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High Protein Slow Cooker Beef Bourguignon

Classic French beef bourguignon with tender chuck roast, red wine sauce, bacon, and vegetables made easy in the slow cooker.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs beef chuck roast cut into 1-inch cubes
  • 6 slices bacon chopped
  • 1 lb small potatoes red or Yukon Gold, halved or quartered
  • 1 lb cremini or button mushrooms sliced or halved
  • 4 large carrots peeled and cut into thick chunks
  • 1 large onion diced (or 1 cup pearl onions)
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine Pinot Noir or Cabernet
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Slow cooker (6-7 quart)
  • large skillet
  • Slotted spoon
  • wooden spoon

Method
 

  1. Cook chopped bacon in a large skillet over medium heat for 6-8 minutes, stirring occasionally, until crispy. Transfer bacon to slow cooker using a slotted spoon, leaving rendered fat in pan.
  2. Pat beef cubes completely dry and season generously with salt and black pepper. Working in batches to avoid crowding, brown beef in bacon fat for 2-3 minutes per side until deep golden-brown crust forms on multiple sides. Transfer each batch to slow cooker as it finishes.
  3. With skillet still hot, pour in about 1/2 cup of the red wine. Scrape up all browned bits from bottom of pan using a wooden spoon. Let wine simmer for 1 minute to reduce slightly, then pour into slow cooker.
  4. Add halved potatoes, mushrooms, carrot chunks, diced onion, and minced garlic to slow cooker, distributing relatively evenly.
  5. Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour in remaining red wine and beef broth. Liquid should come about halfway up ingredients.
  6. Sprinkle flour evenly over all ingredients. Stir everything thoroughly to ensure flour incorporates into liquid and coats meat and vegetables.
  7. Cover and cook on Low for 8-10 hours or High for 4-6 hours until beef is fork-tender and falls apart easily, and vegetables are soft throughout.
  8. Taste sauce and adjust seasoning with salt and pepper. Remove and discard bay leaves. If sauce is too thin, whisk 1 tbsp cornstarch with 1 tbsp water, stir into stew, and cook on High for 15 minutes until thickened.
  9. Ladle into deep bowls, ensuring each serving gets beef, vegetables, and plenty of sauce. Garnish with fresh chopped parsley.

Notes

Storage: Store in airtight container for up to 4 days or freeze for up to 3 months. Flavors improve overnight. Sauce thickens in refrigerator—this is normal gelatin from the beef. Browning importance: Don't skip searing meat and deglazing—these create the complex flavor that defines bourguignon. Wine choice: Use a dry red you'd drink. $10-15 bottle works beautifully. Cooking wine has added salt and poor quality. No-wine version: Use extra beef broth plus 2 tbsp balsamic vinegar for acidity. Pearl onions: Traditional bourguignon uses pearl onions instead of diced onion for authentic presentation. Make-ahead: Brown and prep night before, refrigerate separately, assemble in morning. Stovetop: Can be made in Dutch oven—simmer on low heat or bake at 300°F for 3-4 hours.