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A rich, hearty beef stew that simmers all day in the slow cooker, creating tender beef and melt-in-your-mouth root vegetables in a deep red wine sauce. Perfect for chilly evenings when you want something comforting without the fuss.
Why You'll Love This Recipe
Why You'll Love This slow cooker beef bourguignon with root vegetables for cozy nights
- Hands-off cooking: The slow cooker does all the work while you enjoy your day, coming home to a ready-to-serve meal.
- Deep, complex flavors: The combination of red wine, bacon, and herbs creates a rich sauce that develops beautifully over time.
- Nutrient-packed root vegetables: Carrots, parsnips, and potatoes add natural sweetness and hearty texture.
- Make-ahead friendly: This dish tastes even better the next day, making it perfect for meal prep.
- Family-friendly: Kids and adults alike will love the tender beef and comforting flavors.
- Versatile serving options: Enjoy over mashed potatoes, with crusty bread, or as-is for a complete meal.
- Budget-friendly: Uses affordable cuts of beef that become incredibly tender during slow cooking.
Ingredient Breakdown
This recipe uses simple, pantry-friendly ingredients that come together to create something extraordinary. Here's a closer look at the key components:
The Beef
I recommend using chuck roast or stew meat for this recipe. These cuts have the perfect balance of fat and connective tissue that breaks down beautifully during slow cooking, resulting in melt-in-your-mouth tenderness. If you can find it, boneless beef short ribs would be an even more luxurious option.
The Wine
A dry red wine like Cabernet Sauvignon or Pinot Noir works best. The alcohol cooks off during the long simmer, leaving behind rich, fruity flavors. If you prefer not to use alcohol, you can substitute with beef broth and add 1 tablespoon of balsamic vinegar for acidity.
The Aromatics
The onions, garlic, and carrots form the flavor base of this dish. I like to finely dice the onions and carrots so they melt into the sauce, while keeping the garlic in slightly larger pieces so it doesn't overpower. For extra depth, consider adding a bay leaf and a sprig of fresh thyme.
The Root Vegetables
The combination of carrots, parsnips, and potatoes adds natural sweetness and hearty texture. I recommend cutting them into even-sized chunks so they cook at the same rate. For a twist, you could add rutabaga or turnips for extra earthiness.
The Bacon
The bacon adds a smoky, salty depth to the dish. I prefer using thick-cut bacon because it renders more fat and stays intact during cooking. If you're watching your fat intake, you can reduce the amount or use turkey bacon, though the flavor won't be as rich.
Step-by-Step Instructions
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1
Prep the ingredients
Start by gathering and prepping all your ingredients. Dice the onions, carrots, and root vegetables into even-sized chunks. Peel and mince the garlic. If using fresh herbs, measure them out. This step ensures smooth sailing when you're ready to cook.
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2
Cook the bacon
In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet and reserve it for the next step.
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3
Sear the beef
Pat the beef dry with paper towels to ensure a good sear. Working in batches, add the beef to the skillet with the bacon fat and sear on all sides until deeply browned, about 2-3 minutes per side. Transfer the beef to the slow cooker as it browns.
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4
Sauté the aromatics
In the same skillet, add the diced onions and carrots. Cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
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5
Combine everything in the slow cooker
Transfer the onion and wine mixture to the slow cooker with the beef. Add the beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme, and crushed tomatoes. Stir gently to combine. Crumble the cooked bacon over the top.
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6
Cook on low heat
Cover the slow cooker and cook on low heat for 6-8 hours, or until the beef is tender and easily shreds with a fork. If you're short on time, you can cook on high for 4-5 hours, but the flavors won't develop as deeply.
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7
Add the root vegetables
About 1 hour before serving, stir in the diced root vegetables (carrots, parsnips, and potatoes). This ensures they cook just enough to be tender but not mushy. If you prefer softer vegetables, you can add them at the beginning, but they may break down more.
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8
Finish and serve
Once the vegetables are tender, remove the bay leaf and thyme sprig (if using). Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired. This dish is perfect over mashed potatoes, with crusty bread, or as-is for a hearty meal.
Expert Tips & Tricks
- Brown the beef properly: Don't skip the searing step! Browning the beef creates a deep, rich flavor that's essential for a great bourguignon. If you're short on time, you can use an electric skillet or cast iron skillet to speed up the process.
- Use good-quality wine: If you wouldn't drink it, don't cook with it! A mid-range bottle of dry red wine will give the best results. Avoid "cooking wines" as they often contain added salt and preservatives.
- Don't overcrowd the slow cooker: If your slow cooker is too full, the beef won't cook evenly. If needed, cook the beef in two batches or use a larger slow cooker. The liquid should cover the beef by about halfway.
- Make it ahead: This dish tastes even better the next day! Let it cool, then refrigerate for up to 3 days. Reheat gently on the stove or in the slow cooker on low until heated through.
