Slow Cooker Beef Bourguignon
A classic beef bourguignon made effortless in the slow cooker — tender beef, root vegetables, and bacon in a rich red wine sauce.
- 3 slices bacon, diced
- 1 (3-4 lb) chuck roast, cut into 2-inch cubes
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons Stone House Seasoning (or a salt, pepper, and garlic powder blend), plus more to taste
- 2 cups sliced mushrooms
- 2 cups sliced carrots (about 3 medium)
- 2 cups red potatoes
- 1 medium onion, peeled and cut into 2-inch chunks
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 1 cup red wine
- 4 cups beef stock or broth
- fresh parsley, optional garnish
- Set a stovetop-compatible slow cooker insert or a large skillet over medium heat and cook the diced bacon until it's crisp and golden, rendering out its fat as it cooks. Use a slotted spoon to lift the bacon out and set it aside on a plate, leaving the flavorful drippings behind in the pan.
- Add the cubed chuck roast to the same pan along with the flour and Stone House Seasoning, stirring to coat every piece of beef evenly. Cook, turning occasionally, until the beef is well-browned on all sides, about 6 minutes — this browning step builds a deep, savory base of flavor that carries through the long, slow cook ahead.
- Transfer the browned beef to your slow cooker, then add the sliced mushrooms, carrots, red potatoes, and onion chunks on top.
- Stir in the tomato paste, fresh thyme sprigs, and bay leaves, then pour in the red wine and beef stock, making sure everything is evenly distributed through the pot. Set the slow cooker timer for 6 to 8 hours on the low setting and let it cook undisturbed, until the beef is fork-tender and the vegetables are soft.
- Remove the bay leaves and thyme sprigs before serving. Ladle into bowls, scatter the reserved crispy bacon over the top, and finish with a sprinkle of fresh parsley if desired.
Chef's Note: This version takes the classic technique behind beef bourguignon — braising beef low and slow in red wine until it turns fork-tender — and adapts it for a slow cooker, so you get that same deep, rich flavor without babysitting a pot on the stove all day. Don't skip browning the beef and rendering the bacon first, even though it adds a few extra minutes of stovetop work; that browning step is where most of the dish's savory depth comes from, and skipping straight to the slow cooker would leave the finished stew tasting flat.
This recipe is genuinely great for planning ahead: brown the bacon and beef the night before, store everything together in the refrigerator, and just transfer the insert to the slow cooker in the morning. It also freezes beautifully for up to 3 months, so it's worth making a double batch — just thaw overnight in the refrigerator and reheat gently on the stovetop before serving. Beef stock is worth seeking out over broth here, since it brings a deeper, more rounded flavor to the finished dish, though broth works fine in a pinch.
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