medium heat until crispy, then transfer to slow cooker and reserve fat in pan
- 2
Brown stew meat lightly on each side in reserved bacon fat, then transfer to slow cooker
- 3
Pour wine into skillet and scrape up browned bits, stirring into wine and simmering for 2-3 minutes
- 4
Add wine mixture to slow cooker along with sweet potato, carrots, mushrooms, garlic, and pearl onions
- 5
Pour in 3 1/2 cups beef broth, tomato paste, and all seasonings except parsley, stirring well to combine
- 6
Cover and cook on low for 7 1/2 hours
- 7
Whisk together remaining 1/2 cup beef broth with arrowroot starch in small bowl
- 8
Pour broth mixture into slow cooker and cook on low for another 30 minutes to thicken
- 9
Remove lid, discard bay leaves, and serve in bowls topped with chopped parsley
Tips
Brown the beef well for deeper flavor - don't overcrowd the pan and let each side develop a good crust before turning.
Make sure to scrape up all the browned bits when deglazing with wine as these add tremendous flavor to the final dish.
Check that bay leaves are fully removed before serving as they can be unpleasant to bite into accidentally.
Good to Know
Refrigerate leftovers for up to 4 days in airtight container. Flavors improve after a day.
Can be made 1-2 days ahead and reheated gently. Add fresh parsley just before serving.
Serve hot with mashed sweet potatoes, crusty bread, or over egg noodles.
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Don't add arrowroot mixture too early to avoid gummy texture
Don't lift the lid frequently to avoid extending cooking time
Substitutions
FAQ
Can I make this on the stovetop instead?
Yes, after browning and deglazing, transfer everything to a heavy pot and simmer covered for 2-3 hours until beef is tender.
What if I don't have pearl onions?
Regular yellow onions work well - cut one medium onion into chunks about the same size as pearl onions.
How long will leftovers keep?
Store in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop or microwave.