Slow Cooker Beef Bourguignon with Wine and Mushrooms
A rustic French braise of tender beef cubes, pearl onions, and mushrooms simmered in red wine and beef stock with aromatic herbs. This slow-cooker version delivers classic Burgundy flavors with minimal active cooking. Rich, deeply savory, and perfect for weeknight entertaining or casual family dinners. The long, gentle cooking renders the meat fork-tender while concentrating the sauce's complex depth. Serve with crusty bread, egg noodles, or mashed potatoes to soak up the wine-forward gravy.
Ingredients
- 3 lbs beef round steak, cut into 1-inch cubesbeef chuck1:1meat
Chuck is fattier and breaks down to silkier texture; round is leaner but still works well
- 3 tablespoons vegetable oil
- 2 cups pearl onions, peeledshallots or regular yellow onions2 cups onions quarteredvegetable
Less elegant presentation but comparable sweetness and texture. Adjust brown time to 2-3 minutes for quarters.
- 2 tablespoons all-purpose flour
- ¼ teaspoon black pepper, ground
- 4 garlic cloves, crushed
- 2 bay leaves, dried
- ¼ teaspoon dried thyme
- ½ teaspoon herbes de ProvenceItalian seasoning or oregano plus rosemary0.5 teaspoon combinedherb-swap
Loses some anise undertone from fennel in herbes de Provence but remains herbaceous and aromatic.
Full guide → - 1 ½ cups red wine, dry, full-bodiedbeef stock or broth1:1alcohol-free
Omit the initial 0.5 cup wine and 1.5 cup remaining wine additions; use 2 cups additional stock instead. Flavor will be less complex but still satisfying.
Full guide → - 2 cups beef bouillon, or beef stock
- 3 cups baby carrots, peeled
- 2 cups mushroom caps, cremini or button
- 1 teaspoon butter, for sauteing
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat oil in a large saucepan over medium-high heat. Brown beef in batches, about 3-4 minutes per batch, then transfer to the slow cooker.
- 2
Brown pearl onions in the same saucepan until lightly caramelized, then set aside.
- 3
Sprinkle flour into the hot fat and stir constantly to form a roux. Season with pepper, then add garlic, bay leaves, thyme, and herbes de Provence. Cook for 1-2 minutes.
- 4
Pour in half the wine and simmer until the roux thickens slightly, scraping up any browned bits.
- 5
Transfer the roux mixture to the slow cooker. Add the remaining wine and just enough beef bouillon to barely cover the meat.
- 6
Cover and cook on Low for 6 hours.
- 7
Add the carrots and browned pearl onions. Continue cooking for 1 hour 30 minutes.
- 8
Meanwhile, melt butter in a saucepan and saute the mushroom caps until golden. Set aside.
- 9
Remove and discard the bay leaves. Stir in the sauteed mushrooms and garnish with fresh parsley before serving.
Tips
Brown the beef in small batches without crowding the pan. Proper browning develops the deep, savory flavors that define beef bourguignon; rushing this step weakens the final dish.
Don't skip sauteing the mushrooms separately. This concentrates their umami and prevents them from releasing moisture into the sauce, which can dilute the wine reduction.
Use a dry, full-bodied red wine like Burgundy or Pinot Noir. Cheap or sweet wines will make the sauce cloying; the acidity and tannins are essential to balance the richness.
Good to Know
Cover and refrigerate for up to 3 days. Flavors deepen after a day. Skim any congealed fat before reheating.
Prepare through step 6 (after 6 hours of slow cooking) up to 1 day ahead. Refrigerate in the slow cooker insert. Add carrots, onions, and mushrooms the next day and cook as directed.
Ladle into shallow bowls over egg noodles, mashed potatoes, polenta, or with thick crusty bread. A simple green salad or braised greens on the side complements the richness. Pair with the same red wine used in the braise.
Common Mistakes
Do not skip browning the beef to avoid pale, steamed meat and weak sauce base.
Do not crowd the pan when browning beef to avoid steam pockets that prevent caramelization.
Do not add the carrots and onions until hour 6 to avoid them becoming mushy and disintegrating.
Do not forget to remove bay leaves before serving to avoid diners biting into them.
Do not omit the mushroom saute to avoid soggy mushrooms that dilute the sauce and add no textural contrast.
Substitutions
Chuck is fattier and breaks down to silkier texture; round is leaner but still works well
Full guide →Omit the initial 0.5 cup wine and 1.5 cup remaining wine additions; use 2 cups additional stock instead. Flavor will be less complex but still satisfying.
Full guide →Less elegant presentation but comparable sweetness and texture. Adjust brown time to 2-3 minutes for quarters.
Loses some anise undertone from fennel in herbes de Provence but remains herbaceous and aromatic.
Full guide →FAQ
Can I make this on the stovetop instead of a slow cooker?
Yes. After completing steps 1-5, transfer to a Dutch oven. Cover and braise in a 325F oven for 2.5 to 3 hours, stirring occasionally. Add carrots and onions after 2 hours. Total time is shorter but flavor development is similar.
What if I don't have herbes de Provence?
Use equal parts dried thyme, marjoram, and savory (about 1/6 teaspoon each). Or use Italian seasoning plus a pinch of fennel seed. The herbes de Provence add subtle anise and lavender; omitting it loses complexity but the dish remains flavorful.
How long can I keep beef bourguignon and can I freeze it?
Refrigerate covered for up to 3 days. Freeze for up to 2 months in an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat gently on the stovetop or slow cooker on Low. Texture remains tender after freezing.