Slow Cooker Beef Bourguignon

4.97 from 26 votes

Slow cooker beef bourguignon sounds fancy and tastes amazing but the recipe is so easy to make. The beef is tender and the broth is savory.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings:

Cost: $34.57, $5.76 per Serving

In a large skillet over medium heat, cook 6 slices bacon until crispy. Remove the bacon to a separate plate, leaving the bacon grease in the skillet.
Toss 3 lbs chuck roast pieces with 2 tablespoons flour until lightly coated.
Increase the heat to medium-high and add the coated beef to the skillet. Brown the beef for about 5 minutes, working in batches if needed. Remove the browned beef and place it on the plate with the bacon.
Chop the cooked bacon into smaller pieces.
Add the browned beef, chopped bacon, 3 peeled and chopped carrots, ½ diced white onion, 8 oz sliced mushrooms, 2 tablespoons minced garlic, ½ teaspoon dried thyme, and 2 bay leaves to a 6-quart crock pot.
In a bowl or measuring cup, whisk together 3 cups red cooking wine, 2 cups beef broth, and 2 tablespoons tomato paste until smooth. Pour the mixture into the crock pot over the meat and vegetables.
Season with 1 teaspoon salt and 1 teaspoon black pepper.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender.
Remove and discard the bay leaves.
Top with 2 tablespoons fresh chopped parsley before serving. Enjoy!

Refrigerate the leftovers in an airtight container for up to 4-5 days.

I used diced chuck roast for this recipe, but you can use stew meat or diced arm roast instead if you prefer.