This crockpot beef bourguignon is actually one of the very first slow cooker recipes that I remember making! It’s a recipe that was passed down from my mom, and I started making it myself when I bought my first home, over a decade ago. Back then, it was just me and my now-husband who worked away a lot — no kids, and plenty of time to experiment. Life looks very different now, but this recipe has stuck around. It’s one of those comforting, full-circle meals I keep coming back to year after year, and I can’t believe that this is the first time I’m sharing it with you!

What I love most is how simple it is for something that tastes so rich and cozy. You start by crisping up a little bacon (because, bacon makes everything better), then brown the beef for that deep, savory base. From there, everything goes into the slow cooker — red wine, broth, veggies, herbs — and simmers away until the beef practically melts. It’s the kind of hands-off meal that fills your kitchen with the best smell and makes dinner feel special, even on a busy weeknight.

I often serve this one as a super easy alternative to a Sunday dinner, and I think you’re going to love it too! Let me show you how it’s done…

Ingredients

Do you prefer a printable recipe card? No worries, there’s one waiting for you at the bottom of this post! In the next few sections, I’m sharing more about the ingredients and the process, and also sharing some pics to serve as a visual guide.

Bacon – adds a smoky, salty richness that builds the base flavor.
Beef chuck – the classic choice for slow cooking; it turns melt-in-your-mouth tender after hours in the crockpot.
Baby potatoes – hearty and soak up all that wine-infused sauce.
Carrots – add sweetness and color to balance the savory flavors.
Onion – the backbone of any good stew, giving depth and aroma.
Pearl onions – a little extra touch of sweetness and texture.
Mushrooms – earthy and meaty, they round out the dish beautifully.
Garlic – for that unmistakable punch of flavor.
Red wine – the heart of a bourguignon; it adds depth and richness to the sauce.
Beef broth – keeps things saucy and savory while tying all the flavors together.
Cornstarch – helps thicken the sauce so it’s glossy and velvety.
Tomato paste – adds a subtle acidity and richness that deepens the flavor.
Worcestershire sauce – a secret weapon for umami and complexity.
Fresh thyme – brings an herby, fresh note that complements the beef.
Fresh rosemary – adds warmth and fragrance.
Bay leaf – a background player that ties everything together as it simmers.

How To Make Crockpot Beef Bourguignon

Start by crisping up the bacon in a large skillet over medium-high heat. Once it’s nice and golden, use a slotted spoon to scoop it into a bowl and set it aside for later. (Try not to eat it all while you cook. I’m very guilty of this)

While the bacon’s sizzling away, cut your chuck roast into hearty 2-inch chunks.
In that same skillet — yep, with all that glorious bacon grease — sear the beef in batches for 3–5 minutes per side until beautifully browned. Transfer the seared pieces straight into your crockpot.

Add the baby potatoes, carrots, onions, pearl onions, garlic, and mushrooms to the crockpot.
In a large bowl, whisk together the red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce. Pour that mixture over the beef and veggies, then tuck in sprigs of thyme, rosemary, and a bay leaf.

Cover and cook on low for 6–8 hours, until the beef is fall-apart tender and your kitchen smells like pure comfort.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. When you’re ready for round two, warm it up on the stovetop over medium heat until everything’s heated through and the sauce is nice and glossy again.

Substitutions & Variations

Skip the bacon: If you’d rather leave it out, the recipe will still be delicious — you’ll just lose a bit of that smoky depth.
Try a different cut of beef: Beef stew meat or top sirloin cut into 2-inch chunks both work well here.
Swap the onions: Can’t find pearl onions? Shallots or an extra regular onion will do the trick.
Make it alcohol-free: Replace the red wine with more beef broth or tart cherry juice. For a touch of acidity, stir in 1–2 tablespoons of red wine vinegar.
Switch up the starch: If you’d rather serve it over creamy mashed potatoes, skip the baby potatoes in the crockpot.

Serving Ideas

Serve it in deep bowls with a sprinkle of fresh parsley and plenty of crusty bread to soak up the sauce. It’s also perfect ladled over mashed potatoes, creamy polenta, or buttered egg noodles if you want something extra cozy. You can leave out the potatoes if you prefer to have your carbs on the side.

Tips for Success

Sear the beef: It’s worth the extra step. Browning the meat first locks in flavor and gives the sauce a deep, rich base.
Use a dry red wine: Something you’d actually drink — think Cabernet Sauvignon or Pinot Noir. Skip anything labeled “cooking wine”.
Layer the ingredients: Place the beef on the bottom of the crockpot and the veggies on top so everything cooks evenly.
Don’t rush it: Low and slow is key here. Give it the full 6–8 hours so the beef can turn fork-tender.
Taste and adjust: Before serving, give the sauce a quick taste — a pinch of salt or a splash of vinegar can brighten the flavors right up.

Print Recipe

Crockpot Beef Bourguignon

This Crockpot Beef Bourguignon turns a French classic into an easy, slow-cooked comfort meal. Tender chunks of beef simmer all day with red wine, bacon, and hearty vegetables until everything melts together into a rich, savory sauce. It’s cozy, flavorful, and the kind of dinner that makes a cold night feel instantly better — all with minimal hands-on time.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course

Servings:

Ingredients

6 slices thick-cut bacon chopped
3.5 lbs boneless beef chuck
1.5 lb baby potatoes halved
3 large carrots chopped
1 large onion chopped
8 oz white pearl onions peeled
8 oz sliced mushrooms
3 garlic cloves minced
2 cups dry red wine
2 cups beef broth
3 tablespoons cornstarch
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Instructions

Start by crisping up the bacon in a large skillet over medium-high heat. Once it’s nice and golden, use a slotted spoon to scoop it into a bowl and set it aside for later.
While the bacon’s sizzling away, cut your chuck roast into hearty 2-inch chunks.
In that same skillet, sear the beef in batches for 3–5 minutes per side until beautifully browned. Transfer the seared pieces straight into your crockpot.
Add the baby potatoes, carrots, onions, pearl onions, garlic, and mushrooms to the crockpot.
In a large bowl, whisk together the red wine, beef broth, cornstarch, tomato paste, and Worcestershire sauce. Pour that mixture over the beef and veggies, then tuck in sprigs of thyme, rosemary, and a bay leaf.
Cover and cook on low for 6–8 hours, until the beef is fall-apart tender and your kitchen smells like pure comfort.

Crockpot beef bourguignon is one of those meals that feels special but doesn’t ask much of you. Just a little prep and a lot of patience! By the time dinner rolls around, you’ve got tender beef, a rich, savory sauce, and that unmistakable slow-cooked comfort that makes winter dinners worth looking forward to.

I really hope you love this one as much as me and my family do. Once you’ve made it, please do pop your thoughts in the comment section below. It means the world to me to hear your feedback, and it also helps me to create and develop more recipes that you’ll enjoy making!