Slow Cooker Beef Bourguignon Stew

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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!

Slow Cooker Beef Bourguignon Stew

Slow Cooker Beef Bourguignon Stew

Yields: 8 (1 cup) servings | Calories: 310 | Total Fat: 10g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 141mg | Carbohydrates: 19g | Fiber: 3g | Sugars: 3g | Protein: 23g | SmartPoints (Freestyle): 8 |


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


  1. Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge in flour to coat.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

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10 Comments on "Slow Cooker Beef Bourguignon Stew"

  1. Kattie  November 16, 2017

    Hey there!
    This recipe has great flavor but my beef turned out hard, dry and chewy. What am I dong wrong?

    • Nichole Furlong  November 17, 2017

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

  2. Amanda R  September 23, 2018

    What is a serving size?

    • Gale Compton  September 24, 2018

      Amanda, Approximately 1 cup, maybe a touch more.

  3. Corey  December 29, 2018

    If I am wanting to cut this recipe in half, how much do I adjust the total cook time?

    • Gale Compton  December 30, 2018

      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. 🙂

  4. Jeanne  February 8, 2019

    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

    • Nichole Furlong  February 9, 2019

      Hi Jeanne, there should only be 2 tablespoons of oil, thanks for catching that!

  5. Rosanna  May 7, 2020

    How can I make this without using a slow cooker? Thanks

    • Gale Compton  May 10, 2020

      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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