Slow Cooker Boeuf Bourguignon {Beef Burgandy}

Slow cooker boeuf bourguignon tastes like you slaved over it for hours, but your Crock Pot does all of the hard work for you!

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I loved the movie Julie and Julia. I went to see the movie with my friend Julie and we went right after the movie and bought Julia Child’s cookbook. A few weeks later we got our hubbies together and made Boeuf Bourguignon from scratch according to Julia’s recipe! It was amazing and made you just smile at how good it made you feel. Last week I decided to give it a try in the crockpot and see if I could get similar results.
Slow cooker boeuf bourguignon tastes like you slaved over it for hours, but your Crock Pot does all of the hard work for you!

This slow cooker boeuf bourguignon is a rich and hearty dinner, perfect for a fall or winter meal.

I have served this at dinner parties and no one could believe it was cooked in a Crockpot. Hearty root vegetables and mushrooms help to make a rich gravy that is perfect served with mashed potatoes or egg noodles. It’s just as good when it comes out of the slow cooker as it was slaving over a stove and much easier.
Also known as beef burgundy the premise of this recipe is to take an inexpensive cut of meat and make it so tender it falls apart. The secret to my slow cooker boeuf bourguignon recipe is using bacon fat as a base. Next time you make bacon pour the grease into an old ice cube tray and freeze it for recipes like this. For more freezing tips check out my post on 25 Foods You Can Freeze You Probably Don’t Know About.
Don’t forget the bread to soak up the juices with! I recommend making a batch of dinner rolls.

Enjoy this slow cooker boeuf bourguignon recipe!

Slow Cooker Boeuf Bourguignon (Beef Burgandy)
Prep Time
10 mins
Cook Time
10 hrs 15 mins
Total Time
10 hrs 25 mins
 
Course: Slow Cooker
Cuisine: French
Servings: 6
Author: Kelley - Miss Information
Ingredient List
  • 4 lbs boneless beef chuck roast trimmed and cut into 1 1/2â? cubes have the butcher do it for you
  • 6 slices of bacon minced then cooked to get the bacon drippings if you have 1/4 cup of bacon grease you can use that
  • 3/4 bag of frozen onion or 1 cup diced fresh
  • 10 baby carrots cut into small pieces or 1 medium carrot
  • 1/4 cup of tomato paste or a 8oz can of reduced can of tomato sauce
  • 3 tablespoons minced garlic
  • 1 teaspoon dry thyme
  • 1/3 cup all purpose flour
  • 2 cups Pinot Noir
  • 2 cups low-sodium chicken stock
  • 1/2 cup low sodium soy sauce
  • 2 bay leaves
  • 2 tablespoons butter
  • 1 package of frozen pearl onions or 1 1/2 cups fresh
  • 1/2 cup water
  • 2 teaspoons sugar
  • 2 cartons of baby bella mushrooms cut into quarters
Directions
  1. Season the beef with Salt and Pepper and put it in your slow cooker.
  2. Cook bacon in a skillet until crisp and remove from pan.
  3. Using the bacon grease still in the pan, saute diced onion,carrots, tomato paste, garlic and thyme until the onions are unfrozen and soft.
  4. Add the flour and stir for 1 minute to get rid of the flour taste.
  5. Stir in 1 cup of wine and get all the browned bits off the bottom of the pan.
  6. Pour into the slow cooker. (Don't worry about room for the rest of the ingredients. This will cook down enough to add the other stuff later)
  7. Pour in broth, soy sauce and bay leaves.
  8. Cover and cook for 9-10 hours on low.
  9. About 30 minutes before it's done, put your pearl onions, water, butter and sugar in a pan and saute until the onions are soft.
  10. Pour in 1 cup of wine and reduce.
  11. Throw in the mushrooms and saute about 10 minutes.
  12. Throw it all in the slow cooker and let it cook for about 15 more minutes.
Recipe Notes

Serve over mashed potatoes with a nice glass of wine and you will be happy happy!

If you are looking for some other great slow cooker recipes, you can get them all by clicking here.

 

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31 Responses

  1. How many people does this recipe feed?
  2. Looks great!! Are you able to freeze this recipe?
  3. Can I make this the day before and reheat?
  4. Do we drain the bacon fat and not use that or do we sauté the veggies in it? The bacon step is unclear to me.
    1. Hey Sophia, it's purely to saute the veggies in, I updated the recipe to reflect your question.
  5. Can you just use oven as I don't have a slow cooker or can you use pressure cooker?
  6. Wendy Parry says:
    Thank you thank you! Only change is adding more mushrooms. Excellent recipe.
  7. I made this over the weekend, it was a huge hit!!! Everyone LOVED it. The soy sauce gave it another layer of flavor that was great, and missing in some other recipes. Will def make this again. :)
  8. I don't see where you add the bacon back to the dish after crisping and draining?
      1. Julie Scott says:
        Ohhhh I totally left it in. Oops! :(
          1. Hi Kelley, I have made this several times. It's my go-too snow storm recipe. My husband and three boys(almost men), love it! Finally a meal everyone will eat! I left the back bits in as well!
          2. Hey Maggie, thanks so much I'm so glad you guys enjoy it! I know how hard it is to get everyone to like the same thing!
  9. Can you give a quantity for both the frozen onions (I've never seen them in Canada and will use fresh) and the Bella mushrooms as I've never seen them in cartons here.
  10. Theresa Johnson says:
    I followed the recipe and viola. YUMMY beef bourguignon. I too was confused about the 'frozen onions' but I opted to do fresh anyway. Came out PERFECT. Thanks so much!
    1. msinfoblog says:
      Glad you enjoyed it, frozen onion is in the veggie section of your grocery store, no cutting or dicing just dump it in. It\'s a great time saver! Of course regular onion works as well
  11. I made this and I loved it. I don't think there's anything I'd rather eat in the winter time. There's only two people in my family so we cut the recipe in half and ate it all week. We never got tired of it! I'm making it again tonight. I am wondering though about the onion. What is a 3/4 bag of onion? And those frozen pearl onions are scarce in my town! I couldn't find them this time so I'm improvising with regular chopped onions. Any advice on quantities with this experiment?
    1. msinfoblog says:
      Hi Emily so sorry it took me this long to reply, your message went into my trash folder for some reason along with 28 others! The 3/4 bag of onion is frozen diced onion, you can use fresh however. I chop and freeze my own a lot because it\'s really easy to just pull out and get cooking.
      1. OK I thought that might be it. So I'm assuming 3/4 cup of onion is what you meant then. That's what I did! It was tasty. Thanks for getting back!
  12. I'd love to try this. I'd have to get it into the crock pot no later than 8:00 AM just to complete step #8. But I love any dish I can make and let go of for a few hours. Wonder if this will adapt well to slow cooking in a dutch oven in say a 250 degree oven for 8-9 hours?
    1. msinfoblog says:
      Yes Kelli I think it would be great in a dutch oven on 250 degrees for that long and you can brown the beef first if you want that way to give it an even richer flavor
  13. Hi, I just made this recipe and it has come out fabulous! It is a classic recipe adapted for modern conveniences like crockpots!! It is great 'as is' and will be a hit for anyone to make. Thank you so much. As with all of us we tweak recipes to meet our personal preferences. In my case I would not season the beef with salt prior to cooking (salt to taste after it is done cooking). I would also use beef broth rather than chicken stock and I added more carrots just because I love them in dishes like this. This is a keeper for me and I have pinned it! Fondly-Lisa
    1. msinfoblog says:
      Thank Lisa I am so glad you enjoyed it! Making them our own is always the fun of cooking, I love carrots in things like this as well!

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