Slow Cooker Beef Bourguignon


  • Prep Time15 mins
  • Total Time8 hrs 25 mins
  • Makes6 Servings
Slow Cooker Beef Bourguignon

(Photography: Christie Vuong. Produced by Stephanie Han Kim. Food styling: Ashley Denton. Prop styling: Cailen Speers.)

Chatelaine Triple Tested

This French bistro classic is a cinch to make in your slow cooker.


  • 1 kg cubed stewing beef

  • 227-g pkg sliced button mushrooms

  • 3 carrots, chopped

  • 2 garlic cloves, chopped

  • 1 large onion, diced

  • 14-g pkg dried mixed mushrooms, crumbled

  • 2 tbsp all-purpose flour

  • 1 tsp dried thyme leaves

  • 2 bay leaves

  • 1 cup beef broth

  • 1/2 cup red wine, preferably cabernet sauvignon

  • 250 g thick-cut bacon, sliced

  • fresh rosemary, optional

  • fresh thyme, optional


  • Pat beef with paper towel to remove excess moisture. Combine with mushrooms, carrots, garlic, onion and dried mushrooms in slow-cooker insert. Sprinkle fl our and thyme overtop and stir vegetables until coated. Add bay leaves. Pour in broth and wine. Cover and cook on low until very tender, about 8 hours.

  • Heat a frying pan over medium-high. Add bacon. Stir often until crisp around the edges, reducing heat if needed, for 5 to 8 min. Scoop into a small bowl. Remove excess fat with paper towel. Stir bacon into beef mixture during last 15 min of cooking. Remove and discard bay leaves. Garnish with fresh rosemary and thyme and serve with mashed potatoes or crusty bread. Stew will keep well, covered and refrigerated, for at least 2 days, and can be frozen in an airtight container or zip-top freezer bag up to 1 month.

Nutrition (per serving)

Calories 418, Protein 39g, Carbohydrates 12g, Fat 23g, Fibre 2g, Sodium 627mg.

Get our favourite slow cooker recipes here.