Recipe By stella
Published May 27th
Prep 15m Cook 6h 30m Additional - Ready In 6h 45m
Servings 6 servings Calories 453.1

The secret to beef bourguignon? Slow cooking! This is a slow cooker beef bourguignon that tastes delicious after a long, slow simmer. It is even better if you make it ahead and let the flavors meld overnight.

Recipe Ingredients

  • 3 tablespoons butter
  • 3 tablespoons vegetable oil
  • 2 medium onions, quartered
  • 2 pounds beef stew meat
  • 1 (750 milliliter) bottle red wine
  • 6 carrots, chopped into large chunks
  • 3 sprigs fresh thyme
  • 2 large bay leaves
  • salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef stew meat and cook until browned, 5 to 8 minutes. Brown beef in batches if necessary, making sure to not overcrowd the pan, otherwise the beef won't brown. Remove browned beef from the skillet and place in the slow cooker.
  2. 2 Add onion to the skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onion to the slow cooker.
  3. 3 Place skillet back on medium-high heat and pour in half of the wine. Bring the wine to a simmer, scraping up any browned bits from the bottom of the pan. Remove from heat and carefully pour into the slow cooker along with the remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
  4. 4 Place the lid on the slow cooker and cook on Low for 6 to 8 hours.

Nutrition Facts

  • Calories 453.1
  • Carbohydrate 12.6 g
  • Cholesterol 95.1 mg
  • Fat 21.4 g
  • Fiber 2.4 g
  • Protein 28.9 g
  • Saturated Fat 8 g
  • Sodium 150.7 mg
  • Sugar 5.2 g

Chef's Notes

If the sauce is too thin at the end of cooking, thicken by simmering in the slow cooker with the lid off until reduced. You can also thicken using 1 to 2 tablespoons of flour; mix 1/4 cup of the sauce with flour until no lumps remain, then whisk into the slow cooker and bring to a simmer for 1 to 2 minutes.


  1. This recipe was different than what I’m used to and that is what enticed me to try it. Not sorry I did! Followed recipe as written and served over a boat of mashed potatoes. The wife and I both loved it and will stash this recipe in our ‘do it again’ box. So good I - Read more ...
  2. I really wanted to love this. Especially after reading all of the great reviews. I found this to be VERY bland. It really needed help to impart flavor. I added garlic, Worcestershire, garlic and onion powders, and would have added bouillon if I had thought of it earlier. I doubt I will make it again.
  3. I find it’s very greasy due to not flouring the meat to brown.
  4. Would have been excellent if I had not used Vidalia onions. Too sweet and no onion flavor. I’m learning that Vidalia onions are not for cooking. Will make it again using a yellow cooking onion!
  5. Very one note the wine was extremely overpowering even after 7 hours of cooking. I added sugar tomato paste and extra salt and it helped. Perhaps I just prefer beef based recipes
  6. Love it!
  7. It is a good recipe but I am wondering why everything is cooked in a skillet then transferred to the slow cooker. I make it in my Dutch oven on the stove top. Cook it for the same amount of time, start to finish in the same pot. Seem easier to me. Just saying ...
  8. Loved this recipe! Didn't change anything and my husband the picky eater even loved it! I have a bottle of wine and another pack of beef stew ready to make it again!
  9. Absolutely terrific! Only thing I did differently was to omit the thyme because I'm not a fan of this herb. Left everything else the same. I was a little worried about using an entire bottle of wine, and no beef broth or bullion. But so glad I stayed true to the recipe. Thickened with a - Read more ...

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