Slow Cooker Beef Bourguignon Stew

4.45 from 20 votes

This easy recipe is perfect for a cold evening.

This traditional French dish delivers all the comforts of home in a nutritious, delicious, belly-warming stew. Our recipe is a breeze thanks to that handy dandy slow cooker! Thick, hearty chunks of meat, chewy root vegetables, and garden-fresh herbs blend beautifully and offer incredible depth of flavor. This Slow Cooker Beef Bourguignon Stew recipe serves as a convenient weeknight dinner option on those hectic days. With its protein-packed, fiber-rich profile, we promise the dish will satisfy any grumbly tummy. The stew’s savory aroma alone is enough to make your mouth water!

4.45 from 20 votes

Slow Cooker Beef Bourguignon Stew

Slow-cooked to perfection, this French dish will be the highlight of your week.
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner
Cuisine French
Author SkinnyMs.


  • 1 1/2 pounds lean beef chuck cut into bite-size cubes
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons white whole-wheat flour or all purpose flour
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 cup red wine
  • 1 whole rosemary sprig
  • 3 thyme sprigs
  • 1 teaspoon dried oregano
  • 1 pound white button mushrooms halved
  • 10 pearl onions halved or 1 medium yellow or white onion, diced
  • 2 celery stalks thickly sliced
  • 2 carrots chopped into 1/2 inch thick slices
  • 2 garlic cloves minced
  • 3 cup beef stock low-sodium
  • 1 bay leaf
  • 1 pound russet Idaho potatoes peeled and chopped into large cubes


  • Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge in flour to coat.
  • Put 1/2 tablespoon of olive oil in the pan over medium-high heat. Add half the beef cubes and brown on all sides, for about 5 minutes. It is not necessary to cook the beef all the way through, just sear the outsides. Repeat with the second batch. Set the beef aside.
  • In the same pan that the beef was browned in, add 1/4 cup of the wine and scrape the bottom, allowing some of the liquid to evaporate. Add herbs, mushrooms, pearl onions or diced onion, celery, carrots, and 1 more tablespoon of olive oil and cook for about 5 minutes. Add garlic and cook for an additional 30 seconds.
  • Pour everything from the pan into the slow cooker. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. Cook on high for 4- 6 hours or low for 8 hours.
  • Enjoy!

Nutrition Information

Serving: 1cup | Calories: 310kcal | Carbohydrates: 19g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 141mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 8
Keywords Diabetic-Friendly, Low-Carb, Slow Cooker

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    1. Hi Kattie! Try reducing the cooking time by about an hour. Even in a slow cooker meat can become overcooked, tough, and dry!

    1. Corey, I recommend cutting the cooking time to 2-3 hours on high. Check the beef and veggies to ensure they are both tender and cooked through. 🙂

  1. I am planning to make this and have a question about the amount of oil. The recipe says 3 tablespoons of oil. The instructions read brown the beef in 1/2 tablespoon. If another 1/2 tablespoon is used for the second batch of meat, then 1 tablespoon for sauteing the vegetables, what happens with the third tablespoon of oil?

    All of your recipes I have tried have been delicious

    1. Rosanna, It’s easy! Here you go:

      Pour everything from the pan into a large pot. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. Bring to a boil, cover and reduce heat to a simmer. Continue cooking until veggies are tender and beef cooked through, approximately 1 hour. Stir occasionally while cooking.

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