This French-inspired classic gets a hearty, rustic twist with tender potatoes cooked right in the slow cooker. Instead of fussing over a stovetop stew, let the slow cooker do the magic—transforming beef, red wine, and herbs into a rich, savory dish that tastes like it’s been simmering in a French countryside kitchen. Perfect for chilly evenings when you want something comforting yet elegant.
Ingredients
2 ½ lbs beef chuck, cut into 2-inch cubes
1 lb baby potatoes (halved if large)
3 carrots, sliced into thick chunks
1 large onion, diced
4 garlic cloves, minced
8 oz mushrooms, halved
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (Burgundy or any dry red wine)
2 tbsp flour
3 tbsp olive oil (divided)
2 tsp fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Brown the Beef (Optional but recommended):
Heat 2 tbsp olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper, coat lightly with flour, and sear until browned on all sides. Transfer to slow cooker.Sauté Veggies:
In the same pan, add remaining olive oil, onion, garlic, carrots, and mushrooms. Cook for 4–5 minutes, then stir in tomato paste. Transfer mixture to slow cooker.Deglaze:
Pour wine into the hot skillet, scraping up browned bits, then add to the slow cooker along with beef broth, thyme, and bay leaves.Slow Cook:
Add potatoes to the slow cooker, stir gently, cover, and cook:Low: 7–8 hours
High: 4–5 hours
Finish & Serve:
Discard bay leaves. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with fresh parsley before serving.
Serving Suggestion
Serve this rich beef bourguignon in deep bowls with crusty bread to soak up the sauce, or add a side of green beans for balance.
