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Introducing one of my all-time favorite slow cooker recipes, and definitely the one that I come back to most often! Tender chunks of beef slow cook in a rich red wine sauce with bacon, mushrooms, potatoes, and herbs until everything is melt-in-your-mouth tender and packed with flavor.

My crockpot beef bourguignon tastes like something you spent all day tending to, but the slow cooker does most of the work. Serve it with crusty bread for some serious comfort food vibes.

Why You’ll Love This Recipe

There’s just something about beef and red wine slow cooked together that feels next-level cozy. As everything simmers away, the flavors deepen into a rich, savory sauce that tastes like it came from a restaurant, while the beef turns unbelievably tender.

It’s also the kind of meal that feels both comforting and a little special. Perfect for a lazy Sunday dinner, but absolutely impressive enough to serve for a dinner party too.

Since it makes a generous batch (this comfortably serves 6), it’s great for feeding a crowd. Serve it with plenty of crusty bread for soaking up that sauce and you can easily stretch it even further.

What You’ll Need

Want a recipe card you can print out at home? I’ve got you! You’ll find it at the bottom of this post. Keep it safe, because I think you’ll want to make this one again!

Thick-cut bacon – Adds a smoky, savory base that gives the whole dish extra richness right from the start.
Beef chuck roast – The best cut for slow cooking. It turns incredibly tender and practically falls apart after a few hours in the crockpot.
Baby potatoes – Make this feel like a full meal in one pot. They soak up all that rich sauce while staying perfectly hearty.
Carrots – Add a little sweetness and that classic slow-cooked comfort food feel.
Onion & pearl onions – The chopped onion melts into the sauce, while the pearl onions stay soft and slightly sweet.
Mushrooms – Bring earthy flavor and make the sauce feel even richer.
Garlic – Adds warmth and depth without overpowering everything else.
Dry red wine – The signature ingredient in beef bourguignon. It gives the sauce that deep, rich flavor.
Beef broth – Helps create the savory braising liquid and balances the wine.
Cornstarch – Thickens the sauce slightly so it turns silky instead of watery.
Tomato paste – Adds richness and deepens the overall flavor.
Worcestershire sauce – A small addition that brings a little extra savory depth.
Fresh thyme, rosemary & bay leaf – The herbs that pull everything together and give the dish its cozy, slow-cooked flavor.

How To Make Crockpot Beef Bourguignon

Start by cooking the bacon in a large skillet over medium-high heat until crisp and golden. Use a slotted spoon to transfer it to a bowl, but leave those flavorful drippings behind.
Cut the chuck roast into large chunks, then sear the beef in batches in the same skillet. Give each side a few minutes to brown nicely -this step adds so much flavor. Transfer the browned beef straight into the slow cooker as you go.

Add the 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 until smooth. Pour the mixture over the beef and veggies, then add the thyme, rosemary, and bay leaf.

Cover and cook on low for 6–8 hours, until the beef is beautifully tender.

Notes From Our Test Kitchen

Taking the time to sear the beef first is absolutely worth it for this recipe. Browning the meat creates deep, rich flavor that you just can’t get from tossing everything straight into the slow cooker. You’re building those savory, caramelized edges that give the finished sauce its classic beef bourguignon taste.

The same goes for the bacon – don’t rush it. Letting it crisp slowly helps render out the fat, which adds another layer of flavor to the dish from the very beginning.

A dry red wine works best since the flavor concentrates as it cooks. Something like Cabernet Sauvignon, Pinot Noir, or Merlot all work well. No need to use anything expensive, but it should be a wine you’d actually drink!

If your sauce feels thinner than you’d like at the end of cooking, remove the lid for the last 20–30 minutes to help it reduce slightly. On the other hand, if it thickens too much after sitting, just stir in a splash of warm beef broth before serving.

For the best texture, keep the beef chunks fairly large. Smaller pieces tend to break down too much during the long cook time, while larger chunks stay tender without turning mushy.

And finally, like most slow-cooked dishes, this tastes even better after the flavors have had a little time to settle. Leftovers the next day are honestly incredible!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm it gently on the stovetop over medium heat, stirring occasionally until the beef is heated through and the sauce turns rich and glossy again. If it’s thickened up in the fridge, just add a splash of beef broth to loosen everything back up.

Substitutes & Swaps

If you want to skip the bacon, you totally can. The dish will still turn out rich and comforting, though you’ll miss a little of that smoky flavor in the background.

Chuck roast is my favorite for this recipe because it gets so tender, but beef stew meat or even top sirloin cut into chunks can work too.

Can’t find pearl onions? No problem. It’s hit and miss sometimes whether you can find these in the grocery store! Shallots or an extra chopped onion are easy swaps and still give you that cozy, slow-cooked flavor.

For an alcohol-free version, replace the red wine with extra beef broth or tart cherry juice for a little depth. A splash of red wine vinegar at the end also helps mimic that classic richness.

If you’d rather serve this over mashed potatoes, egg noodles, or polenta, you can leave the baby potatoes out completely.

Crockpot Beef Bourguignon

My crockpot beef bourguignon is rich, cozy, and packed with slow-cooked flavor. Tender chunks of beef simmer with bacon, red wine, potatoes, mushrooms, and herbs until everything turns melt-in-your-mouth delicious.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 6

Total Time 6 20

Course Main Course

Servings 6

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 cooking the bacon in a large skillet over medium-high heat until crisp and golden. Use a slotted spoon to transfer it to a bowl, but leave those flavorful drippings behind.
Cut the chuck roast into large chunks, then sear the beef in batches in the same skillet. Give each side a few minutes to brown nicely -this step adds so much flavor. Transfer the browned beef straight into the slow cooker as you go.
Add the 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 until smooth. Pour the mixture over the beef and veggies, then add the thyme, rosemary, and bay leaf.
Cover and cook on low for 6–8 hours, until the beef is beautifully tender.

This one’s a classic for very good reason, and I hope you’ll love it just as much as me and my family do! Got questions? I’m always happy to help. Just leave them in the comments below and I’ll get back to you ASAP.

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