- Adjust the thickness: If the sauce is too thin, you can thicken it by removing some of the beef and vegetables, mashing them slightly, and stirring them back in. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew.
- Garnish for freshness: A sprinkle of fresh parsley or chives adds a bright pop of color and freshness to balance the rich flavors. You could also add a few pearl onions for extra elegance.
Common Mistakes & Troubleshooting
Mistake: Not browning the beef
If you skip the searing step, your bourguignon will lack depth and richness. The browned bits (fond) created during searing add complex flavors to the dish.
Fix: Always take the time to sear the beef on all sides, even if it means using two batches. If you're really pressed for time, use an electric skillet to speed up the process.
Mistake: Using low-quality wine
Cheap or "cooking" wines can make your dish taste harsh or bitter. The alcohol doesn't fully cook off, leaving behind an unpleasant flavor.
Fix: Use a wine you'd drink! A mid-range bottle of dry red wine like Cabernet Sauvignon or Pinot Noir works best. If you don't drink alcohol, substitute with beef broth and add 1 tablespoon of balsamic vinegar for acidity.
Mistake: Overcooking the vegetables
Adding the root vegetables too early can result in mushy, unappetizing textures. They should be tender but still hold their shape.
Fix: Add the vegetables about 1 hour before serving. If you prefer softer vegetables, add them at the beginning, but be prepared for a different texture.
Mistake: Not skimming the fat
While some fat adds richness, too much can make the dish greasy. Skimming the excess fat before serving ensures a cleaner, more refined flavor.
Fix: After cooking, let the stew sit for 5-10 minutes. The fat will rise to the top and can be easily skimmed off with a spoon or ladle.
Variations & Substitutions
Vegetarian Version
For a meat-free version, replace the beef with mushrooms (cremini or portobello work well) and lentils for protein. Use vegetable broth instead of beef broth and skip the bacon or use smoked tempeh for a smoky flavor.
Different Vegetables
Feel free to mix up the vegetables based on what you have on hand. Some great options include butternut squash, sweet potatoes, celery root, or fennel.
Spicy Twist
Add a pinch of cayenne pepper or a diced chipolte pepper for a spicy kick. You could also stir in 1 teaspoon of smoked paprika for a deeper, smokier flavor.
Instant Pot Version
For a faster version, use an Instant Pot. Sear the beef and bacon in the pot, then add all the ingredients and cook on high pressure for 30 minutes, followed by a natural release. Add the vegetables and cook for an additional 5 minutes on high pressure.
Storage & Freezing
Refrigerator Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it even more delicious the next day!
Freezing Instructions
This dish freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months. To thaw, transfer to the refrigerator overnight.
When reheating from frozen, thaw in the refrigerator first, then reheat on the stove or in the slow cooker on low until heated through. Avoid microwaving as it can make the vegetables mushy.
FAQ Section
- Remove some of the beef and vegetables, mash them slightly, and stir them back in.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew.
- Simmer uncovered for 10-15 minutes to reduce the liquid.
- Reduce the amount of red wine or substitute with beef broth.
- Serve the beef and vegetables separately so they can mix their own portions.
- Add a touch of sweetness with a pinch of brown sugar or a diced apple.
- Garnish with something fun like cheese crisps or crusty bread for dipping.
Did you make this recipe? I'd love to see your creations! Tag me on Instagram or Facebook with #CozyNightsBourguignon.
Slow Cooker Beef Bourguignon with Root Vegetables
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Servings: 6
Difficulty: Easy
Ingredients
Instructions
Sear the beef: Heat olive oil in a large skillet over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Sear the beef in batches until browned on all sides (about 2-3 minutes per batch). Transfer the beef to the slow cooker.
Sauté aromatics: In the same skillet, add the diced onion and cook until softened (about 3 minutes). Add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pan: Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Combine ingredients: Stir in the beef broth, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Pour the mixture over the beef in the slow cooker.
Add vegetables: Add the baby carrots, baby potatoes, and mushrooms to the slow cooker. Stir gently to combine.
Slow cook: Cover the slow cooker and cook on low for 8 hours or on high for 5-6 hours, until the beef is tender and the vegetables are cooked through.
Finish and serve: Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped fresh parsley and serve hot with crusty bread or over mashed potatoes.
Recipe Notes
- Wine substitution: If you prefer not to use wine, substitute with an additional 2 cups of beef broth and 2 tablespoons of balsamic vinegar for depth of flavor.
- Make ahead: This dish tastes even better the next day! Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Vegetable variations: Feel free to swap in other root vegetables like parsnips or turnips if desired.
Nutrition Information
| Calories | 380 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 25g |
| Fat | 14g |
| Fiber | 4g |
| Sugar | 5g |
